Preheat oven to 180°C.
Mix together the flour, cocoa, baking powder and Chelsea White Sugar.
In separate bowl add the butter and Chelsea Golden Syrup and melt 1 minute on high in microwave usually does it.
In another bowl whisk the eggs and stir in the milk, baking soda and vanilla. Add both the butter mix and the milk mix to dry ingredients and beat on medium for 1 minute.
In a 20 cm round tin this takes 50-60 minutes to cook. Cool before icing.
Whisk butter and Chelsea Icing Sugar together.
Add water and cocoa powder.
Whisk together (add water slowly to make sure that the icing is the right consistency).