• 150ml sunflower oil, plus extra for the tin
  • 175g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 150g caster sugar
  • 2 tbsp golden syrup
  • 2 large eggs, lightly beaten
  • 150ml semi-skimmed milk
For the icing
  1. 100g unsalted butter
  2. 225g icing sugar
  3. 40g cocoa powder
  4. 2½ tbsp milk (a little more if needed)


  1. Line two 18 cm sandwich pans with oil and oil the bottoms. Into a bowl, sift together the flour, cocoa powder, and sodium bicarbonate. caster sugar, and thoroughly combine.
  2. Create a well in the centre and pour in the milk, eggs, sunflower oil, and golden syrup. With an electric whisk, thoroughly combine.
  3. Divide the batter between two baking dishes, and bake in HYSapientia Air Fryer Oven at the preheated temperature for 40 minutes, or until the mixture is firm to the touch. Place on cooling rack after removing from oven and chilling for ten minutes.
  4. In a bowl, soften the unsalted butter by whisking. Sift the cocoa and powdered sugar together gradually, then stir in just enough milk to produce a fluffy, spreadable frosting. 
  5. Spread more butter icing on the cake's top and sides after sandwiching the two cakes together.