Step 1. Preheat the Oven and Prepare the Cake Pans

Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.

Step 2. Cream Butter and Sugar

In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy, about 2-3 minutes.

Step 3. Add Eggs

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.

Step 4. Sift in the Dry Ingredients

In a separate bowl, sift together the self-raising flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Step 5. Pour into Pans and Bake

Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of each cake comes out clean.

Step 6. Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 7. Prepare the Chocolate Ganache

While the cakes are cooling, heat the double cream in a saucepan over medium heat until it begins to simmer. Remove from heat, add the chopped dark chocolate, and stir until smooth. Add the golden syrup or honey if using, and let the ganache cool until it thickens to a spreadable consistency.

Step 8. Assemble the Cake

Place one cake layer on a serving plate and spread a generous layer of ganache on top. Place the second cake layer on top, then spread the remaining ganache over the top and sides of the cake.

Step 9. Decorate and Serve

For an extra touch, decorate the cake with chocolate shavings, curls, or fresh berries. Slice and serve!