1. Preheat the oven to 180 degrees Celsius. 

2. Grease and line 2 x 18cm/ 7 inch cake  tins with parchment paper. 

3. Into a large bowl, sieve the flour, cocoa powder, baking powder and bicarbonate of soda. Next add the sugar and mix well to combine evenly. 

4. Create a well in the middle of the dry ingredients. 

5. Into a separate bowl, put the sunflower oil, golden syrup and vanilla extract and with a balloon whisk, mix well. Then add the yoghurt and mix again until it is smooth and well combined.

6. Pour the yoghurt mixture into the well created in the dry ingredients. Using a spatula or wooden spoon, fold in until it is just combined and smooth. 

7. Carefully, spoon the mixture into the prepared cake tins and level off the mix. Tap the tins on the work surface a few times, to release any air bubbles. 

8. Place tins in the preheated oven and bake for 22-25 minutes until risen, springy to the touch and a cocktail stick comes out clean. 

9. Remove the cakes from the tin and allow to cool on a cooling rack ( with parchment paper still attached).

To make the chocolate fudge icing, first break both chocolates into pieces and place in a bowl with the dairy free butter/ baking spread and 2 tablespoons of the soya milk. Melt in the microwave carefully or gently over a pan of simmering water. Stir until everything is well combined. 

Then add the sieved icing sugar and mix with a spoon initially as the icing sugar dust goes everywhere. Then whisk with a hand held whisk to make a smooth fudgy frosting. Add the remaining milk, 1 tablespoon at a time and finally whisk on high for a couple of minutes. You may need less or more than the 2 tablespoons of soya milk depending on the consistency you desire. I prefer mine to be fairly thick so it is fudgy. 

When completely cool, remove the cakes from the parchment paper and spread half the frosting onto one cake. Sandwich them together and put the rest of the frosting on the top.