Preheat the oven to 350° F / 180° C / 160° Fan / Gas 4.
Grease & line 2x 8" round tins.
Cream together the butter and sugar until pale and creamy.
Slowly add the beaten eggs.
Add the vanilla & syrup and mix well.
Add the almonds & sifted flour and cocoa powder and fold together carefully.
Finally add the chocolate chips and stir in thoroughly.
Carefully divide the batter equally between the 2 tins and bake for around 30-35mins or until a skewer comes out clean.
Remove from the tins and place on a wire rack to cool.
For the filling / frosting place the chocolate, sugar, butter, evaporated milk & vanilla in a saucepan and gently heat over a low heat, stirring constantly until fully melted and combined.
Then pour the frosting into a bowl and leave to cool, transferring it to the fridge for an hour when cool enough. After this time the frosting should then have thickened up and the cakes should have cooled.
Using around half of the frosting, sandwich the sponges together and using a knife spread the remaining frosting around the sides and over the top of the cake.
You can then use a buttercream comb or a fork to add some texture to the sides.
Finally crumble the flake bars up and sprinkle on top.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!
Chocolate Fudge Flake Cake Recipe By Sarah Sibley https://bakewithsarah.com/chocolate-fudge-flake-cake/