For the cake

1. Line 2 x 15cm or 6”cake tins with baking parchment Pre-heat the oven to 180c/350f.
2. Sieve the flour, cocoa powder, baking powder and sugar together into a large bowl.
3. Whisk together the eggs, sunflower oil, milk and golden syrup.
4. Make a well in the centre of the dry ingredients, pour in the wet ingredients and whisk gently to combine.
5. Pour even amounts into the two tins and bake for 25-30 mins until risen and cooked in the centre.
6. Allow to cool in the tins for 20 minutes then turn out onto a wire cooling rack.

For the ganache

1. Break up the chocolate and put in a heat-proof bowl.
2. Heat the cream until just below boiling point.
3. Pour over the chocolate and stir until all the chocolate has melted.
4. Allow to sit at room temperature until it is of a spreading consistency.

To assemble

1. Use some of the chocolate ganache to sandwich the cakes together one on top of the other, then coat the top and the sides with the rest.
2. Arrange the marshmallows on top and using a blowtorch, torch them until they are golden, take care as it is easy to burn them.
3. For a special touch, top with a sparkler.