140g unsalted butter
200g caster sugar
60g black treacle
60g golden syrup
2 large eggs
2 large egg yolks
310g plain flour
1tbsp cocoa powder
1tsp ground ginger
1tsp ground cinnamon
1tsp ground nutmeg
2tsp baking powder
1tsp salt
240ml hot milk
Icing
600g icing sugar
100g unsalted butter
250g full fat cream cheese
1tsp lemon zest
Preheat oven to 190°C/375°F/gas mark 5 and line cake tin
Cream butter and caster sugar until pale and fluffy
Add treacle, golden syrup, egg and egg yolks until combined
Sift together flour, cocoa powder, spices, baking powder and salt. Add to butter and egg mixture in batches, alternating with the hot milk. Mix until smooth.
Bake in oven (I normally make cupcakes which take about 20 mins, but if making a whole cake, bake until springy to touch and skewer comes out clean, I reckon at least 40 mins)
For icing, whisk icing sugar and butter until the mix is sandy in texture. Add cream cheese and mix until light pale and fluffy (around 5 mins) Stir in lemon zest, and ice the cooled cake.