Mary Berry's Divine Double Chocolate Cake

HAVING met and spoken to Mary a few times I realised with shame that I hadn’t cooked any of her recipes. So feeling in a baking mood I made her Double Divine Chocolate Cake.
It is so easy to make- what I loved about it is there is no butter- just oil- so it is easier to mix. The icing was a bit more tricky.
I prefer my usual method of heating the white chocolate in a bowl over a pan of boiling water as I find it then mixes better with the cream. That is my one tip.
The way it is described below I ended up having to add more cream cheese to make it thicker. The end result is really impressive. It serves a lot more than six people though as it is rich!
 Here’s the recipe:
 • 190g self-raising flour
• 2 level tablespoons cocoa powder
• 1 level teaspoon bicarbonate of soda
• 1 level teaspoon baking powder
• 150g caster sugar
• 2 tablespoons golden syrup
• 2 large eggs
• 150ml sunflower oil
• 150ml milk

Icing
• 200g Belgian white chocolate
• 150ml double cream
• 1 x 125g tub full-fat cream cheese

Preheat the oven to 180C/160C fan/gas 4. Grease and line with greased greaseproof paper the bases of 2 x 20cm (8in) straight-sided loose-bottomed sandwich tins. Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Bake in the oven for 25-30 minutes, or until the cake springs back when lightly pressed with your fingertips. Turn out on to a wire rack, remove the paper and leave to cool. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan until hot and pour the hot cream over the white chocolate to melt it. Stir until melted, then set aside to cool. Spoon the cream cheese into a bowl, gradually add the white chocolate mixture and beat until combined. Set aside to cool a little until thick enough to ice. Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish.