1 Preheat oven to 180°C/160°fan/Gas 4. Grease and line two 18cm (7in) sandwich tins.
2 In a bowl sift flour twice with cocoa powder.
3 In a separate bowl cream together butter, caster sugar, syrup and vanilla extract until pale and fluffy. Beat in eggs, one at a time, adding 1 tablespoon flour with each one.
4 Gently fold in milk and remaining flour with cocoa.
5 Spoon cake mixture into prepared tins and smooth the tops. Bake for 20 minutes or until the surface springs back when touched gently.
6 Turn out onto a wire rack, remove baking paper and leave to cool completely.
7 Carefully cut cake in half horizontally. Whip cream until soft peaks form and use half to sandwich cakes together. Spread remaining cream on top and sprinkle with chocolate curls, if using.