Preheat the oven to 180°C.
In a large bowl sieve the flour, cocoa and baking powder together.
Add the syrup and sugar to the bowl of flour.
In a jug beat together the oil, milk and eggs. Pour the wet ingredients into the dry ingredients and mix well with a wooden spoon until a smooth batter is obtained.
Pour into the mould and smooth the top. Bake for about 25 – 30 minutes until the cake springs back when lightly pressed or until a cake skewer inserted in the cake comes out clean with no uncooked mixture attached.
Leave to cool in the mould. When completely cold, turn the cake onto a chopping board or wire rack covered with a clean tea towel then quickly invert onto a chopping board.
To make the icing break up the chocolate and put ti, with the butter and water, into a basin standing over a saucepan of hot water.
Leave until melted, only stirring once or twice. Add the vanilla extract. Gradually beat in the icing sugar until the icing is smooth and thick enough to coat the back of a spoon without running off. If it is too thick, add a little more water. Quickly use to ice the top of the cake as it will rapidly begin to set. Decorate with 16 sweets positionned so they will be in the center of each square. When set cut into 16 squares using a sharp knife. Remember do not cut food directly in the Proflex mould. Suggestion: substitute with mocha icing by adding 2 level teaspoons instant coffee powder to the chocolate, butter and water in the basin.