This week at work we held a bake off competition in order to liven up a training day. Having had a rather mad dash home on the train, I hadn’t left myself much time to whip up a winning creation. However, I remembered an old favourite recipe of mine which incorporates a rich chocolate treacle sponge, a silky chocolate filling with light and fluffy whipped cream. This recipe is surprisingly easy and tastes divine. Alas, I didn’t win the competition (there were some bloody good profiteroles, how can I compete with choux!?) but I did make a rather tasty cake.
This is a recipe I have adapted from Gary Rhode’s ChocolateTreacle Sandwich, in his book New British Classics.
175g/6oz self-raising flour
50g/2oz cocoa powder
1sp baking powder
1tsp bicarbonate of soda
2tbsp black treacle
2 free range eggs
75g/3oz caster sugar
150ml/quarter of pint milk
150ml/quarter of pint vegetable oil
175g/6oz dark chocolate, chopped up
80ml double/3 fluid ounces double cream
150ml/quarter pint of double cream , lightly whipped until reasonably firm
100g/4oz chopped raspberries
(This can be omitted or substituted with strawberries/blueberries)
1. Preheat your oven to 180 degrees , grease and line two 20cm/8” cake tins.
2. Sift together all the dry ingredients: flour, cocoa powder, baking powder and bicarbonate of soda
3. Add all other sponge ingredients and whisk to a smooth consistency
4. Divide between both tins and bake for 20-25 minutes
5. Once removed from the oven, leave to rest for 10-15 minutes or until cool.
6. To make the filling, melt the chopped chocolate with the double cream (slowly is the trick here) in a bowl over a pan of warm water. Once melted, add the butter and remove from the heat.
7. Leave the mix to stand for 5-10 minutes; it will thicken as it cools. Don’t be afraid of leaving it a bit longer if you still feel it’s all a bit too runny. It can now be spread onto the base sponge.
8. Lightly whip the cream until stiff, then gently fold in the chopped raspberries, smooth this over the top of the chocolate mixture
9. Place the top sponge on, then you can do a little decoration using any leftover chocolate filling as glue to attach some raspberries to crown your cake. Dust with icing sugar.