A densely chocolatey cake to satisfy sweet tooth cravings from food editor TRISH DESEINE …
Chocolate Treacle cake with fresh cream and chocolate ganache
A light textured, not too sweet, densely chocolatey cake. The treacle adds a lovely liquorice note.
For 8. 20 minutes preparation / 20 – 25 minutes baking
175g good dark chocolate
150ml sunflower oil
150ml fresh whole milk
75g caster sugar
2 tablespoons black treacle
1 teaspoon bicarbonate soda
1 teaspoon baking powder
50g good cocoa powder
175g plain flour
80ml double cream
150ml double cream, lightly whipped
Grease and line two 20cm (8 inch) sandwich cake tins. Preheat the oven to 170°C.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a mixing bowl. Add the treacle, eggs, caster sugar, milk and vegetable oil and whisk to a smooth consistency.
Divide the mixture between the two tins and bake in the oven for about 20-25 minutes until cooked. Remove from the oven and leave to rest for 10 minutes before turning out and cooling on wire racks.
For the filling, melt the chocolate with the cream in a bowl over a pan of warm water. Once melted add the butter and remove from the heat. As this cools it will also thicken. It can now be spread onto the sponge base. Top with the whipped cream and then the remaining sponge. Serve dusted with a little icing sugar.
(Recipe from Tate and Lyle)
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