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Saturday, June 13, 2015

Devonshire Chocolate Sponge

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 110 g margarine
  • 110 g sugar
  • 1 tablespoon treacle
  • 2 eggs
  • 100 g plain flour (all purpose)
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon instant coffee powder
  • 6 tablespoons milk
  • 60 g margarine
  • 2 tablespoons cocoa powder
  • 1 tablespoon treacle
  • 1/2 teaspoon vanilla extract (or essence)

Recipe

  • 1 preset oven to 190c (375f).
  • 2 grease two 18cm (7 inch) sponge tins.
  • 3 in a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle.
  • 4 add eggs and mix until combined.
  • 5 into a separate bowl sieve flour, cocoa, baking powder and coffee.
  • 6 add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition.
  • 7 beat until combined.
  • 8 divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes.
  • 9 when cooked, remove from oven and turn carefully onto racks to cool.
  • 10 meanwhile, make the topping/filling: add a small amount of boiling water to a small saucepan and set over a very low heat.
  • 11 place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler).
  • 12 with electric beaters, cream the ingredients (this won't take very long).
  • 13 cover and place topping/filling into the refrigerator until cake is completely cool.
  • 14 remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake.
  • 15 when the cake and topping/filling are both cool, sandwich the two sponges together with the filling then use the other half to ice the top.
  • 16 tip: run a spatula under some hot water, dry, then use immediately to smooth the topping.

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