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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