Chocolate Treacle Cake

Ingredients
The Sponge	6 oz	Plain Flour
	2 oz	Cocoa
	1 tsp heaped	Baking Powder
	1 tsp heaped	Bicarbonate Soda
	2 tbp	Black Treacle
	2	Eggs
	3 oz	Caster Sugar
	Quarter Pint	Milk
	Quarter Pint	Vegetable Oil

Chocolate Filling	6 oz	Plain or Milk Chocolate
	3 fl oz	Double Cream
	1 oz	Butter

Cream Filling	Quarter Pint	Double Cream lightly whipped

Page last updated 15 December 2000

Method

Sift the flour, cocoa, baking powder and bicarbontate of soda. Add all the other sponge ingredients and whisk to a smooth consistency. Divide the mixture equally between two 8" sandwich tins. Cook in a pre-heated oven at 170C, 325F or Gas Mark 3 for 20-25 minutes.

Once cooked (soft but nearly firm) remove from the oven and allow to rest for 10 minutes. Turn out and allow to cool on wire trays.

Make the filling by melting the chocolate in a basin over hot water. Add the double cream and stir well. Add the butter and remove from the heat. It will thicken as it cools.

Spread over one of the sponge cakes. Spread on top the whipped cream and sandwich together.

The pudding is excellent served with a made custard