DEVONSHIRE CHOCOLATE SPONGE
This unusual cake has been a big hit with our guests here at 'Avalon'. It's not a large cake but it's rich and moist and the topping/filling is bittersweet. A chocolate cake more suited to adult taste - although my 2 year old great-nephew ate it with gusto and pronounced it, 'Yummmm!' Decorate it, if possible, with fresh edible flowers from your garden. I use violets. The recipe is from a book called 'Devonshire Flavour' which I bought whilst I was living in Devon in 1979 - and it's taken me this long to discover this terrific cake.
Provided by Kookaburra
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preset oven to 190C (375F).
- Grease two 18cm (7 inch) sponge tins.
- In a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle.
- Add eggs and mix until combined.
- Into a separate bowl sieve flour, cocoa, baking powder and coffee.
- Add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition.
- Beat until combined.
- Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes.
- When cooked, remove from oven and turn carefully onto racks to cool.
- Meanwhile, make the topping/filling: Add a small amount of boiling water to a small saucepan and set over a very low heat.
- Place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler).
- With electric beaters, cream the ingredients (this won't take very long).
- Cover and place topping/filling into the refrigerator until cake is completely cool.
- Remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake.
- 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.
- Tip: Run a spatula under some hot water, dry, then use immediately to smooth the topping.
Nutrition Facts : Calories 414.7, Fat 25.7, SaturatedFat 5.2, Cholesterol 72.6, Sodium 362.3, Carbohydrate 42.7, Fiber 1.8, Sugar 22.4, Protein 5.7
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