Ingredients:
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)
Directions:
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.
Servings: 6-8
Time preparation: 30 min.
Time total: 50 min.