Devonshire Chocolate Sponge

Recipe by Kookaburra
READY IN: 50mins




  • 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.