Chocolate treacle cake
This chocolate treacle cake is rich, moist, and full of deep flavour thanks to cocoa and black treacle. It’s an easy, comforting bake that’s perfect for cosy weekends, celebrations, or whenever you fancy a simple chocolate cake with a twist. Deeply indulgent and wonderfully moreish, it tastes absolutely delicious.
Chocolate treacle cake
Ingredients
- 175 g plain flour
- 50 g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tbsp black treacle
- 2 eggs, lightly beaten
- 75 g caster sugar
- 150 ml milk
- 150 ml vegetable oil
For the filling and topping
- 175 g plain chocolate
- 250 ml double cream
- 25 g butter
Instructions
- Preheat oven to 160c/325f / Gas 3. Grease two 20.5 (8in) sandwich tins and set aside.
- Sift all dry ingredients together, then add all the remaining ingredients and whisk until smooth.
- Divide the mixture between two sandwich tins and bake for 20-25 mins. Rest in tins for 10mins before turning out onto a wire rack to cool completely.
- For the topping, place a saucepan of hot water, then turn down to a low heat and slowly melt the chocolate and 75ml (3fl oz) of cream and butter and stir until completely melted. Set aside to cool.
- Whip the rest of the cream until stiff and use to sandwich cakes together. Spread the cooled chocolate cream thickly over the top.
Top tip
- Check if the cake is cooked, if you gently press in the middle it should spring back quickly.