Tate and Lyle Chocolate Treacle Sandwich

Method

Grease and line two 20cm (8 inch) sandwich cake tins. Preheat the oven to 170 degrees C, 325 degrees F, gas mark 3.

Sift the flour, cocoa, baking powder and bicarbonate of soda into a mixing bowl. Add the treacle, eggs, caster sugar, milk and vegetable oil whisk to a smooth consistency.

Divide the mixture between the two tins and bake in the oven for about 20.25 minutes until cooked. Remove from the oven and leave to rest for 10 minutes before turning out and cooling on wire racks.

For the filling, melt the chocolate with the cream in a bowl over a pan of warm water. Once melted add the butter and remove from the heat. As this cools it will also thicken. It can now be spread onto the sponge base. Top with the whipped cream and then the remaining sponge. Serve dusted with a little icing sugar.

Ingredients

Plain Or Milk Chocolate. Chopped 175g
Vegetable Oil 150ml
Milk 150ml
Tate & Lyle Caster Sugar 75g
Eggs 2
Lyle's Black Treacle 2 Tbsp
Bicarbonate Of Soda 1 Tsp
Baking Powder 1 Tsp
Cocoa Powder 50g
Plain Flour 175g
Double Cream 80ml
Butter 25g
Double Cream. Lightly Whipped 150ml
Tate & Lyle Icing Sugar. To Decorate

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