Tate and Lyle Chocolate Treacle Sandwich


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.

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