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.

Hints 'n' Tips


Leave a Comment:

login to leave comments
Taste Blog

When coffee and alcohol join forces, its a match made in heaven!, so here are 8 cocktail recipes that combine espresso, liquor and even liqueur for a cup of pure indulgence. Nothing beats a ni... keep reading


Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.