Bittersweet Devonshire Chocolate Sponge Cake 🌸🍫

Devonshire Chocolate Sponge Cake Recipe 🍫🌸

Description

This unusual Devonshire Chocolate Sponge Cake has been a big hit with our guests here at ‘Avalon’. It’s not a large cake, but it’s rich and moist with a bittersweet topping/filling that perfectly complements the chocolate flavor. This cake is more suited to adult tastes, but even my 2-year-old great-nephew enjoyed it and pronounced it, “Yummmm!” If you have access to fresh edible flowers, decorate the cake with them for a beautiful presentation. I use violets from my garden. The recipe comes from a book called ‘Devonshire Flavour’ which I bought while living in Devon in 1979, and it’s taken me this long to discover this terrific cake.

Ingredients

• 110g margarine
• 110g sugar
• 1 tablespoon treacle
• 2 eggs
• 100g plain flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon instant coffee powder
• 6 tablespoons milk

Topping/Filling

• 60g margarine
• 2 tablespoons cocoa powder
• 1 tablespoon treacle
• 1/2 teaspoon vanilla extract

Nutrition Information (Per Serving)

Instructions

1. Prepare the Oven and Tins:

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   • Preheat your oven to 190°C (375°F).
   • Grease two 18cm (7 inch) sponge tins to ensure easy removal of the cakes later.

2. Mix the Wet Ingredients:

   • In a small mixing bowl, use electric beaters to cream together the margarine, sugar, and treacle until the mixture is light and fluffy.
   • Add the eggs one at a time, beating well after each addition to ensure a smooth batter.

3. Combine Dry Ingredients:

   • In a separate bowl, sieve together the plain flour, cocoa powder, baking powder, and instant coffee powder.
   • This step ensures that the dry ingredients are well combined and free of lumps.

4. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the margarine mixture, alternating with the milk.
   • Beat well after each addition to maintain a smooth consistency.

5. Bake the Cakes:

   • Divide the batter evenly between the prepared sponge tins.
   • Place the tins on the middle shelf of your preheated oven and bake for approximately 20 minutes.
   • The cakes are done when they spring back to the touch or when a skewer inserted into the center comes out clean.

6. Cool the Cakes:

   • Remove the cakes from the oven and allow them to cool in the tins for a few minutes.
   • Turn the cakes out onto a wire rack to cool completely.

7. Prepare the Topping/Filling:

   • Place a small amount of boiling water into a saucepan and set it over a very low heat.
   • In a heatproof glass bowl, combine all the topping/filling ingredients (margarine, cocoa powder, treacle, and vanilla extract).
   • Set the bowl over the saucepan (or use a double boiler) and use electric beaters to cream the ingredients together. This should only take a few minutes.

8. Chill the Topping/Filling:

   • Cover the bowl and place the topping/filling in the refrigerator to chill until the cake is completely cool.

9. Assemble the Cake:

   • Once both the cakes and the topping/filling are cool, sandwich the two sponges together with half of the filling.
   • Use the remaining filling to ice the top of the cake.

10. Smooth the Topping:

    • For a smooth finish, run a spatula under hot water, dry it, and then use it to smooth the topping.

11. Decorate (Optional):

    • If desired, decorate the cake with fresh edible flowers such as violets for an elegant touch.

Tips

• Remember that the topping is not meant to be overly sweet, so give it a try on the cake before judging its flavor.
• This cake pairs wonderfully with a cup of strong coffee or tea, making it a perfect treat for a special occasion or an indulgent afternoon.

Enjoy your Devonshire Chocolate Sponge Cake! 🌸🍫