Ingredients:
For the Sponge:
175g plain flour
50g cocoa powder
30ml black treacle
2 medium eggs
1 tsp baking powder
1 tsp bicarbonate of soda
75g caster sugar
150ml milk
150ml vegetable oil
For the Filling:
75g plain chocolate, crumbled
25g butter, diced
150ml double cream, lightly whipped
icing sugar, to dust
Method:
Beat together all the ingredients for the sponge cake in a bowl until smooth. Divide the resultant batter between two well-greased and buttered 20cm diameter cake tins.
Transfer to an oven pre-heated to 170°C and bake for about 30 minutes, or until lightly browned and cooked through (a skewer inserted into the centre of the cake should emerge cleanly). When done, allow to cool for 5 minutes then turn out onto a wire rack and set aside to cool completely.
In the meantime, melt the chocolate for the filling in a bain marie (double boiler). Now stir in the diced butter until melted. Take off the heat and set aside to cool.
Spread the resultant filling over one of the two cake halves. Allow to cool completely then top with the whipped cream. Set the second sponge cake on top then dust with icing sugar. Slice into wedges and serve with a raspberry coulis.
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