Sheila’s Cookbook Recipes by request page five – Chocolate Treacle Sandwich

We have been asked many times for our recipes through our facebook pages. Sheila has her own book of special recipes which uses over and over again. We have been collecting recipes for more than forty years and have a massive database, as well as a couple of thousand cookery books, from where we source our recipes.

In ‘Sheila’s Cookbook’, she keeps her favourite recipes, which she consults when he have a baking day. Today we needed a chocolate cake – but something a it different. So, here we go. For all those who have asked for the recipes, here is page five of the book – Chocolate Treacle Sandwich.

Chocolate Treacle Sandwich

Sandwich cakes can be the most basic of sponge cakes, just held together with jam and whipped cream. Delicious they are too, but this recipe, Scottish in origin, I believe, gives a lot more. The addition of cooking oil and black treacle makes it very moist and rich. (In Ireland, a chocolate sandwich cake is made with mashed potatoes.)

I’m filling the cake with a chocolate butter cream. To balance the richness of this cake, I’ve also added a layer of lightly whipped fresh cream. Extravagant to the point of indulgence.

MAKES A 20 CM (8 IN) CHOCOLATE CAKE

For the Sponges
175 g (6 oz) plain flour
50 g (2 oz) cocoa powder
1 heaped teaspoon baking powder
1 heaped teaspoon bicarbonate of soda
2 tablespoons black treacle
2 eggs
75 g (3 oz) caster sugar
150 ml (1/4 pint) milk
150 ml (1/4 pint) vegetable oil

For the Chocolate Filling
175 g (6 oz) plain or milk chocolate, chopped
80 ml (3 fl oz) double cream
25 g (1 oz) butter

For the Cream Filling
150 ml (1/4 pint) double cream, lightly whipped

For this recipe you will need two 20 cm (8 in) sandwich cake tins, the bases lined with greaseproof paper and then buttered and floured. Pre-heat the oven to 170°C/325°F/Gas Mark 3.

Sift together the flour, cocoa powder, baking powder and bicarbonate of soda. Add all the other sponge ingredients and whisk to a smooth consistency. Divide the mix between the two tins and bake in the pre-heated oven for 20-25 minutes. Once cooked, and just becoming firm, remove from the oven and leave to rest for 10 minutes before turning out and cooling on wire racks.

To make the filling, melt the chopped chocolate with the double cream in a bowl over a pan of warm water. Once melted, add the butter and remove from the heat. As this mix cools it will also thicken. It can now be spread onto the base sponge, before being topped with the lightly whipped cream and then the remaining sponge. The chocolate treacle sponge is ready to serve.

baking with Bill & Sheila

For page one of Sheila’s Recipe cookbook follow this link: Page One – Scones
Page two – Old English Crumpets
Page three – fig rolls
Page four – Hot Cross Buns

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