Devonshire Chocolate Sponge

Directions

1. 1
   Preset oven to 190C (375F).
2. 2
   Grease two 18cm (7 inch) sponge tins.
3. 3
   In a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle.
4. 4
   Add eggs and mix until combined.
5. 5
   Into a separate bowl sieve flour, cocoa, baking powder and coffee.
6. 6
   Add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition.
7. 7
   Beat until combined.
8. 8
   Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes.
9. 9
   When cooked, remove from oven and turn carefully onto racks to cool.
10. 10
    Meanwhile, make the topping/filling: Add a small amount of boiling water to a small saucepan and set over a very low heat.
11. 11
    Place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler).
12. 12
    With electric beaters, cream the ingredients (this won't take very long).
13. 13
    Cover and place topping/filling into the refrigerator until cake is completely cool.
14. 14
    Remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake.
15. 15
    When the cake and topping/filling are both cool, sandwich the two sponges together with the filling then use the other half to ice the top.
16. 16
    Tip: Run a spatula under some hot water, dry, then use immediately to smooth the topping.