This is another recipe adapted from my vintage Christmas stocking present which I made back in January – yes I do have a few unposted recipes that have been hanging around in my drafts folder for far too long. I know Bonfire Night has now passed, but this seems a very suitable cake for this time of year, bonfire or no bonfire.
As soon as I saw the recipe for “Unusual Cake” I was dying to make it. The unusual ingredient was treacle. As soon as treacle is mentioned, nostalgic childhood tastes and images of my mother’s treacle pudding and bonfire treacle toffee are conjured up. So when I was asked to make a birthday cake. I knew immediately what that cake was going to be. I changed the quantities, used sour milk, made it into a layer cake and made up my own treacle icing to fill and top the cake with.
This is how I made:
Chocolate Treacle Cake
- Creamed 200g unsalted butter with 200g dark brown sugar until pale and fluffy. Beat in 5 tbsp treacle.
- Beat in 4 medium eggs one by one, adding some of the flour as I went to prevent curdling.
- Sifted in 250g flour (half wholemeal, half white), 50g cocoa powder, 1½ tsp baking powder and ½ tsp bicarbonate of soda.
- Stirred this in alternately with 8 tbsp sour milk.
- Spooned into two 20cm cake moulds and baked at 180° for 28 minutes when the cakes were well risen and firm to the touch.
- Turned out onto wire racks to cool.
- Melted 100g unsalted butter in a pan over gently heat.
- Added 1 tbsp treacle and 150g 72% dark chocolate.
- Stirred until smooth then removed from the heat.
- Added 6 tbsp double cream and ½ tsp vanilla extract and stirred again.
- Left in my cold kitchen for about ½ hr to firm up.
- Sandwiched the cakes with half the mixture and spread the remainder over the top.
I didn’t get to try the cake, but I did get to sample a little of the filling and it was very good indeed. I think the whole thing is probably a bit of a corker and I really must make it again some time – for us! CT informed me, when it was too late, that I’d got the Happy Birhday candles back to front and the Happy should be at the back – what do you think?
I’m cheekily entering this into AlphaBakes as H for Happy Birthday Cake. I’m not sure it will be allowed, but nothing ventured nothing gained! Alpha Bakes is hosted alternately over at The More Than Occasional Baker and Caroline Makes.
This also goes off to Bake of the Week over at Casa Costello.