A delicious light and moist sponge filled with fruit curd and topped with the most divine treacle chocolate fudge icing. Lovely contrasting flavours and colours. Perfect for birthdays and other celebrations.
Prep Time45 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: birthday cake, cake, chocolate, chocolate cake, fruit curd, treacle
225gmuscovado sugarlight or dark (I used 125g golden caster sugar and 100g molasses sugar)
3large eggs(I used duck eggs)
200gplain flour (all purpose flour)(I used half wholemeal, half white)
25gcocoa powder
1tbspmesquite powder(optional)
1tspbaking powder
¼tspbicarbonate of soda (baking soda)
1pinchfine sea salt
100gGreek yoghurt(I used fat free)
1tspvanilla extract
6tbspfruit curd of your choice(I used apple & lemon curd)
Treacle Chocolate Fudge Frosting
100mlmilkdivided
1tbsptreacle
50glight muscovado sugar
2tbspcornflour(I used custard powder)
2tbspcocoa powder
90gdark chocolatechopped (I used 60%)
½tspvanilla extract
15gunsalted butter
Instructions
Sponge
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Cream the butter with the sugar until pale and fluffy.
225 g unsalted butter, 225 g muscovado sugar
Beat in the eggs, one by one, alternating with some of the flour if it looks like curdling.
3 large eggs
Sieve in the flour, cocoa, mesquite if using, baking powder, bicarb of soda and salt.
200 g plain flour (all purpose flour), 25 g cocoa powder, 1 tbsp mesquite powder, ¼ tsp bicarbonate of soda (baking soda), 1 pinch fine sea salt, 1 tsp baking powder
Stir this in to the mix then add the yoghurt and vanilla extract. Stir until everything is just combined.
100 g Greek yoghurt, 1 tsp vanilla extract
Spoon into two 20cm (8 inch) silicone sandwich moulds or lined tins. Bake in the centre of the oven for 30 minutes or until well risen and firm to the touch.
Leave in the moulds for 10 minutes then turn out onto wire racks to cool completely.
Sandwich the two cakes with a generous layer of fruit curd.
6 tbsp fruit curd of your choice
Spread the cooled treacle icing over the top and decorate as desired. I sprinkled white chocolate stars over mine.
Sit back and feel smug.
Treacle Chocolate Fudge Frosting
Whilst the cakes are baking, make the icing. Heat half the milk, treacle and sugar in a small pan until nearly boiling.
100 ml milk, 1 tbsp treacle, 50 g light muscovado sugar
Whisk the cornflour and cocoa into the remaining 50ml of milk until well combined.
2 tbsp cornflour, 2 tbsp cocoa powder
Pour into the hot milk mixture and whisk until smooth and thick.
Remove from the heat and stir in the chopped chocolate.
90 g dark chocolate
Beat in a the vanilla extract and butter.
½ tsp vanilla extract, 15 g unsalted butter
Carry on beating until smooth and lush - mmmmmm!
Notes
You can wrap the sponges in greaseproof paper and leave to finish off the next day.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.