Ingrédients pour Devonshire Chocolate Sponge
- Margarine
- 150g caster sugar
- Treacle
- 3 large eggs
- Plain Flour
- 50g cocoa powder
- 1 teaspoon baking powder
- Instant Coffee Powder
- Milk
- 1 teaspoon vanilla extract
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Comment préparer Devonshire Chocolate Sponge
- Preheat oven to 350°F (175°C). Grease and flour a 7-inch round cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the bittersweet topping/filling (recipe details needed here).
- Once the cake is completely cool, frost with the bittersweet topping/filling. Garnish with fresh, edible violets or other flowers.
- Serve and enjoy your delicious Devonshire Chocolate Sponge!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
89g
Fat
25g
Carbs
14g
