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devonshire chocolate sponge


this unusual cake has been a big hit with our guests here at 'avalon'. it's not a large cake but it's rich and moist and the topping/filling is bittersweet. a chocolate cake more suited to adult taste - although my 2 year old great-nephew ate it with gusto and pronounced it, 'yummmm!' decorate it, if possible, with fresh edible flowers from your garden. i use violets. the recipe is from a book called 'devonshire flavour' which i bought whilst i was living in devon in 1979 - and it's taken me this long to discover this terrific cake.


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  1. Preset oven to 190c
  2. Grease two 18cm sponge tins
  3. In a small mixing bowl
  4. And using electric beaters
  5. Cream margarine
  6. Sugar and treacle
  7. Add eggs and mix until combined
  8. Into a separate bowl sieve flour
  9. Cocoa
  10. Baking powder and coffee
  11. Add dry ingredients
  12. A bit at a time
  13. To margarine / treacle mixture alternating with the milk and beating after each addition
  14. Beat until combined
  15. Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes
  16. When cooked
  17. Remove from oven and turn carefully onto racks to cool
  18. Meanwhile
  19. Make the topping / filling: add a small amount of boiling water to a small saucepan and set over a very low heat
  20. Place all topping / filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan
  21. With electric beaters
  22. Cream the ingredients
  23. Cover and place topping / filling into the refrigerator until cake is completely cool
  24. "remember the topping is not supposed to be sweet- dont judge the taste until youve tried it on the cake"
  25. When the cake and topping / filling are both cool
  26. Sandwich the two sponges together with the filling then use the other half to ice the top

Step 15

Total Time in Minute 50

Ingredients Count 10

cooking devonshire chocolate sponge

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Plain flour

Cocoa powder

Baking powder

Instant coffee powder


Vanilla extract

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