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