Recipe - this is what I did:
- Creamed 225g unsalted butter with 125g cardamom sugar (caster) and 100g molasses sugar until pale and fluffy.
- Beat in 3 duck eggs, alternating with some of the flour.
- Sieved in 200g flour (half wholemeal, half white & a tbsp mesquite powder), 25g cocoa, 1 tsp baking powder, 1/4 tsp bicarb of soda and a pinch of salt.
- Stirred this in with 100g fat free Greek yogurt and 1 tsp vanilla extract.
- Spooned into two 22 cm sandwich moulds and baked at 180C for 23 minutes until risen and firm to the touch.
- Left in moulds for 10 mins then turned out onto wire racks to cool completely.
- Wrapped in greaseproof paper and left to finish off the next day.
- Heated 50ml milk, 1 tbsp treacle, and 50g light muscovado sugar in a pan.
- Whisked I heaped tbsp of custard powder (I didn't have any cornflour) and 1 heaped tbsp cocoa into another 50ml of milk until all combined.
- Poured this into the hot milk mixture and whisked until smooth and thick.
- Removed from the heat and stirred in 90g of chopped 60% dark chocolate.
- Beat in a bare tsp of vanilla extract and a bit more than 15g of unsalted butter.
- Carried on beating until smooth and lush - mmmmmm!
- Sandwiched the two cakes with a generous layer of apple and lemon curd.
- Topped with the treacle icing.
- Sprinkled white chocolate stars over the top.
- Sat back and felt smug
A truly delicious cake, the molasses sugar gave a fudgy consistency, the lemon curd a nice contrast and the treacle frosting finished it all off perfectly. The icing was so good, I could have happily eaten the bowlful all by myself and then probably been sick. Luckily for me, that wasn't an option.