Treacle Mousse Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans.

   Tip: Use a non-stick spray for easy cake removal.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, and tapioca starch.

   Tip: A gentle whisk is all you need to incorporate the dry ingredients evenly.

3. 3

   Add the unsalted butter to the bowl and use an electric mixer to cream until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl for a smooth mixture.

4. 4

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: This ensures a smooth and even texture in the finished cake.

5. 5

   In a separate saucepan, combine the treacle and salt. Place over medium heat and stir until the treacle has thickened slightly.

   Tip: This will help prevent the treacle from separating when cooled.

6. 6

   Remove the saucepan from the heat and let cool slightly.

   Tip: Be careful, as the treacle will still be hot.

7. 7

   Pour the treacle mixture into the cake batter and mix until well combined.

   Tip: This will help distribute the treacle evenly throughout the cake.

8. 8

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Use a spatula to create a smooth surface for even baking.

9. 9

   Bake for 20-25 minutes or until a toothpick inserted into the center of each cake comes out clean.

   Tip: Keep an eye on the cakes, as they can burn quickly.

10. 10

    Once the cakes are cool, melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Stir until smooth and glossy.

11. 11

    Place one cake layer on a serving plate and spread a layer of treacle mousse on top.

    Tip: Use a spatula to create a smooth surface for the mousse.

12. 12

    Top with the second cake layer and drizzle with the remaining treacle mousse.

    Tip: This will create a beautiful, layered effect.