Chocolate Treacle Sheet Cake

Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff

Prep Time: 40 minutes

Total Time: 1 hour 15 minutes

Serves: approx. 20 pieces


  • 150g all-purpose flour
  • 40g desiccated coconut
  • 90g raw muscovado sugar
  • 125g + 125g butter, melted
  • 130g black treacle
  • 800g condensed milk
  • 185g dark chocolate, coarsely chopped
  • 2 tablespoons vegetable oil


  1. Preheat oven to 180 degrees C. Grease a rectangle form (30 x 20 cm) with butter and line baking paper.
  2. Place flour, coconut, sugar and 125g melted butter in a bowl and whisk with an electric hand beater until the batter is smooth. Pour the batter into the form and even out the top with a spatula. Bake for approx. 15 to 18 minutes. Allow to cool.
  3. Make the filling by placing a bowl over a pot of simmering water and adding the treacle, remaining 125g butter and condensed milk. Stir continuously until the mixture becomes thick. This should take about 6 to 8 minutes. Pour the treacle filling over the cake and then bake for a further 20 minutes until it becomes a lovely golden brown color. Take out of the oven allow it to cool, then place in the fridge until completely chilled and set.
  4. In the meantime make the chocolate layer, by melting the chopped dark chocolate and oil in a bowl over a pot of simmering water at a low heat. Remove from heat and allow it to cool slightly. Carefully pour the cooled chocolate over the treacle layer. Allow it to set.
  5. To serve cut the cake in small squares and enjoy in little pieces with a strong espresso.

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