Chocolate Victoria Sponge Cake
User Reviews
5.0
9 reviews
Excellent
Chocolate Victoria Sponge Cake
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Chocolate Victoria Sponge Cake is a glorious chocolatey twist on the classic sandwich cake. Super-easy to make and delicious sandwiched chocolate frosting or jam and whipped cream.
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Ingredients
For the Cake
- 200 g ( 1 ¼ cups ) self-raising flour or see notes
- 60 g (heaped ½ cup) cocoa powder
- 250 g ( 1 ¼ cups) light brown sugar or caster sugar
- 115 g (½ cup) margarine such as Stork
- 2 large eggs
- 120 ml (½ cup) milk semi skimmed or skimmed ideally
- 1 tbsp lemon juice or sub with more milk
- 2 tsp vanilla extract or vanilla bean paste
Chocolate Frosting
- 360 g (3 cups) icing sugar powdered sugar
- 50 g (½ cup) cocoa powder
- 115 g (½ cup) unsalted butter softened
- 60 ml (¼ cup) whole milk or cream room temperature
- 1 tsp vanilla extract
To decorate (optional)
- Chocolate curls
- chocolate sprinkles
- cocoa powder or icing sugar to dust
Instructions
Make the chocolate sponge layers
- Preheat the oven to 170°C (340°F). Mist two 8 inch cake pans with cake release and line with baking paper or a reusable liner.
- Sift the flour, sugar and cocoa powder into your mixing bowl.
- Add the remaining ingredients and beat together until the batter is smooth. Make sure to use a spatula to scrape the bottom and sides of the bowl halfway through.
- Divide the batter between the two tins, using scales to weigh it so you have an equal amount.
- Bake on the middle shelf for 25-28 minutes or until the cakes are risen, springy to the touch and pass the skewer test.
- Cool in the cake pans for 5 minutes then gently invert onto a wire rack to cool.
Make the frosting
- Sift the cocoa powder and icing sugar into your mixing bowl. Add softened butter, vanilla extract and a little whole milk or cream and beat together until the chocolate frosting is light and fluffy, about 5 minutes.
Assemble the cake
- Place one cake layer on a plate or cake stand. Pipe or spread a generous amount of chocolate frosting over the sponge.
- Sandwich with the second layer. If you have leftover frosting then pipe it on top of the cake.
- Decorate with chocolate sprinkles and curls or leave plain and dust with cocoa powder or icing sugar.
Equipments used:
Notes
- You can make the chocolate sponge up to a day ahead. Leave it to cool then wrap with cling film and store at room temperature.
- Sponge cakes can be a little dry. Brushing the cake layers with a simple syrup will keep them moist and add flavour. To make a simple syrup simply combine sugar and water in equal amounts in a saucepan. Add vanilla extract or any flavouring you like and bring to a simmer, stirring to dissolve the sugar. Leave to cool before using and store in the fridge for up to a week.
- The cake can be kept at room temperature away from direct sunlight in a covered cake container. If you have used fresh cream as a filling it will need to be consumed straight away and kept chilled.
- Contains affiliate links of products I trust and use in all my baking
- If your are using plain flour add 2 teaspoons baking powder.
- You can make the chocolate sponge up to a day ahead. Leave it to cool then wrap with cling film and store at room temperature.
- Sponge cakes can be a little dry. Brushing the cake layers with a simple syrup will keep them moist and add flavour. To make a simple syrup simply combine sugar and water in equal amounts in a saucepan. Add vanilla extract or any flavouring you like and bring to a simmer, stirring to dissolve the sugar. Leave to cool before using and store in the fridge for up to a week.
- The cake can be kept at room temperature away from direct sunlight in a covered cake container. If you have used fresh cream as a filling it will need to be consumed straight away and kept chilled.
- This easy all-in-one cake can be made using an electric hand mixer or a stand mixer.
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- I swear by cake release spray – a little goes a long way!
- You will need two 8 inch cake pans
- Cake lifter – for transferring cakes safely
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
159mg
(7%)
Potassium
181mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
599IU
(12%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10-12
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 159mg | 7% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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