The Best Chocolate Victoria Sponge Cake Recipe
Chocolate Victoria sponge cake is a beloved dessert that has been enjoyed for generations. This classic recipe is simple yet delicious cake, and uses only the finest ingredients to ensure a delectable treat that will satisfy any sweet tooth.
The chocolate Victoria sponge cake recipe is a two-tiered cake with a rich, chocolatey flavour that is sure to impress. Made with basic ingredients such as butter, sugar, eggs, flour and cocoa powder, this cake is easy to make and perfect for any occasion. It can be filled with chocolate buttercream frosting or a silky smooth dark and milk chocolate ganache for an extra indulgent treat.
Top Highlights
- Chocolate Victoria sponge cake is a classic dessert that can be enjoyed by everyone.
- The recipe is simple and uses only the best ingredients.
- This cake can be made gluten-free or dairy-free to accommodate different dietary needs.
Chocolate Victoria Sandwich Recipe
Looking for an easy light chocolate sponge cake recipe that’s perfect for everyday baking? Look no further than this simple chocolate sandwich cake. It’s a winner with families and kids alike.
Why you’ll love this recipe:
– Chocolate flavour: The cake is made with cocoa powder giving it a light chocolatey taste.
– Light and fluffy: Despite being rich and moist, the cake is also light, fluffy and airy texture , thanks to the use of self-raising flour and baking powder.
– Easy to make: The recipe is straightforward and doesn’t require any complicated techniques or equipment.
– Versatile: You can customize the cake by adding different fillings or toppings, such as whipped double cream, fresh fruit, or chocolate ganache.
– Crowd-pleaser: Who doesn’t love a good chocolate cake? This recipe is sure to be a hit with family and friends.
– Perfect for special occasions: The cake looks impressive and elegant, making it a great choice for birthdays, anniversaries, or other celebrations.
Chocolate Sandwich Sponge Cake Ingredients
- 2 tbsp Cocoa Powder
- 225 g Soft Margarine
- 3 tbsp Boiling Water
- 4 lrg Eggs
- ½ tbsp Milk
- 225 g Self-Raising Flour
- 2 tsp Baking Powder
- 225 g Caster Sugar
Butter Cream Filling
- 25 g Soft Margarine
- 87 g Icing Sugar (plus extra for topping)
- ½ tbsp Milk
- 1 tbsp Cocoa Powder
For a delicious chocolate sponge cake, it is important to use high-quality ingredients. Organic cocoa powder is recommended for its full chocolate flavour and fewer pesticides. A 50/50 mix of wholemeal flour and white cake flour can be used for a more wholesome taste, and a drop of extra milk should be added if using wholemeal flour.
It is important to ensure that the margarine is soft so that it blends well with the other ingredients.
Organic eggs are recommended for the best flavour, and large eggs work well for this cake. If using smaller organic eggs, an extra egg can be added to the mixture. Use room temperature eggs.
The ingredients for a chocolate sponge cake typically include butter, sugar, eggs, self-raising flour, cocoa powder, and milk.
For the filling, jam and whipped cream can be used.
Icing sugar and butter can be used to make a buttercream filling, and chocolate ganache or frosting can be used for a chocolate filling.
Vanilla bean paste or extract can be added to buttercream or frosting for extra flavour. A dusting of icing sugar can be used to finish the cake.
When making a chocolate sponge cake, it is important to measure ingredients accurately and follow the recipe closely for the best results.
How to make Victoria chocolate sponge cake
- Pre-heat oven 180 degrees. Grease and base line 2 x 8in tins with greaseproof paper. Blend Cocoa and water in mixing bowl. Measure all remaining ingredients and add to bowl and beat well until blended.
- Divide the cake batter evenly between the tins.
- Bake for about 25 mins and leave to cool.
- To make the filling mix all the ingredients together with a hand mixer. Spread evenly on top of one sponge then sandwich together. Sieve a little icing sugar for the top. If you have a really sweet tooth double up on the filling ingredients and add them to the top of the cake!
Did You Know?
- The size of egg yolks is often the same regardless of the size of the egg.
- Larger eggs have more egg whites, not more yolk..
Gluten-Free Chocolate Victoria Sponge Cake
To make this cake gluten-free, replace the flour with gluten-free flour and add 1/2 tsp Xantham Gum.
Dairy-Free Chocolate Sponge Cake
To make this cake dairy-free, simply replace soft margarine with vegan-based margarine.
What Equipment Do I Need?
To make this recipe, you will need the following equipment:
- 2 x 20 cm sandwich tins
- Baking parchment to line the base of each tin
- An electric mixer or a mixing bowl and a metal spoon
- A spatula for scraping down the sides of the bowl
- A wire rack for cooling the cakes
- A serving plate for presenting the cake
Using an electric mixer is recommended, but mixing by hand is also possible.
How Long Does It Keep?
This everyday cake can be stored in an air-tight container for up to a week. It is best to keep it in a cool place.
Can You Freeze A Chocolate Sandwich Cake?
Yes, you can freeze a chocolate Victoria sponge cake for up to 3 months. However, it is important to freeze the sponges only and not the buttercream.
Frequently Asked Questions
What is the difference between chocolate base and Victoria base?
Victoria sponge cake is a classic British cake that consists of two layers of sponge cake with a layer of jam in between. The sponge cake is made with flour, sugar, eggs, and butter. On the other hand, a chocolate sponge cake is made with the same ingredients as the Victoria sponge cake but with the addition of melted chocolate to the batter.
Why is it called Victoria sponge cake?
The cake is named after Queen Victoria, who is said to have enjoyed a slice of sponge cake with her tea in the afternoon. The cake became popular during the Victorian era, and the name stuck.
What to put in the middle of a chocolate sponge cake?
The most common filling for a chocolate sponge cake is chocolate buttercream. To make the buttercream, beat together butter, icing sugar, and cocoa powder until light and fluffy. Another popular filling is whipped double cream, which can be flavoured with chocolate or vanilla.
Moist chocolate sponge cake recipe
If you’re looking for a moist chocolate sponge cake recipe, try adding yoghurt to the batter. These ingredients add moisture to the cake and help keep it moist. You can also try adding oil instead of butter, as oil is a better emulsifier and helps keep the cake moist. A popular recipe for moist sponge cake is this one.
Chocolate Victoria Sponge Cake
Ingredients
- 2 tbsp Cocoa Powder
- 225 g Soft Margarine
- 3 tbsp Boiling Water
- 4 lrg Eggs
- ½ tbsp Milk
- 225 g Self-Raising Flour
- 2 tsp Baking Powder
- 225 g Caster Sugar
BUTTER CREAM FILLING
- 25 g Soft Margarine
- 87 g Icing Sugar (plus extra for topping)
- ½ tbsp Milk
- 1 tbsp Cocoa Powder
Instructions
- Pre-heat oven 180 degrees. Grease and base line 2 x 8in tins with greaseproof paper. Blend Cocoa and water in mixing bowl. Measure all remaining ingredients and add to bowl and beat well until blended.
- Divide the mixture evenly between the tins.
- Bake for about 25 mins and leave to cool.
- To make the filling mix all the ingredients together. Spread evenly on top of one sponge then sandwich together. Sieve a little icing sugar for the top. If you have a really sweet tooth double up on the filling ingredients and add them to the top of the cake!
Notes
Nutrition
“Don’t be afraid to use different types of flour, I tend to use 50/50 wholemeal and white flour.”
If you like this recipe, you might like to try my Chocolate Butterfly Cakes or Terry’s Chocolate Orange Cake.
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