The Best Chocolate Victoria Sponge Cake Recipe
Victoria sponge cake is a classic dessert that never fails to please. This recipe is simple and uses only the best ingredients, guaranteeing a delicious cake that everyone will love. Whether you’re looking for a special treat or something sweet to finish dinner, this chocolate Victoria sponge cake is sure to hit the spot! Enjoy!
Chocolate Victoria Sandwich recipe
Yes, we have all been baking for Britain this past year, but here’s an easy everyday chocolate victoria sponge cake recipe that’s quick and a winner for all families out there. Kids will love to make this!
CHOCOLATE SPONGE CAKE INGREDIENTS
Always try and buy the best ingredients to get the best taste and to make a great chocolate sponge cake. I always use organic cocoa powder. Okay, it’s a bit more expensive, but I like the full chocolate flavour, and fewer pesticides is always a good thing, right?!
I like to use a 50/50 mix of wholemeal flour and white flour for a more wholesome taste. If you’re using wholemeal flour, add a drop of more milk to your mixture.
Plus, when you do use wholemeal flour for any cake, it will fill you up more, so you won’t be inclined to have an extra piece. Good for those who are trying to watch their waistline!
Make sure your margarine is soft so that it blends well with the other ingredients.
Buy organic eggs. They are the best for any cake. Large eggs are good for this cake but sometimes not always possible if you buy the organic type. If your eggs are particularly small, just add an extra egg.
If you want to make a cake without chocolate, try my Victoria Sponge Cake with jam and vanilla buttercream.
DID YOU KNOW?
Egg yolk is often the same size in any size of hen’s egg!! So when you see larger eggs, it has more of the white part, not the yolk.
GLUTEN-FREE CHOCOLATE VICTORIA SPONGE CAKE
To make this gluten-free replace the flour with gluten-free flour and add 1/2 tsp Xantham Gum.
DAIRY-FREE CHOCOLATE VICTORIA SPONGE CAKE
To make this dairy-free, just replace the soft margarine with vegan-based margarine.
WHAT EQUIPMENT DO I NEED?
You will need 2 sandwich tins 20 cm in size. Line the base of each tin with baking parchment. I buy a 50-metre roll; it lasts me ages and is cheaper to do this way.
I use my electric mixer to mix everything together but by hand is fine; just make sure you thoroughly mix everything.
HOW LONG DOES IT KEEP?
This everyday cake will keep up to a week in an air-tight container, preferably in a cool place.
DOES A CHOCOLATE VICTORIA CAKE FREEZE?
You can freeze the sponges for up to 3 months but not the buttercream.
HOW TO MAKE SIMPLE CHOCOLATE VICTORIA SANDWICH CAKE
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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Have you made this? How did you get on? Leave a comment below.
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