Chocolate Victoria Sponge Cake
Quick and easy everyday chocolate sponge cake recipe. Light and tasty cake, perfect with a cup of tea!
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!
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Notes
STORAGE
The cake will last at least a week in an airtight tin.
The sponges can be frozen for up to 3 months. Make sure they are wrapped well or they will become dry and frozen as soon as the sponges are cool.
Nutrition
Calories: 483kcalCarbohydrates: 61gProtein: 4gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 2mgSodium: 404mgPotassium: 74mgFiber: 1gSugar: 39gVitamin A: 1124IUVitamin C: 1mgCalcium: 78mgIron: 1mg
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