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Easy Chocolate Victoria Sponge Cake Recipe

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Chocolate Victoria Sponge Cake Recipe You’ll Love Sponge cake recipes, Chocolate victoria
Chocolate Victoria Sponge Cake Recipe You’ll Love Sponge cake recipes, Chocolate victoria from www.pinterest.fr

Description

This easy chocolate Victoria sponge cake recipe is perfect for any chocolate lover. The light and fluffy sponge is layered with rich chocolate buttercream frosting, making it a perfect dessert for any occasion. It's a simple recipe that anyone can follow, even if you're not an experienced baker.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 25 minutes.

Ingredients

For the sponge:
  • 200g unsalted butter, softened
  • 200g caster sugar
  • 4 large eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 25g cocoa powder
For the buttercream frosting:
  • 150g unsalted butter, softened
  • 300g icing sugar
  • 50g cocoa powder
  • 1-2 tbsp milk

Equipment

  • 2 x 20cm round cake tins
  • Baking parchment
  • Electric mixer or handheld whisk
  • Spatula

Method

  1. Preheat the oven to 180°C/gas mark 4. Grease and line the cake tins with baking parchment.
  2. In a large bowl, beat the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, making sure each one is fully incorporated before adding the next.
  4. Sift in the flour, baking powder and cocoa powder and fold into the mixture until everything is well combined.
  5. Divide the mixture evenly between the two cake tins and smooth the top with a spatula.
  6. Bake in the oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean.
  7. Remove from the oven and leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
  8. To make the buttercream frosting, beat the butter in a bowl until soft and smooth.
  9. Sift in the icing sugar and cocoa powder and beat until well combined.
  10. Add the milk a tablespoon at a time until the frosting is a smooth, spreadable consistency.
  11. Once the cakes are completely cool, spread a generous layer of the buttercream frosting onto one of the cakes.
  12. Place the other cake on top and spread another layer of frosting on top.
  13. Serve and enjoy!

Notes

  • If you don't have two cake tins, you can bake the sponge in one tin and then cut it in half once it's cooled.
  • You can also add chocolate chips to the sponge for an extra chocolatey hit.
  • If you don't have an electric mixer or handheld whisk, you can mix everything by hand using a wooden spoon.

Nutrition Info

  • Serving size: 1 slice (1/8 of the cake)
  • Calories: 425
  • Fat: 24g
  • Carbohydrates: 50g
  • Protein: 4g

Recipes FAQ

Can I use plain flour instead of self-raising flour?

Yes, but you'll need to add 2 teaspoons of baking powder to the mixture.

Can I use margarine instead of butter?

Yes, but the cake may not be as light and fluffy.

How long will the cake keep?

The cake will keep for up to 3 days in an airtight container.

Recipe Tips

  • Make sure the butter is softened before you start, as it will be easier to beat with the sugar.
  • When adding the flour, baking powder and cocoa powder, sift them into the mixture to avoid any lumps.
  • Don't overmix the batter – just fold it until everything is well combined.
  • When spreading the frosting onto the cake, use a palette knife or spatula for a smooth finish.

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