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Chocolate Victoria Sponge Cake

A chocolatey twist to a all round British Classic!

A light fluffy sponge base finished with a chocolate butter cream filling - perfect accompaniment to the Great British Cuppa or an after dinner treat!

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Chocolate Victoria Sponge Cake

Shopping List

    • Sponge:
    • 225g Butter or Margarine (8oz)
    • 225g Caster Sugar (8 oz)
    • 4 Medium Eggs
    • 175g Self-Raising Flour (6 oz) Sieved
    • 50g Cocoa Powder (2 oz)
    • Filling:
    • 75g Butter (3 oz)
    • 175g Icing Sugar (6 oz) plus extra to dust
    • 45g Cocoa Powder (3 tbsp)
    • About 10 ml Milk or warm water
  • Instructions

    • Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins
    • Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour
    • Fold in the remaining flour and the cocoa powder with a metal spoon
    • Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch
    • Remove from oven and leave to cool before turning out onto a cooling rack
    • Filling:
    • To make the butter icing, place the butter in a bowl and beat until soft
    • Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable
    • Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together
    • Dust the top of the cake lightly with the sieved icing sugar

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