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chocolate victoria sponge on a serving plate
cookingwithmykids

Chocolate Victoria sponge

5 from 1 vote
A chocolate Victoria sponge is the tastiest, easiest chocolate cake recipe. With a light and airy sponge and chocolate buttercream filling it's simple but delicious enough for a party or special occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Decorating time 5 minutes
Total Time 50 minutes
Servings: 12
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 418
Ingredients Equipment Method

Ingredients
  

For the sponges
  • 225 g (1 + 2 tbsp) caster sugar
  • 200 g (1 ¼ cups) self-raising flour
  • 2 teaspoons baking powder
  • 4 eggs
  • 225 g (1 cup) baking spread or butter
  • 50 g (½ cup) cocoa powder
  • A few tablespoons of hot water
For the buttercream
  • 100 g (¼ cup) unsalted butter, softened
  • 225 g (1 ½ cups) icing sugar / confectioners sugar, sifted
  • 3 tablespoons cocoa powder
  • 4 tablespoons milk

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Cake tins
  • Serving plate
  • Wire rack

Method
 

Preheat the oven to 180C/160C Fan and prepare your tins
  1. Grease the base and sides of 2 x 20cm/8in loose bottomed or spring form cake tins. Line the bottom with a circle of baking or parchment paper.
Mix all the cake ingredients together
  1. Measure all the ingredients out and add them to a free-standing mixer or a large mixing bowl.
    Start by measuring out the flour, sugar and baking powder. When you're adding the baking powder, make sure you level the teaspoon with your finger, so you add just the right amount.
    Next, add the baking spread/margarine or butter if you're using it.
    Crack the eggs into a small bowl, then add them to your mixing bowl/free-standing mixer.
    Finally, measure out the cocoa powder and add a few tablespoons of hot water and mix it together to form a paste. Add it to your mixing bowl.
  2. Using a hand held mixer or the k-paddle of your free-standing mixer (or even wooden spoons), combine everything together until it is nice and smooth and there are no big lumps of flour showing.
    Stop once everything has mixed in, it shouldn't take long, but ensure you don’t over mix it or it won't end up light and fluffy.
Bake your chocolate Victoria sponges
  1. Divide the chocolate cake batter equally between each prepared cake tin.
    Use the back of a spoon or a spatula to gently spread the batter to the edges of each cake tin and smooth down the surface of the cakes.
  2. Bake each cake on the middle shelf of your oven for 20-25 minutes. They’re done when they have risen, the edges are coming away from the tins and if you press gently down in the middle it should spring back.
    You can double check the middle is cooked by inserting a skewer or cocktail stick into the centre. If it comes out clean your cake it ready. If a little cake batter is on your skewer/stick, pop it back in the oven for a few minutes.
  3. Remove your sponges from the oven and leave them to cool for a few minutes in the tin before taking the cakes out the tins to cool further on a wire rack.
Make the buttercream
  1. Measure out the butter and put it in your free-standing mixer or a large mixing bowl. If the butter isn't soft pop it in your microwave for a few seconds to soften it but not long enough to melt it.
    Weigh the icing sugar and cocoa powder then add some to your mixing bowl. Using the k-paddle of your free-standing mixer or a hand held mixer, slowly beat them together. Add the rest of the icing sugar/cocoa along with a few tablespoons of milk. Beat until the mixture is smooth and creamy. The longer you whip it for, the lighter and fluffier it will end up.
Assemble your chocolate Victoria sponge
  1. Put one of your cakes onto a serving plate top side down, (save the better looking one to go on top).
    Spread the chocolate buttercream on top of the sponge using a palette knife or spatula.
  2. Place the other sponge on top, and sprinkle your Victoria sandwich with icing sugar to serve.