Chocolate Victoria Sponge

Yet another Mary Berry recipe that I have tried and tested and yet again another success. I say that I tried and tested the recipe but it was really my boyfriend. We altered the recipe slightly by adding raspberry jam as well as the buttercream icing between the sponge layers and melted milk chocolate and Malteser bunnies instead of caster sugar on the top.



Chocolate Victoria Sandwich

  • 2 tbsp cocoa powder
  • 2 tbsp boiling water
  • 225g softened butter
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 2 level tsp baking powder

For the filling

  • 50g softened butter
  • 175g sifted icing sugar
  • 1 tbsp milk

Pre-heat the oven to 180C. Grease two sandwich tins then line the base of each tin with baking parchment.

Blend the cocoa powder and water in a mixing bowl then leave to cool slightly. Measure all the remaining ingredients into the bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

Bake in the pre-heated oven for about 25 minutes or until well risen and the top of the cakes spring back when lightly pressed with a finger. Leave to cool in the tine for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

To make the butter cream filling, blend together the butter, icing sugar and milk until smooth. When the cake is completely cold, use half the butter cream to sandwich the cakes together (this is when we added the jam).

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