Chocolate Victoria Sponge Cake is a glorious chocolatey twist on the classic sandwich cake. Super-easy to make and delicious sandwiched chocolate frosting or jam and whipped cream.
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I love baking a classic Victoria sponge cake in summertime when I can fill it with fresh fruit and jam. Then, when the weather gets a bit colder, I switch to a Chocolate Victoria Sponge Cake!
This light chocolate cake Uses everyday ingredients that you probably already have in your pantry. Delicious as a teatime treat – soft, light and not overly sweet.
The best part? It’s such an easy and foolproof cake that can be made with the all–in-one method championed by Mary Berry herself! Simply measure the ingredients into a bowl and beat with an electric hand mixer or a stand mixer!
The Grocery List
- Self-raising flour or plain flour with added baking powder
- Cocoa powder – ideally a good quality dark chocolate powder such as Dr Oetker or Green & Blacks
- Light brown sugar, caster sugar or a combination of both
- Large eggs
- Margarine such as Stork – cheaper than butter and can be used straight from the fridge!
- Milk, any kind
- Vanilla bean paste or extract
Filling your Chocolate Victoria Cake
You can sandwich your chocolate sponge using jam, whipped cream and fruit, as you would with a classic Victoria sponge. I think my Easy Homemade Blackberry Jam pairs especially well with the chocolate!
If you want to go chocolate all the way, then a chocolate buttercream or chocolate ganache are the way to go! Personally, I find ganache a little too rich for this simple cake.
HOW TO MAKE CHOCOLATE VICTORIA SPONGE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the chocolate sponge layers
Preheat the oven to 170°C (340°F). Mist two 8 inch cake pans with cake release spray and line with baking paper or a reusable liner.
Sift the flour, sugar and cocoa powder into your mixing bowl. Add the remaining ingredients.
Beat together with electric hand mixer until the batter is smooth. Make sure to use a spatula to scrape the bottom and sides of the bowl halfway through.
Divide the batter between the two tins, using scales to weigh it so you have an equal amount.Bake on the middle shelf for 25-28 minutes or until the cakes are risen, springy to the touch and pass the skewer test.
Leave the sponge in the cake pans for 5 minutes then gently invert onto a wire rack to cool completely.
Make the chocolate frosting
Sift the cocoa powder and icing sugar into your mixing bowl. Add softened butter, vanilla extract. Beat together, gradually adding the milk, until the chocolate frosting is light and fluffy, about 5 minutes.
Assemble the cake
Place one cake layer on a plate or cake stand. Pipe or spread a generous amount of chocolate frosting over the sponge.
Sandwich with the second layer. If you have leftover frosting then pipe it on top of the cake. Decorate with chocolate sprinkles and curls or leave plain and dust with cocoa powder or icing sugar.
RECIPE TIPS AND FAQs
- You can make the chocolate sponge up to a day ahead. Leave it to cool then wrap with cling film and store at room temperature.
- Sponge cakes can be a little dry. Brushing the cake layers with a simple syrup will keep them moist and add flavour.
- The cake can be kept at room temperature away from direct sunlight in a covered cake container. If you have used fresh cream as a filling it will need to be consumed straight away and kept chilled.
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Chocolate Victoria Sponge Cake
Ingredients
For the Cake
- 200 g ( 1 ¼ cups ) self-raising flour or see notes
- 60 g (heaped ½ cup) cocoa powder
- 250 g ( 1 ¼ cups) light brown sugar or caster sugar
- 115 g (½ cup) margarine such as Stork
- 2 large eggs
- 120 ml (½ cup) milk semi skimmed or skimmed ideally
- 1 tbsp lemon juice or sub with more milk
- 2 tsp vanilla extract or vanilla bean paste
Chocolate Frosting
- 360 g (3 cups) icing sugar powdered sugar
- 50 g (½ cup) cocoa powder
- 115 g (½ cup) unsalted butter softened
- 60 ml (¼ cup) whole milk or cream room temperature
- 1 tsp vanilla extract
To decorate (optional)
- chocolate curls
- chocolate sprinkles
- cocoa powder or icing sugar to dust
Instructions
Make the chocolate sponge layers
- Preheat the oven to 170°C (340°F). Mist two 8 inch cake pans with cake release and line with baking paper or a reusable liner.
- Sift the flour, sugar and cocoa powder into your mixing bowl.
- Add the remaining ingredients and beat together until the batter is smooth. Make sure to use a spatula to scrape the bottom and sides of the bowl halfway through.
- Divide the batter between the two tins, using scales to weigh it so you have an equal amount.
- Bake on the middle shelf for 25-28 minutes or until the cakes are risen, springy to the touch and pass the skewer test.
- Cool in the cake pans for 5 minutes then gently invert onto a wire rack to cool.
Make the frosting
- Sift the cocoa powder and icing sugar into your mixing bowl. Add softened butter, vanilla extract and a little whole milk or cream and beat together until the chocolate frosting is light and fluffy, about 5 minutes.
Assemble the cake
- Place one cake layer on a plate or cake stand. Pipe or spread a generous amount of chocolate frosting over the sponge.
- Sandwich with the second layer. If you have leftover frosting then pipe it on top of the cake.
- Decorate with chocolate sprinkles and curls or leave plain and dust with cocoa powder or icing sugar.
Notes
- If your are using plain flour add 2 teaspoons baking powder.
- You can make the chocolate sponge up to a day ahead. Leave it to cool then wrap with cling film and store at room temperature.
- Sponge cakes can be a little dry. Brushing the cake layers with a simple syrup will keep them moist and add flavour. To make a simple syrup simply combine sugar and water in equal amounts in a saucepan. Add vanilla extract or any flavouring you like and bring to a simmer, stirring to dissolve the sugar. Leave to cool before using and store in the fridge for up to a week.
- The cake can be kept at room temperature away from direct sunlight in a covered cake container. If you have used fresh cream as a filling it will need to be consumed straight away and kept chilled.
USEFUL TOOLS & EQUIPMENT
Contains affiliate links of products I trust and use in all my baking- This easy all-in-one cake can be made using an electric hand mixer or a stand mixer.
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- I swear by cake release spray – a little goes a long way!
- You will need two 8 inch cake pans
- Cake lifter – for transferring cakes safely
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