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.
Prep Time10 minutesmins
Cook Time28 minutesmins
Total Time38 minutesmins
Course: Cake
Cuisine: British
Keyword: Chocolate Victoria Sandwich, Chocolate Victoria Sponge
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.
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This easy all-in-one cake can be made using an electric hand mixer or a stand mixer.