Chocolate Victoria Sponge

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins.

2. 2

   Sift together the flour, baking powder, and cocoa powder in a large bowl.

3. 3

   Add the caster sugar and salt, then mix well.

4. 4

   Beat the eggs, butter, and vanilla extract together until smooth.

5. 5

   Gradually fold the wet ingredients into the dry ingredients until well combined.

6. 6

   Divide the batter between the prepared cake tins and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

7. 7

   Allow the cakes to cool in their tins for 10 minutes, then transfer to a wire rack to cool completely.

8. 8

   Once cooled, spread the chocolate spread evenly on one of the cakes.

9. 9

   Whip the cream until soft peaks form, then gently fold in the icing sugar.

10. 10

    Spread the whipped cream on the second cake and sandwich the two cakes together.