Chocolate Victoria Sponge
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This chocolate Victoria sponge is my go to recipe whenever I want to impress without spending hours in the kitchen. It comes together in just 45 minutes from start to finish, making it perfect for last minute gatherings or a weekend treat. The cocoa powder isn't just delicious, it's packed with antioxidants that are genuinely good for you. What I love most is how straightforward it is, requiring basic ingredients you probably already have at home. The result is a gloriously moist, chocolatey cake that tastes far more indulgent than the minimal effort required. Trust me, this one's a keeper.
Ella x
Ingredients
- 473 mlall-purpose flour
- 2 tspbaking powder
- 237 mlunsweetened cocoa powder
- 237 mlcaster sugar
- 1 tspsalt
- 4eggs
- 200 gbutter
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins.
- 2
Sift together the flour, baking powder, and cocoa powder in a large bowl.
- 3
Add the caster sugar and salt, then mix well.
- 4
Beat the eggs, butter, and vanilla extract together until smooth.
- 5
Gradually fold the wet ingredients into the dry ingredients until well combined.
- 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
Allow the cakes to cool in their tins for 10 minutes, then transfer to a wire rack to cool completely.
- 8
Once cooled, spread the chocolate spread evenly on one of the cakes.
- 9
Whip the cream until soft peaks form, then gently fold in the icing sugar.
- 10
Spread the whipped cream on the second cake and sandwich the two cakes together.
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