Dark Chocolate Victoria Sponge

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.

2. 2

   In a medium bowl, whisk together the flour and cocoa powder. Set aside.

3. 3

   In a large mixing bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

5. 5

   Gradually mix in the flour mixture until just combined. Do not overmix.

6. 6

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

7. 7

   Fold the melted chocolate into the cake mixture until well combined.

8. 8

   Divide the batter evenly between the prepared pans and smooth the tops.

9. 9

   Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

10. 10

    Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

11. 11

    For the buttercream, beat the butter and sugar until light and fluffy. Add the heavy cream and beat until smooth and creamy.

12. 12

    For the whipped cream, beat the butter and sugar until stiff peaks form. Add the heavy cream and beat until combined.

13. 13

    To assemble the cake, place one cake layer on a serving plate. Spread a layer of buttercream on top. Top with the second cake layer and frost the top and sides with the remaining buttercream. Top with whipped cream.