Milk Chocolate Victoria Sponge

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 20cm sandwich tins and line the bases with parchment paper.

   Tip: Use parchment paper to prevent the cakes from sticking.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Sift the dry ingredients to ensure they are well combined.

3. 3

   In a large bowl, using an electric mixer, beat the butter until it is creamy.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure the eggs are well incorporated.

5. 5

   With the mixer on low speed, gradually add the flour mixture and mix until just combined.

   Tip: Do not overmix the batter.

6. 6

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

   Tip: Stir until smooth and glossy.

7. 7

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

   Tip: Make sure the batter is evenly distributed.

8. 8

   Drizzle the melted milk chocolate over the top of each cake.

   Tip: Use a spatula to spread the chocolate evenly.

9. 9

   Brush the tops of the cakes with the remaining melted chocolate.

   Tip: Make sure the cakes are fully coated.

10. 10

    Place the tins on a baking sheet and bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.

    Tip: Check the cakes frequently during the last 5 minutes of baking.

11. 11

    Remove the cakes from the oven and let them cool in the tins for 5 minutes.

    Tip: Use a spatula to loosen the cakes from the tins.

12. 12

    Transfer the cakes to a wire rack to cool completely.

    Tip: Let the cakes cool completely before assembling the sandwich.