Ruby Chocolate Victoria Sponge
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This ruby chocolate Victoria sponge is my go to when I want something truly special without spending all day in the kitchen. The whole thing comes together in just 45 minutes from start to table, making it perfect for unexpected guests or a last minute celebration. Ruby chocolate gives it the most gorgeous pink hue and a wonderfully smooth flavor, while the fresh raspberries add natural antioxidants and a lovely tartness that cuts through the richness beautifully. Best of all, you probably have most of these ingredients in your cupboard already, so it won't break the bank.
Ella x
Ingredients
- 250plain flour
- 6baking powder
- 3salt
- 200granulated sugar
- 250ruby chocolate(finely chopped)
- 100unsalted butter
- 4large eggs
- 150milk
- 200raspberries
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking tray with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Ensure the ingredients are well combined.
- 3
In a large bowl, cream together the sugar and butter until light and fluffy.
Tip: Use an electric mixer for a quick and easy process.
- 4
Beat in the eggs one at a time, followed by the milk.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Tip: Don't overmix, as this can result in a dense cake.
- 6
Melt the ruby chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 7
Divide the cake batter evenly between two 20cm round cake tins.
Tip: Smooth the tops with a spatula for an even bake.
- 8
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Allow the cakes to cool in the tins for 5 minutes before transferring to a wire rack.
- 9
Spread a layer of ruby chocolate buttercream on top of one of the cooled cakes.
Tip: Use a piping bag or a knife to create a smooth surface.
- 10
Top with the second cake, followed by a layer of fresh raspberries.
Tip: Arrange the raspberries in a pattern or simply place them on top for a rustic look.
- 11
Serve immediately and enjoy!
Tip: This cake is best served fresh, but it can be stored in an airtight container at room temperature for up to 2 days.
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