Salted Chocolate Victoria Sponge
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My absolute favorite way to elevate a classic Victoria sponge is with dark chocolate and a whisper of flaky sea salt. There's something magical about how that salty edge makes the chocolate sing while keeping the cake itself light and tender. Dark chocolate is packed with antioxidants, so you're getting a little nutritional boost with every bite. The best part? This whole cake comes together in under an hour with ingredients you probably already have in your kitchen. It's simple enough for a weeknight bake but fancy enough to impress at afternoon tea.
Ella x
Ingredients
- 300plain flour
- 200granulated sugar
- 150unsalted butter
- 2large eggs
- 10vanilla extract
- 10salt
- 150dark chocolate(broken into small pieces)
- 100heavy cream
- 20flaky sea salt
- 50cocoa powder
- 10baking powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a oven thermometer for accurate temperature.
- 2
Line two 20cm (8in) round sandwich tins with parchment paper.
Tip: This will help the cakes release easily.
- 3
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a smooth batter.
- 4
In a large bowl, using an electric mixer, beat the butter until it's light and fluffy.
Tip: Make sure the butter is at room temperature for best results.
- 5
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 6
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the heavy cream, beginning and ending with the dry ingredients.
Tip: Don't overmix the batter.
- 7
Divide the batter evenly between the prepared tins and smooth the tops.
Tip: Use a spatula to scrape any remaining batter from the bowl.
- 8
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't open the oven door during the baking time.
- 9
Remove the cakes from the oven and let them cool in the tins for 5 minutes.
Tip: This will help the cakes release from the tins.
- 10
Transfer the cakes to a wire rack to cool completely.
Tip: Don't slice the cakes until they're completely cool.
- 11
To make the buttercream, beat the softened butter until it's light and fluffy.
Tip: Make sure the butter is at room temperature for best results.
- 12
Add the melted butter, cocoa powder, and salt to the butter mixture.
Tip: Beat until smooth and creamy.
- 13
Gradually add the confectioners' sugar, beating until smooth and creamy.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 14
Spread one half of the cake with the buttercream, then top with the other half.
Tip: Use a spatula to spread the buttercream evenly.
- 15
Sprinkle the flaky sea salt over the top of the cake.
Tip: Use a light hand, as the salt can be quite salty.
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