Light and Fluffy: Chocolate Victoria Sponge Cake

Photo: Maria Dernikos

And it was certainly worthy of my attention. The texture of the delicate sponge cake is a delight in itself, and that’s before you even get to the chocolatey filling.

Layers of light and fluffy chocolate sponge surround a gorgeous thick layer of chocolate buttercream filling. I’m not sure which I enjoy more – the cake, or the filling (luckily you get to have both).

I like this recipe because it is subtle and perfectly balanced.  There is a restrained chocolate flavour which is just perfect for the lighter textured cake.  Sometimes there’s a lot to be said for restraint in baking. No knock-your-head off dark chocolate flavours here.

One variation I have played with is the addition of a layer of jam. An excellent quality raspberry jam (it was homemade but not by me),  did add sweetness and a slight tart note. It was a good addition, but not something I would do every time – and certainly never with a poor quality jam.

This gorgeous Chocolate Victoria Sponge Cake recipe is from the very talented Maria Dernikos.

Chocolate Victoria Sponge Cake with Chocolate Buttercream

 

Ingredients

For the Cake:

• 6 oz/175g unsalted butter
• 6 oz/175g caster sugar
• 3 eggs large beaten
• 5 oz/150g self raising flour
• 1 oz/25g cocoa powder
• 1 tbs warm water (optional)

For the Chocolate Buttercream:

• 2 tbsp cocoa powder
• 4 oz/100g softened butter
• 4oz/100g icing sugar

Instructions

1. For the full recipe go here.

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