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chocolate victoria sponge cake

Chocolate Victoria Sponge Cake

Rachie
Quick and easy everyday chocolate sponge cake recipe. Light and tasty cake, perfect with a cup of tea!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Afternoon Tea, Dessert, Snack
Cuisine British
Servings 8

Ingredients
  

  • 2 tbsp Cocoa Powder
  • 225 g Soft Margarine
  • 3 tbsp Boiling Water
  • 4 lrg Eggs
  • ½ tbsp Milk
  • 225 g Self-Raising Flour
  • 2 tsp Baking Powder
  • 225 g Caster Sugar

BUTTER CREAM FILLING

  • 25 g Soft Margarine
  • 87 g Icing Sugar plus extra for topping
  • ½ tbsp Milk
  • 1 tbsp Cocoa Powder

Instructions
 

  • Pre-heat oven 180 degrees. Grease and base line 2 x 8in tins with greaseproof paper. Blend Cocoa and water in mixing bowl. Measure all remaining ingredients and add to bowl and beat well until blended.
  • Divide the mixture evenly between the tins.
  • Bake for about 25 mins and leave to cool.
  • To make the filling mix all the ingredients together. Spread evenly on top of one sponge then sandwich together. Sieve a little icing sugar for the top. If you have a really sweet tooth double up on the filling ingredients and add them to the top of the cake!

Notes

STORAGE
The cake will last at least a week in an airtight tin.
The sponges can be frozen for up to 3 months. Make sure they are wrapped well or they will become dry and frozen as soon as the sponges are cool.
Keyword chocolate brownie recipe, chocolate cake, chocolate sponge cake, chocolate Victoria Sandwich, easy chocolate sponge cake, large cake, teatime