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.
- 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)
- 2 tbsp cocoa powder
- 4 oz/100g softened butter
- 4oz/100g icing sugar
- For the full recipe go here.