chocolate victoria sponge with raspberry and cream layers

Because I love Mary Berry’s Perfect Victoria Sandwich so much, it really a no-brainer to try making the chocolate version of the same cake as well.

When something is good, and you add chocolate to it, it can only get better. Right? Right! I really have a problem deciding which of the two cakes I like more because both are so darn good. I love that the cake is buttery, chocolaty, and slightly crumbly.Here’s how I made this cake. In a bowl I stirred together cocoa powder and boiling water. This was left to cool.Into a mixing bowl, I added the rest of the ingredients: butter, sugar, eggs, flour and baking powder.Once mixed, I added the cocoa mixture.I scrapped the sides of the bowl with a spatula, then gave everything one final mix.The batter was divided into 2 lined and greased baking pans, then baked.Once baked, the cakes were allowed to cool in the pans for 5-10 minutes before I transferred them to cool completely on a wire rack. To assemble the cake, I spread strawberry jam onto one cake, using an offset spatula to get the layer as even as I could.I placed the second cake onto the first.And dusted it with icing sugar.I paired the cake with a latte.Chocolate AND coffee.Come join me?

Chocolate Victoria Sponge
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For the cake
  1. 2 tablespoons cocoa powder
  2. 3 tablespoons boiling water
  3. 225g (8oz) softened unsalted butter
  4. 225g (8oz) caster sugar
  5. 4 large eggs
  6. 225g (8oz) self-raising flour
  7. 2 level teaspoons baking powder
For the filling and topping
  1. 3 tablespoons strawberry jam
  2. Icing sugar
  1. Preheat oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8 inch) sandwich tins then line the base of each tin with baking parchment.
  2. Blend the cocoa and water in a mixing bowl then leave to cool slightly. Measure all the remaining ingredients into a mixing bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
  3. Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for 5-10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  4. When the cakes are cold, I spread strawberry jam on one cake and placed the second cake on the first. I sprinkled the cake with icing sugar.
Adapted from Mary Berry's Baking Bible
Adapted from Mary Berry's Baking Bible
The Domestic Goddess Wannabe

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 I am submitting this recipe for Cook-Your-Books hosted by Kitchen Flavours This post is linked to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and Jozelyn of Spice Up My Kitchen.