Try a twist on a British classic, with this Chocolate Victoria Sponge Cake. How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder. Two tier chocolate sandwich cake filled with thick chocolate buttercream frosting. A easy to cook birthday cake, afternoon treat or just an excuse to get baking.Uk measurements and time given for baking in the oven in two loose base 8 inch sandwich tins.Check out blog post for ingredients and cooking time for two 7 inch or 9 inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.
Course: Afternoon Tea, Cake, Dessert, Party
Keyword: 8 inch sandwich tin, Basic cake recipe, British cake, chocolate buttercream, Chocolate Cake, Chocolate Sandwich Cake, Chocolate Victoria Sponge, Classic cake, homemade cake, UK measurements
2 x 8 inch sandwich tin
Wilton Bake Even Baking Strips
8 inch Round Baking Parchment - 20cm
Chocolate Victoria Sponge Cake
190gramsButter Room temperature (Stork or margerine can be used instead)
Chocolate Buttercream filling
230gramsIcing sugarplus extra for dusting on top
70gramsCooking ChocolateWe use milk chocolate but you could use dark if preferred.
For best results I would highly recommend weighing the eggs including the shells and matching your other ingredients measurements to that weight. The flour & cocoa powder should be weighed together to make up to the same weight as the eggs.
Sift the flour and cocoa powder together to remove lumps.
Grease the inside of two loose bottom, 8 inch / 20 cm sandwich cake tins - If using different size tins or only one tin check blog post for guidance on ingredients and cooking times.
Add baking paper to fit the bottom of both cake tins this makes it easy to remove from the tin later. Preheat the oven to 190°C / 170°C fan / 375°F
If using cake baking strips for ensuring level cakes, measure up to the tins, then place in a container filled with cold water to soak up into the strips
Make Chocolate Cake
Cream the butter only in a electric mixer fitted with a paddle or whisk attachment, until smooth. Add sugar continue to mix.
Cream until light and fluffy, with a pale yellow colour.
Turn speed of mixer to the lowest setting, add eggs one at a time with a tablespoon of the flour and cocoa powder to prevent curdling - if it does still to curdle it does not matter it will come back together once dry ingredients are added
Add half the flour and cocoa powder, mix on medium speed until combined.
Add remaining half of flour and cocoa powder, this time use a spoon to fold the mixture in by hand until just incorporated. Do not over mix.
Split mixture between the two tins (I always use scales to make sure they are definitly even, but you can eyeball it)
Use a spatula to push the mixture evenly around the tin.
If using squeeze some water out of the baking strips
Add the wet baking strips to the outside of the sandwich cake tins
Cook in preheat oven 190°C / 170°C fan / 375°F for 22 minutes.Check to see if the cake has pulled away from the sides. Should be soft and spring back from your touch.
Leave in tins to cool for 10 minutes.
Tip upside down on to a wire rack and remove the baking paper.
Leave on wire rack until completley cooled, do not handle too much whilst warm as the cake is prone to break, crack and crumble. It will firm up as it cools.
Melt chocolate in a bowl over a pan of hot water.Or in the microwave at 50% power stirring every 30 seconds until melted.
Use electric mixer with paddle attachment or whisk to soften butter
Use a sieve to sift in half the icing sugar mix on low, add remaining half and mix until soft and fluffy
Pour the melted chocolate into the frosting.
Mix until well combined
Assemble Chocolate Victoria Sponge
Place the prepared chocolate buttercream on to one of the sponges