Monday, June 23, 2014

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?

A giveaway!
I have tons of kitchen equipment and one of the things I cannot do without when I cook or bake are my measuring cups. Not just any old measuring cups, mind you. OXO Good Grips Angled Measuring Cups! A patented angled surface lets you read measurement markings by looking straight down into the Cup and eliminates the need to fill, check and adjust the amount of liquid you are measuring. The handle is soft and non-slip for a firm grip, and cup, ounce and milliliter measurement markings increase convenience. The set includes 1-cup, 2-cup and 4-cup versions

To take part, click on the picture above!
Chocolate Victoria Sponge (Serves 8-10)
Adapted from Mary Berry's Baking Bible

For the cake:
2 tablespoons cocoa powder
3 tablespoons boiling water
225g (8oz) softened unsalted butter
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour
2 level teaspoons baking powder

For the filling and topping:
3 tablespoons strawberry jam
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.

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.


  1. wow...this cake looks yummy, chocolate cake + strawberry jam...something new to me!
    Thanks for the link up, Diana!

  2. Diana, I definitely want to join you for a slice of your delectable cake and a cup of coffee!

  3. Hi Diana,
    Yes, I remember the original version you made a while back. And this, with the addition of cocoa powder, looks just as good!

  4. Hi Diana, I've bookmarked this Chocolate Victoria Sponge cake recipe... but will need to reduce the quantity to fit my one piece 7" cake pan. Thanks for sharing!