#46 Chocolate Victoria Sponge Cake

A British Classic gets a chocolatey makeover.

HELLO 👋🏻

I am apparently still in my Cream Cake era- ( Don’t despair if you have had your fill- the next newsletter is Lemon themed, and I have some mouth puckeringly beautiful desserts lined up!)

For this weeks recipe I wanted to create a twist (yet again) on a Victoria Sponge, but by making it chocolatey, it immediately went up 20 points.

The components for this cake are as follows- (check the cake guts shot below)

• Rich, Black Cocoa Sponge with White Chocolate Chips

• Brown Sugar & Cocoa Powder Syrup

• Chocolate Whipped Cream + Whole Raspberries running through

• Raspberry Jam

Over on TSK+ I have created a Banoffee Cake- so good (according to my family), that I should be making it once a week for them. Diabetes here we come!

Chocolate Victoria Sponge Cake

You will need x2 20cm sandwich tins

Ingredients

(for the cake)

• 185g Golden Caster Sugar

• 200g Softened Salted Butter

• 185g Self Raising flour

• 35g Black Cocoa Powder

• 1.5 Tbsp Sour Cream

• 4 Large Eggs

• 1 Tbsp Vanilla Paste

• 1 Tsp Baking Powder

• 3g Maldon Salt

• 100g White Chocolate Chips

(Syrup)

• 80ml Light Brown Sugar

• 1 heaped Tbsp Cocoa Powder

• 80 ml Water

• Pinch of salt

(Cream Filling)

• 300ml Double Cream

• 1 Heaped Tbsp Icing Sugar

• 1 Tsp Vanilla bean Paste

• 60g Dark Chocolate- melted and left to cool at room temp

(Extras)

• 3 Tbsp Raspberry Jam

• Icing Sugar to dust

• Generous handful of fresh Raspberries (optional)

Method

(for the cake)

1. Preheat your oven to 190C/170 Fan. Grease two 20cm sandwich tins with baking spray or butter.

2. Using your standmixer with the beater attachment, add the sugar, salt and room temp butter together until smooth and fluffy. Add an egg in one at a time and continue to beat together until doubled in size.

3. Add the vanilla & sour cream and mix again to incorporate.

4. Add all the dry ingredients into the bowl and beat again for 2 minutes until thoroughly mixed. Evenly distribute into the prepared tins and sprinkle the chocolate chunks on top of the batter. Then fully bake for 20-22 minutes until risen. Allow to cool completely to room temperature on a wire rack.

5. To make the syrup, add all the ingredients together and bring to a boil. Remove from the heat and allow to cool.

(cream filling)

1. Whisk the cream, vanilla and icing sugar together until you have JUST achieved stiff peaks. Fold in the room temp melted dark chocolate.

(assembly)

1. Using a pastry brush, brush the flat bottomed side of the cake with the syrup (and the other cake too). Place one of the cakes syrup side up onto a cake stand. Add the raspberry jam.

2. Scatter a handful of whole, fresh raspberries into the whipped cream before assembling. ( This is optional- but really balances the chocolate flavour).

3. Top with the cream and sandwich with the remaining cake (Syrup side down). Dust with icing sugar if you want. Use a flat palette knife to smooth the cream around the edges.

4. This will keep in the fridge for 2 days MAX. Best eaten on the day.