This Mary Berry Chocolate Victoria Sponge Recipe is a rich and fluffy recipe, which is made with cocoa powder and a simple chocolate buttercream. It’s a classic, foolproof recipe, ready in about 1 hour and 45 minutes.
Mary Berry Chocolate Victoria Sponge Recipe Ingredients
For the Chocolate Sponge:
- 225g (8oz) softened butter or baking spread
- 225g (8oz) caster sugar
- 4 large eggs
- 200g (7oz) self-raising flour
- 25g (1oz) good-quality cocoa powder
- 2 level tsp baking powder
- 2 tbsp milk
For the Chocolate Buttercream Filling:
- 100g (4oz) unsalted butter, softened
- 225g (8oz) icing sugar, sifted
- 25g (1oz) cocoa powder, sifted
- 1-2 tbsp milk
- Icing sugar, for dusting (optional)
How To Make Mary Berry Chocolate Victoria Sponge
- Prepare the Oven and Pans: Preheat the oven to 350°F (180°C / 160°C Fan). Grease two 8-inch (20cm) round sandwich tins and line the base of each with parchment paper.
- Make the Sponge Batter: Using the all-in-one method, place the softened butter, caster sugar, eggs, self-raising flour, cocoa powder, baking powder, and milk into a large mixing bowl.
- Mix and Bake: Beat all the ingredients together with an electric mixer for about 2 minutes, until the batter is smooth, even in color, and well-combined.
- Bake the Sponges: Divide the mixture evenly between the two prepared tins and level the surfaces with a spatula. Bake in the center of the oven for 25 to 30 minutes, until the cakes are well-risen and spring back when gently pressed.
- Cool the Cakes: Let the sponges cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the parchment paper and allow them to cool completely.
- Make the Chocolate Buttercream: While the cakes cool, make the filling. In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar and sifted cocoa powder, beating well. Add 1 tablespoon of milk and beat again until the buttercream is light and fluffy. If it’s too stiff, add a little more milk.
- Assemble the Cake: Place one cooled sponge layer, upside down, onto a serving plate. Spread the chocolate buttercream evenly over the top. Place the second sponge on top and press down gently.
- Serve: Lightly dust the top of the cake with icing sugar before slicing and serving, if desired.
Recipe Tips
- How to get a rich chocolate flavor? Use a good-quality cocoa powder for the best taste. The all-in-one method works perfectly, but for an even deeper flavor, you can make a paste by mixing the cocoa powder with 2-3 tablespoons of boiling water and letting it cool before adding it with the other ingredients.
- Why is my chocolate sponge dry? Cocoa powder can absorb a lot of moisture, which is why this recipe includes a couple of tablespoons of milk to keep the batter soft. It’s also crucial not to overbake the sponges. Check them at the 25-minute mark.
- How do I get a smooth chocolate buttercream? Sifting both the icing sugar and the cocoa powder is essential to remove any lumps. Also, ensure your butter is fully softened to room temperature before you start beating it.
- Can I add a different filling? Yes! While chocolate buttercream is classic, this cake is also delicious filled with whipped cream, chocolate ganache, or even a layer of raspberry jam underneath the buttercream for a fruity contrast.
What To Serve With Chocolate Victoria Sponge
This lovely chocolate cake is a perfect afternoon treat and pairs wonderfully with:
- A cold glass of milk.
- A hot cup of coffee or a cappuccino.
- A side of fresh raspberries or strawberries.
How To Store Chocolate Victoria Sponge
Store: The assembled cake will keep well in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, store it in the refrigerator, but let it come to room temperature for about 30 minutes before serving for the best texture.
Chocolate Victoria Sponge Nutrition Facts
- Calories: ~500 kcal per slice
- Protein: 6g
- Fat: 30g
- Carbohydrates: 55g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have self-raising flour, use 200g of plain flour and increase the baking powder to 4 level teaspoons in total.
This is usually caused by opening the oven door too early. A sudden drop in temperature can cause the rising cake to collapse. Wait until at least 20-25 minutes have passed before checking on it.
Yes. The unfilled sponge layers freeze beautifully. Once completely cool, wrap each layer separately in a double layer of plastic wrap and then in foil. They can be frozen for up to 3 months. Thaw at room temperature before assembling with the fresh buttercream.
Mary Berry Chocolate Victoria Sponge Recipe
Description
A rich yet light chocolate twist on the classic Victoria sponge, made with Mary Berry’s simple all-in-one method and sandwiched with a creamy chocolate buttercream.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch sandwich tins.
- Combine all sponge ingredients in a large bowl and beat with an electric mixer for 2 minutes until smooth.
- Divide batter between the tins and bake for 25-30 minutes until springy to the touch. Cool completely.
- To make the buttercream, beat the softened butter until creamy. Gradually beat in the sifted icing sugar, cocoa powder, and milk until light and fluffy.
- Spread the buttercream over one cooled cake layer and sandwich with the second layer.
- Dust with icing sugar before serving, if desired.
Notes
- Using room temperature ingredients is essential for a light, even bake.
- Do not overmix the batter; stop as soon as it is smooth and combined.
- Ensure cakes are completely cool before filling to prevent the buttercream from melting.
- Sifting the icing sugar and cocoa powder is key to a smooth, lump-free buttercream.
