Chocolate Victoria Sponge Cake
Take the classic Victoria sponge cake and turn it into a showstopper. This chocolate cake is the perfect teatime dessert and is incredibly easy to make with delicious results every time. Easy to make, impressive to look at and delicious thanks to a luscious layer of Chunky Jam filling..
I Made It
- Moderate
- 30 mins
- 4-5 Person
Ingredients
For Sponge:
- Butter 225g
- Caster sugar 200g
- Eggs 4 and half beaten
- Vanilla essence 2 tsp
- Flour 200g
- Cocoa powder 25g
- Baking powder 2 tsp/li>
- Milk 2 tbsp
For Filling:
- Dark compound chocolate 250g
- Milk 110ml (½ cup)
- Cream 250ml (1 cup)
- Yolk 4
- Vanilla essence 1 tsp
- Caster sugar 45g (1/4cup)
- National vanilla custard powder 3 tbsp
- Butter 25g
- Whip cream ½ cup
- National Strawberry Chunky Jam
- Strawberry 6-7
Directions
- To prepare the chocolate sponge, preheat the oven to 180 degrees C.
- Butter or spray with a non-stick vegetable spray, two 7-inch round pans. Line the bottom and sides of the pan with parchment paper.
- In a large mixing bowl, sift the flour with baking powder and cocoa powder.
- With an electric whisk, beat the butter until smooth.
- Add vanilla essence and sugar to the butter and beat on high speed until the mixture is light, fluffy and pale in colour. (About 3-5 minutes)
- Add the eggs, one at a time, beating well after each addition. Scrape down the side and the bottom of the bowl as needed.
- Pour in the milk and beat well.
- Fold in the flour mixture and mix just until incorporated.
- Divide the batter evenly between the two pans. Smoothing the top with the back of the spoon.
- Bake for about 25-30 mins or until a wooden toothpick inserted into the centre of the cake comes out clean.
- Remove from the oven and place on a wire rack to cool for about 15 mins.
- Place a wire rack on top of the cake pan and invert, lifting off the pan. Remove the parchment paper and let it cool completely.
For Stock
- To prepare the filling, put the milk and cream in a saucepan, and bring to simmer.
- Whisk yolks, sugar, National vanilla custard powder together until light in colour.
- Add half of the simmering milk and cream mixture to the egg mixture and whisk until smooth, then return to the pan.
- Over low heat, stir the mixture and cook until it sticks the back of the spoon.
- Divide the batter evenly between the two pans. Smoothing the top with the back of the spoon.
- Take off the pan and add chopped chocolate and Vanilla essence and combine.Gradually add your butter to this mixture and mix until smooth.
- (If needed use hand blender to remove any lumps from the vanilla chocolate mixture)
- Cover with cling film and keep in the refrigerator for 4 hours.
- In another bowl, whip cold cream until stiff peaks form.
- Fold cream in the vanilla chocolate mixture.
Assembling
- Place a layer of cake on your serving plate and spread the jam. Now spread vanilla chocolate cream on top of the jam. Then place the second layer of cake on top of the vanilla chocolate cream.
- Decorate with cream, icing sugar and strawberries.
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