A chocolatey take on a classic Victoria sponge sandwich. Two layers of deliciously moist chocolate sponge sandwiched together with a layer of zingy lime curd buttercream. This chocolate Victoria sandwich is perfect for any teatime occasion, but also for alfresco dining.
Well it doesn’t look as though Blogger is going to bring back my lost post, so nearly one week on, I’ve decided to just clench my teeth and rewrite it. Once again, I apologise for all the comments that were lost on this one and several of my other posts when Blogger went down.
Remember those wonderful sunny days littered with bank holidays that seem like a distant dream now? On one of those we staged our alternative to the Royal Wedding. Forget the thronging crowds of Pall Mall, we opted for a moorland walk followed by tea and cake.
Chocolate Victoria Sandwich with Lime Curd Buttercream
A Victoria sandwich cake seemed appropriate for tea in the garden. But one with a twist: a chocolate Victoria sandwich hosting a generous layer of lime curd buttercream. I started off with Nigella’s recipe for Victoria sponge as a base point. I substituted cocoa powder for the cornflour and swapped the milk for yoghurt.
Luckily for me, I managed to acquire a goose egg, so this went into the mix too. Inspiration for the buttercream came from Little Bear Cakery with her lemon curd version. I went my own way and reduced the sugar. And of course, I used my lime and ginger curd.
Once again we enjoyed tea, scones and cake in a lovely Cornish moorland garden. Having worked up an appetite, the cake vanished rapidly amid appreciative comments.
The cake cut well. It was moist and very tasty but the star of the show was the buttercream. It was so delicious, it tasted just like lemon sherbets. Why don’t they have lime sherbets I wonder?
Chocolate Victoria Sandwich Top Tip
Swap the lime and ginger curd for your favourite curd. Raspberry curd is a particularly good one here.
Chocolate Victoria Sandwich with Apricot Curd Buttercream
As the chocolate Victoria sandwich cake was so popular, I made it again a short while later. It was my birthday and in the age old tradition, it was time to make cakes for work. This time I was keen to use more of the apricot curd I’d recently made.
I made pretty much an exact copy of this lime curd buttercream cake, but I used apricot curd instead. It went down a storm at work, with many commenting on how much they enjoyed the apricot curd filling. CT felt rather left out, but I did inform him that he does pretty well most of the time and his birthday is fast approaching.
Other Lime Cakes You Might Like
- Chocolate lime cake
- Courgette cake with lime mascarpone frosting
- Double delight bundt cake
- Ginger & lime cake
- Lime & coconut cake with white chocolate
- White chocolate & lime genoise
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate Victoria sandwich cake, with or without the lime curd buttercream, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more fruit curd recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Chocolate Sponge Cake. PIN IT.
Chocolate Victoria Sandwich – The Recipe
Chocolate Victoria Sandwich
- 225 g unsalted butter – softened
- 225 g golden caster sugar (I used my own cardamom sugar)
- 3 large eggs (I used a goose egg)
- 200 g flour (50g wholemeal spelt & 150g white)
- 25 g cocoa powder
- 1 ½ tsp baking powder
- 1 pinch bicarbonate of soda (baking soda)
- 2 tbsp Greek yoghurt
Lime Curd Buttercream
- 40 g unsalted butter – softened
- 80 g icing sugar
- 4 tbsp lime curd
- Turn the oven on to 180℃ (160℃ fan, 350℉, Gas 4).
- Cream the butter with the sugar until pale in colour and fluffy in texture.
- Beat in the eggs, one by one.
- Sift in the flours, cocoa, baking powder and bicarbonate of soda and mix until it just comes together.
- Stir in the yoghurt until everything is just incorporated.
- Spoon into two 22cm silicone sandwich moulds or lined tins and level the tops. Bake for 25 minutes in the middle of the oven until well risen and firm to the touch.
- Leave to cool for 10 minutes then turn out onto wire racks to cool completely.
Lime Curd Buttercream
- Cream the butter with the sugar until very light and fluffy.
- Beat in the lime curd.
- Spread over one of the cooled cakes and place the other on top.
- Sprinkle with a little caster sugar or sifted icing sugar if desired.