An almost classic Victoria sponge cake recipe, but sandwiched together with chocolate buttercream as well as the more traditional jam. Perfect for afternoon tea in the garden when the weather allows.
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: buttercream, cake, chocolate, jam, sponge cake, Victoria sandwich
Cream the butter with the sugar until pale and airy.
225 g unsalted butter, 225 g golden caster sugar
Beat in the chocolate extract, if using.
1 tsp chocolate extract
Beat in the eggs, one by one.
4 eggs
Sift in the flours and baking powder then stir in as gently as possible.
200 g flour, 25 g cornflour, 1½ tsp baking powder
Stir in the milk.
2 tbsp milk
Divide the mixture between two 22 cm cake moulds or lined tins and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 25 minutes or until the cakes are risen, golden and firm to the touch.
Leave to cool in the tins for at least ten minutes, so the cakes have a chance to firm up. Then turn them out onto a wire rack to cool completely.
Chocolate Buttercream
Melt the dark chocolate in a bowl suspended over a pan of hot water.
15 g dark chocolate
Cream the butter with the sugar until pale and creamy.
50 g unsalted butter, 100 g golden icing sugar
Beat in the chocolate followed by the cream.
1 tbsp double cream (heavy cream)
Cover one cooled cake with the jam.
250 ml jam of your choice
Spread the buttercream over the bottom of the other cake then sandwich them together.
Dust the top with caster sugar and serve.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.