A chocolatey take on a classic Victoria sponge cake. Two layers of deliciously moist chocolate sponge sandwiched together with a layer of lime curd buttercream. Perfect for any teatime occasion, but also for alfresco dining.
Prep Time25 minutesmins
Cook Time25 minutesmins
Total Time50 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: buttercream, cake, chocolate, chocolate cake, fruit curd, lime, Victoria sandwich
225ggolden caster sugar(I used my own cardamom sugar)
3large eggs(I used a goose egg)
200gflour(50g wholemeal spelt & 150g white)
25gcocoa powder
1 ½tspbaking powder
1pinchbicarbonate of soda (baking soda)(baking soda)
2tbspGreek yoghurt
Lime Curd Buttercream
40gunsalted butter - softened
80gicing sugar
4tbsplime curd
Instructions
Chocolate Sponge
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.
Notes
Swap the lime curd for your favourite fruit curd. Raspberry is particularly good.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.