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🍫 How to Bake a Chocolate Victoria Sponge Cake | Easy & Delicious Recipe 🍰

In today’s video, I’m baking a delicious twist on a British classic — a rich and fluffy Chocolate Victoria Sponge Cake! Whether you’re a beginner or a seasoned baker, this step-by-step recipe is easy to follow and perfect for any occasion.

We’ll be making a soft chocolate sponge, filling it with whipped cream and chocolate ganache (or jam, your choice!), and finishing it off with a dusting of icing sugar. It’s the perfect treat for tea time or dessert!


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✅ Ingredients:

• 2 tablespoons cocoa powder
• 3 tablespoons boiling water
• 225g (8oz) baking spread, straight from the fridge 225g (8oz) caster sugar
• 4 large eggs
• 225g (8oz) self-raising flour
• 1 level teaspoon baking powder
• For the filling and topping 55g (2oz) butter, softened
• 175g (6oz) icing sugar, sifted
• 1 tablespoon milk coarsely grated dark chocolate, to decorate.

✅ Recipe:

1️⃣ Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease two deep 20cm (8in) loose-bottomed sandwich tins and line the base of each with non-stick baking paper.

2️⃣ Blend the cocoa and water in a large bowl then leave to cool slightly. Measure all the remaining cake ingredients into the bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour. The time will vary depending on the efficiency of the mixer. Divide the mixture evenly between the tins and level the surfaces.

3️⃣ Bake in the preheated oven for about 25 minutes or until well risen and the cakes are shrinking away from the sides of the tin.

4️⃣ Leave to cool in the tins for a few minutes then turn out, peel off the baking paper and finish cooling on a wire rack.

5️⃣ To make the butter cream filling and topping, blend together the butter, icing sugar and milk until smooth. When the cake is completely cold, use half the butter cream to sandwich the cakes together, then spread the remaining butter cream on top and decorate with the grated chocolate.



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