How To Prepare a Chocolate Victoria Sandwich

This light chocolate cake is sandwiched together with a white butter cream and looks as good as it tastes.

2 tablespoons cocoa powder

3 tablespoons boiling water

225 g (8 oz) softened butter

225 g (8 oz) caster sugar

4 large eggs

225 g (8 oz) self-raising flour

2 level teaspoons baking powder

FOR THE FILLING AND TOPPING

50 g (2 oz) softened butter

175 g (6 oz) sifted icing sugar

1 tablespoon milk

coarsely grated plain chocolate, to decorate

1 Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20 cm (8 in) sandwich tins then line the base of each tin with baking parchment.

2 Blend the cocoa and water in a mixing bowl then leave to cool slightly. Measure all the remaining ingredients into the bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

3 Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

4 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.

To make an Orange or Lemon Victoria Sandwich, follow the recipe for a Large All-in-one Victoria Sandwich, adding the grated rind of an orange or lemon to the cake mixture. Sandwich the cooked cakes together with either orange marmalade or lemon curd and sprinkle the top with a little caster sugar.

Read More: How to Prepare a Classic Rich Christmas Cake

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