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Mary Berry Chocolate Victoria Sponge​ Recipe

Mary Berry Chocolate Victoria Sponge​ Recipe

Are you looking for a delicious chocolate cake? Mary Berry Chocolate Victoria Sponge​ Recipe is perfect for you.
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Course Dessert

Equipment

  • Two 8-inch round cake tins
  • Mixing Bowl
  • Electric mixer
  • Measuring cups and spoons
  • Cooling rack
  • Spatula 
  • Parchment paper
  • Sieve
  • Palette knife

Ingredients
  

  • 225 g softened butter
  • 225 g caster sugar
  • 4 large eggs
  • 200 g self-raising flour
  • 25 g cocoa powder
  • 1 teaspoon of baking powder
  • 140 g softened butter
  • 280 g icing sugar
  • 2 tablespoons of cocoa powder
  • 2 tablespoons of milk

Instructions
 

  • Preheat your oven to 180°C (160°C fan).
  • Grease both cake tins with butter thoroughly.
  • Line the bottoms with parchment paper circles.
  • This ensures easy removal after baking.
  • Beat butter and sugar until light and fluffy.
  • This takes about 3-4 minutes with electric mixer.
  • Add eggs one at a time, beating well.
  • Sift flour, cocoa powder, and baking powder together.
  • Fold the dry ingredients into the mixture gently.
  • Don't overmix or the cake becomes dense.
  • Divide batter equally between the prepared tins.
  • Smooth the tops with a spatula carefully.
  • Bake for 20-25 minutes in the oven.
  • The cakes should spring back when touched.
  • Insert a skewer to check if done.
  • It should come out clean without batter.
  • Beat butter until soft and creamy first.
  • Gradually add icing sugar while beating continuously.
  • Mix in cocoa powder and milk slowly.
  • Beat until the buttercream is smooth and spreadable.
  • Let cakes cool completely on a wire rack.
  • Place one cake layer on your serving plate.
  • Spread buttercream generously over the top surface.
  • Place the second layer on top carefully.
  • Dust with icing sugar for decoration optional.

Notes

  • Use room temperature ingredients for better mixing.
  • This helps create a lighter, fluffier texture.
  • Don't open the oven door while baking early.
  • This can cause the cakes to sink.
  • Check doneness at 20 minutes with a skewer.
  • Every oven bakes slightly differently, remember that.
  • Let cakes cool completely before adding buttercream.
  • Warm cakes will melt the frosting quickly.
  • Add a tablespoon of warm water if needed.
  • This makes the batter smoother and easier.
  • Quality cocoa powder makes a big taste difference.
Keyword Mary Berry Chocolate Victoria Sponge​ Recipe