So I tried to master this chocolate Victoria Sponge cake twice before I got to this and it got the thumbs up from the husband whose mum’s cake is a lot to live up to.
Please let me know if you try it.
My husband still loves this version though.
Now I want to be honest (Honest Mum hey) and say that for me, this mixture made two fairly thin-ish cakes so I would say double up the mixture for each cake if you like your cakes on the chunky rather than the delicate side.
200 g butter
200 g caster sugar
4 medium eggs, beaten
175 g Self-raising flour
50g cocoa powder
pinch of cinnamon
Coconut for sprinkling
1 tsp baking powder
2tbsp warm water
If making your own icing
75g unsalted butter
175g icing sugar
10ml milk or water
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.Pre-heat oven to 180ºC/350ºF/Gas Mark 4.Grease and line two 20 cm (8 inch) sandwich tins.
Fold in the remaining flour, the cocoa powder, cinnamon, baking powder and warm water with a metal spoon.
Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
To make the butter icing, beat the butter with sugar, adding the cocoa powder and milk until it’s a spreadable consistency.
Spread between and on top of the cake.
Peter likes his with a pot of Earl Grey.
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