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 tbsp baking powder
- 2tbsp warm water
If making your own icing
- 75g unsalted butter
- 175g icing sugar
- 45g cocoa
- 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.
Spread between and on top of the cake.
Peter likes his with a pot of Earl Grey.