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Chocolate victoria sandwich

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Ingredients

For the cake
  • 2 tbsp cocoa
  • 3 tbsp boiling water
  • 225g butter, at room temperature
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
For the filling and topping
  • 50g butter, at room temperature
  • 175g icing sugar, sifted
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • grated chocolate to decorate
Cuisine:
  • Serving
    Serves 8
  • Skill Level
    Easy

Directions

This is a spongy, soft, tasty chocolate cake, which is quick and easy to make, and most importantly - a yummy treat :)
  1. Blend the cocoa with the water in a mixing bowl and then leave to cool slightly. Add to this bowl the remaining ingredients for the cake and beat well until thoroughly blended
  2. Grease and line two (20cm) sandwich tins with greaseproof paper, and divide the mixture evenly between the two tins, then level out
  3. Bake on 180 degrees Celsius for 25 minutes or until well risen and top of the cake springs back to the touch
  4. Leave to cool in the tins for a few minutes then turn out, peel off the paper and leave to cool completely on a wire rack
  5. To make the butter cream, blend together the butter, icing sugar, milk and vanilla extract until smooth (adjust the icing sugar and milk how you see best). Use half the butter cream to sandwich the cake together, and spread the remaining butter cream on top. Decorate with the grated chocolate

I learnt for next time that I should decorate with the chocolate then pipe a design on top...I am sure you can do a better job at that though...Enjoy :)

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