Chocolate Victoria Sponge Cake

Chocolate Victoria sponge cake, a simple chocolate sandwich cake made using the creaming method. Filled with a silky smooth dark and milk chocolate ganache.

A Classic Chocolate Victoria sponge cake is a favourite in our house. Two light chocolate sponge cakes, sandwiched together with a rich chocolate ganache. A slice of this easy chocolate cake is the perfect teatime treat.

This chocolate Victoria sponge cake with chocolate filling is made using the creaming method, which results in a deliciously light sponge cakes every time. The chocolate ganache filling balances out the sweetness in the cake.

I’d like to say I bake this easy Victoria sponge cake, however my eldest daughter Anna is a far superior baker so I tend to leave the job to her. In fact this cake came about because Anna wanted to play with flavour combinations using the Victoria Sponge recipe she already uses as a base.

As much as I love a rich and fudgy chocolate cake, I do find that at times it can be too rich for the kids. That is not the case with this classic chocolate sponge cake which not only tastes great but is really light and simple to bake.

Why you’ll love this recipe:

• The perfect light chocolate sponge cake not too rich, nor sweet, the perfect teatime treat.
• Make ahead by preparing the sponge cakes earlier. These cakes can be frozen then defrosted when you are ready to ice and enjoy.
• No fancy equipment required this easy chocolate sponge cake can be made with just a bowl, a wooden spoon and a bit of elbow grease!

What is the creaming technique?

The creaming method for cake making, refers to the creaming or beating together of the margarine or butter with the sugar. Worth noting, you should always use butter that is at room temperature as it makes this job a lot easier.

I use butter a lot in my cooking, but when it comes to sponge cakes I prefer to use margarine as it makes a lighter cake. I got this tip from an excellent baker and it works every time. The water in the margarine releases into the mix, helping to dissolve the sugar. At the same time, air is trapped within the cake batter, resulting in a lighter cake.

How to make Chocolate Victoria Sponge – recipe steps:

• Preheat the oven to 150CFan/170C.
• Grease and line the base of 2 x 20cm (8″) round loose bottomed baking tins.

• Using a mixer, cream together the sugar and Stork until completely combined and very pale in colour.
• Weight the eggs – this really does make a difference to the finished sponge cake.
• Now add in the beaten egg and mix gently to combine.

• Sieve the flour, cocoa powder and baking powder into the mixing bowl and beat together until well combined.
• Now add 2-3 tablespoons of milk to loosen the batter and mix to combine.

• Spoon the cake mixture evenly between the two tins, I like to weigh the batter as this gives you 2 even sized sponge cakes once baked.
• Place the tins on the middle shelf of the pre-heated oven and bake for 40 minutes.
• After 40 mins insert a skewer into the center of each sponge and it if comes out clean the sponge is baked, if not return to the oven until done.
• Leave the sponge cake in the tin to cool for 5 minutes then remove from the tin and place on a wire rack to cool completely.

How to make chocolate ganache?

We have filled this chocolate Victoria sponge cake with a creamy chocolate ganache. Chocolate ganache is made by heating double cream and mixing it with chocolate, in this case a combination of both milk and dark chocolate. But you can use all milk or all dark chocolate, it is entirely down to personal preference.

Chocolate ganache is a staple in any bakers kitchen and is really versatile. You can fill cakes, top cakes, use it in pastry. Once you realise how easy it is to make, you will find all manner of uses for it.

• Chocolate ganache is made using equal 1:1 ratios of double cream (heavy cream) to chocolate. You can use dark chocolate, milk chocolate or a combination of both as we have done here.
• Make the chocolate ganache by breaking up the chocolate into small chunks and placing it into a small bowl.
• Meanwhile heat to double cream in a saucepan until just boiling. Take it off the heat immediately and pour over the chocolate.

• Whisk the cream and chocolate together until the chocolate has completely melted and the cream is completely mixed through.
• The mixture should be quite thick and you are now ready to ice the cake.

Suggestions for filling a sponge cake:

• Chocolate Ganache: our Victoria sponge cake is filled with a chocolate ganache which is a blend of cream and chocolate. You can use dark chocolate; milk chocolate; white chocolate or a blend of different chocolates.
• Jam & Buttercream: if you prefer you can also fill your cake more traditionally with a spread of jam: apricot or raspberry would be a great choices here but you could use any flavour of jam that you enjoy eating, strawberry; blackcurrant; whatever takes your fancy. Likewise you can use a traditional buttercream or a chocolate buttercream. Simply spread jam on one cake, buttercream on the other, and sandwich the two sponge cakes together.
• Fresh Cream & Berries: for a light option that I enjoy in the summer months. You can fill the sponge cakes with a layer of whipped cream sweetened with a little icing sugar. Top the cream with the fresh berries of your choice: sliced strawberries; raspberries; blueberries.

Recipe substitutions and variations:

• Stork margarine is something I always use when baking a sponge cake. Stork results in a far lighter cake and you really will notice the difference. However, if you prefer you can substitute the Stork for some softened unsalted butter instead.
• Caster sugar has a light texture making it ideal for baking. You can also use golden caster sugar in this recipe.
• Cocoa powder is rich and gives this easy chocolate cake it’s flavour. Cocoa powder can dry out a cake, that is why we add 2-3 tablespoons of milk to loosen the batter and add moisture back into the cake batter.
• Chocolate ganache is simple to make (see instructions above) and is what we have used to sandwich the sponge cakes together. There is enough in this recipe to sandwich the middle of the cake. However, if you also wish to ice the outside of the cake, then simply double up the ganache recipe.

Can I make ahead chocolate Victoria sponge cake?

Sponge cake is a great make ahead cake. You can bake the sponges then allow them to cool completely before storing them. Then you just need to whip together some icing and fill them fresh just before serving.

• Make ahead: bake the sponges a day ahead of when you need them, then allow to cool completely. You can ice the cakes and store it in an airtight container. Alternatively, wrap each sponge in parchment, then clingfilm and set them aside until the next day when you can sandwich the cakes together with icing just before you are ready to serve.
• This chocolate sponge cake will keep fresh for 2-3 days stored in an airtight container on the counter top. After that the cake will start to become a little dry.
• Freezer: bake the sponges and allow to cool completely before wrapping in baking parchment and placing in an airtight bag in the freezer. Once frozen these sponge cakes will keep for 2-3 months in the freezer. When ready to use, remove from the freezer and defrost thoroughly before icing.

Useful hints and tips:

1. Take time to properly cream the margarine and sugar together as this will result is a lovely even, light baked cake.
2. Always weigh out your eggs! I was given this tip years ago by a coffee shop owner who baked the best cakes I have ever eaten. I still follow the recipe she shared with us as a base for all my sponge cakes today. It might sound like a chore, but it will result in consistently good cakes if you take the time to weigh your eggs. Eggs vary in size and weight so always weigh out your eggs when making sponge cake. This ensures a good rise as you are using the same weigh of eggs to flour, margarine and sugar.
3. To weigh eggs, I recommend cracking them first into a bowl then removing a little excess egg. It will work fine if it is just a little under or over.
4. No special equipment required, so don’t worry if you don’t have a stand mixer, a hand mixer will work just as well and is what I often use. You can also use a wooden spoon to cream everything together, you just have to work a bit harder.
5. Loose bottomed cake tins make baking cakes a lot easier. The loose bottom allows you to pop the cakes straight out of the tin without too much handling.
6. Lining the baking tins could not be easier. I like to first grease my tins with some softened margarine, then dust them with flour before lining the base with a circle of baking parchment. You can completely line the tin if you prefer or use a special cake release spray.

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Additional recipe suggestions:

If you like this recipe then try some of our other simple cake recipes:

• Classic Victoria Sponge
• Orange Cake
• Easy Chocolate Loaf Cake
• Flourless Chocolate Orange Cake
• Flourless Chocolate Cake with Amaretto
• Apple & Cinnamon Cake
• Spiced Pumpkin Cake
• Sticky Gingerbread

For some great recipe ideas, hints and tips to get you baking in the kitchen, have a look at our Ultimate Guide to Baking with Kids or our Best Cake Recipes post. Great baking inspiration for children and adults alike.

Chocolate Victoria Sponge Cake

A simple chocolate Victoria sponge cake using the creaming method and filled with a rich chocolate ganache

4.83 from 17 votes

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Prep Time: 30 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Servings: 12 servings

Calories: 463kcal

Author: Lesley Garden

Equipment

• 2 x 20cm (8 inch) round loose bottomed cake tins

Ingredients

• ▢ 250 g caster sugar
• ▢ 250 g stork margarine or butter
• ▢ 250 g egg beaten
• ▢ 250 g self raising flour
• ▢ 1 tsp level – baking powder
• ▢ 70 g cocoa powder
• ▢ 2-3 tbsp milk

Chocolate Ganache Filling

• ▢ 150 g double cream
• ▢ 75 g dark chocolate
• ▢ 75 g milk chocolate

Instructions

• Preheat the oven to 150CFan/170C. Grease and line the base of 2 x 20cm (8") round loose bottomed baking tins.
• Using a mixer, cream together the sugar and Stork until completely combined and very pale in colour. Add in the beaten egg and mix gently to combine.
• Sieve the flour, cocoa powder and baking powder into the mixing bowl and beat together until well combined.
• Now add 2 tablespoons of milk to loosen the batter and mix to combine.
• Spoon the cake mixture evenly between the two tins and place on the middle shelf of the pre-heated oven and bake for 40 minutes.
• After 40 mins insert a skewer into the centre of each sponge and it if comes out clean the sponge is baked, if not return to the oven until done.
• Leave the sponge cake in the tin to cool for 5 minutes then remove from the tin and place on a wire rack to cool completely.

When the cake has cooled and is ready for icing:

• Make the chocolate ganache by breaking up the chocolate into small chunks and placing it into a small bowl. Meanwhile heat to double cream in a saucepan until just boiling. Take it off the heat immediately and pour over the chocolate.
• Whisk the cream and chocolate together until the chocolate has completely melted and the cream is completely mixed through. The mixture should be quite thick and you are now ready to ice the cake.
• Once the sponges have cooled completely, place one cake on a plate and spread a thick layer of the chocolate ganache over it. Place the other sponge on top and sandwich the two together. You can finish the sponge cake with a light dusting of icing sugar if you like.

Notes

Eggs vary in size and weight so always weigh out your eggs when making sponge cake. This ensures a good rise as you are using the same weigh of eggs to flour, margarine and sugar.

It can be tricky to weigh eggs so what I recommend doing is cracking them first into a bowl then removing a little excess egg. It will work fine if it is just a little under or over.

You can use either softened butter or Stork margarine for baking sponge cake. However  Stork always gives a lighter sponge.

Once baked store the cake in an airtight container for 2-3 days.

This recipe makes enough Chocolate Ganache to sandwich the sponge cakes together. If you also want to ice the top and sides of the cake simple double up the recipe.

Nutrition Facts

Chocolate Victoria Sponge Cake

Amount Per Serving

Calories 463 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 10g63%

Trans Fat 1g

Cholesterol 95mg32%

Sodium 271mg12%

Potassium 223mg6%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 26g29%

Protein 8g16%

Vitamin A 1048IU21%

Vitamin C 1mg1%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking

Cuisine : British

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