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 463Calories 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 •