This Mary Berry Chocolate Victoria Sandwich is light, fluffy, and filled with creamy white buttercream. The rich chocolate sponge pairs perfectly with the sweet filling, while a sprinkle of grated dark chocolate adds the perfect finishing touch.
Simple to make with classic ingredients, this Mary Berry Chocolate Victoria Sandwich is a delicious treat for afternoon tea or any special occasion!
Ingredients Needed
For the cake:
- 2 tbsp cocoa powder
- 3 tbsp boiling water
- 225g buttery spread, straight from the fridge
- 225g granulated sugar
- 4 extra-large eggs
- 225g all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
For the filling and topping:
- 55g butter, softened
- 175g confectioners’ sugar, sifted
- 1 tbsp milk
- Coarsely grated dark chocolate, to decorate
How To Make Mary Berry Chocolate Victoria Sandwich
- Prepare the tins: Preheat the oven to 180°C (350°F). Lightly grease two 20cm (8-inch) cake tins with removable bottoms and line the bases with parchment paper.
- Mix the cake batter: In a large bowl, mix the cocoa powder with the boiling water until smooth. Let it cool slightly. Add all the remaining cake ingredients and beat with an electric mixer for about 2 minutes until the mixture is smooth and lighter in colour. Divide the batter evenly between the prepared tins and smooth the tops.
- Bake the cakes: Place the tins in the oven and bake for about 25 minutes, or until the cakes are well risen and pulling away from the sides of the tins. Let them cool in the tins for a few minutes before turning them out onto a wire rack. Peel off the parchment paper and leave to cool completely.
- Make the buttercream: In a bowl, beat the butter, confectioners’ sugar, and milk together until smooth and creamy.
- Assemble the cake: Once the cakes are completely cool, spread half of the buttercream over one cake layer. Place the second cake on top, then spread the remaining buttercream over the top. Sprinkle with grated dark chocolate for decoration.
Recipe Tips
- Even layers: Weigh the batter when dividing it between the tins to ensure both layers bake evenly.
- Buttercream consistency: If the buttercream is too thick, add a little more milk. If it’s too runny, add a bit more confectioners’ sugar.
- Extra flavour: Add a teaspoon of vanilla extract to the cake batter for a richer taste.
How To Store This Chocolate Victoria Sandwich
Storing in the Fridge: Keep the cake in an airtight container at room temperature for up to 2 days. If the weather is warm, store it in the fridge for up to 4 days. Let it come to room temperature before serving for the best texture.
Freezing: Freeze the cake layers (without buttercream) by wrapping them tightly in cling film, then placing them in a freezer-safe bag. They will keep for up to 3 months. Thaw at room temperature before assembling with buttercream.