Chocolate Victoria Sandwich Cake

A Long Time Coming

This is my long-awaited and one of the most requested recipes I have developed. It did not take a long time because the recipe is difficult, but rather other things got in the way, like setting up this new version of the site. So rest assured, this is still a nice light cake, but full of chocolate flavour.

Not quite as light as the vanilla classic Victoria Sandwich version, as the substitution of some cocoa powder for flour, does mean a little less rise is achieved in this Chocolate Victoria Sandwich. Pairs perfectly with jam and cream or you could just use cream.

One of my pics below is of just one layer of the cake, with cream on top, so you could easily half the recipe (or just freeze one layer) and top with cream. Also add any fruits you like or that are in season.

A NOTE ON VICTORIA SANDWICH CAKES

Cakes That Don’t Rise Enough

For some, this simple classic can however, be hard to master.  It should have a light and airy texture.  Beware or recipes that use too much baking powder.  Some will use self-raising or self-rising flour and additional baking powder.  They can give an unpleasant bitter and metallic after-taste.  But worst of all, because they have too much raising agent and not enough flour to support it, they prematurely rise and sink back down.  And the end result is a dense cake with a much more close texture crumb.  

Don’t Use ‘All-In-One’ Recipes

Also, ‘All-In-One’ method recipes, do not get as much air into the batter, since there is no ‘creaming’ (steps 1 & 2), of the sugar and butter.  This repeated movement creates air pockets that result in air being incorporated into the batter, producing a lighter cake.

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CASTER SUGAR

The equivalent is known as ‘Extra Fine or Super fine sugar’ in the US. Here is a photo of one particular brand that is available in the states. The bottle however is for tea or coffee, so isn’t in a very big bottle, (only 340g/12 oz). Berry Sugar, Fruit Sugar, Baker’s Sugar can all be used as a substitute too. You can also make your own from granulated sugar. Please note though that that US regular (granulated) sugar is finer than our UK granulated.

HOW TO MAKE YOUR OWN CASTER SUGAR

Just be careful, as grinding in a processor too much may produce too fine a sugar, (similar to powder and be icing/powdered sugar) and possibly ruin your machine. So I would advise caution with it. Some people have also been known to use coffee bean grinders. A good tip with making your own is to crush in small batches and weigh or measure it as you go along until you get the quantity you need. Alternatively, make up a jar of your own caster sugar and use when needed. Be sure to store in an airtight container.

WHY USE CASTER SUGAR?

Well I am often asked this question, if granulated can just be used and the answer is that for some bakes, yes you can. However, there are a few points to note. Unless if the sugar is being melted, to say make a drizzle, then the caster sugar is there not only providing a function of sweetness and moisture, but also to create friction when you are creaming with the butter. This process of rubbing, with the small sugar crystals, creates friction, which in turn produces air pockets, which gives a nice rise and light texture to cakes.

In meringues and macarons, I would always advise on using fine sugar, again because of the reactions that are occurring. For most cakes for example, they will still bake off nice, but they will not be exactly as intended by the recipe developer. And this is something to bear in mind. See here my photo of the 3 main sugars we use in baking here in the UK.

As always you can DOWNLOAD my recipes, to save to your phone or computer for future use or printing. Simply click the ‘download’ button below.

EXPERIENCED BAKERS

***If you are not a beginner baker, you can choose to ship the indepth recipe instructions & photos, and go to the abbreviated Recipe Card at the foot of the page.

Here’s also below a little video of the whole process for you to view.

Prepare The Cake Batter

1. Cube and weigh out your butter and leave to soften.  A smaller surface area will soften quicker and be easier to mix with.  I like to cut them about 1cm, 1/3″ size. (See Photo 1). If you are in a hurry, or forget to take it out on time, here’s a hack I tried.  Soften Butter In About 12 Minutes.

2. Weigh out and add the sugar to the soft butter and mix by machine or hand for a few minutes until very creamy, smooth and soft and also paler in colour. This is known as ‘creaming the butter & sugar’.  See Photo 2 below for how it should look or check out the video.  It is the best method for incorporating air into the batter to produce a light airy cake.

3. Gradually add in the eggs one at a time with the mixer on low to medium speed, just briefly until mixed through, also known as ‘amalgamated’ or you might hear or read the word ‘emulsified’.  To emulsify means to combine two liquids that normally do not combine so easily, such as vinegar & oil.  So at this stage of the recipe, we are trying to emulsify the egg with the butter.   As a result, sometimes the eggs may make the batter look a little curdled or split.   If this happens just add 2 dessert spoons of the flour while mixing in the eggs. But don’t worry about it, it will bake out fine. You don’t even need to add the flour like that, as you will be adding in soon.

Often have curdled batter? 

If however, your batter is extremely curdled looking (and different to Photo 3 below, you might want to make sure next time that your ingredients are all at room temperature.  If they are not, it makes producing a smooth emulsion even more difficult.  So make sure your butter is soft, but also that the eggs are at the same kind of temperature.  Same goes for any liquid you might add. 

 For even more height in the sponge, you can whisk the eggs first since this activates the protein in the egg, and protein provides structure.  Now mix in the vanilla extract just till combined. Click below for: How To Make Your Own Vanilla Extract

4. Heat up the oven to 170c/150c Fan oven/325f/Gas Mark 3.

5. Now sieve in the flour  (and baking powder if using plain/A.P. flour), cocoa powder & coffee into a separate bowl.    See Photo 3.  Then sieve again over the cake mixture and mix on low, then medium speed until all incorporated into a smooth thick batter. Only mix until no flour is seen, as you don’t want to over-mix it and knock out the air you incorporated.  If you can hold the sieve higher up from the bowl, this too will incorporate more air into the batter.  Sieving twice gets even more air into the batter.   See Photo 3 .

6. Add 1 – 2 tbsp milk to thin the batter slightly.

Fill The Cake Tins

8. Now spoon the batter evenly between the two tins and smooth out, leaving a little dip in the middle, so the cakes don’t dome too much and bake in the middle evenly.    If you want super flat tops to your cakes, click for tips on level cakes.  But to be fair, classic Victoria Sandwich cakes, are known for their great height and not being flat on top. Looks more homely too. See Photo 6.

And Bake!

9. Give the tins a few taps on the worktop/counter to expel any trapped air on the surface, and then bake in the centre of the oven, for 25 – 30 minutes. You can check the cakes after 15 minutes if your oven doesn’t cook evenly or has hot spots and turn or swap at that point if necessary.

To check the Chocolate Victoria Sandwich cakes are ready, use a clean cocktail stick/tooth pick, pierce the stick into the centre of the cake. If it comes out clean, then the cake is ready. If not, place back in the oven for a minute or two and check again until done. The cake will be springy to touch and coming away from the sides of the tin when ready.  See Photo 7 below.

Leave Cakes To Cool

10. Leave to cool in the tins, on a cooling rack for at least 15 minutes.

11. Run a palette knife or butter knife around the edges of the cake tin – it may stick where there is jam/jelly. Place a folded clean tea-towel on the cooling rack and turn the tin over and let the cake fall onto the towel. Might need a few taps. Leave for at least 10 minutes before you try to carefully peel the paper off the cakes. If it isn’t coming off easily, leave it to cool more. See Photo 8

TOP TIP

Placing on the tea towel means there are no rack marks left on the top of the cake. If you intend to decorate on top, this is not important. But if going for the classic look for a Victoria Sandwich cake, you don’t really want lines showing on top. And leaving to cool upside down also results in less of a dome.

If you want you can instead turn the cakes out onto a plate, remove the paper and then place the other way up on the cooling rack. Just be careful as the more you turn them at this fragile stage, the more likely a break is. See Photo 8 below.

TOP TIP FOR PHOTO READY CAKE

For the cream to hold it’s shape better once the top layer is on, pop the cream topped bottom layer in the fridge for 15 mins (10mins in the freezer)  and then afterwards place the 2^nd layer on top.  Work quickly and it also helps with clean cuts

6. Carefully place the second layer of cake on top, with the flat side down and squeeze slightly. See Photo 10.

7. You can leave it like this, or dust with sieved icing/powdered sugar as is the classic way.

8. Sieve a thick dusting of icing/powdered sugar all over the cake. Serve straight away or store in a cake stand preferably somewhere not warm and eat withing 2 days. Just like before, you can chill the cake shortly before slicing it to get nicely cut slices, that are Facebook & Instagram ready!

Top Tip For Storage

– you can also store in large, deep airtight container. Just place it on the under side of the lid and stored with the box upside down & over the cake, so it’s easy to get out later.  

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Classic Victoria Sandwich Cake

Please see the sharing options or even printing, at the right/bottom of your screen (bottom of your screen for mobiles, and down the right-hand side on computers). You can even pin this to your own Pinterest page. Alternatively, you can download this article, see below. You could also leave some feedback if you like. But before that, there’s also an abbreviated recipe Card below for those who are not beginner bakers.

Click the ‘Download’ button below, to save to your phone or computer.