Wednesday, 25 September 2013

Chocolate Victoria Sponge



Another coffee morning tomorrow and promised to take along some cakes. Was going to do a normal Victoria Sponge but thought I'd do a variation so this is a chocolate one. It is quite a light chocolate sponge (it doesn't look very chocolatey and the icing is not chocolate) so it seems appropriate for a coffee morning! If you did want a darker chocolate look and taste then adding melted dark chocolate or more cocoa powder would do this.

Being by blending 2 tbsp cocoa powder and 3 tbps of boiling water and then allow this to cool.




In a mixing bowl put this and all the other ingredients- 4 large eggs, 2 tsp baking powder, 225g butter, 225g self-raising flour, 225g caster sugar. I also add a good heaped tbsp of set yoghurt but you don't have to do this- it just makes the cake more moist.



Pour into two cake springform cake tins (8 inches).



Bake for 25 minutes at about 180 degrees C (160 fan) until they are risen and a squewer comes out clean.

Meanwhile make the icing- combine 175g of icing sugar and 50g soft butter with either 1 tbsp of milk or to give an orange kick the juice of half an orange.




When the cakes are cool you can assemble- take one of the cakes and cover with a layer of the icing.



Then put the other cake on top.

Then cover this with a layer of icing.

Finally cover with shavings of dark chocolate.


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