Some days just call for chocolate cake and believe me, I have more than my fair share of those days over the past few months. I’ve been doing a lot more baking recently since I have unwillingly found myself at home more and the baking I have been favouring is simple, non-fussy cakes. You know, the type you can just whip up and eat within about an hour? The BEST type of cake.
The chocolate cake falls into that bracket. It takes no time at all to prepare, a nice short baking time and is damn easy to slice up and shove into your cake-hole. It’s also pretty scrummy to boot.
Because it’s a Victoria sandwich, you can just make it as described below or dress it up as you fancy. Sometimes I pop some cherry or raspberry jam in there with the buttercream, or I’ve let the children lose on the top with some icing and sprinkles. In the summer I fully intended to make this with a whipped cream and raspberry filling, that would be incredible. I’m currently musing on ways to Christmas it up a bit too. Any ideas for that, leave a comment below!
Best Ever Chocolate Victoria Sandwich
4 medium eggs
260g butter, softened
260g golden caster sugar
200g extra fine sponge flour
65g cocoa power
1 tsp baking powder
For the buttercream;
75g butter, softened
225g icing sugar, sieved
60g dark chocolate, melted
1 tbsp icing sugar
1 tsp cocoa powder
Preheat the oven to 180C, gas mark 4. Grease and line two 21cm loose bottom cake tins.
Cream the butter and sugar together until pale and fluffy. Beat the eggs together and gradually add to the butter and sugar until well incorporated.
Sieve the flour, cocoa and baking powder together and fold into the mixture. Finally stir in the milk.
Divide the cake mixture between the prepared tins and smooth over the surface. Bake in the pre-heated oven for 20-25 minutes until the cake is springy to touch. Leave to cool in the tins for a few minutes, and then remove to a wire rack.
To make the filling, beat the butter with the icing sugar until smooth before pouring in the melted chocolate and stir. If it is a little thick you can add 1tbsp milk to make more spreadable.
When the cakes are cold, sandwich together with the chocolate butter cream. Place the icing sugar and cocoa powder in a sieve and dust over the top of the cake.
And then get yourself a big pot of tea and a large slice of chocolate cake and r..e..l..a..x!