‘Black Forest’ Victoria Sponge

Black-Forest-SandwichA twist on a chocolate Victoria sponge which proved to be the most popular whole cake ordered by Beechwood customers in 2013.

Cuts into 12+ slices. Cake can be frozen undecorated.





For the cake

225g soft butter
225g caster sugar
200g self raising flour
25g cocoa powder
4 large eggs
½ tsp baking powder

For the filling

50g soft butter
100g sifted icing sugar
¼ tsp vanilla extract
3-4 tbsp red cherry jam

For the topping

100g plain chocolate
35g butter

2 x 20cm sandwich tins greased and lined

Oven 180C/Gas 4/fan oven 160C

How to make it

• Beat the butter and sugar with an electric whisk until light and fluffy
• Beat in the eggs, one at a time
• Sift the flour, cocoa and baking powder into the mix and fold carefully until fully combined. Add a tbsp of milk if the mix seems a little stiff
• Split the mix equally between the tins and spread and smooth the surface
• Bake for 25-30 mins depending on your oven (I check mine after 22mins and just give them a couple more)
• Remove to a rack, allow to cool until you are able to handle them a carefully remove from the tins. Cool completely and remove any lining paper
• Make the butter cream by beating together the butter, icing sugar and vanilla until smooth and creamy
• Make the topping by putting the ingredients in a bowl over simmering water or melt very carefully in the microwave. Stir until smooth and allow to cool slightly (the butter stops the chocolate setting really hard, but it will still probably crack a little when you cut the cake)
• Place one sponge onto a plate and spread with the butter cream. Spoon the jam over the cream (give the jam a good stir first if it’s a bit stiff)
• Place the second sponge on top and spread the topping over the cake.

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