Lucy M. This Mary Berry Chocolate Victoria Sandwich is a rich and fluffy chocolate treat, perfect for satisfying your chocolate cravings or impressing guests at a tea party.
Some cakes are just meant to bring joy, and the Mary Berry Chocolate Victoria Sandwich does exactly that. With its rich, chocolatey layers and creamy filling, it’s a cake that feels like it belongs at every celebration—or even just a weekday treat. What I love about this recipe is how simple it is to make while still feeling completely indulgent. It’s a classic with a chocolate twist, and you can’t go wrong with that!
Ingredients
For the sponge:
- 1 cup + 1 tbsp (225g) buttery spread (cold from the fridge)
- 1 cup + 2 tbsps (225g) granulated sugar
- 4 extra-large eggs
- 2 tbsps cocoa powder
- 3 tbsps boiling water
- 1¾ cups (225g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
For the filling and topping:
- ¼ cup (55g) butter, softened
- 1 cup + 6 tbsps (175g) confectioners’ sugar, sifted
- 1 tbsp milk
- Coarsely grated dark chocolate, for decoration
Instructions
1. Prepare your oven and pans:
Heat your oven to 350°F (175°C). Grease two 8-inch round cake pans, then line the bottoms with parchment paper to ensure the cakes come out smoothly.
2. Make the cocoa mix:
In a small bowl, stir the cocoa powder and boiling water together until it forms a smooth paste. Set it aside to cool while you move on to the next step.
3. Cream the butter and sugar:
Using a hand or stand mixer, beat the buttery spread and sugar together until it’s light and fluffy. This step helps create a soft and airy cake, so don’t rush it.
4. Add the eggs and cocoa paste:
Crack the eggs into the bowl one at a time, beating well after each addition. Once the eggs are incorporated, mix in the cooled cocoa paste until the batter is evenly chocolatey.
5. Mix in the dry ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix—you want the batter to stay light.
6. Bake the cakes:
Divide the batter evenly between the prepared pans, spreading it out with a spatula. Place the pans in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
7. Make the frosting:
In a clean bowl, beat the softened butter until smooth. Slowly add the sifted confectioners’ sugar a little at a time, mixing well. Stir in the milk until the frosting reaches a creamy, spreadable consistency.
8. Assemble the cake:
Place one cake layer on a serving plate and spread half of the frosting over the top. Gently place the second layer on top, then spread the remaining frosting evenly over the surface.
9. Finish with chocolate shavings:
Sprinkle the grated dark chocolate over the top for a simple yet elegant decoration. Slice and serve to enjoy your rich, chocolatey masterpiece!
If you adore simple yet scrumptious treats, you’ll love our Mary Berry’s Lemon Yogurt Cake Recipe. It’s as delightful as our well-loved Mary Berry Chocolate Victoria Sandwich.
Mary Berry Chocolate Victoria Sandwich
Ingredients
Method
- Heat your oven to 350°F (175°C). Grease two 8-inch round cake pans, then line the bottoms with parchment paper to ensure the cakes come out smoothly.
- In a small bowl, stir the cocoa powder and boiling water together until it forms a smooth paste. Set it aside to cool while you move on to the next step.
- Using a hand or stand mixer, beat the buttery spread and sugar together until it’s light and fluffy. This step helps create a soft and airy cake, so don’t rush it.
- Crack the eggs into the bowl one at a time, beating well after each addition. Once the eggs are incorporated, mix in the cooled cocoa paste until the batter is evenly chocolatey.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix—you want the batter to stay light.
- Divide the batter evenly between the prepared pans, spreading it out with a spatula. Place the pans in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- In a clean bowl, beat the softened butter until smooth. Slowly add the sifted confectioners’ sugar a little at a time, mixing well. Stir in the milk until the frosting reaches a creamy, spreadable consistency.
- Place one cake layer on a serving plate and spread half of the frosting over the top. Gently place the second layer on top, then spread the remaining frosting evenly over the surface.
- Sprinkle the grated dark chocolate over the top for a simple yet elegant decoration. Slice and serve to enjoy your rich, chocolatey masterpiece!
Nutritional Value (Per Serving)
- Calories: 360 kcal
- Protein: 5g
- Carbohydrates: 48g
- Fat: 18g
- Fiber: 2g
- Sugar: 30g
Conclusion
This Mary Berry Chocolate Victoria Sandwich is a true classic with a chocolatey twist. The soft sponge layers and creamy filling make it the ultimate treat for any occasion. Whether it’s for a birthday, afternoon tea, or just because you’re craving something sweet, this cake never disappoints. Bake it once, and you’ll see why it’s a favorite.
