Victoria Sponge - Chocolate
Ingredients
- 225 gr. (8 oz.) caster sugar
- 225 gr. (8 oz.) butter, room temperature
- 4 eggs
- 175 gr. (6 oz.) self raising flour
- 50 gr. (2 oz.) cocoa powder (Green & Black's)
- 2-3 tbsp. milk
- Preheat oven to 160°C
- Grease two 20 cm. (8") sandwich tins and line the base of each with baking parchment.
Method
Sift together the flour and cocoa powder. Leave to one side.
Beat together the butter and sugar until pale and creamy. Add the eggs one at a time, beating well and adding 2 tbsp. of the dried ingredients with the last egg.
Gently fold in the sifted flour and cocoa powder. Mix to a soft dropping consistency, adding a little milk if necessary. The mixture should gently drop off the spoon and be 'slack' rather than stiff.
Divide between the two tins, smooth the tops and gently knock the tins on the work surface to get rid of any air pockets.
Bake at 160°C for about 25/30 minutes until risen, springy to the touch and just coming away from the side of the tins.
Leave to cool in the tins for 5 minutes, then turn out onto a wire rack and leave to cool.
When completely cool, fill & cover with either the Chocolate Cake Filling or Chocolate Fudge Icing.