Friday, 26 April 2013

Chocolate Victoria Sponge Cake with Chocolate Buttercream Filling

Those of you who know me, know that I am not to great at cooking, but I like to give it ago, here is my attempt of a chocolate victoria sponge cake, I needed something qwick and easy that i could do.

This recipe was just that and it tasted amazing! - It may have been better if i had not burnt the cake but that was due to the tempreture not being correct in my mums oven.

Chocolate Victoria Sponge Cake with Chocolate Buttercream Filling
6 oz/175g unsalted butter
6 oz/175g caster sugar
3 eggs large beaten
5 oz/150g self raising flour
1 oz/25g cocoa powder
1 tbs warm water (optional)
2 tbsp cocoa powder
4 oz/100g softened butter
4oz/100g icing sugar
Icing sugar to dust or split the buttercream and put half between sponges and the other half on top.
Turn oven to Gas mark 4/180C/350F.
Beat the butter and sugar with an electric mixer until it is light in colour then mix in the eggs a little at a time – putting too much in will make the mixture curdle. If this happens add a tablespoon of the weighed out flour and keep mixing until it blends to a smooth consistency.
Sift the flour and cocoa powder into the bowl with the butter and sugar and fold it in. If the mixture is slightly heavy add the water. I mostly add the water but this time the eggs might have been a little larger so I didn’t add it.
Now divide the mixture between two 8-inch sandwich tins. Level with a knife and put both tins in the middle of the oven for about 20 minutes. In my gas oven I leave them for just over 25 minutes. All cookers cook differently so you need to check. I know when they are ready because when I gently push the top with my finger the sponge bounces back. Another sign is the sponge is slightly coming away from the sides of the tin.
Cool on a wire rack – don’t put the sponge top side down as it with appear with criss cross marks.
To make the buttercream soften the butter and then add the sifted icing sugar and cocoa and beat until smooth. If you find the buttercream heavy add a tablespoon of milk and beat this in.
Sandwich together the two halves and either sift icing sugar over the top or split the buttercream adding half in between the sponges and half on top, if you want to go further you could then add chocolate buttons.

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