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Mary Berry Chocolate Victoria Sponge Recipe

Mary Berry Chocolate Victoria Sponge Recipe

Mary Berry's chocolate Victoria sponge combines the lightness of a Victoria sponge with a deep chocolate flavour — sandwiched with chocolate cream.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 470
Ingredients Method Notes

Ingredients
  

  • Chocolate Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 175 g self-raising flour sifted
  • 50 g good quality cocoa powder sifted
  • 2½ tsp baking powder
  • 4 tbsp boiling water
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • Chocolate Cream Filling:
  • 75 g dark chocolate 70%, finely chopped
  • 300 ml double cream cold
  • 1 tbsp icing sugar sifted
  • 1 tsp vanilla extract
  • To Finish:
  • 2 tbsp raspberry or strawberry jam optional
  • Icing sugar and cocoa powder for dusting

Method
 

  1. Mix cocoa with boiling water to a smooth paste. Cool 5 minutes.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm tins.
  3. Place butter, sugar, eggs, flour, baking powder, milk, vanilla, and cooled cocoa paste in a large bowl. Beat 2–3 minutes until smooth. Divide equally between tins — weigh for even layers. Bake 22–26 minutes until a skewer comes out clean. Cool completely.
  4. Melt dark chocolate over barely simmering water. Cool to room temperature — fluid but not warm.
  5. Whip cold cream, icing sugar, and vanilla to soft peaks. Pour cooled chocolate over cream. Fold gently until uniformly dark. Refrigerate 15 minutes if too soft.
  6. Place one sponge on plate. Spread jam if using. Spread chocolate cream generously. Top with second sponge. Dust with icing sugar and cocoa.

Notes

Bloom cocoa in boiling water — the most important step for deep chocolate flavour.
Cool melted chocolate completely before adding to whipped cream — warm chocolate melts it.
Fold chocolate into cream gently — overmixing deflates the cream.
A jam layer between sponge and cream is optional but highly recommended.
Refrigerate filled cake if not serving within 1 hour.
Unfilled sponge layers freeze for up to 3 months.
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