Mary Berry Chocolate Victoria Sponge​ Recipe

This decadent Mary Berry Chocolate Victoria Sponge is made using a simple all-in-one method with flour, caster sugar, soft butter, eggs, and rich cocoa powder. This recipe creates two wonderfully moist, light, and deeply chocolatey sponge layers. The result is a perfect chocolate lover’s twist on the classic Victoria sandwich, filled and topped with a smooth, indulgent chocolate buttercream. This makes a beautiful 8-inch cake, perfect for birthdays, celebrations, or when you just need a fantastic chocolate cake.

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Mary Berry Chocolate Victoria Sponge Ingredients

For the Chocolate Sponge Cake:

• 200g (7oz) self-raising flour
• 50g (2oz) cocoa powder
• 2 tsp baking powder
• 250g (9oz) caster sugar
• 250g (9oz) butter, softened, plus extra for greasing
• 4 large eggs
• 2 tbsp milk

For the Chocolate Buttercream:

• 125g (4½ oz) unsalted butter, softened
• 250g (9oz) icing sugar, sifted
• 40g (1½ oz) cocoa powder, sifted
• 2-3 tbsp milk

How To Make Mary Berry Chocolate Victoria Sponge

1. Preheat and prepare the tins: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the bases with a circle of baking parchment.
2. Combine the cake ingredients: In a large mixing bowl, measure all the sponge ingredients: self-raising flour, cocoa powder, baking powder, caster sugar, softened butter, eggs, and milk.
3. Mix the batter: Using an electric mixer, beat all the ingredients together for about two minutes until the mixture is smooth, creamy, and well-blended.
4. Divide and bake: Divide the chocolate batter evenly between the two prepared tins and use a spatula to level the surfaces. Bake in the center of the preheated oven for 25-30 minutes.
5. Check if they are cooked: The sponges are ready when they have risen, are firm to the touch, and spring back when lightly pressed. A skewer inserted into the middle should also come out clean.
6. Cool the sponges: Allow the cakes to cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the baking parchment and let them cool completely.
7. Make the chocolate buttercream: While the cakes cool, prepare the filling. Beat the softened butter in a bowl until very soft and creamy. Gradually beat in the sifted icing sugar and sifted cocoa powder. Add the milk, a tablespoon at a time, and beat until the buttercream is smooth, rich, and spreadable.
8. Assemble the cake: Place one chocolate sponge layer on a serving plate. Spread half of the chocolate buttercream over the surface. Carefully place the second sponge on top and spread the remaining buttercream over it, creating soft swirls with a knife.

Recipe Tips

• Sift the Cocoa Powder: For both the cake batter and the buttercream, always sift the cocoa powder. Cocoa powder is prone to clumping, and sifting ensures a smooth, lump-free result.
• Don’t Overbake: Chocolate sponges can be tricky to judge visually. They are naturally dark, so you can’t rely on a “golden brown” color. Trust the spring-back test or a clean skewer to know when it’s done to avoid a dry cake.
• Use Room Temperature Ingredients: For the all-in-one method, using softened butter and room temperature eggs is essential. It allows the batter to come together quickly and smoothly, creating a lighter, more tender crumb.
• Loosen the Buttercream: If your buttercream seems too thick, add milk one tablespoon at a time until you reach the perfect consistency. This will make it much easier to spread without tearing the delicate sponge.

What To Serve With Chocolate Victoria Sponge

This rich Chocolate Victoria Sponge is a decadent treat that pairs perfectly with a simple cup of coffee or a tall glass of cold milk to balance its chocolatey flavor. For a more indulgent dessert, serve a slice with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. A handful of fresh raspberries on the side can also add a lovely, tart contrast to the richness of the chocolate.

How To Store Chocolate Victoria Sponge Leftovers

• Store: Due to the buttercream filling, this cake is best stored in an airtight container at room temperature for up to 3-4 days. If your kitchen is very warm, you can refrigerate it, but be sure to bring it to room temperature before serving for the best flavor and texture.
• Freeze: The unfilled chocolate sponge cakes can be frozen. Once completely cooled, wrap each sponge individually in a layer of plastic wrap and then a layer of aluminum foil. They will keep in the freezer for up to 3 months. Thaw at room temperature before filling and frosting with fresh buttercream.

Mary Berry Chocolate Victoria Sponge Nutrition Facts

Serving Size: 1 slice (assuming 8 slices per cake)

• Calories: 620 kcal
• Total Fat: 35g
• Saturated Fat: 21g
• Cholesterol: 160mg
• Sodium: 470mg
• Total Carbohydrate: 70g
• Dietary Fiber: 3g
• Sugars: 52g
• Protein: 7g

Frequently Asked Questions

• Can I add a different filling? Yes, this cake is very versatile. You could fill it with whipped cream and cherry jam for a Black Forest-style cake, or use a caramel or coffee-flavored buttercream instead of chocolate.
• Why did my chocolate cake turn out dry? A dry chocolate cake is usually the result of overbaking. Chocolate cakes bake faster than their vanilla counterparts and can go from moist to dry quickly. Start checking for doneness at the lower end of the baking time.
• Can I use this recipe to make cupcakes? Absolutely. This batter will make approximately 18-20 cupcakes. Line muffin tins with paper cases, fill them two-thirds full, and bake for about 20-22 minutes, or until a skewer comes out clean.