Mary Berry’s Chocolate Victoria Sandwich is a rich and indulgent twist on the classic Victoria sponge cake. A beloved British dessert, the Victoria sponge traditionally consists of two layers of light, fluffy cake filled with jam and whipped cream or buttercream. Mary Berry, one of the UK’s most renowned bakers, has taken this iconic recipe and given it a decadent makeover by adding chocolate to the mix. This version is a perfect fusion of the airy texture of the Victoria sponge with the deep, rich flavor of chocolate.
In Mary Berry’s rendition, the addition of cocoa powder to the sponge batter creates a tender, moist chocolate cake that contrasts beautifully with the creamy filling. The chocolate flavor is not overpowering; instead, it enriches the overall cake experience without stealing the spotlight from the delicate sponge texture. Typically, the cake is filled with a layer of sweet, buttery chocolate buttercream, making it a delightful treat for those who love both chocolate and classic British cakes. The result is a cake that feels both familiar and luxurious-a perfect centerpiece for special occasions or a sweet indulgence during tea time.
Mary Berry’s Chocolate Victoria Sandwich Recipe
Ingredients Needed
To make Mary Berry’s Chocolate Victoria Sandwich, you’ll need the following ingredients:
For The Chocolate Sponge
- Butter (softened) – 200g: This is the base for your cake’s moist texture. Make sure the butter is softened to room temperature so it can be properly creamed with the sugar.
- Caster Sugar – 200g: Caster sugar is preferred because it dissolves easily, giving the cake a smooth texture.
- Self-Raising Flour – 200g: Self-raising flour is essential to give the cake its light and fluffy texture. If you don’t have self-raising flour, you can use plain flour and add baking powder (approximately 2 tsp).
- Cocoa Powder (unsweetened) – 50g: Cocoa powder is the key to achieving the chocolate flavor in the cake. Opt for a good-quality unsweetened cocoa powder for the best results.
- Baking Powder – 1 tsp: This helps the cake rise, ensuring it stays fluffy and soft.
- Eggs – 4 large: Eggs provide structure and help bind the ingredients together. They also contribute to the cake’s moistness.
- Whole Milk – 2-3 tbsp: A small amount of milk is used to loosen the batter, ensuring it’s smooth and easy to pour.
For The Chocolate Buttercream Filling
- Butter (softened) – 100g: The base for the buttercream, contributing to its smooth texture.
- Icing Sugar – 200g: Icing sugar is used to sweeten and thicken the buttercream, creating a light, fluffy filling.
- Cocoa Powder (unsweetened) – 25g: Adds depth to the buttercream’s chocolate flavor.
- Whole Milk – 2-3 tbsp: Milk is used to achieve the right consistency for spreading. Add gradually to avoid the buttercream becoming too runny.
- Vanilla Extract – 1 tsp: To add a layer of aromatic sweetness to balance the richness of the chocolate.
For The Finishing Touch
- Icing Sugar (for dusting) – A light dusting of icing sugar is optional but highly recommended to give your finished cake a refined, bakery-like appearance.
Equipment Needed
To make Mary Berry’s Chocolate Victoria Sandwich, you’ll need the following equipment:
- Two 20cm (8-inch) Round Cake Pans: These will form the two layers of your cake. Make sure to grease and line the pans with baking paper so the cake comes out easily.
- Electric Mixer or Hand Whisk: While you can mix the ingredients by hand, an electric mixer will give you a much lighter and fluffier texture, especially when creaming the butter and sugar.
- Spatula: To fold the ingredients together gently and ensure a smooth batter.
- Mixing Bowls: At least two, one for the dry ingredients and one for the wet ingredients. This keeps things organized and makes it easier to combine the two.
- Sieve: To sift the flour, cocoa powder, and baking powder together. This will prevent clumps and make sure your batter is smooth.
- Cooling Rack: Once the cakes are baked, you’ll need a cooling rack to allow them to cool completely before assembling.
- Palette Knife: For spreading the chocolate buttercream evenly onto the cakes.
- Sifter (optional): To dust the finished cake with a delicate layer of icing sugar.
Instructions To Make Mary Berry’s Chocolate Victoria Sandwich
Follow these detailed steps to make your own Mary Berry’s Chocolate Victoria Sandwich:
Step 1: Preheat And Prepare
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm round cake pans with baking paper to ensure the cakes come out without sticking.
Step 2: Prepare The Sponge Batter
In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer on medium speed until the mixture is light and fluffy. This usually takes about 5-7 minutes.
Sift the self-raising flour, cocoa powder, and baking powder into a separate bowl to remove any lumps.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. If the mixture begins to curdle, add a spoonful of the sifted dry ingredients to stabilize it.
Gradually add the sifted flour and cocoa powder mixture to the wet ingredients, mixing gently with a spatula or at low speed on your mixer until just combined. Add the milk a tablespoon at a time to loosen the batter, ensuring it’s smooth and spreadable.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Step 3: Bake The Cakes
Place the pans in the preheated oven and bake for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean. The cakes should be golden brown and spring back when gently pressed.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Step 4: Prepare The Chocolate Buttercream
While the cakes are cooling, make the buttercream. In a bowl, beat the softened butter until smooth and creamy. Gradually sift in the icing sugar and cocoa powder, mixing well between each addition to avoid lumps.
Once all the dry ingredients are incorporated, add the vanilla extract and milk. Continue beating until the buttercream is light, fluffy, and spreadable. If the buttercream is too thick, add a little more milk to reach your desired consistency.
Step 5: Assemble The Cake
Once the cakes are completely cooled, spread a generous layer of the chocolate buttercream onto the top of one of the cakes. Place the second cake on top and gently press down to sandwich them together.
If desired, use a sifter to dust a light layer of icing sugar on top for a decorative finish.
Tips And Tricks
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them combine more easily and results in a smoother batter.
- Don’t Overmix the Batter: Overmixing can cause the cake to become dense. Mix the batter until just combined.
- Bake Even Layers: To ensure both cakes bake evenly, you can weigh the batter to make sure you divide it equally between the pans.
- Use Good-Quality Cocoa Powder: The flavor of the cocoa powder really shines through, so choose a good-quality unsweetened variety for the best taste.
- Don’t Skip the Cooling: It’s tempting to start assembling the cake right away, but make sure the cakes are completely cool. Otherwise, the buttercream might melt, and the layers could slide around.
- Add Some Jam: For an extra touch of sweetness, you can spread a thin layer of raspberry or strawberry jam on one of the cake layers before adding the chocolate buttercream. The fruitiness adds a nice balance to the rich chocolate.
Mary Berry’s Chocolate Victoria Sandwich is the perfect combination of light, fluffy cake and rich, decadent chocolate. By adding cocoa powder to the traditional Victoria sponge and pairing it with a smooth chocolate buttercream, this cake becomes a delightful treat for chocolate lovers and fans of classic British baking alike. Whether you’re making it for a special occasion or simply indulging in a sweet afternoon treat, this cake will impress everyone who tries it. With a few simple ingredients and some careful attention to technique, you can create a showstopper that feels like it belongs in a bakery.
Easy Recipe Variations For Mary Berry’s Chocolate Victoria Sandwich
Mary Berry’s classic Chocolate Victoria Sandwich is a beloved cake, adored for its moist, rich texture and simple elegance. But while the traditional recipe is flawless on its own, there are countless ways to give it a twist, tailoring it to your personal taste or making it seasonally appropriate. Here are some exciting, easy variations you can experiment with:
1. Raspberry Chocolate Victoria Sandwich
A classic twist that combines the richness of chocolate with the tanginess of raspberries. Instead of just filling the cake with plain whipped cream, you can mix in a spoonful of raspberry jam or fresh raspberry puree. This brings a lovely fruity contrast to the richness of the chocolate sponge. Additionally, you can add a few whole raspberries between the layers for a pop of color and burst of flavor.
2. Coffee Chocolate Victoria Sandwich
For those who appreciate the combination of chocolate and coffee, this variation is perfect. Add a teaspoon of instant coffee granules to the dry ingredients of the cake batter, or, for a deeper coffee flavor, mix brewed coffee into the cake mix. For the filling, whip up some mascarpone cheese and sweeten it lightly with sugar, creating a creamy, coffee-infused layer that complements the chocolate sponge perfectly.
3. Mint Chocolate Victoria Sandwich
If you’re a fan of mint chocolate, this variation will hit the spot. You can add peppermint extract to the cake batter for a subtle minty undertone. For the filling, swap out regular whipped cream for a mint-flavored version, using a bit of peppermint extract or even fresh mint leaves blended into the cream. To elevate it further, drizzle a bit of dark chocolate ganache on top and garnish with crushed mint chocolates for a fresh, festive look.
4. Orange Chocolate Victoria Sandwich
The combination of chocolate and orange is a timeless classic, especially with dark chocolate. Add finely grated orange zest to the cake batter to infuse a citrusy fragrance. For the filling, you can opt for a chocolate-orange ganache or a simple orange marmalade, blending it with whipped cream. A dash of orange liqueur in the ganache can make it feel extra luxurious.
5. Caramel Chocolate Victoria Sandwich
If you’re a fan of the sweet, buttery goodness of caramel, consider this variation. Mix a tablespoon of caramel sauce into the cake batter for added sweetness and richness. For the filling, you can use caramel buttercream, or spread a thin layer of salted caramel sauce over the whipped cream for that perfect salty-sweet balance.
6. Nutty Chocolate Victoria Sandwich
For a crunchy texture contrast, add chopped nuts such as hazelnuts, almonds, or pecans to the cake batter. The nuts will complement the chocolate and add a bit of bite. You can also sprinkle some toasted nuts between the layers, or even make a nutty buttercream by blending ground nuts into the buttercream mix.
Each of these variations retains the moist, decadent qualities of Mary Berry’s Chocolate Victoria Sandwich but offers something unique, whether it’s a zesty twist, a comforting coffee blend, or a rich, indulgent experience. With these easy variations, you can adapt the cake to suit any flavor profile you’re craving.
Storing Leftovers
One of the joys of baking a Chocolate Victoria Sandwich is the ability to enjoy it over a couple of days. However, like all cakes, it’s essential to store leftovers properly to maintain the cake’s moisture and flavor. Here’s a guide on how to store your Chocolate Victoria Sandwich, ensuring it stays fresh for as long as possible:
1. Room Temperature Storage
If you plan to eat the cake within 2-3 days, storing it at room temperature is fine. Simply cover the cake with an airtight cake dome or wrap it in cling film. This will prevent it from drying out and help retain the soft texture of the sponge. Keep the cake in a cool, dry place, away from direct sunlight, as exposure to heat can cause the cake to lose its freshness faster.
2. Refrigeration
If you need to store the cake for a longer period, refrigeration is the best option, especially if the cake is filled with whipped cream, buttercream, or any perishable filling. Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from absorbing any odors from the fridge. Though refrigeration can slightly firm up the sponge, it will still be just as delicious when served cold, and the chocolate will retain its flavor.
3. Freezing
For longer storage, freezing your Chocolate Victoria Sandwich is a great option, but it requires a little more care to ensure the cake stays moist. Start by wrapping each layer of cake in a layer of cling film and then aluminum foil to seal out any air. Place the wrapped layers into a freezer-safe bag or airtight container and freeze for up to 3 months. When you’re ready to enjoy it, let the cake thaw at room temperature for a few hours. If the filling has been frozen, you might need to rewhip the cream to restore its fluffiness.
4. Reheating The Cake
If you’ve refrigerated or frozen the cake and want to serve it warm, you can reheat individual slices in the microwave for a few seconds. However, be cautious not to overdo it, as this can make the sponge too dense. Reheating a whole cake might not be ideal, as it could affect the texture of the sponge and the filling.
What To Eat With Mary Berry’s Chocolate Victoria Sandwich?
While a Chocolate Victoria Sandwich is delightful on its own, pairing it with the right sides or beverages can elevate your experience, making it even more indulgent. Here are some great options to consider when serving this decadent dessert:
1. Fresh Berries Or Fruit Compote
Fresh berries such as raspberries, strawberries, or blackberries offer a refreshing contrast to the richness of the chocolate cake. You can also serve a warm fruit compote, made by simmering mixed berries with a little sugar and lemon juice, to drizzle over each slice of cake. The natural tartness of the berries cuts through the sweetness of the chocolate, balancing the flavors beautifully.
2. A Scoop Of Ice Cream
Pair your slice of Chocolate Victoria Sandwich with a scoop of vanilla ice cream or any flavor that complements the cake. Vanilla is always a classic choice, but you could also try chocolate, salted caramel, or even coffee ice cream. The cold and creamy texture of the ice cream pairs perfectly with the moist cake, creating a comforting, decadent dessert.
3. Whipped Cream Or Custard
If you want to stick with traditional accompaniments, a dollop of freshly whipped cream is a simple yet effective pairing. For a more indulgent treat, try serving the cake with homemade custard. The creamy, egg-based richness of the custard complements the dense chocolate layers, making every bite more luxurious.
4. A Hot Beverage
A warm beverage is a natural choice to pair with a slice of cake, particularly if you’re serving it as an afternoon tea treat. A strong cup of black coffee can bring out the depth of the chocolate, while a milky cappuccino or latte adds a smooth, creamy touch. If you prefer something a little sweeter, a hot chocolate or chai latte would blend nicely with the cake’s flavor profile.
5. Champagne Or Dessert Wine
For a more sophisticated dessert pairing, consider serving Mary Berry’s Chocolate Victoria Sandwich with a glass of champagne or dessert wine, such as a rich port or a sweet Moscato. The bubbles in the champagne help cleanse the palate, while the sweetness of the wine complements the chocolate without overpowering it.
Conclusion
Mary Berry’s Chocolate Victoria Sandwich is the epitome of a classic British dessert: simple, elegant, and irresistibly delicious. Whether you’re sticking with the traditional recipe or experimenting with fun variations, this cake is sure to satisfy your sweet tooth and impress your guests. With the right storage techniques, you can enjoy this cake for several days, and when paired with the right accompaniments, it becomes an even more decadent experience. Whether served at a special occasion, afternoon tea, or as a cozy treat, the Chocolate Victoria Sandwich will always be a crowd-pleaser, offering a perfect balance of light sponge, rich chocolate, and creamy filling.
FAQs
What Makes Mary Berry’s Chocolate Victoria Sandwich Different From A Traditional Victoria Sponge?
Mary Berry’s chocolate victoria sandwich adds cocoa powder to the traditional Victoria sponge batter, giving it a rich, chocolatey flavor. While the classic Victoria sponge is light and airy with a simple combination of flour, butter, sugar, and eggs, the chocolate version incorporates melted chocolate or cocoa powder into the batter, creating a more decadent, darker sponge. Additionally, the filling often includes a mix of whipped cream and jam, similar to the traditional recipe, but with the option to enhance the flavor with chocolate ganache or chocolate buttercream.
Can I Substitute The Butter In Mary Berry’s Chocolate Victoria Sandwich With Margarine Or Oil?
While you can substitute butter with margarine in Mary Berry’s chocolate victoria sandwich recipe, the texture and flavor may differ. Butter gives the cake its characteristic richness and moistness, so substituting with margarine may result in a slightly different mouthfeel. If using oil, the texture will likely be more moist, but oil doesn’t provide the same flavor profile as butter. For best results, it’s recommended to use butter for the best flavor and texture unless you’re looking for a dairy-free alternative.
How Do I Prevent My Chocolate Victoria Sandwich From Becoming Too Dry Or Dense?
To prevent your chocolate victoria sandwich from becoming too dry or dense, it’s important to ensure that you don’t overmix the batter. Overmixing can incorporate too much air, which, once baked, can cause the cake to collapse and become dense. Additionally, ensure that the oven temperature is accurate (use an oven thermometer if you’re unsure) and avoid opening the oven door during baking. To keep the cake moist, consider adding a little extra moisture by incorporating sour cream or yogurt into the batter, and be sure to let the cake cool completely before assembling, as this will prevent any condensation from making the sponge soggy.
