Chocolate Victoria Sponge Cake

 

Our special friend Giorgio turned 39 a few days ago and asked for a cake,
I remember the only thing he said was ‘as long as it has chocolate’.
So we searched through our recipes but no cake felt right for the occasion, except for the perfect birthday cake
we found on the beautiful Hugo & Elsa. It’s a Chocolate Victoria Sponge with chocolate ganache.
So did we answer to the chocolate request? I think so.

We followed this ganache recipe and used bittersweet chocolate (70% cacao)
but feel free to use the type of chocolate you like.
The cake was just the perfect ending to the birthday dinner and even better for breakfast the day after.
Milk and chocolate cake is still our favorite sweet breakfast.

Processed with VSCOcam with t1 preset

 

Chocolate Victoria Sponge Cake

For the cake
75g butter, softened
275g castor sugar
5 eggs, room temperature
240g all purpose flour + 3 tsp baking powder
40g dark cocoa powder
3 teaspoons of milk

For the ganache
250ml cream
250g bittersweet chocolate, chopped  into fine pieces

Preheat oven to 180°C

Grease and line two 20 cm sandwich cake tins (or one 25cm tin).
Cream butter and sugar in a stand mixer until fluffy.
Add the eggs, one at a time, and make sure they are well combined.
In a separate mixing bowl, sift flour and cocoa together.
Reduce mixer speed and add 1/3 of the flour mix and combine, add the reminder of the flour then the milk.
Mix until just combined, but don’t over work the mixture.
Divide mixture between the two tins (or pour in the 25cm tin) and bake for about 30 minutes.
Leave to cool in the cake tin for a while, before turning out onto a wire rack.
Leave to cool completely then ice however you fancy.

The ganache
Pour the cream into a small saucepan and place it over medium-low heat for a few minutes.
Keep an eye on the cream, it’s not necessary to boil or simmer it. It just needs to get hot.
Turn off the flame and remove the cream from the stove. Scoop the chocolate into the cream.
Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken
but keep stirring until it comes together in a creamy mass.

Cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer,
until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.

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