Chocolate Victoria Sponge Cake

I'm not sure that if we're going to be proper, that there is such a thing as a chocolate victoria sponge, and I'm pretty sure the real mccoy wouldn't have buttercream in it either but it's my cake and that's what I am going to call it. I'm also very aware that I make the wonkiest cakes known to man but it's okay, it tastes good and that's all that matters isn't it?

This is cake is a based on my tried and tested recipe for victoria sponge, I've become a dab hand at just adapting it for different flavours and this chocolate sponge filled with chocolate buttercream and raspberry jam was delicious. It wasn't as rich as most other chocolate cakes have made which is great, as it means I can eat more without feeling sick. Whoo.

Chocolate Victoria Sponge Cake

Ingredients

For the cake;

200g caster sugar

200g butter, softened

4 eggs

150g self raising flour

50g cocoa powder

1tsp baking powder

drop of vanilla extract

2tbsp milk

For the filling;

100g butter, softened

100g icing sugar, sifted

40g cocoa powder, sifted

jar of raspberry jam

icing sugar for sifting over the cake

Method

Preheat the oven to 180c/gas mark 4. Butter two 20cm sandwich tins and line the bottom with non-stick baking parchment.

Put the softened butter and caster sugar in a bowl (or mixer) and beat together well.   Add two of the eggs, a few drops of the vanilla extract and half the flour.  Beat well to combine.  Add the last two eggs along with the rest of the flour, the baking powder, cocoa powder and the milk.  Beat again to combine the ingredients.

Divide the mixture between the two tins, leveling off with a spatula or spoon.  Place the tins in the oven and bake for around 25 minutes until golden and the sides of the sponge have come away from the side of the tin slightly. The cake is ready when the sponge springs back with you press it lightly. Leave the cake to completely cool in the tins.

To make the filling;  beat the butter until smooth and creamy, then gradually beat in the icing sugar and cocoa powder.  Spread the butter cream over the top of one of the sponges and spread the jam over the other sponge.  Sandwich the two halves together and dust a little icing sugar over the top.

The chocolate buttercream is so delicious, if you're not licking that bowl out afterwards, there's something very wrong with you!