This Mary Berry-inspired chocolate Victoria sponge combines two soft cocoa-flavoured cakes with strawberry jam and lightly whipped cream. It has a tender crumb, a gentle chocolate flavour and a creamy, fruity centre. The straightforward all-in-one method makes it a lovely bake for beginners. Allow about 90 minutes in total, including cooling and assembly.
Ingredients
For the Chocolate Sponge
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 large eggs, at room temperature
- 200g self-raising flour
- 25g unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 tablespoons milk
For the Filling and Topping
- 150ml double cream, chilled
- 1 tablespoon icing sugar, plus extra for dusting
- 4 tablespoons strawberry jam, approximately 80g
How to Make Mary Berry Chocolate Victoria Sponge
- Prepare the oven: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment.
- Mix the sponge: Put the softened butter, caster sugar, eggs, self-raising flour, cocoa powder, baking powder and milk into a large bowl. Beat with an electric mixer for about 1 to 2 minutes, just until smooth and evenly combined. Scrape down the bowl as needed.
- Fill the tins: Divide the mixture evenly between the prepared tins and gently level the tops with a spatula.
- Bake the cakes: Bake for 22 to 25 minutes, until the sponges have risen, spring back when lightly pressed and a skewer inserted into the centres comes out clean.
- Cool completely: Leave the cakes in their tins for 5 minutes, then turn them out onto a wire rack. Peel off the parchment and leave to cool completely before filling.
- Prepare the cream: Whip the chilled double cream with 1 tablespoon of icing sugar until it forms soft peaks that gently hold their shape.
- Assemble the sponge: Place one cake on a serving plate and spread it with the strawberry jam. Spoon the whipped cream over the jam, then place the second cake on top. Dust lightly with icing sugar and serve.
Tips for the Best Chocolate Victoria Sponge
Why is my chocolate sponge dense?
Cold, firm butter can leave lumps in the mixture. Let it soften at room temperature first, and beat the batter only until the ingredients are combined. Check that your self-raising flour and baking powder are within date, too.
How can I stop the sponge from sinking?
Make sure the oven is fully preheated and avoid opening the door during the first 20 minutes. Check the cakes near the end of the baking time, and leave them in for another minute or two if their centres are still wet.
How do I keep the cream filling from melting?
Let both sponge layers cool completely before assembling. Keep the cream chilled until you are ready to whip it, and stop as soon as it holds soft peaks.
How can I make the layers even?
Weigh the filled tins on kitchen scales and adjust the mixture until both contain roughly the same amount. Gently level each top before baking.
Serving Suggestions
- Serve slices with a pot of tea or freshly brewed coffee.
- Add fresh strawberries or raspberries for a fruity contrast.
- Serve with a small spoonful of extra whipped cream for dessert.
Storage
Room Temperature
The unfilled sponge layers will keep in an airtight container at room temperature for up to 2 days. Once filled with fresh cream, do not leave the cake at room temperature for more than 2 hours, or 1 hour in hot weather.
Refrigerator
Store the assembled cake covered in the refrigerator for up to 2 days. For the softest texture, let a slice stand at room temperature for about 20 minutes before serving.
Freezing
Freeze the completely cooled, unfilled sponge layers for up to 3 months. Wrap each layer well and place in a freezer-safe bag or container. Defrost at room temperature, still wrapped, then add fresh jam and cream before serving.
Nutrition
Approximate values per slice, based on 10 slices:
- Calories: 370 kcal
- Carbohydrates: 42g
- Protein: 5g
- Fat: 21g
- Saturated fat: 12g
- Sodium: 160mg
Nutrition values are estimates and will vary with ingredient brands and portion sizes.
FAQs
Can I make chocolate Victoria sponge without self-raising flour?
Yes. Replace the 200g self-raising flour with 200g plain flour and add 2 teaspoons of baking powder, in addition to the 1 teaspoon already listed in the recipe. Mix the raising agents thoroughly with the flour.
Can I use buttercream instead of whipped cream?
Yes. Spread a layer of chocolate or vanilla buttercream over the jam instead. The filling will be sweeter and richer than whipped cream.
Can I make the sponge layers ahead of time?
Yes. Bake the layers up to 2 days ahead and keep them in an airtight container at room temperature. Add the jam and freshly whipped cream shortly before serving.
Why is my chocolate sponge dry?
Overbaking is a common cause. Check the cakes at 22 minutes and remove them when a skewer comes out clean. Accurate weighing also helps prevent too much flour or cocoa from drying out the mixture.
Can I use raspberry jam instead of strawberry jam?
Yes. Raspberry jam works especially well with chocolate and can be used in the same quantity.
Mary Berry-Inspired Chocolate Victoria Sponge
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA light chocolate sponge sandwiched with strawberry jam and freshly whipped cream. This easy British-style cake serves 10.
Ingredients
225g unsalted butter, softened, plus extra for greasing
225g caster sugar
4 large eggs, at room temperature
200g self-raising flour
25g unsweetened cocoa powder
1 teaspoon baking powder
2 tablespoons milk
150ml double cream, chilled
1 tablespoon icing sugar, plus extra for dusting
4 tablespoons strawberry jam, approximately 80g
Directions
- Preheat the oven to 180°C or 160°C fan. Grease two 20cm round sandwich tins and line their bases with baking parchment.
- Put the butter, caster sugar, eggs, self-raising flour, cocoa powder, baking powder and milk into a large bowl. Beat for 1 to 2 minutes, just until smooth.
- Divide the mixture evenly between the tins and level the tops.
- Bake for 22 to 25 minutes, until springy and a skewer inserted into the centres comes out clean.
- Cool in the tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and cool completely.
- Whip the chilled cream with 1 tablespoon icing sugar until soft peaks form.
- Spread one sponge with strawberry jam, then spoon the cream over it. Place the second sponge on top and dust with icing sugar.
Notes
- Use softened butter and room-temperature eggs for a smooth batter.
- Cool the sponges completely before adding the cream.
- Refrigerate the filled cake for up to 2 days, or freeze the unfilled layers for up to 3 months.
- Total time includes approximately 45 minutes for cooling and assembly.
