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Mocha and Chocolate Victoria Sponge

Updated on September 16, 2014
The adult flavours of Mocha and Chocolate in a sponge
The adult flavours of Mocha and Chocolate in a sponge | Source

Coffee and Chocolate in this Classic Sponge

Nothing beats a classic Victoria sponge cake, it's a timeless and easy traditional sponge recipe. But how about a Coffee and Chocolate sponge?

The Victoria Sponge cake is named after Queen Victoria, apparently she liked a little slice with her afternoon tea. I do too..

Make a classic sponge with these adult flavours. It's the simplest of sponge cake recipes, quick to make and fit for a Queen!

Ingredients

  • 3/4 cup butter
  • 3/4 cup caster - superfine - sugar
  • 1 and1/2 cups self raising flour
  • 3 eggs
  • 1 Tblespoon strong black coffee
  • 1 Tblespoon unsweetened cocoa powder mixed in 2 Tblespoons boiling water

Instructions

  1. Cream the butter and sugar in a large bowl until light and fluffy
  2. Add the eggs, one at a time, beating well aftter you add each egg
  3. Fold in the flour
  4. Now divide the mixture into 2 bowls. Pour the coffee mixture into one bowl and the cocoa mixture into the other bowl
  5. Take 2 shallow round cake baking tins, Grease and line.
  6. Heat the oven to 180C - 350F
  7. Pour the coffee cake mixture into one baking tin and pour the cocoa cake mixture into the other
  8. Bake for 25 - 30 minutes.
  9. Turn out on a wire rack to cool
3 stars from 1 rating of Recipe for Mocha Chocolate Victoria Sponge

Recipe for the Coffee Buttercream icing

When the cakes are cooked and cooled, prepare the buttercream

How to Cream Butter and Sugar

Ingredients

  • 150 g or 10 Tblespoons butter
  • 2 teaspoons instant coffee powder
  • 1/4 cup warm milk
  • 2 and 1/2 cup;s icing sugar

Instructions

  1. Dissolve the instant coffee power in the milk
  2. B eat the butter until soft
  3. Gradually beat in the other ingredients to a smooth paste
  4. Divide the buttercream into three. You don't have to pour it into other bowls, use your judgement
  5. Sandwich the cakes together with one third of the buttercream
  6. Cover the top with one third
  7. Cover the sides with one third

Failsafe Baking

My daughter often has trouble baking cakes - she uses the wrong tins.

Using the wrong tins is probably the cause of 90 per cent of failures - this recipe calls for two 20cm (8 inch) diameter sponge tins, lightly greased and lined with a circle of baking parchment, also lightly greased.

You need the right tools

Baker's Secret Basics Nonstick 8-Inch Round Cake Pan
Baker's Secret Basics Nonstick 8-Inch Round Cake Pan

Strongly constructed of two-ply steel, fortified with electro-tin plating and coated with a silicone-based nonstick finish so that cakes slide out easily

 
Regency Parchment Paper Liners for Round Cake Pans 8 inch diameter, 24 pack
Regency Parchment Paper Liners for Round Cake Pans 8 inch diameter, 24 pack

Parchment paper rounds, pre- cut to fit 8 inch cake pans. Prevents sticking when placed in the bottom of the pan before filling and baking. Eliminates the need for grease or butter

 

Mocha Buttercream Video Demonstration

A Popular cake from my Kitchen

Make a Pretty Pink Cake

Not red this time, but pink. Every little girl I know has been thrilled with this.
Instead of using food dyes and colouring, the cake is transformed into a pink masterpiece with jelly crystals (jello). I've heard of cakes made with a pink lemonade mix but I'm not even sure where to buy the mix. Jelly crystals do the job beautifully

The Sponge and you

Do you fancy a sponge cake?

See results

What’s Cooking in My Kitchen?
I'm happy to spend time in my kitchen. I have good appliances, a trusty gas cooker, sharp knives and lots of light. I keep my pantry stocked with the basics and buy my fresh foods from Queen Victoria Market. The fish is straight from the sea on Tuesda...

© 2012 Susanna Duffy

Leave a Comment for the Cook

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    • Virginia Allain profile image

      Virginia Allain 

      4 years ago from Central Florida

      It looks so tasty, but since I don't drink coffee, I'm not sure I'll like it. Just a tiny slice for me, please.

    • Wednesday-Elf profile image

      Wednesday-Elf 

      4 years ago from Savannah, Georgia

      What time is 'Tea'? I'll be over for a slice of this delicious sounding sweet. You said the magic word -- 'chocolate'. :) Yum!

    • Merrci profile image

      Merry Citarella 

      4 years ago from Oregon's Southern Coast

      That looks hard to resist!

    • mariacarbonara profile image

      mariacarbonara 

      5 years ago

      Im not keen on coffee flavored sweets but you do make a nice looking sponge cake so im tempted

    • profile image

      Miska29 

      6 years ago

      Mmm. i'm so hungry... :)

    • Camden1 profile image

      Camden1 

      6 years ago

      Oh, this sounds and looks simply divine! Chocolate and coffee are always a winning combination.

    • profile image

      KatherineWakefield 

      6 years ago

      mmmmmm yum yum!

    • julescorriere profile image

      Jules Corriere 

      6 years ago from Jonesborough TN

      Oh, my mouth watered from the opening picture.

    • julescorriere profile image

      Jules Corriere 

      6 years ago from Jonesborough TN

      Congratulations for making it on the DELICIOUS Valentines Recipe board! Well deserved! Thanks for sharing such a beautiful and yummy lens!

    • Beadsnresin profile image

      Beadsnresin 

      6 years ago

      yummm! mocha...can't go wrong! Thanks, I am definitely going to try this!

    • jmsp206 profile image

      Julia M S Pearce 

      6 years ago from Melbourne, Australia

      Can't beat the old fashioned sponge cake with rich creamy icing.

      Lovely!

    • Stazjia profile image

      Carol Fisher 

      6 years ago from Warminster, Wiltshire, UK

      I learnt to make a Victoria sandwich cake, as we called it, when I was at school in our Domestic Science lessons. It's remained a favourite and I love this variation of it.

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