Mocha and Chocolate Victoria Sponge
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!
- 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
- Cream the butter and sugar in a large bowl until light and fluffy
- Add the eggs, one at a time, beating well aftter you add each egg
- Fold in the flour
- Now divide the mixture into 2 bowls. Pour the coffee mixture into one bowl and the cocoa mixture into the other bowl
- Take 2 shallow round cake baking tins, Grease and line.
- Heat the oven to 180C - 350F
- Pour the coffee cake mixture into one baking tin and pour the cocoa cake mixture into the other
- Bake for 25 - 30 minutes.
- Turn out on a wire rack to cool
Recipe for the Coffee Buttercream icing
When the cakes are cooked and cooled, prepare the buttercream
How to Cream Butter and Sugar
- 150 g or 10 Tblespoons butter
- 2 teaspoons instant coffee powder
- 1/4 cup warm milk
- 2 and 1/2 cup;s icing sugar
- Dissolve the instant coffee power in the milk
- B eat the butter until soft
- Gradually beat in the other ingredients to a smooth paste
- Divide the buttercream into three. You don't have to pour it into other bowls, use your judgement
- Sandwich the cakes together with one third of the buttercream
- Cover the top with one third
- Cover the sides with one third
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
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
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
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?
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