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Classic Tearoom Chocolate Victoria

A triumph, my dear!” (to quote Dickens’ Bob Cratchit) — this being the apt declaration uttered by an appreciative taster upon taking a first bite of this cake recently. Quite so, though we didn’t have to scrounge or scrape for ingredients in the manner of poor Mrs. Cratchit! We can’t say enough about this marvelous cake. First of all, the recipe instructs one to “Put all the ingredients for the cake in the bowl of a food processor and cream together.” Could it get any easier?!? Then, the incredibly moist sponge cake is intensely chocolatey without being heavy or overly sweet; the chocolate filling adds a lovely creamy note; and the milk chocolate ganache tops the entire cake off with a silky layer of heaven. A triumph indeed! You MUST try this recipe!

Typically, a Victoria Sponge is a white sponge cake filled with raspberry or strawberry jam and dusted with confectioner’s sugar. We think that’s all fine and dandy for everyday, but this version is truly something special.

Classic Tearoom Chocolate Victoria

For the cake:

8 oz. butter, diced (16 tbs.)
8 oz.. golden caster sugar (1 cup)
6 oz. self-rising flour (1 1/4 cup plus 1 tbs.)
2 oz. cocoa powder (1/2 cup plus 1 tbs.)
2 tsp. baking powder
1 tsp. vanilla extract
3 eggs
1/2 cup whole milk

For the buttercream:

3.5 oz. butter, softened (7 tbs.)
3.5 oz. confectioner’s sugar (3/4 cup)
2 tsp. cocoa powder

For the icing:

3.5 oz. milk chocolate
1 tbs. butter
1 oz. cocoa powder (1/3 cup)
1/4 cup coffee
1 tbs. golden syrup

Heat the oven to 375°F and generously butter 2 8-inch round cake tins.

Put all the ingredients for the cake in the bowl of a food processor and cream together. Divide between the cake tins and smooth the surface. Bake for 20-22 minutes or just until a cake tester comes out clean. Run a knife around the collar of the cakes and leave to cool completely.

To make the buttercream, blend the butter, confectioner’s sugar, and cocoa in a bowl, then beat with a hand mixer until pale and fluffy. Place one layer of the cake on a serving plate and spread evenly with the buttercream. Place the second layer of cake on top.

To make the icing, gently melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth. At the same time, heat the cocoa powder, coffee, and golden syrup in a small saucepan to almost boiling, giving it a whisk until smooth. Add this to the melted chocolate and blend into a thick icing. The icing needs to be prepared and used straight away – if it starts to appear oily, simply whisk in 1 tsp. of water until it returns to being glossy. Spread the icing on the cake and leave to sit for a few hours to set. This cake well keep in a covered container for several days.

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