Mary Berry Chocolate Victoria Sandwich Recipe [Tips & Tricks]

If you’re looking to treat yourself to something truly indulgent, Mary Berry’s chocolate Victoria sandwich is a must-try!

This recipe combines the classic, buttery richness of a traditional Victoria sponge with the irresistible decadence of chocolate.

The best part?

It’s simple enough to make, yet delivers a deliciously rich and moist cake that’s perfect for any occasion-whether it’s a special celebration or just a cozy afternoon with a cup of tea. Plus, with Mary Berry’s tried-and-tested techniques, you know you’re in for a baking success every time!

Mary Berry Chocolate Victoria Sandwich Recipe

Ingredients Needed

To make Mary Berry’s Chocolate Victoria Sandwich, you’ll need a selection of essential ingredients that come together to create a rich, indulgent, and balanced flavor profile. Here’s a detailed list:

For The Sponge Cake

• Butter (softened): 200g – This adds richness and ensures that the cake’s texture is light and airy. It also helps with the batter’s smoothness.
• Caster Sugar: 200g – Fine sugar helps the batter mix more evenly and creates a smoother, lighter texture in the cake.
• Self-Raising Flour: 200g – This flour is a key ingredient for ensuring the cake rises properly without the need for additional baking powder.
• Cocoa Powder: 40g – Unsweetened cocoa powder is what gives this cake its deep chocolate flavor. Be sure to use high-quality cocoa for the best taste.
• Eggs: 4 large – Eggs bind the ingredients and help the cake rise, contributing to its texture and structure.
• Baking Powder: 1 teaspoon – Even though you’re using self-raising flour, a little extra baking powder helps ensure that the cake rises well and is soft.
• Vanilla Extract: 1 teaspoon – For a fragrant, rounded flavor that complements the chocolate and other ingredients.
• Whole Milk: 2 tablespoons – A small amount of milk ensures that the batter is just the right consistency, neither too thick nor too runny.

For The Filling

• Double Cream: 300ml – Whipped double cream adds a luxurious and smooth layer between the sponges. The richness of the cream contrasts beautifully with the chocolate sponge.
• Icing Sugar: 2 tablespoons – To lightly sweeten the whipped cream without overpowering the flavor of the cake.
• Chocolate Ganache or Dark Chocolate: 100g – A decadent, glossy layer of chocolate ganache or simply melted dark chocolate elevates the dessert, adding both flavor and visual appeal.

For The Decoration

• Icing Sugar: 1-2 tablespoons – A dusting of icing sugar adds a light, snowy touch to the cake’s surface, enhancing its visual appeal.
• Fresh Berries (optional): For an added touch of freshness and color, fresh raspberries, strawberries, or even a few edible flowers can be used.

Equipment Needed

To make Mary Berry’s Chocolate Victoria Sandwich, you’ll need several basic pieces of kitchen equipment, but nothing too complex. Having the right tools will make the baking process smoother and more enjoyable.

1. Two 20cm (8-inch) Round Cake Tins

These are essential for creating the even layers of the Victoria sandwich. Make sure to grease them well or line with parchment paper so the cakes come out easily once baked.

2. Electric Mixer (or Hand Whisk)

For achieving the perfect, fluffy batter, an electric mixer (either a stand mixer or handheld) makes the job much easier. The mixer helps beat the butter and sugar together quickly, incorporating air into the mixture and helping it rise in the oven. If you don’t have an electric mixer, a hand whisk will work, but it will take more time and elbow grease.

3. Sieve or Fine Mesh Strainer

A fine sieve is needed to sift the flour and cocoa powder. This ensures that no lumps remain and that the dry ingredients are evenly distributed throughout the batter, preventing any dry pockets.

4. Spatula

A rubber spatula will be helpful for scraping down the sides of the mixing bowl and folding the ingredients together gently to maintain airiness in the batter.

5. Whisk or Handheld Electric Whisk for the Cream

For whipping the double cream, either a balloon whisk or an electric hand whisk will work. You want the cream to be thick and slightly stiff, but not over-whipped, as it could separate.

6. Cooling Rack

After baking, it’s crucial to allow the cakes to cool fully on a cooling rack. This prevents the cakes from becoming soggy on the bottom and ensures that the frosting won’t melt when applied.

7. A Small Sifting Sieve for Dusting Icing Sugar

To dust the finished cake with icing sugar without overdoing it, use a small fine sieve. A light hand here will give you a beautiful, professional-looking finish.

How To Make Mary Berry’s Chocolate Victoria Sandwich

Mary Berry’s Chocolate Victoria Sandwich is all about precision and careful technique. Follow these steps to ensure that your cake turns out beautifully:

Step 1: Preheat and Prepare Your Tins

Start by preheating your oven to 180°C (160°C fan oven) or 350°F (320°F fan). Grease your two 20cm round cake tins with butter or line them with baking paper. This will prevent your cakes from sticking and ensure they come out smoothly after baking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer. Beat until the mixture is light and fluffy, which should take about 3-4 minutes. This step is key to achieving a light, airy sponge.

Step 3: Add Eggs and Mix

Add the eggs, one at a time, to the butter-sugar mixture. Beat well after each addition, making sure each egg is fully incorporated before adding the next. If the mixture begins to curdle, add a small spoonful of flour to bring it back together.

Step 4: Sift in the Dry Ingredients

Sift together the self-raising flour, cocoa powder, and baking powder. Gradually add this dry mixture to the wet ingredients in batches.

Gently fold the dry ingredients into the wet using a spatula or a large metal spoon. Be careful not to overwork the batter as this can lead to a dense cake.

Step 5: Add Milk and Vanilla Extract

Stir in the vanilla extract and milk. This helps loosen the batter and ensures a smooth consistency. Don’t overmix – just fold gently until everything is combined.

Step 6: Bake the Cakes

Divide the batter evenly between the two prepared tins. Level the tops of the batter with a spatula to ensure the cakes bake evenly. Bake in the oven for about 20-25 minutes or until a skewer inserted into the center of the cakes comes out clean.

Step 7: Cool the Cakes

Once baked, remove the cakes from the oven and let them cool in the tins for a few minutes. Then, carefully turn them out onto a cooling rack and allow them to cool completely before assembling.

Step 8: Whip the Cream

While the cakes are cooling, whip the double cream with a little icing sugar until it forms soft peaks. Be careful not to overwhip the cream, as it can become grainy and turn into butter.

Step 9: Assemble the Cake

Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of whipped cream over the top.

Then, drizzle or spread a thin layer of chocolate ganache (or melted chocolate) on top of the cream. Place the second cake layer on top, pressing gently to ensure it sticks.

Step 10: Decorate and Serve

Dust the top of the cake with icing sugar and, if desired, decorate with fresh berries for a colorful touch. Slice, serve, and enjoy the delicious results!

Expert Tips

1. Room Temperature Ingredients

   Ensure your butter and eggs are at room temperature before starting. This helps them incorporate more easily into the batter, leading to a lighter sponge.

2. Sift Your Dry Ingredients

   Sifting the flour, cocoa powder, and baking powder isn’t just for aesthetics – it helps aerate the ingredients, ensuring your cake rises beautifully and has a light texture.

3. Don’t Overmix the Batter

   Overmixing can cause the cake to become dense. Once the flour and cocoa powder are incorporated, stop mixing. Gently folding the ingredients is key to maintaining air in the batter.

4. Make Sure the Cakes Are Completely Cool

   Allow the cakes to cool completely before frosting them. If they are even slightly warm, the whipped cream will melt, and the layers may shift.

5. Use High-Quality Cocoa

   For the best flavor, opt for a high-quality unsweetened cocoa powder. This will ensure a deep, rich chocolate taste that complements the cream perfectly.

Mary Berry’s Chocolate Victoria Sandwich is a delightful twist on the classic Victoria sponge, combining the light, airy texture of the traditional cake with the indulgent flavor of chocolate. This dessert is perfect for special occasions, afternoon tea, or simply satisfying a chocolate craving.

With a few simple ingredients, careful attention to detail, and a few expert tips, you can create a show-stopping cake that’s sure to impress your friends and family. So, grab your ingredients, preheat that oven, and enjoy the process of baking and, of course, devouring this rich, delicious chocolate treat.

Easy Recipe Variations For Mary Berry’s Chocolate Victoria Sandwich

Mary Berry’s Chocolate Victoria Sandwich is a timeless classic, blending rich chocolate flavor with the light, airy texture of a traditional Victoria sponge. While the original recipe is already a showstopper, there are many easy and delicious ways to customize the cake, making it adaptable to different tastes and occasions. Here are a few tempting variations:

1. Chocolate and Raspberry Victoria Sandwich

   Adding a twist of fruit to the chocolate Victoria sponge can create a delightful contrast of flavors. Simply add a layer of fresh raspberry jam or a homemade raspberry compote between the two sponge layers.

   The slight tartness of the raspberries balances the richness of the chocolate, elevating the cake’s overall flavor. For extra flair, decorate the top with a few fresh raspberries and a dusting of powdered sugar.

2. Chocolate and Hazelnut Victoria Sandwich

   Hazelnuts and chocolate are a match made in heaven, and this variation brings that combination to the forefront. You can replace the standard vanilla buttercream with a hazelnut-flavored frosting or mix chopped toasted hazelnuts into the batter for a nutty crunch.

   A thin layer of hazelnut spread (like Nutella) between the cake layers adds an extra layer of indulgence. Garnish with whole toasted hazelnuts for an elegant finish.

3. Mint Chocolate Victoria Sandwich

   A minty twist makes this variation perfect for those who love the refreshing combination of mint and chocolate. Swap out the vanilla buttercream for a mint-infused one by adding peppermint extract to the buttercream mixture.

   You can also decorate the top with fresh mint leaves or drizzle the cake with a thin layer of mint-flavored chocolate ganache. This combination not only offers a fresh flavor but also a visually striking contrast between the rich chocolate and bright green mint.

4. Chocolate and Orange Victoria Sandwich

   Orange and chocolate are a classic pairing, offering a zesty citrus note that perfectly complements the richness of the chocolate sponge. Add finely grated orange zest to both the cake batter and the buttercream to infuse the layers with a citrusy fragrance.

   You can also make an orange syrup to brush onto the cake layers before assembling them, further enhancing the orange flavor. A dusting of cocoa powder on top, along with a few candied orange peel strips, creates a beautiful, vibrant touch.

5. Vegan Chocolate Victoria Sandwich

   For those following a plant-based diet, it’s easy to adapt Mary Berry’s recipe to be vegan-friendly. Swap out the eggs with flaxseed meal or chia seeds mixed with water as an egg replacement.

   Use non-dairy butter and a plant-based milk like almond or oat milk in place of the dairy ingredients. For the buttercream, use a dairy-free butter and powdered sugar, and add a bit of vanilla extract for flavor. You can keep the filling as simple as vegan chocolate ganache or use fruit preserves for a lighter option.

6. Gluten-Free Chocolate Victoria Sandwich

   Gluten intolerance need not stand in the way of enjoying a delicious chocolate Victoria sandwich. Simply substitute the plain flour with a high-quality gluten-free flour blend.

   Make sure the flour blend contains xanthan gum to help mimic the elasticity of gluten. It’s also advisable to check that your baking powder is gluten-free. For the filling, you can use a traditional buttercream or even a dairy-free option, depending on dietary preferences.

Best Practices To Store Leftovers

After preparing and enjoying a delicious chocolate Victoria sandwich, you might find yourself with some leftover cake. While this dessert is best enjoyed fresh, it can still be preserved and stored properly to maintain its flavor and texture for several days. Here are some best practices to ensure your leftovers stay fresh:

1. Room Temperature Storage

   If you plan to consume the leftover cake within a day or two, storing it at room temperature is sufficient. To prevent it from drying out, cover the cake with an airtight container or wrap it in plastic wrap. Be sure to keep it in a cool, dry place, away from direct sunlight or heat, which could cause the frosting or cake layers to melt or become soggy.

2. Refrigeration for Longer Shelf Life

   For cakes with buttercream, whipped cream, or any dairy-based fillings, refrigeration is recommended. Wrap the cake tightly in plastic wrap and then place it in an airtight container to prevent it from absorbing any odors from the fridge. A well-wrapped cake can last in the fridge for up to 3 days, but make sure to bring it to room temperature before serving to restore its flavor and texture.

3. Freezing Leftovers

   If you have more leftover cake than you can consume in a few days, freezing is an excellent option. Slice the cake into individual portions for easy thawing later on.

   Wrap each slice tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. The cake can be frozen for up to three months. When ready to enjoy, allow it to thaw in the refrigerator overnight and then bring it to room temperature for the best experience.

4. Storing the Cake Layers Separately

   If you’ve assembled the cake with fillings like jam, cream, or fruit, the moisture from these ingredients can make the sponge soggy over time. To avoid this, store the cake layers separately-without any filling-if possible.

   Wrap the layers in plastic wrap or wax paper and keep them in an airtight container in the fridge. You can then reassemble the cake when ready to serve.

What Goes Well With Chocolate Victoria Sandwich

Mary Berry’s Chocolate Victoria Sandwich is an indulgent and versatile cake that pairs beautifully with a wide variety of accompaniments. Whether you want to enhance the chocolate experience or provide a contrast in flavors, here are some great pairings:

1. Fresh Berries

   Berries such as raspberries, strawberries, and blueberries provide a refreshing and slightly tart contrast to the richness of the chocolate cake. Serve a handful of fresh berries on the side or decorate the top of the cake with them for a pop of color and flavor. Berries also add a refreshing element that helps balance the heaviness of the buttercream and sponge.

2. Clotted Cream or Whipped Cream

   For a truly indulgent treat, serve your chocolate Victoria sandwich with a dollop of clotted cream or lightly whipped cream. The rich and creamy texture complements the moist cake while adding an extra layer of decadence. A light drizzle of vanilla extract or a spoonful of honey can elevate the cream even further.

3. Vanilla Ice Cream

   Vanilla ice cream is the perfect accompaniment to a chocolate Victoria sandwich. The smooth, creamy texture of the ice cream contrasts beautifully with the dense and spongy cake.

   The subtle sweetness of vanilla complements the deep chocolate flavor, making for a classic combination. For added flavor, drizzle with a warm chocolate or caramel sauce.

4. Coffee or Tea

   A slice of chocolate Victoria sandwich is often best enjoyed with a hot beverage. Pair it with a freshly brewed cup of coffee or tea. The slight bitterness of coffee enhances the chocolate flavor, while a cup of Earl Grey or English Breakfast tea complements the cake’s sweetness with its robust flavor profile.

5. Chocolate Ganache

   If you’re a true chocolate lover, nothing quite beats a rich chocolate ganache served alongside the cake. The silky, glossy ganache enhances the cake’s flavor, making each bite even more decadent. You can also pour the ganache over the top of the cake for a glossy finish that makes the dessert feel even more luxurious.

Conclusion

Mary Berry’s Chocolate Victoria Sandwich is a delightful cake that effortlessly combines the richness of chocolate with the light, airy texture of the traditional Victoria sponge. Its simple elegance makes it perfect for a variety of occasions, from afternoon teas to birthday celebrations.

With the easy recipe variations discussed, you can elevate and customize this classic to suit your tastes, whether you prefer a fruity twist, a nutty addition, or a vegan alternative. Properly storing leftovers ensures that you can enjoy this indulgent treat for several days, and there are endless delicious accompaniments to pair with the cake for an even more spectacular experience. Ultimately, the Chocolate Victoria Sandwich is a versatile and crowd-pleasing dessert that promises to satisfy any chocolate lover’s cravings while providing ample room for creativity and experimentation.

FAQs

What Is The Key To Getting Mary Berry’s Chocolate Victoria Sandwich Cake Light And Fluffy?

The key to achieving a light and fluffy cake is properly creaming the butter and sugar until it becomes pale and fluffy. This helps incorporate air into the mixture, which will make the cake rise and have a soft texture.

Can I Substitute The Plain Flour In Mary Berry’s Chocolate Victoria Sandwich Recipe For Self-raising Flour?

No, it is not recommended. The recipe calls for plain flour with added baking powder to give the cake rise. If you use self-raising flour, it may result in the cake being too dense or rising too much.

How Can I Make Mary Berry’s Chocolate Victoria Sandwich Recipe Gluten-free?

To make the recipe gluten-free, you can substitute the plain flour with a gluten-free flour blend, ensuring that it is suitable for baking. Additionally, ensure that the baking powder you use is gluten-free.

Can I Use A Different Type Of Chocolate In Mary Berry’s Chocolate Victoria Sandwich?

Yes, you can use any good quality dark chocolate or milk chocolate, depending on your preference. However, dark chocolate will give the cake a richer flavor, while milk chocolate will provide a sweeter taste.

How Do I Store Mary Berry’s Chocolate Victoria Sandwich After Baking?

Once the cake has cooled, store it in an airtight container at room temperature for up to 3-4 days. If you need to keep it for longer, you can freeze the layers individually by wrapping them in cling film.

Can I Make Mary Berry’s Chocolate Victoria Sandwich Ahead Of Time?

Yes, you can prepare the cake layers in advance and store them in an airtight container for up to 2 days. You can also freeze the layers and assemble the cake just before serving.

What Can I Use Instead Of Butter In Mary Berry’s Chocolate Victoria Sandwich Recipe?

You can use margarine or a dairy-free butter substitute if you need to make it dairy-free. Just be sure to choose a substitute that has a similar fat content to butter for the best results.

How Thick Should The Layer Of Chocolate Buttercream Be In The Sandwich?

The chocolate buttercream should be spread generously, but not too thick. Aim for a layer about 1/4 inch thick to ensure the cake has a balanced texture without overwhelming the flavor.

Can I Decorate Mary Berry’s Chocolate Victoria Sandwich With Toppings Or Additional Filling?

Absolutely!

You can decorate the top with whipped cream, fresh berries, or even more grated chocolate. For a richer filling, try adding a layer of raspberry jam along with the chocolate buttercream.

What Makes Mary Berry’s Chocolate Victoria Sandwich Different From A Regular Victoria Sponge?

The main difference is the addition of cocoa powder to the sponge mixture, which gives the cake a chocolatey flavor. The filling often includes chocolate buttercream or ganache instead of the traditional jam and cream.