Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Special equipment needed:
- Two 8-inch round cake pans
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the two prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
9. Once the cakes are cool, spread a layer of whipped cream or frosting on top of one cake, then place the other cake on top. Dust with cocoa powder or decorate with chocolate shavings, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 250mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use a different frosting or filling, such as cream cheese frosting or raspberry jam.
- Add a layer of sliced strawberries or raspberries between the cake layers.
Tips and tricks:
- Make sure your butter is softened before you begin.
- Don't overmix the batter, as this can result in a tough cake.
- Use a serrated knife to level the cakes before frosting them.
- To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water, boiled until the sugar dissolves.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
If the cake has been refrigerated, let it come to room temperature before serving. You can also microwave individual slices for a few seconds to warm them up.
Presentation ideas:
- Dust the cake with cocoa powder or powdered sugar.
- Top the cake with fresh berries or chocolate shavings.
- Pipe whipped cream or frosting around the edges of the cake for a decorative touch.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
- Edible flowers
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Mix until just combined next time.
- If the cake is sticking to the pan, make sure you've greased and floured the pans thoroughly.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
- Don't leave the cake out at room temperature for more than a few hours.
Food history:
The Victoria sponge cake is a classic British cake that dates back to the 19th century. It was named after Queen Victoria, who was said to enjoy a slice of sponge cake with her afternoon tea. The traditional version of the cake is made with jam and whipped cream, but this chocolate version adds a modern twist.
Flavor profiles:
- Rich
- Chocolatey
- Sweet
- Creamy
Serving suggestions:
Serve the cake as a dessert or as part of an afternoon tea spread.
Related Categories
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Region: British
Taste: Rich, Moist, Chocolatey, Sweet, Light