Victoria Sponge Cake with Chocolate Buttercream

The Victoria Sponge Cake is a British classic, I twitched this all time favourite to add one of my favourite ingredients of all: CHOCOLATE! So instead of filling the cake with cream or buttercream I made chocolate buttergream. Om nom nom…

This traditional recipe is also one of the easiest cakes to make as you just have to add all the ingredients together without worrying to much about the result.  For this recipe you will need two 20cm/8” cake tins. Let’s start:

Ingredients

4 Eggs

2 tsp Baking Powder

225g Caster Sugar

225g Self Raising Flour

225g Butter

Ingredients for the filling

Raspberry or Strawberry jam 

75g butter

225g icing sugar

60g good dark chocolate (melted)

 

How to proceed

Preheat the oven at 180ºC.

Add all the ingredients together: start with the eggs, then the sugar, baking powder, self raising four and finally the butter.

Mix thoroughly until well combined, do not over-mix.

Divide your mix evenly between the two tins, level the surface of the mix so it’ll cook evenly.

Put in the oven for 25 min at 180º

When cooked -you will know the sponges are cooked when they separate from the edges of the tin and when an inserted screwer in the middle comes out dry, you will eave them to cool down. Leave them in the tin for few minutes and then take them out to cool completely.

Meantime you can prepare the filling: Sift the icing sugar, melt the butter and the chocolate together and mix everything well. If the icing seems too dry you can add few tablespoons of milk one at the time making sure it doesn’t become too runny.

When the sponges are completely cold spread some jam on the bottom half of the cake, then carefully spread the chocolate buttercream on top of it (you can pipe it on to avoid spreading away the layer of jam) put the other sponge on top of the spread and press lightly to set the two halves together (don’t push too hard or the filing will spill through the edges!)

Your Victoria cake is nearly ready, now you just need to sift some icing sugar or cocoa powder on top of your cake and you’re read to go!

You can use some sort of stencil when putting the sugar on the top to create nice patterns. Like for example: this flowery one, or this less feminine more “trendy” stripy one. I’d really like to try something like this some day, but I didn’t have the time nor patience today so this is how mine turned out:

 

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And as one of my favourite architects used to say…

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Orange and Chocolate Sponge Cake

My mum is an amazing baker, all I know I’ve learned it form her. Yesterday it was my birthday and she baked an awesomely looking cake, but I’m far away from her so I couldn’t taste it! I do believe it was really good. Here’s the recipe, I might try and bake it myself whenever I have spare time!

Ingredients

250 g flour
100 ml vegetable oil
3 eggs
1 sachet of raising powder (~ 16g)
a pinch of salt
250 g sugar
200 g chocolate (any type you like)
a whole unwaxed orange
1 yoghurt

Procedure

Preheat the oven 180 C

Separate the egg yolks and whites, beat the whites until they stay firm, keep them on a side.

Mix the egg yolks with the sugar, when the mixture becomes white-ish mix in the yoghurt and the oil, stir well all toegther.

On a separate bowl sift the flour with the baking powder and a pinch of salt. Then add it to the egg yolks and sugar mix and stir well.

Wash the orange thoroughly, cut off the top and bottom and chop it into chunks to allow you to take the seeds off. Do not peel the orange, throw the chunks in to a food processor until you get a paste, then add it to the eggs and four and mix well.

Now fold in the fluffy egg whites very carefully.

Chop the chocolate in small pieces and add it to the mixture.

Put the batter in a greased oven-prof mould and put it in the oven for around 30 minutes, but keep an eye on it as all the ovens are different. The sponge cake will be ready when a cocktail stick comes out clean.

Let it cool and enjoy!

Tip! You can cover it with melted chocolate, orange-flavoured butter-cream, chocolate mousse or eat it as it is!  Perfect to go with tea.

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Cake in a mug

This is possibly the most devilish thing I can show you… It’s a super-fast recipe for when you are craving chocolate but you don’t want to bake a whole cake and blame yourself for the rest of the week

Ingredients: 1egg, 4 tbls sugar, 4 tbls flour, 4 tbls cocoa powder, 3 tbls vegetable oil, 2 tbls milk, 1 tsp vanilla essence, 1 tsp rising powder

You just need to mix all the ingredients together very well in a mug (a big one) and cook in in the microwave for 3min (700w) or 2:30 (800w). You will see it raising up from the mug as if it had life of its own, but don’t be scared, it’ll still taste awesome.

Eat it while still warm for luxurious velvety texture and have it with vanilla ice cream or double cream to make it an even better treat. Enjoy!

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Halloween cookies

Halloween is probably my favourite celebration of all seasons, therefore I always go a bit crazy with the treats I make. These cookies are both creepy and cute!

I used a basic chocolate recipe to decorate afterwards. I specially like this recipe because I can get messy and get my hands in to it!

As it’s Halloween themed I used a ginger man cookie cutter and the other one I made it myself. I moulded a big round cookie cutter to the shape of a skull.

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The funniest part comes once the cookies are baked! Using only white icing I draw a skeleton on the ginger man-shaped cookies and a skull on the other ones. The advantage of using chocolate cookies is that I don’t need to use black icing and this way I can keep the design simple but I have also added a picture of cookies made with a basic dough, they also look great!

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nutella cupcakes

These are probably the most amazing, awesome, spectacular cupcakes I have ever EVER tried in my whole life. I love cupcakes, I love nutella, why on earth wouldn’t I absolutely adore nutella cupcakes?

Honestly, try these and let me know what you think!

Ingredients

Cupcakes: 100 g flour, 2 ½  tbls  cocoa powder, 140 g sugar, 1 ½ teasp raising powder, a pinch of salt, 40 g  butter (room temp), 120 ml milk, 1 egg, 120 g Nutella

Butter cream: 250 g icing sugar, 80 g butter, 2 tbls milk, 80 g  Nutella

Procedure

Pre-heat the oven at 170ºC  and prepare the cupcake liners on the tray.

Mix the flour, cocoa powder, sugar, baking powder, and butter (room temperature) well together until obtaining a sand-textured mix.

Little by little add the milk stirring continuously until it is well mixed. Then add the egg and mix well again.

Fill the cupcake liners 2/3 of their capacity and bake for 20 minutes. Once baked leave them to cool on a cooling rack.

While waiting to cool you can make the butter cream. Beat together the butter at room temperature and the sugar, add the milk little by little.

Next fold in the Nutella, you can use a spatula to help with the process as you need to do it very carefully. Put your butter cream in a piping bag with the tip of your choice.

Once you cupcakes have cooled down you will cut out a circular portion of the centre of each cupcake making a hole. You will fill that hole with a teaspoon of Nutella and will cover again as seen on the images below.

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Now your cupcakes are ready to be decorated, pipe on the butter cream and add some sugar sprinkles.

I made these cupcakes for Valentine’s day so I added heart-shaped sugar sprinkles and I made fondant roses to top up the cupcakes alternating those with Love Heart sweets.

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