As always, apologies for the useless photos! Anyway, I made a chocolate victoria sponge not too long ago and it went down really well, better than any cake I normally make! So, when my brother asked me to make some cakes for work, I decided to make another sponge.
This time, I put vanilla buttercream in the middle and chocolate around the edges. I was a bit worried that the two buttercreams wouldn't work together as the vanilla one was quite strong so I had a taste (a big spoonful of the two, I can't lie) and they were lovely! I don't think it looked as good as the first time I made it, but apparently it went down really well :)
I also made some chocolate fudge cupcakes with chocolate fudge buttercream. Overkill, maybe, but they were really lovely and the fudge melted into the cake. I used my favourite cupcake recipe and substituted the white chocolate for fudge pieces.
I put them in festively coloured cupcake cases, and topped them with Betty Crocker chocolate fudge buttercream. I know this is cheating, but its just sooo tasty!!
I'm still struggling with my icing, if i do it from the middle outwards, it doesn't cover the whole cake. If I do it from the outside, I don't get a good peak, see what I mean?
They went down a storm, which is all I can ask for, I'll just keep practising!
Chocolate Victoria Sponge- adapted from Mary Berry's Baking Bible
For the sponge:
2 tablespoons cocoa powder
3 tablespoons boiling water
225g softened butter
225g caster sugar
4 large eggs
225g self raising flour
2 level teaspoons baking powder
For the filling and topping: I found this wasn't enough and made separate batches for the filling and topping
50g softened butter
175g sifted icing sugar
1 tablespoon milk
-Preheat the oven to 180C/Fan 160C/Gas 4
-Grease two 20cm sandwich tins and line the base of each with baking parchment
-Mix the cocoa and water in a mixing bowl then leave to cool slightly
-Measure the remaining ingredients into the bowl and beat until thoroughly blended- I've previously found that this method doesn't create a good rise so used the creaming method which worked brilliantly.
-Divide the mixture between the tins and level them out. Bake in the pre-heated oven for about 25 minutes or until well risen. The tops of the cakes should be springy when touched
-Leave to cool in the tins for a while then turn out and leave to cool on a wire rack.
-For the buttercream, beat the butter, icing sugar and milk until smooth- I found more milk and cocoa powder was necessary!
-Once the cake is cool, sandwich the cakes together with the buttercream and spread the rest on top- or cover the sides like I did