chocolate victoria sponge with raspberry and cream layers
Domestic Goddess Wannabe
Domestic Goddess Wannabe
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2 tablespoons cocoa powder
  • 3 tablespoons boiling water
  • 225 g (8oz) softened unsalted butter
  • 225 g (8oz) caster sugar
  • 4 large eggs
  • 225 g (8oz) self
  • 2 level teaspoons
  • baking powder
  • 3 tablespoons strawberry jam
  • Icing sugar
  • 2. Blend the cocoa and water in a mixing bowl then leave to cool slightly. Measure all the remaining ingredients into a mixing bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
  • 3. Bake in the pre
  • 4. When the cakes are cold, I spread strawberry jam on one cake and placed the second cake on the first. I sprinkled the cake with icing sugar.



Log in or Register to write a comment.