Mary Berry Chocolate Victoria Sponge Recipe

Name: Mary Berry Chocolate Victoria Sponge Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs; 200g self-raising flour; 25g cocoa powder; 1 tsp baking powder; 2 tbsp milk; 150ml double cream; 2 tbsp icing sugar; 100g chocolate spread

This Mary Berry Chocolate Victoria Sponge is a rich twist on the classic British favourite. It features soft, airy chocolate sponge layers sandwiched with smooth cream and chocolate filling. The texture is light yet indulgent, with a deep cocoa flavour that is never too heavy. It is a straightforward bake, perfect for beginners, and takes around 1 hour 30 minutes from start to finish.

Ingredients

For the Chocolate Sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
200g self-raising flour
25g cocoa powder
1 tsp baking powder
2 tbsp milk

For the Filling

150ml double cream
2 tbsp icing sugar
100g chocolate spread or melted dark chocolate

For the Topping

Icing sugar, for dusting
Chocolate shavings or curls (optional)

How to Make Mary Berry Chocolate Victoria Sponge

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins and place them on the middle shelf.
Mix the ingredients: Add the butter, caster sugar, eggs, flour, cocoa powder, baking powder, and milk into a large bowl. Beat together until smooth, pale, and well combined.
Divide the batter: Spoon the mixture evenly into the prepared tins and level the tops gently with a spatula.
Bake the sponges: Bake for 20 to 25 minutes until risen, springy to the touch, and slightly pulling away from the edges of the tins.
Cool the cakes: Leave the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Prepare the filling: Whip the double cream with icing sugar until soft peaks form. Keep it light and not over-whipped.
Assemble the cake: Spread the chocolate filling over one sponge, then add the whipped cream. Place the second sponge on top.
Finish and serve: Dust with icing sugar and decorate with chocolate shavings if desired before slicing.

Tips

How do I keep the sponge light and fluffy?

Make sure your butter is softened and beat the mixture just until smooth. Overmixing can make the cake dense.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Keep the oven closed until near the end.

Can I make the sponge more chocolaty?

You can increase the cocoa powder slightly, but reduce the flour by the same amount to keep the balance.

How do I get even layers?

Weigh the batter in each tin to ensure both layers bake evenly and look neat when stacked.

Serving Suggestions

Serve with a cup of tea or coffee
Add fresh berries on the side
Drizzle with warm chocolate sauce for extra indulgence
Enjoy as a celebration cake or afternoon treat

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool place.

Refrigerator

Keep refrigerated for up to 4 days due to the cream filling. Bring to room temperature before serving.

Freezing

Freeze the sponge layers without filling for up to 3 months. Wrap well and thaw completely before assembling.

Nutrition

Calories: 420 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Sodium: 180mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this without cocoa powder?

You can replace the cocoa powder with extra flour for a plain sponge, but it will no longer be a chocolate version.

Can I use buttercream instead of cream?

Yes, chocolate buttercream works beautifully and gives a richer finish.

What size tins should I use?

Two 20cm round tins are ideal for even baking and classic sponge layers.

Can I make this cake in advance?

Yes, you can bake the sponge a day ahead and assemble just before serving for the freshest result.