Take a classic to the next level with this Chocolate Victoria Sponge Cake topped with Guylian Seahorse. This recipe was created by Pavlova and Cream and is part of a new collection of mouth-watering recipes available to download from Guylian Finishing Touches.
Serves 8 Ingredients:
225g Unsalted butter (at room temperature)
225g Caster sugar
175g Self-raising flour.
(Can also use plain flour substitute and add 1 teaspoon of baking powder)
50g dark or milk cocoa powder
4 medium eggs
250 ml double cream
100g Cherry Jam
8 Guylian Seahorses
Edible flowers if required
2 x 20cm sandwich tins
Piping bag and tips
(It is possible to buy disposable bags and these are very easy to use)
1: Pre-heat the oven to 180°c or gas mark 4
2: Lightly grease 2 x 20cm (8 inches) sandwich tins.
3: Cream together the butter and the sugar.
4: Gradually beat in the eggs one by one. If the mixture starts to curdle, sieve in a tablespoon of flour.
5: Using a metal spoon, fold in the rest of the sieved flour and cocoa powder.
6: Divide the mixture between the 2 tins and bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool for about 25 minutes before turning out onto a cooling rack.
7: If your bottom layer is slightly raised. Trim the raised part to make it even all over.
8: Spread a layer of jam 2-3mm thick on the bottom base. A knife is useful for this.
Next, to the cream.
9: Whisk the cream until quite stiff and fill the piping bag.
A handy tip is to place the piping bag over a tall glass, see picture, while you fill it up.
Don’t forget to put the tip inside the bag first.
10: There are two ways to pipe your cream onto your bottom base. These will both give different effects.
See both pictures.
11: For the top layer, evenly pipe 8 rosettes on the outside of the layer.
You can use a ruler for this is you like.