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Recipe: Chocolate Victoria Sponge with fresh cream and topped with Guylian Seahorses

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

Equipment needed:

  • 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.

These rosettes will also guide you when cutting the cake.

12: Place an unwrapped Guylian seahorse on top of each one of the rosettes. I like to place them all facing the same direction. To add a splash of colour, you can add an edible flower. These can be purchased from your local greengrocers.

13: Gently place the top layer on top of the bottom.

14: Serve and enjoy.

This cake needs to eaten within 24hours of creating due to the fresh cream.

Buttercream can be used as a substitute if you’d like the cake to last a few days longer.


Recipes available on this website have not been formally tested by Chatting Food or for us and we do not provide any assurances nor accept any responsibility or liability with regard to their originality efficacy quality or safety. We are not responsible for the outcome of any recipe you try from this site or any website linked to from this site. You may not achieve the results desired due to variations in ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability.


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