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.