This simple chocolate Victoria sandwich cake is a good base for all sorts of desserts. It’s also ideal as a birthday cake to decorate as you wish, or to serve with raspberries and cream for a summer dessert.
125g/4 1/2 oz soft margarine
125/4 1/2 oz caster sugar
1 Tbsp golden syrup
125g/4 1/2 oz self raising flour, sifted
2 Tbsp cocoa powder, sifted
2 Tbsp milk
For the filling
50g/1 3/4 oz icing sugar, sifted
25g/1 oz butter
100g/3 1/2 oz milk chocolate
a little white chocolate, melted (optional)
Preheat the oven to 160C/325F/gas mark 4. Lightly grease/line 2 18cm/7ins shallow cake tins.
Place all of the ingredients for the cake in a large bowl and beat to form a smooth mixture.
Divide the mixture between the two tins and level the tops.
Bake for 20 minutes or until springy to touch.
Cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
To make the filling, beat the icing sugar and sugar together in a bowl until light and fluffy.
Melt the milk chocolate and beat half into the filling mixture.
Use the filling to sandwich the two cakes together.
Spread the remaining melted milk chocolate over the top of the cake.
Pipe circles of contrasting melted white chocolate and feather into the milk chocolate with a cocktail stick, if liked.
Leave to set before serving.