Chocolate Hazelnut Victoria Sponge Cake 🍫🌰
A rich twist on the classic Victoria sponge, this chocolate hazelnut version features fluffy cocoa-infused sponges sandwiched with a luxurious hazelnut spread. Perfect for chocoholics and fans of British baking alike!
Ingredients
For the sponge:
🥚 Eggs: 4, large
🧈 Unsalted butter: 200g, softened
🍬 Caster sugar: 200g
🌾 Self-raising flour: 170g
🍫 Cocoa powder: 30g
🥄 Baking powder: 1 tsp
🌰 Ground hazelnuts: 50g (optional for extra nuttiness)
🥛 Milk: 2 tbsp
For the filling and decoration:
🍫 Chocolate hazelnut spread: 150g (e.g., Nutella)
🍬 Icing sugar: For dusting (optional)
Method
🍳 Preheat the oven: Heat your oven to 180°C (fan 160°C). Grease and line two 20cm round cake tins with baking parchment.
🥣 Cream butter and sugar: Beat the butter and caster sugar together in a large bowl until pale and fluffy.
🥚 Add the eggs: Beat in the eggs one at a time, mixing well after each addition.
🌾 Combine dry ingredients: Sift together the self-raising flour, cocoa powder, and baking powder. Fold this into the wet mixture along with the ground hazelnuts (if using). Add the milk and mix until smooth.
🍰 Bake the sponges: Divide the batter evenly between the prepared tins, smoothing the tops with a spatula. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
🛋️ Cool: Leave the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely.
🍫 Assemble the cake: Spread the chocolate hazelnut spread generously over one sponge, then sandwich with the other sponge on top. Dust with icing sugar for a finishing touch, if desired.
Serving Information
⏱ Prep Time: 20 minutes
⏱ Cook Time: 25 minutes
🍴 Servings: 8–10 slices
🔥 Calories: ~350 per slice
Indulge in this decadent Chocolate Hazelnut Victoria Sponge Cake with a cup of tea or as a showstopper for any occasion. Deliciously British with a chocolatey twist!