best chocolate sandwich / victoria sponge recipe please!

[GezFox]

hi
please can you share your foolproof chocolate sandwich / choc victoria sponge with choice buttercream recipe please! TIA xx

This always comes out nice

Choc fudge cake

175g Self raising flour
2 Tbsp Cocoa Powder
1 Tsp Bicarbonate soda
150g Caster sugar
2 Eggs Beaten
150 ml (1/4 pint) Sunflower oil
150 ml (1/4 pint) Semi skimmed milk
2 Tbsp Golden syrup

For the Coating and filling
75g Unsalted butter
175g Icing Sugar
3 Tbsp Cocoa Powder
Drop of Milk

Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.

I use - 3 eggs 3 oz Sugar 3 oz butter
6 oz SRF

Melt butter and sugar together add eggs add flour -

Job done !!

Place marking for other ideas!!

I always use Stork - it's good enough for Mary Berry so it's good enough for me - everybody prefers Victoria sponges make with it. You can always use a mix and out some butter in too for taste, but for lightness and moistness Stork is the bomb.

This one is really lovely. Much more chocolatey than most Victoria sponge recipes.

Thanks so much!

180g melted plain choc melted
180g flour + 3tsp baking powder
3 eggs separated
180g butter
180g castor sugar

Beat sugar + butter, add egg yolks, then melted choc. Whisk egg whites, fold in with flour and poss 2 tbsp milk to compensate for volume of liquid egg white.

Cooks at gas mk 4 or on the bottom of the baking oven in an Aga. Cooks in about 20 mins, or until springs back when you touch gently with the back of a finger (not jabbing into the surface, like dh does)

Makes 2 x 20cm sponges, or if you only use 2 eggs, fills a 10"x7" oblong tin. Then you cut down the middle to make 2 long narrower layers. Depends how you feel on the day.

For filling
Whipped cream
Raspberries (soaked in Cointreau)
Truffle layer made from 200g plain choc melted with 50mls cream and then whipped until lighter in colour. Could always add the Cointreau-soaked raspberries to this layer and then add layer of cream.

Etc, etc