OK, basic Victoria spong recipe:
Equal quantities of flour, butter and sugar, so
100g. flour (self raising, or add metà busta di lievito vanigliato)
100g. butter
100g. sugar
2 eggs.
For a chocolate version substitute about 30g. flour with cocoa powder.
Melt butter, add sugar and mix well, when cooled add beaten eggs, then sift and fold in flour or flour/cocoa mixture. You should now have a dropping consistency, ie the mxture should drop nicely off a spoon without being to liquidy. If tto stiff add milk, if too liquid add more flour.
Pour mixture into 2 greased sandwich tins and place in oven at 180° for about 20 mins or until a knife comes out clean. Leave to cool then sandwich together with cream and chocolate mixture (melt 1 x 100g. bar of chocolate, then fold into whisked cream. If too liquid, whisk the cream up with some icing sugar. Sprinkle zucchero a velo on top of the cake (for effect, buy a doily and srinkle the sugar on top of that, then remove the doily carefully for an amazing pattern that will be the envy of your friends ).
Another option is to add chocolate buttons to the cake mixture, so you have gooey melted chocolate when you cut the cake.