The 2nd of January is my little sisters’ birthday. and since my mum and dad are generally super busy during the day – even though her birthday this year falls on a Bank Holiday weekend, the task of birthday cake making fell to me, providing another baking adventure.

The recipe I used was the classic Chocolate Victoria Sponge by Dr. Oetker. I was a touch liberal with the cocoa powder, rich chocolate cakes are always a winner in my household, but the standard recipe produces a gorgeous cake.

Ingredients:

225g  butter

225g  caster sugar

175g  self raising flower

50g  cocoa powder

4  medium eggs

Method:

– preheat oven to 180C/350F/Gas Mark 4 & grease and line your preferred size cake tin (suggested is to 20cm/8 inch sandwich tins)

– cream butter and sugar together until light and fluffy

– gradually beat in the eggs, if the mixture begins to curdle add a little of the flour

– fold in (remaining) flour and cocoa powder

– pour the mixture into your cake tin(s)

– bake for about 25 minutes, or until golden brown. The cake should be firm to the touch

– leave to cool before turning out of the tin onto a cooling rack.

For the icing, I melted down some chocolate and spread it on the top of the cake, since mum isn’t keen on buttercream icing, and I’m not a massive fan of fondant. I then added a load of smarties and some chocolate coins to decorate. The filling was cherry jam and whipped cream, since chocolate and cherries are a match made in heaven.

Not to praise my own baking too much, but it’s a good cake. Have any of you guys baked yet? I know it’s early doors but still. I hope you’ve had a great day, whatever you’ve been doing~

♥

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