Mary Berry Chocolate Victoria Sandwich Recipe

Mary Berry’s Chocolate Victoria Sandwich is a rich twist on the classic British favourite, blending the light texture of a sponge cake with the indulgence of cocoa. It’s a perfect balance of softness and deep chocolate flavour, layered with creamy chocolate filling or fresh whipped cream.

What is Mary Berry’s Chocolate Victoria Sandwich?

This Chocolate Victoria Sandwich follows the same principle as the traditional Victoria sponge, but with added cocoa powder for a chocolatey variation. The sponges are soft, airy, and moist, sandwiched together with chocolate buttercream or cream filling. Mary Berry’s version uses the all-in-one mixing method, making it quick, easy, and foolproof — ideal for home bakers who love classic flavours with a rich twist.

Other Popular Mary Berry Recipes

• Mary Berry Coffee Victoria Sandwich
• Mary Berry 3-Egg Victoria Sponge
• Mary Berry Victoria Sponge Cupcakes
• Mary Berry Red Velvet Cake
• Mary Berry Red Velvet Cupcakes

Why This Recipe is Worth Trying

• Deep chocolate flavour – Balanced sweetness with rich cocoa tones.
• Simple all-in-one method – No complicated steps.
• Soft and moist texture – Perfect crumb every time.
• Versatile filling options – Works with buttercream, ganache, or cream.
• Perfect for celebrations – Elegant yet easy to prepare.

Essential Ingredients to Make Mary Berry Chocolate Victoria Sandwich

For the sponge:

• 175g self-raising flour
• 175g caster sugar
• 175g unsalted butter, softened
• 3 large eggs
• 40g cocoa powder
• 1½ tsp baking powder
• 2 tbsp milk

For the filling:

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 2 tbsp cocoa powder
• 1–2 tbsp milk
• Optional: 2 tbsp chocolate spread for a glossy texture

For decoration:

• Icing sugar or cocoa for dusting
• Grated chocolate or curls (optional)

Handy Kitchen Tools for Best Results

• Two 20cm sandwich tins
• Electric whisk or stand mixer
• Mixing bowls
• Cooling rack
• Offset spatula or palette knife

Step-by-Step Guide to Making Mary Berry’s Chocolate Victoria Sandwich

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins with baking parchment.

Step 2: Combine all ingredients

Add the flour, sugar, butter, eggs, cocoa, baking powder, and milk into a large mixing bowl. Beat together using an electric whisk for about 1 minute until smooth and well combined.

Step 3: Divide the batter

Spoon the mixture evenly into the prepared tins. Smooth the tops with a spatula for an even bake.

Step 4: Bake the sponges

Bake for 20–25 minutes, or until the cakes are springy to the touch and a skewer inserted in the centre comes out clean.

Step 5: Cool completely

Leave the sponges to cool in the tins for 5 minutes, then transfer to a wire rack to cool fully before filling.

Step 6: Prepare the chocolate buttercream

Beat the butter until light and creamy. Add sifted icing sugar and cocoa gradually, mixing well. Add milk to reach a smooth, spreadable consistency.

Step 7: Assemble the cake

Place one sponge on a serving plate. Spread half of the buttercream evenly over it. Place the second sponge on top and spread the remaining buttercream over the top or leave it plain with a dusting of icing sugar.

Step 8: Decorate and serve

For a finishing touch, dust lightly with cocoa or icing sugar. Garnish with grated chocolate if desired.

What I Got Wrong (And How I Fixed It)

• Too dry sponge – Adding milk made it perfectly moist.
• Uneven layers – Weighing batter between tins solved the issue.
• Overmixed batter – Gentle mixing kept the cake fluffy.

Healthier Ways to Make Mary Berry Chocolate Victoria Sandwich

• Substitute part of the butter with Greek yogurt for a lighter texture.
• Use less sugar or swap for coconut sugar.
• Choose dark cocoa for more flavour with less sweetness.
• Fill with whipped cream instead of buttercream for a lighter option.

Ingredient Substitutions for Mary Berry Chocolate Victoria Sandwich

• Self-raising flour → 175g plain flour + 1 tsp baking powder.
• Cocoa powder → Melted dark chocolate (60g) for a richer flavour.
• Butter → Dairy-free spread for a vegan version.
• Icing sugar → Powdered stevia for lower calories.

Pairing Ideas: What to Serve With Chocolate Victoria Sandwich

• Whipped cream – Balances the chocolate richness.
• Fresh raspberries or strawberries – Adds colour and tang.
• Hot coffee or espresso – Enhances cocoa flavour.
• Vanilla ice cream – A classic indulgent pairing.
• Dusting of cocoa – For an elegant finish.

Expert Tips for Chocolate Victoria Sandwich Success

• Use room-temperature ingredients – Helps batter mix smoothly.
• Sift cocoa and flour – Prevents lumps and ensures even texture.
• Don’t overbake – The sponge should spring back when touched.
• Cool before filling – Keeps buttercream from melting.
• Add milk gradually – For smooth, spreadable frosting.
• Use high-quality cocoa – It makes all the difference in flavour.

Creative Ways to Customize a Chocolate Victoria Sandwich

• Add orange zest for a chocolate-orange variation.
• Mix in espresso to create a mocha version.
• Top with ganache drizzle for a glossy finish.
• Layer with raspberry jam for a fruity twist.
• Dust with edible gold powder for a festive touch.

Storing a Chocolate Victoria Sandwich the Right Way

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate if filled with cream and consume within 24 hours.
• Freeze unfilled sponges for up to 2 months; thaw before assembling.

How to Reheat Chocolate Victoria Sandwich (If Needed)

• Microwave method – Warm individual slices for 8–10 seconds.
• Oven method – Reheat unfilled sponge at 140°C for 5 minutes.
• From frozen – Thaw fully before adding filling.

Nutritional Breakdown (per serving)

• Calories: ~410 kcal
• Protein: 6g
• Carbohydrates: 44g
• Fat: 22g
• Fibre: 2g
• Sugar: 29g

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FAQs

How do you make a chocolate Victoria sponge light and fluffy?

To make the sponge light and fluffy, use room-temperature ingredients and beat the mixture only until smooth. Sifting the cocoa and flour together helps incorporate air, giving a soft, even texture.

Why does my chocolate sponge turn out dry?

A chocolate sponge can turn dry if baked too long or if there’s not enough liquid. Add 1–2 tablespoons of milk to the batter and check for doneness a few minutes early to keep it moist.

Can I use melted chocolate instead of cocoa powder?

Yes, you can replace cocoa powder with melted dark chocolate. Use around 60g of melted chocolate and reduce the butter slightly to keep the texture balanced.

How do you know when a chocolate Victoria sponge is baked?

The cake is ready when it’s evenly risen, lightly springy to the touch, and a skewer inserted into the centre comes out clean. Avoid opening the oven door too early to prevent sinking.

Wrapping It Up

Mary Berry’s Chocolate Victoria Sandwich is a deliciously rich and satisfying twist on a British classic. With its soft chocolate sponge and creamy filling, it’s both elegant and easy to make. Whether enjoyed with afternoon tea or served as a celebratory dessert, this recipe combines the best of simplicity and indulgence — a timeless cake that never disappoints.