Chocolate and Hazelnut Victoria Sandwich Recipe

Here is a decadent chocolatey twist on the traditional Victoria sponge cake. This makes an excellent tea-time cake, but decorate with fruit and serve with cream and you have a rich dessert cake. Like all chocolate cakes it goes well with acidic fruit... raspberries are the classic combination, but why not mix it up and serve topped with pink grapefruit or a fruit salad?

Chocolate and Hazelnut Victoria Sandwich

Ingredients:

For the Cake:

185g (1 cup) unsalted butter, softened
185g (1 cup, scant) caster sugar
4 medium eggs, lightly beaten
1 tsp vanilla extract
150g (1 1/4 cups) self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
1 tbsp milk

For the Filling:

100g (3 1/2 oz) cream cheese
50g (2 oz) Nutella
100g (1/2 cup) icing sugar, sifted
40g (1 1/2 oz) hazelnuts, lightly toasted and crushed
1 tbsp cocoa powder

Method:

Combine the butter and sugar in a bowl then beat until pale and fluffy. Add the vanilla to the eggs then gradually add the egg misture to the creamed mixture a little at a time, beating thoroughly to combine after each addition. Sift in the flour, cocoa powder and baking powder over the egg and butter mix then fold in gently with a large metal spoon. If the mixture is too stiff, add enough of the milk to bring the batter to a dropping consistency.

Divie the mixture between two 18cm (7 in) round cake tins that have been greased and lined with greaseproof (waxed) paper. Transfer to the centre of an oven pre-heated to 160ºC (325ºF) Gas Mark 3 and bake for about 20 minutes, or until a skewer inserted in the centre of a cake emerges clean. Take the cakes from the oven, sit on a wire rack and allow to cool in the tins for 5 minutes. At the end of this time, turn the cakes out onto the wire rack, remove the baking paper and set aside to cool completely.

In the meantime, prepare the filling. Combine the cream cheese, butter and Nutella in a bowl and beat with a hand or electric whisk until smooth and well combined. Add the icing sugar and beat until fluffy then fold through the hazelnuts.

Sit one cake on a serving plate and spread the filling mixture over the top. Top with the second cake then dust with the 1 tbsp cocoa powder and serve.


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Chocolate and Hazelnut Victoria Sandwich https://fabulousfusionfood.blogspot.com/2019/04/chocolate-and-hazelnut-victoria.html Chocolate and Hazelnut Victoria Sandwich. This is a recipe for traditional Victoria sandwich cake, but with a twist as it's made with chocolate and filled with chocolate frosting. Decorate with fruit for a decadent dessert. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoVbBTeeNfDxvJf7jvpLDU_lzuEdO94B3qtTVYAydNA_gq576io5l9m4CfA0CUfaUMNCZmVRbsVkoIG8aJWsuuCWzkwQyR7t2m9TbERBy2Qg0vppQqnv9wlFE4pVGa178SBfpkK0jHKM/s1600/chocolate-hazelnut-victoria-sandwich.png 2019-02-18
Yield: 10

Home-made Oyster Sauce

Chocolate and Hazelnut Victoria Sandwich. This is a recipe for traditional Victoria sandwich cake, but with a twist as it's made with chocolate and filled with chocolate frosting. Decorate with fruit for a decadent dessert.
prep time: 10 mins cook time: 30 mins total time: 40 mins

Ingredients:

    For the Cake:

  • 185g (1 cup) unsalted butter, softened
  • 185g (1 cup, scant) caster sugar
  • 4 medium eggs, lightly beaten
  • 1 tsp vanilla extract
  • 150g (1 1/4 cups) self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tbsp milk

    • For the Filling:

  • 100g (3 1/2 oz) cream cheese
  • 50g (2 oz) Nutella
  • 100g (1/2 cup) icing sugar, sifted
  • 40g (1 1/2 oz) hazelnuts, lightly toasted and crushed
  • 1 tbsp cocoa powder

Method:

  1. Combine the butter and sugar in a bowl then beat until pale and fluffy. Add the vanilla to the eggs then gradually add the egg misture to the creamed mixture a little at a time, beating thoroughly to combine after each addition. Sift in the flour, cocoa powder and baking powder over the egg and butter mix then fold in gently with a large metal spoon. If the mixture is too stiff, add enough of the milk to bring the batter to a dropping consistency.
  2. Divie the mixture between two 18cm (7 in) round cake tins that have been greased and lined with greaseproof (waxed) paper. Transfer to the centre of an oven pre-heated to 160ºC (325ºF) Gas Mark 3 and bake for about 20 minutes, or until a skewer inserted in the centre of a cake emerges clean. Take the cakes from the oven, sit on a wire rack and allow to cool in the tins for 5 minutes. At the end of this time, turn the cakes out onto the wire rack, remove the baking paper and set aside to cool completely.
  3. In the meantime, prepare the filling. Combine the cream cheese, butter and Nutella in a bowl and beat with a hand or electric whisk until smooth and well combined. Add the icing sugar and beat until fluffy then fold through the hazelnuts.
  4. Sit one cake on a serving plate and spread the filling mixture over the top. Top with the second cake then dust with the 1 tbsp cocoa powder and serve.
Chocolate and Hazelnut Victoria Sandwich
© Dyfed Lloyd Evans

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