Preheat oven to 170°C/325°F/Gas 3. Grease and base line 2 x 20cm/8" sandwich tins. Square or round can be used.
Sieve the flour and cocoa into a large bowl. Add the ground almonds, then all the other ingredients and beat for about 2-3 minutes until smooth.
Divide evenly between the two prepared tins. Bake for about 40 minutes until firm to the touch when gently pressed.
Turn onto a wire tray when baked and allow to cool.
Meanwhile make the icing by beating the mascarpone until smooth, then add the cooled chocolate and icing sugar and beat well. Allow to cool in fridge for about half an hour.
Sandwich cake with some of the icing and raspberries, and use the remaining icing and raspberries for the top of the cake.
Behind Every Bake
Chocolate Victoria Sandwich
CATEGORY: Cakes
COOK TIME: 40 mins
Share Recipe
What you need:
250g/9oz Odlums Self Raising Flour
100g/4oz Cocoa Powder
100g packet Shamrock Ground Almonds
250g/9oz Shamrock Golden Caster Sugar
250g/9oz Butter or Margarine (room temperature)
5 Eggs
Icing
450g/1lb Mascarpone Cheese
200g/7oz Chocolate, melted & cooled
150g/5oz Icing Sugar, sieved
To Decorate
150g/5oz Raspberries
How to:
Preheat oven to 170°C/325°F/Gas 3. Grease and base line 2 x 20cm/8" sandwich tins. Square or round can be used.
Sieve the flour and cocoa into a large bowl. Add the ground almonds, then all the other ingredients and beat for about 2-3 minutes until smooth.
Divide evenly between the two prepared tins. Bake for about 40 minutes until firm to the touch when gently pressed.
Turn onto a wire tray when baked and allow to cool.
Meanwhile make the icing by beating the mascarpone until smooth, then add the cooled chocolate and icing sugar and beat well. Allow to cool in fridge for about half an hour.
Sandwich cake with some of the icing and raspberries, and use the remaining icing and raspberries for the top of the cake.