www.odlums.ie /recipes/chocolate-victoria-sandwich/

What you need:

  • 250g/9oz Odlums Self Raising Flour
  • 50g/2oz Cocoa
  • 50g/2oz Drinking Chocolate
  • 100g Packet Shamrock Ground Almonds
  • 250g/9oz Caster Sugar
  • 250g/9oz 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:

  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line 2 x 20cms/8" Sandwich tins. Square or round can be used!
  2. Sieve the flour, cocoa and drinking chocolate into a large bowl. Add the ground almonds, then all the other Ingredients.
  3. Beat for about 2 to 3 minutes until smooth. Divide evenly between the two prepared tins. Bake for about 40 minutes until firm to the touch when gently pressed.
  4. Turn onto a wire tray when baked and allow to cool.
  5. Meanwhile make the icing: Beat the mascarpone until smooth, then, add the cooled chocolate and the icing sugar. Beat well. Allow to cool in fridge for about half 1 hour.
  6. Use icing to sandwich cake with some of the raspberries. Then sandwich the cake and use the remaining icing and raspberries for the top of the cake!

Chocolate Victoria Sandwich

Category

Cakes

Cook Time

40 mins

What you need:

  • 250g/9oz Odlums Self Raising Flour
  • 50g/2oz Cocoa
  • 50g/2oz Drinking Chocolate
  • 100g Packet Shamrock Ground Almonds
  • 250g/9oz Caster Sugar
  • 250g/9oz 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:

  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line 2 x 20cms/8" Sandwich tins. Square or round can be used!
  2. Sieve the flour, cocoa and drinking chocolate into a large bowl. Add the ground almonds, then all the other Ingredients.
  3. Beat for about 2 to 3 minutes until smooth. Divide evenly between the two prepared tins. Bake for about 40 minutes until firm to the touch when gently pressed.
  4. Turn onto a wire tray when baked and allow to cool.
  5. Meanwhile make the icing: Beat the mascarpone until smooth, then, add the cooled chocolate and the icing sugar. Beat well. Allow to cool in fridge for about half 1 hour.
  6. Use icing to sandwich cake with some of the raspberries. Then sandwich the cake and use the remaining icing and raspberries for the top of the cake!
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