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

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:

  1. 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.
  2. 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.
  3. 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 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.
  6. Sandwich cake with some of the icing and raspberries, and use the remaining icing and raspberries for the top of the cake. 
chocolate victoria sandwich

Chocolate Victoria Sandwich

Category

Cakes

Cook Time

40 mins

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:

  1. 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.
  2. 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.
  3. 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 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.
  6. Sandwich cake with some of the icing and raspberries, and use the remaining icing and raspberries for the top of the cake. 
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