Mini Chocolate Victoria Sponge Cakes

For the recipe Mini Chocolate Victoria Sponge Cakes

For the Cakes:
175 g Margarine
175 g Caster Sugar
130 g Self-Raising Flour (Sieved)
40 g Dr. Oetker Fine Dark Cocoa Powder
3 Medium Eggs
For the Icing:
400 g Dr. Oetker Chocolate Buttercream Style Icing
25 g Icing Sugar (Sieved)
about 50 g Fresh Mixed Berries
Mini Chocolate Victoria Cakes
Pre-heat oven to 180°C/350°F/Gas Mark 4. Lightly grease a 12 hole muffin tin.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle add a little flour.

Fold in the remaining flour and Cocoa Powder with a metal spoon.

Place large spoonful’s of the mixture into the muffin tin and bake for approx. 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool before carefully turning out each muffin onto a cooling rack.

Cut each muffin in half horizontally and if necessary trim the top half so that both halves are equal in diameter.

Sandwich both halves together using butter icing.

Dust the top of each cake lightly with the sieved icing sugar and finish with fresh berries.

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