Chocolate and hazelnut victoria sandwich

Chocolate & Hazlenu#4F2C32EI love Victoria sponge. It’s one of my favourites. However this cake was for mum and dad because I (weirdly) don’t like chocolate – I know that’s odd for a child!

Anyway in my last post, I told you I was going to have a break from Great British Bake Off, and instead I would use other books. Well this cake was found, by my mum, in Woman and Home magazine – July 2013 edition.


85g (6½oz) unsalted butter, softened – I used Stork, which I prefer
185g (6½oz) caster sugar
4 medium eggs, lightly beaten – I used large eggs, as that’s what my parents buy
1tsp vanilla extract
150g (5oz) self-raising flour
25g (1oz) cocoa powder
1tsp baking powder
1tbsp semi-skimmed milk

For the filling:                                                                                                                        

100g (4oz) cream cheese
25g (1oz) unsalted butter, softened
50g (2oz) Nutella
100g (4oz) icing sugar, sifted
40g (1½oz) hazelnuts, crushed
1tbsp cocoa powder

You will also need:
2 x 18cm (7in) round cake tins, lined with greaseproof paper


Heat the oven to 180C, 160C fan, 350F, gas 4. The recipe recommends using an electric hand whisk, but I used the trusty Kenwood Chef Mixer, to beat the butter and sugar together until pale and fluffy.

Gradually add the eggs and vanilla a little at a time, beating well after each addition. Sift the flour, cocoa powder and baking powder over the mixture and fold in gently with a large metal spoon. Add the milk to bring the mixture to a dropping consistency.

Divide the mixture between the tins and bake on the oven’s middle shelf for 20 minutes or until a skewer comes out clean. Leave the cakes to cool in their tins for 5 minutes then turn out on to a wire rack to cool completely.

Meanwhile, make the filling. Using an electric hand whisk, beat together the cream cheese, butter and Nutella. Add the icing sugar and beat until fluffy. Fold through the hazelnuts and spread on to one cake. Top with the other cake and dust with cocoa powder to serve.

I have to say I used the Kenwood Chef, and found that the filling was a bit too wet – which meant it escaped out of the cake. It does stiffen up a little if you leave it for a while, but I suggest trying the hand whisk. Of course, you can also add a little more icing sugar to stiffen the mixture, but be careful or it will become too sweet.

I hope you will enjoy baking it yourself and please leave a comment on how you get on.


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