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Coffee Victoria Sponge Gateaux with a Black Cherry Jam and Dark Chocolate filling with Coffee and Dark Chocolate Buttercream Frosting

December 28, 2012

Saffy’s Christmas Cook – Off

Chapter 15

Christmas dinners usually have a  showstopper piece and Safiya wanted one in the form of a cake to be served with her ice-cream.  After her trip to Rome she wanted to make something which included coffee.  She thought it would be nice to incorporate some of her travel memories into the meal.  She enjoyed tiramisu so surely coffee could taste nice in a sponge cake too.  She baked for 2 hours, making she the sponge light and fluffy and not too over powered by the coffee.  The filling and butter cream was also fun to make.  Safiya had never made a butter cream before, her partner was great at making butter cream frosting, in fact she thought his version was nicer and less artificial than those served at The Bakehouse in Covent Garden, London.  Sorry Ms Pascale but Saffy was on fire at Christmas, you too may soon have to share a cooking kingdom.

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).



To make a layered sponge cake you will have to make the cake mixture twice.  You will need two small layered round cake tins which you will divide the mixture into.



175g butter, 175g caster sugar, 3 eggs, 175g self-raising flour, 10ml instant coffee. (x2)

Filling and Frosting:

6 tbsps butter, 1 2/3 cups icing sugar, 200g dark melted chocolate, 1/3 cup milk, 5 ml instant coffee, black cherry jam, a handful of walnuts halves.



1. Prepare the cake tins.  (This includes lining the tins with baking sheets.)
2. Beat the butter and the sugar together until creamy.
3. Beat in the eggs one at a time.
3. Sift in the flour.
4. Add the coffee.
5. When everything has been mixed well divide the mixture into the cake tins.
6. Bake at 180 degrees C for 20 – 25 minutes.
7. Remove from the oven with the top is firm and the skewer comes out clean when inserted into the middle.
8. Leave to cool and remove from the tins ready for decoration.
9. Repeat the process making another cake mixture for a 4 layered cake.
10. For the frosting mix the butter in a bowl until creamy.
11. Add in the icing sugar and mix well.
12. Add a 1/4 of the melted chocolate.
13. Add the milk and melted coffee.
14. When everything has been mixed together taste and alter to your liking.
15. Start layering the cakes.
16. On the 1st base spread dark chocolate.
17. On the 2nd base spread on the black cherry jam.
18. On the 3rd base spread on chocolate and jam.
19. For the topping cover with the butter cream frosting and sprinkle on walnuts over the top.



From → Baking, Desserts

  1. This post looks so yummy! =D

  2. Thank you. It tasted wicked!

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