Need a recipe for a decadent cake? Try this quick mocha victorian sponge cake recipe for a delicious baked treat today. Stork – love to bake.
Preheat your oven to 180°C.
Place the Stork Bake and sugar into a mixing bowl, and cream together until light and fluffy.
Gradually beat in the eggs (add a little flour with the last bit to prevent curdling).
Fold in the remaining flour.
Grease and line the bottom of two 20cm sandwich tins, and spoon half the mixture into each.
Bake on the middle shelf for 25 - 35 minutes, turn out, and remove the paper lining and leave to cool.
Make the syrup by gently dissolving the sugar in the coffee over low heat until dissolved. Simmer until slightly thickened.
For the buttercream, cream the Stork Bake, cocoa powder, icing sugar and milk until light and creamy.
Drizzle the sponge with the coffee syrup and sandwich with the buttercream. Dust with cocoa powder and serve.