I personally like to add a little icing sugar because I think the slightly sweetened cream is a nice contrast to the dark chocolate taste of the sponge. Whip on high for a few minutes until it is to your desired pillowy texture (stiff peaks, medium peaks, or soft peaks). You could also leave the cream unsweetened. Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. I prefer to make Chocolate Sandwich Cake with a sweetened whipped cream filling, but if cream's not your thing, you could make a chocolate or vanilla buttercream. If you have one, you can incorporate a lot more air into the sponge and really get that light texture. I normally say that you can make cakes by hand just as well as you can with a fancy mixer or a hand mixer, but Victoria Sponge style cakes are where the gadgets come into their own.
There's no fuss, no fancy techniques, no icing to pipe, and it's sure to be a winner with anyone you give it to. Choose a sturdy bowl with a smaller base and tall sides (a 4-cup liquid measuring cup is perfect) and chill it for 15 minutes in the freezer. This type of cake is the perfect cake to whip up quickly when you've got visitors coming round. Essentially, it's a chocolate version of a Victoria Sponge! It's one of those soft, fluffy cakes that's so light it melts in your mouth. You want a dish with a large surface area so you get the most clotted cream.
At the weekend, I made a chocolate sandwich cake. Pre-heat your oven to 175☏ (80☌) Pour your cream into a large 9x14in oven safe dish.
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