Tuesday, 27 June 2017

Milk Chocolate Cake

Another winner taken from the old Be-Ro booklet. Every recipe in it is a gem and when I started to make this, I was sure of a good result. Just delicious and foolproof, milky and rich, although the method is quite different from today’s usual sponges.

Pre heat your fan oven to 160C [old 350F] and butter 2 deep 7” sponge tins.

In a bowl place:

7 oz Self Raising flour
8 oz caster sugar
pinch salt, 
2 tablespoons cocoa

Mix well, then rub in, until it resembles very fine breadcrumbs:
4 oz butter

Stir in:
2 beaten eggs, mixed with 5 tablespoons evaporated milk
5 tablespoons water
1 teaspoon vanilla extract or bean paste

Divide equally between your tins. I am a saddo and generally weigh to ensure I get the same size.
Level the tops [ish] and bake for about 35 mins then cool on a wire rack.

Make your topping:

Melt together:
2 ½  oz butter
4 tablespoons cocoa [Green and Black’s is brilliant]

Stir in:
8 oz icing sugar
3 tablespoons hot scalded milk
1 teaspoon vanilla extract or bean paste

Beat until thick and smooth. Put a layer between your cake then cover the top and sides.


Note: Scalded is quite an old expression. It means bringing your milk almost to a boil, then allowed to cool a little before using. This topping is great and a handy recipe for you.


  1. Hi from Texas, Penryn, this cake looks delicious! I love a moist chocolate cake and can't wait to try it. When you say "tins", what size do you mean?

    1. This comment has been removed by the author.

  2. 7 inch loose bottom sponge sandwich tins are the easiest. Good luck