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Member recipe

Milk chocolate cake

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(1 ratings)

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Serves 12

It's a rich cake with a fluffy texture and you can add anything you want to it

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  • 200g (7oz). Self raising flour
  • 225g (8oz). Caster sugar
  • 1x2.5 ml (1/2 tsp) spoon salt
  • 25g (1oz) cocoa powder, sieved
  • 100g (4oz) maragarine
  • 2 medium eggs
  • 5x15ml (5tbsp) evaporated milk
  • 5x15ml (5tbsp) water
  • Few drops of vanilla essence
  • Topping: Milk chocolate icing
  • 60g (2 1/2oz) margarine
  • 1x15ml (1tbsp) cocoa powder
  • 250g (9oz) sieved icing sugar
  • 3x15ml (3tbsp) hot milk
  • 1x5ml (1tsp) vanilla essence


    1. Heat oven to 180 degrees C, 350 degrees F, gas Mark 4. Grease 2x20.5cm (8inch) tins, not loose-bottomed as the mixture would run out
    2. Mix flour,sugar,salt and cocoa powder together.
    3. Rub in margarine to all the dry ingredients. Beat eggs with milk
    4. Stir in egg mixture,essence and liquids into the dry ingredients and beat well
    5. Place mixture in prepared tins and bake for about 30-35 minutes
    6. Leave to stand for 1 hour when cool sandwich together and top of with a milk chocolate icing
    7. Topping: melt margarine, blending in cocoa then stir in icing sugar, milk and essence
    8. Beat until smooth and thick. Then apply to the top of the cake or put it in the middle to stick them together

Comments, questions and tips

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6th Apr, 2020
I used to use this recipe many years ago from the BeRo Cookbook. It was a special birthday this weekend, whilst following lockdown regulations it also meant we could celebrate in a nostalgic way. Have to say it was just as lovely as it always was, using evaporated milk produces a light and moist sponge, recipe is easy follow and this time I made the butter cream for the top of the cake and put whipped fresh cream in the middle. Not a great lover of butter cream normally but this was delish and not sickly at all. Thanks for reintroducing me to this great cake.
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