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.
Enjoy!!!
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.
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