Milk Chocolate Cake

I have been using the recipe from the Be-Ro book for this chocolate cake for years. It uses evaporated milk which gives a creamier and lighter texture. Once cooled you can split the cake and add butter cream to the centre and put melted chocolate on top.

7 oz self raising flour
6 oz caster sugar
1 oz cocoa powder sieved
4 oz unsalted better
2 medium eggs
75mls evaporated milk
75mls water
few drops of vanilla essence

1  Heat the oven to 18OoC,  16O0c fan, gas mark 4
2  Grease and line the bottom of a  7 inch (18 cm) cake tin (I use a cake liner, no need to grease it)
3  Rub butter into flour until mixture resembles fine breadcrumbs (I use the food processor with the blade attached)
4 beat together eggs, milk, water and vanilla essence and add wet to dry ingredients. Mix well
5  Place mixture into prepared tin and bake for about 50 to 55 mins or until a skewer placed in centre comes out clean
6 Allow to cool, remove from tin and decorate.

Buttercream
40z sieved icing sugar
20z unsalted butter
few dropps of vanilla essence

Work butter into icing sugar with a fork until it comes together or blitz in food processor. Split cake into 2 halves and spread over bottom half of the cake carefully with a flat bladed knife. Put other half on top.

Chocolate topping
I use cadbury’s dairy milk. Melt about 60g with a small amount of butter in a bowl over a pan of simmering water. As soon as it  has melted turn heat off immediately to prevent the chocolate curdling. Spread liberally over the top of the cake and make a wavy pattern in the chocolate by moving the flat knife blade from side to side,  over the cake.

 

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