Milk Chocolate Cake
February 28, 2007
I’m dieting at the moment, it’s all part of my bid to regain former fitness in 2007. It’s been going pretty well but there are times when only a chocolate cake will do and this is the cake you want for a quick, simple but deliciously tasty fix!
Warning – If you’re someone with little self-control and will-power don’t look at the image above and definitely don’t read more to get the recipe…. (which I should mention comes from the always excellent Be-ro book)
The rest of you… go forth to chocolate cake heaven…
For the sponge you will need…
- 175g self-raising flour
- 200g Castor sugar
- 1/2 tsp salt
- 25g cocoa powder
- 100g margarine
- 2 eggs
- 75ml evaporated milk
- 75ml water
- Few drops of vanilla essence (or extract)
Method
- Sieve flour, sugar, salt and cocoa
- Rub in the margarine
- In another bowl, beat the two eggs together with the evaporated milk
- Stir in the egg and milk mixture, water and essence with the dry ingredients
- Grease and flour a couple of cake tins, around 20.5cm in diameter and then divide the mixture between them.
- Bake in an oven at gas mark 4 for 30-35 minutes.
Once the sponges have cooled a little you’re going to want to sandwich them with some milk chocolate icing….
For the milk chocolate icing you will need…
- 60g margarine
- 60ml (4bsp) cocoa powder
- 200g sieved icing sugar
- 45ml (3 tbsp) hot milk
- 5ml (1tsp) vanilla essence
Method
- Melt the margarine
- Stir in the cocoa (it might look horrible, don’t fret!)
- Stir in the essence, milk and icing sugar
- Continue to beat beat until smooth and thick
Then smear onto one of the sponges and sandwich the other on top. In fact, if you double up the icing mixture you you can cover the top of the cake and maybe even the sides too!
Serving tip: Warm the cake just a little bit, maybe 10 seconds in the microwave or a few minutes in a low oven and then serve with a scoop of vanilla ice cream…
Just don’t make this if you’re dieting!!
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