Milk chocolate cake

Milk chocolate cake


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About this recipe: A double-layered sandwich cake with rich chocolaty icing. Perfect as a birthday cake or other celebrations.

Anne Pearson

Serves: 10 

  • For chocolate cake
  • 200g (7 oz) self-raising flour
  • 1/2 teaspoon salt
  • 225g (8 oz) caster sugar
  • 2 tablespoons cocoa powder
  • 110g (4 oz) butter
  • 2 eggs, beaten
  • 5 tablespoons milk
  • 5 tablespoons water
  • 1 teaspoon vanilla essence
  • For filling and icing
  • 60g (2.5 oz) butter, melted
  • 4 tablespoons cocoa powder
  • 225g (8 oz) icing sugar
  • 3 tablespoons hot milk
  • 1 teaspoon vanilla essence

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Preheat the oven to 180 C / Gas 4. Lightly butter two 20cm (8-inch) sandwich cake tins.
  2. Combine flour, salt, caster sugar and 2 tablespoons cocoa powder in a large bowl. Using your fingers, rub in 110g butter until it resembles breadcrumbs.
  3. Stir in eggs, 5 tablespoons milk, water and 1 teaspoon vanilla essence; beat well. Pour into prepared cake tins.
  4. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 35 minutes. Allow cakes to cool on a wire rack.
  5. To make the icing: Mix together 60g butter, 4 tablespoons cocoa powder, icing sugar, 3 tablespoons hot milk and 1 teaspoon vanilla essence. Once it's smooth, spread on both cakes and sandwich together.

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