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mouth-watering, professional but nostalgic shot of a slice of Be-Ro Milk Chocolate Cake. The slice is served on a vintage floral-patterned china plate. The cake has a moist, tender crumb and a simple, glossy chocolate glaze.

The Original Be-Ro Milk Chocolate Cake Recipe: A Nostalgic British Classic

A moist, creamy, and nostalgic British cake using the traditional rubbing-in method and evaporated milk.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 8 Slices
Calories 350 kcal

Ingredients
  

  • 225 g Be-Ro Self-Raising Flour
  • 30 g Cocoa Powder
  • 100 g Margarine
  • 150 g Caster Sugar
  • 150 ml Evaporated Milk
  • 50 ml Water

Instructions
 

  • Preheat oven to 180°C (350°F) and grease a cake tin.
  • Rub the margarine into the self-raising flour and cocoa powder until it looks like fine breadcrumbs.
  • Stir in the caster sugar.
  • Mix the evaporated milk and water together.
  • Gradually stir the milk mixture into the dry ingredients until a smooth batter forms.
  • Pour the batter into the prepared tin.
  • Bake for 40-45 minutes or until a skewer comes out clean.
  • Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.

Notes

  • Use Stork margarine for the most authentic texture.
  • Ensure the oven is fully preheated for an even rise.
Keyword Be-Ro Milk Chocolate Cake