Old-Fashioned Milk Chocolate Cake was one of my mum’s favourite cakes to make. She used to make one every Sunday for Sunday tea.
Baking with Be-Ro for Mothering Sunday (Mother’s Day)
Old-Fashioned Milk Chocolate Cake was one of my mum’s favourite cakes to make. She used to make one every Sunday for Sunday tea, and decorate it with walnuts, which added a delightful nuttiness to the cake, and which goes so well with chocolate.
Originally taken from the Be-Ro Home Recipes Cookbook, this cake is always a winner for afternoon tea and is delicious if enjoyed with a glass of cold milk, as well as a cuppa.
It’s a well-behaved cake when packed for a picnic, and if you don’t have evaporated milk, use full fat fresh milk instead. You can decorate this cake with walnut halves as my mum used to, or as I have today with Cadbury’s “Chocolate Buttons”.
When raspberries are in season, I often add them to the sandwich filling and to the top for decoration. There’s something about fresh raspberries and chocolate that goes so well together, like my recipe for Double Chocolate and Summer Berries Truffle Slice.
Although I have many other delicious chocolate cake recipes on Lavender and Lovage, this is probably my favourite, as the milk adds a wonderful creamy taste, without taking away from the cocoa flavour.
There’s something very comforting about a chocolate cake, and they always make a fabulous addition to any birthday party tea as well as the Sunday afternoon teatime table. However, I’m sharing this recipe today, as I think this will be the perfect cake to serve for Mothering Sunday (Mother’s Day) this coming Sunday the 14th March.
My recipe for Old-Fashioned Milk Chocolate Cake is shared at the end of this post, and I have also added some other delectable recipes that would be perfect for your mum’s this Sunday!
Do let me know if you make this, and if you all enjoyed it as much as we do, now and when I was growing up. Sadly my mum is no longer around, but she is always with me in mind and spirit, and I will be baking this cake this Mother’s Day in memory of her. Karen
More Recipes for Mothering Sunday (Mother’s Day)
- Queen Cakes for Mothering Sunday
- Apple Rose Tarts for Mother’s Day
- Little Victoria Lemon Daisy Cakes Recipe
- Little Chocolate & Violet Fancies
More Chocolate Cake Recipes
- Romantic “Chocolate Box” Chocolate Cakes
- The Famous Drinking Chocolate Cake Recipe
- “Kladdkaka” Swedish Chocolate Fudge Cake
- Creme Egg & Malteser Chocolate Tiffin Bundt Cake
Pin me for Later Baking
Recipe for Old-Fashioned Milk Chocolate Cake
- 7 ounces (200g) self raising flour
- 7 ounces (200g) caster sugar
- 1/4 teaspoon salt
- 2 ounces (50g) cocoa powder
- 4 ounces (115g) soft margarine or 4 ounces (115g) softened butter
- 2 eggs, beaten with
- 5 tablespoons evaporated milk
- 5 additional tablespoons evaporated milk mixed with 1 teaspoon vanilla extract
- Milk Chocolate Icing:
- 3 ounces (80g) butter
- 4 tablespoons cocoa powder
- 8 ounces (225g) sieved icing sugar
- 3 tablespoons hot evaporated milk or 3 tablespoons hot full-fat milk
- 1 teaspoon vanilla extract
- To Decorate:
- Chocolate, buttons
1. CAKE: Sieve the flour, sugar, salt and cocoa together. Rub in the margarine or butter. Stir the beaten eggs and evaporated milk into the mixture, then add the additional evaporated milk with the vanilla extract.
2. Beat well until light and fluffy and well mixed.
3. Grease and line a 6″ or 7″ round tin – not loose-bottomed as the mixture may run out.
4. Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
5. Allow to cool slightly before turning the cake out onto a wire rack and allow to cool completely before icing and decorating the cake.
6. ICING: Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract. Beat until smooth and thick. Allow to settle for about 5 minutes before icing the cake.
7. ASSEMBLING THE CAKE: When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
8. Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosettes on the top of the cake and one in the middle.
9. Decorate each rosette with a nut, chocolate button or fresh raspberry.
10. Store in an airtight tin for up to 5 days, or freeze the cake before icing. Can be frozen for up to 3 months.
It's a very well-behaved cake when packed for a picnic too. If you don’t have evaporated milk, use full fat fresh milk instead.
You can decorate this cake with walnut or pecan halves, OR Cadbury’s “Chocolate Buttons” are also a good finishing touch, and which are always popular.
When raspberries are in season, I often add them to the sandwich filling and to the top for decoration.
Nutrition InformationYield 8 Slices Serving Size 1
Amount Per Serving Calories 706Total Fat 38gSaturated Fat 18gTrans Fat 3gUnsaturated Fat 17gCholesterol 109mgSodium 574mgCarbohydrates 84gFiber 3gSugar 59gProtein 9g