Chocolate Cake 15 - Bero Milk Choc 9 inch
Ingredients
- One short 9-inch cake:
- 200 g plain flour
- 2.5 t baking powder
- 1/2 t table salt
- 225 g caster sugar
- 25 g cocoa powder
- 100 g unsalted butter (at room temperature)
- 2 eggs (medium)
- 75 mL evaporated milk
- 75 mL water
- 1/2 t vanilla extract
- One tall 9-inch cake:
- 300 g plain flour
- 3.75 t baking powder
- 3/4 t table salt
- 337 g caster sugar
- 37 g cocoa powder
- 150 g unsalted butter (at room temperature)
- 3 eggs (medium)
- 112 mL evaporated milk
- 112 mL water
- 3/4 t vanilla extract
Method
1. Heat oven to 350F / 180C.
2. Grease and line our 9" round cake pan (3" tall). If making the larger amount, ensure your cake pan is 3" tall, or else use two pans. Do not use loose-bottomed pans because the batter is thin and would leak out.
3. Mix flour, baking powder, salt, sugar, and cocoa.
4. Rub in the butter.
5. Beat eggs with the milk. Add the water and vanilla extract.
6. Stir the liquid mixture into the flour mixture. Beat well.
7. Place mix in prepared pan(s) and bake. For smaller amount, bake about 40-50 minutes; for larger amount, bake longer.
8. When cake is cold, sandwich the layers together and decorate with frosting.
Notes
SJ Note: Original recipe calls for using two 8" pans for the smaller amount. We only have 5" or 9".
SJ Note 19 March 2023: This is a hit! For today's birthday, I made the larger amount and cut it into 4 layers, then sandwiched and decorated with Kaye's Buttercream frosting. For a more everyday cake, the smaller amount will work.