Chocolate Cake 15 - Bero Milk Choc 9 inch
Source
Bero flour home recipes, 40th edition, page 49
Yield
One 9" cake
Prep info
30 min prep + 45 min bake
Prep time
30 minutes
Cook time
45 minutes
Time required
1 hour, 15 minutes
Oven preheat
350F
Type
Desserts - Cakes
Status
Edited
Tags
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:
- 400 g plain flour
- 5 t baking powder
- 1 t table salt
- 450 g caster sugar
- 50 g cocoa powder
- 200 g unsalted butter (at room temperature)
- 4 eggs (medium)
- 150 mL evaporated milk
- 150 mL water
- 1 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 6" or 9".