Bero Chocolate Cake

Cover the cake with paper or foil after 2 hours or if browning too quickly. Whisk thoroughly to combine well.

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Beat together the eggs flour caster sugar butter and baking powder until smooth in a large mixing bowl.

Bero chocolate cake. Be-Ros Flours available as plain and self-raising and in a variety of pack sizes are the ideal flours for all your baking requirements. Protect a large cake by fastening a band of doubled brown paper round the tin 5-75 cm 2-3 inches higher than the tin. A simplified cake bas.

In a large mixing bowl pour in the tin of condensed milk. This recipe ideally skips all of the typical fuss and stress around baking a cake. Combine flour sugar cocoa powder baking powder and salt in a large bowl.

Add to the cake mixture. Mix well until just combined. Grease and flour a 20cm round cake tin and set aside.

Add oil egg vanilla and milk to the flour mixture and. Proven for over 100 years Be-Ro flours can be used for traditional baking all types of pastry as well as fine cookery recipes such. Stand the tin on a thick layer of brown paper or a newspaper.

Preheat the oven to 180C gas 4. Preheat the oven to 160 degrees. Add the melted butter the milk and vanilla extract.

Put the cocoa powder in a separate mixing bowl and add the water a little at a time to make a stiff paste. Grease 2 x 205 cm 8 inch tins not loose-bottomed as the mixture would run out. Homemade cakes can be a scary thing for many people.

STEP 2 Mix flour sugar salt and cocoa. Heat oven to 180ºC 350ºF Gas Mark 4. Bake in a low oven 150ºC 300ºF Gas Mark 2.

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