Milk Chocolate, Chocolate-mint or Chocolate-orange Cake



For the cake:

7 oz self-raising flour

4 oz butter (or margarine)

8 oz caster sugar

1 oz cocoa powder

½ tsp salt

2 large eggs

5 tablespoons evaporated milk

5 tablespoons water

Vanilla essence

For the icing:

2½ oz margarine

4 tablespoons cocoa

8 oz icing sugar

3 tablespoons hot milk

1 tsp vanilla essence


Grease and line two 8” sandwich tins – NOT loose bottomed (it’s a runny mixture!).

Pre-heat oven to Gas mark 4.

Sift together flour, sugar, salt and cocoa into a large bowl.

Rub in the butter.

Lightly beat together the eggs and evaporated milk, then add the vanilla essence and water and stir all the liquid into the dry mixture.

Beat well.

Divide the mixture equally between the tins and bake above the centre of the oven for about 30 – 35 minutes.

Cool in the tins until solid enough to handle without breaking, then on a wire rack until cold.

Make the icing by melting the margarine and then blending in the cocoa, icing sugar, milk and vanilla in that order. Blend until smooth and thick. Cool slightly and then sandwich and top the cake.


  1. 1.You can make a very acceptable mint-chocolate cake by leaving out the vanilla essence in both the cake and the icing and adding ½ tsp peppermint essence to the icing. To make it really minty and fresh, pulverise a handful of fresh mint leaves in a pestle and mortar or a small food processor, and add these to the cake dough.

  2. 2.An interesting chocolate-orange cake can be made by leaving out the vanilla essence and replacing the water in the cake with Cointreau and adding 2 tsp Cointreau to the icing instead of the Vanilla Essence – you may need some extra icing sugar to make it thick enough though. Decorate the top with pieces of candied orange slices.