be ro chocolate cake

Classic Be-Ro Chocolate Cake Recipe

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Welcome to a world of timeless joy with the classic Be-Ro chocolate cake recipe. Families have cherished this recipe since 1961, when it first appeared in the Be-Ro cookbook. It’s a favorite in homes everywhere.

This classic chocolate cake recipe has been updated to serve 12 people. It now uses evaporated milk for a moist, rich texture. Each bite feels like a piece of heaven.

This cake is known as the “Your Sunday Best Chocolate Cake.” It treats you to decadent gateau vibes with every slice. Its nostalgic charm brings back memories of a time when chocolate was a rare and special treat.

When decorating, embrace the 1960s retro style. Use “hundreds and thousands” and chocolate “jazzies” for an authentic look. These decorations help bring a fun, simpler era to mind.

The classic Be-Ro chocolate cake recipe is a favorite for any baker. Its rich history and amazing taste make it perfect for any event. It’s never a miss, from family get-togethers to big celebrations.

So, why not enjoy the classic Be-Ro chocolate cake with your loved ones? It’s a chance to experience nostalgia through delicious flavors. This is a recipe you’ll be happy to share with future generations.

Ingredients and Baking Instructions for Be-Ro Chocolate Cake

To make the classic Be-Ro chocolate cake, you will need these ingredients:

  • Self-raising flour – 225g (8oz)
  • Caster sugar – 225g (8oz)
  • Salt – a pinch
  • Cocoa powder – 25g (1oz)
  • Softened butter – 225g (8oz)
  • Eggs – 4 large
  • Evaporated milk – 150ml (5 fl oz)
  • Vanilla extract – 1 teaspoon

For the yummy chocolate buttercream frosting, gather these ingredients:

  • Softened butter – 75g (2.5 oz)
  • Cocoa powder – 30g (1oz)
  • Sieved icing sugar – 225g (8oz)
  • Hot evaporated milk – 2 tablespoons
  • Vanilla extract – 1 teaspoon

With all ingredients ready, here’s how to bake this cake:

  1. Sift together self-raising flour, caster sugar, salt, and cocoa powder in a bowl. Mix well.
  2. Add softened butter and rub it in until the mixture looks like fine crumbs.
  3. Beat eggs in another bowl, then add them to the dry ingredients. Also, pour in evaporated milk and vanilla extract.
  4. Mix everything with an electric mixer or wooden spoon until smooth.
  5. Pour the batter into two round baking tins and smooth the tops.
  6. Bake at 180°C (350°F) for 25-30 minutes. Check with a skewer, it should come out clean.
  7. Let the cakes cool completely on wire racks.
  8. When cool, spread the frosting between the cake halves.
  9. Finally, add your favorite toppings like grated chocolate or fresh berries.

Your Be-Ro chocolate cake is now ready to enjoy! Keep any extra cake in an airtight tin for 5 days or freeze for up to 3 months. But it’s so tasty, you might finish it all quickly.

Tips and Variations for Be-Ro Chocolate Cake

Here are some tips and fun twists to make your Be-Ro chocolate cake even better:


  • Use Full-Fat Fresh Milk: No evaporated milk? Just use the same amount of full-fat fresh milk. The cake will be rich and moist.
  • Get Creative with Decorations: Make your Be-Ro chocolate cake look stunning with creative toppings. Think about adding walnuts, chocolate buttons, or fresh raspberries.


“A variation on a theme is exhilarating. It invigorates the mind and enchants the taste buds.” – Baking enthusiast

Enjoy these tasty ideas for changing up your cake:

  • Mint Chocolate Delight: Mix mint extract into the batter for a cool kick. Finish with a minty chocolate frosting and chocolate shavings.
  • Orange Zest Infusion: Add orange zest to the batter for a refreshing twist. It adds a lovely citrus flavor.
  • Salted Caramel Indulgence: Drizzle salted caramel on your cake for a sweet and salty surprise. It’s a flavor adventure.

These are just a start. Feel free to mix and match flavors and decorations. Who knows, you may discover a brand-new favorite version of the Be-Ro chocolate cake.

Be-Ro chocolate cake variations

Variation Ingredients Decoration
Mint Chocolate Delight Mint extract Creamy mint chocolate frosting, chocolate shavings
Orange Zest Infusion Orange zest None (let the citrus zing shine!)
Salted Caramel Indulgence Salted caramel sauce Drizzle of salted caramel sauce

Indulge in the Timeless Delight of a Classic Be-Ro Chocolate Cake

Step back in time to the 1960s with a slice of Be-Ro chocolate cake. It’s a favorite from the past that brings back memories of joy. This dessert’s rich chocolate taste and moist feel have always impressed fans.

The Be-Ro chocolate cake is loved for its simple making process. You can find the ingredients easily, and the steps are clear for anyone to follow. And, it can be adjusted to make a bigger cake, great for parties and special events.

You can top your Be-Ro cake with old-school decorations like “hundreds and thousands” or go for something new. Either way, it’s a hit. Its classic taste and easy recipe make it perfect for anyone who loves chocolate.

So, why not make a Be-Ro chocolate cake for your loved ones? It’s a fun way to share this classic dish and make new memories together. The cake’s charming taste and simplicity will earn it a spot in your go-to recipes.


What is the Be-Ro chocolate cake recipe?

The Be-Ro chocolate cake recipe is a family favorite from 1961. It comes from the Be-Ro cookbook’s 24th edition. This cake is known as “Your Sunday Best Chocolate Cake” and is like a gateau.

How many people does the Be-Ro chocolate cake serve?

The recipe is updated to serve 12 people. It’s great for parties or special events. This way, a whole crowd can enjoy this tasty cake together.

What are the main ingredients for the Be-Ro chocolate cake?

You’ll need self-raising flour, caster sugar, salt, and cocoa powder. Add in some softened butter, eggs, evaporated milk, and vanilla extract. These ingredients make a rich, moist chocolate cake.

How do I make the chocolate buttercream frosting for the Be-Ro chocolate cake?

For the frosting, mix softened butter and cocoa with sieved icing sugar. Add hot evaporated milk and vanilla. Spread this cream between the cake layers for a delicious touch.

How long can I store the Be-Ro chocolate cake?

Keep your cake in an airtight tin for up to 5 days. To store longer, freeze it for 3 months wrapped well. This prevents freezer burn and keeps the cake fresh.

Can I make any substitutions or variations to the Be-Ro chocolate cake recipe?

You can change some ingredients in the chocolate cake. Swap evaporated milk for full-fat fresh milk if needed. For fun, use different decorations like nuts, chocolate balls, or fruit. Make it unique with your favorite toppings.

Can the Be-Ro chocolate cake be enjoyed on the go?

The Be-Ro chocolate cake is great for picnics or snacking on the go. Its moist and flavorful nature makes it a portable delight. Enjoy this cake wherever you go.

What makes the Be-Ro chocolate cake a timeless delight?

This cake is cherished for its connection to the 1960s tea time treats. It has a classic chocolate taste and moist texture. Plus, it’s easy to make. Decorate it with fun toppings or your style. The Be-Ro chocolate cake is loved by anyone who loves chocolate, making it timeless.

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