Cake, Chocolate
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.
Cake, Chocolate. — Beat Jib. of butter to a cream, mix in 2oz. powdered vanilla chocolate and 4oz. caster sugar ; work this all together for ten minutes, then mix in gradually and alternately four whole eggs and 4oz. fine flour. Work it all again for fifteen minutes this time, then pour the mixture into a buttered and papered mould previously dusted with sugar and flour, and bake half an hour. When perfectly cold, ice it with chocolate glace and ornament it with pink and white sugar almonds. For the glace, cook loz. of vanilla chocolate (grated) in half a gill of water till smooth, then mix it with Jib. of icing sugar and one and a half tablespoonfuls of warm water; just -warm it up (do not let it get too hot, or the icing will be dull), and pour it over the cake. Make a cake with Jib. of creamed butter, lib. of sugar, four eggs, lib. (Eureka) flour, and half a pint of milk. Bake this in two tins that match exactly, and, when baked and cold, spread one with the following mixture : Beat |lb. of icing sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.