Little Chocolate Cakes
From Hilda's diary of a Cape housekeeper, 1902
Good for children's parties.
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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 39. The excerpt below is the record exactly as published.
LITTLE CHOCOLATE CAKES March and a couple of sponge-cakes from Mrs. Van der Byl’s recipe in Hildas Where is it, p. 28. To make a variety, one of these two sponge-cakes will be flavoured with orange and then coated with a layer of marmalade, as described in the same book, p. 105, and the icing over it also flavoured with orange, and various biscuits and little cakes, among them some “Brawn” biscuits (named after a place), which are very quickly made as follows : — Put a handful of flour on a board and mix with it half a teacupful of cream. Roll out thin and cut with tumbler or wineglass. Bake in a very hot oven for a few minutes. As the children are very fond of chocolate, we shall make besides the Vienna biscuits one or other of the two following recipes for chocolate cakes, both of which are good — Little Chocolate Cakes (Mrs. Drummond Hay’s recipe). — Beat 6 ozs. butter to a cream, add the same weight of fine white sugar and 2 well-beaten eggs, ^ lb. fine flour, ^ lb. grated chocolate, and a pinch of baking-powder, mix all well together with some vanilla flavouring
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