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1920's recipe for chocolate cake
Natacha

Vintage 1920s Chocolate Fudge Cake

Authentic Roaring Twenties chocolate layer cake made moist with hot coffee and buttermilk.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Cake Sponge
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup melted butter
  • 1 cup strong hot brewed coffee
  • 1 tsp vanilla extract
Fudge Frosting
  • ½ cup butter
  • ⅓ cup milk
  • ⅓ cup cocoa powder
  • 3 cups powdered sugar

Equipment

  • two 9-inch round cake pans
  • Large mixing bowl
  • Whisk
  • Electric hand mixer
  • Medium saucepan
  • Wire cooling racks

Method
 

  1. Heat oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans.
  2. Whisk flour, sugar, cocoa powder, baking soda, and salt together in a large bowl.
    2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp salt
  3. Add eggs, buttermilk, melted butter, and vanilla, beating on medium speed for 2 minutes.
    2 large eggs, 1 cup buttermilk, 1/2 cup melted butter, 1 tsp vanilla extract
  4. Carefully stir in hot coffee by hand until smooth liquid batter forms.
    1 cup strong hot brewed coffee
  5. Divide batter evenly between cake pans and bake 28 to 30 minutes.
  6. Cool cakes in pans 10 minutes, then turn out onto wire cooling racks.
  7. Boil frosting butter, milk, and cocoa in a saucepan, then beat in powdered sugar.
    1/2 cup butter, 1/3 cup milk, 1/3 cup cocoa powder, 3 cups powdered sugar
  8. Spread warm fudge frosting over cake layers and assemble immediately.

Notes

Use freshly brewed hot coffee to bloom cocoa powder for the deepest chocolate flavor.
Spread boiled fudge frosting while still warm before it sets into a firm shell.