International Styles

Simple Chocolate Cake Recipe

Five simple chocolate cake recipes.

Recipe 1

  • For two sheets of cake, use three ounces of chocolate for this recipe, three eggs, one cupful and three-fourths of sifted pastry flour, one cupful and three-fourths of sugar, ½ a cupful of butter, ½ a cupful of milk, ½ a teaspoonful of vanilla extract, one teaspoonful and a ½ of baking powder.
  • Grate the chocolate.
  • Beat the butter to a cream, and gradually beat in the sugar.
  • Beat in the milk and vanilla, then the eggs (already well beaten), next the chocolate, and finally the flour, in which the baking powder should be mixed.
  • Pour into two well buttered shallow cake pans.
  • Bake your simple chocolate cake for twenty-five minutes in a moderate oven.
  • Frost the cake or not, as you like.

Recipe 2

  • 2 ounces of chocolate,
  • 4 eggs,
  • ½ a cup of milk,
  • 1 teaspoonful of vanilla,
  • ½ a cup of butter,
  • 1 ½ cups of sugar,
  • 1 heaping teaspoonful of baking powder,
  • 1 ¼ cups of flour.

Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the butter to a cream, add the yolks, beat again, then the milk, then the melted chocolate and flour. Give the whole a vigorous beating. Now beat the whites of the eggs to a stiff froth, and stir them carefully into the mixture; add the vanilla and baking powder. Mix quickly and lightly, turn into well-greased cake pan and bake in a moderate oven forty-five minutes.

Recipe 3

  • 5 level tablespoonfuls of butter,
  • 1 ¼ cups of sugar,
  • 3 ½ squares of chocolate, (melted),
  • 3 eggs,
  • 1 teaspoonful of vanilla,
  • ¾ a cup of milk,
  • 3 ½ level teaspoonfuls of baking powder,
  • 1 ½ cups of sifted pastry flour.

Cream the butter, add sugar and chocolate, then the unbeaten eggs and vanilla, and beat together until very smooth. Sift the baking powder with one-½ a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon. Beat until very smooth and bake in loaf in moderate oven.

Recipe 4

  • ½ a cup of butter,
  • ¾ a cup of milk,
  • 1 cup of sugar,
  • 6 level tablespoonfuls of bakers cocoa,
  • 3 eggs,
  • 2 level teaspoonfuls of baking powder,
  • 1 teaspoonful of vanilla,
  • 1 ½ or 2 cups of sifted pastry flour.

Cream the butter, stir in the sugar gradually, add the unbeaten eggs, and beat all together until very creamy. Sift together one-½ cup of the flour, the cocoa and baking powder; use this flour first, then alternate the milk and remaining flour, using enough to make mixture stiff enough to drop from the spoon; add vanilla and beat until very smooth; then bake in loaf in moderately hot oven thirty-five or forty minutes.

Tests for baking cake. It is baked enough when:

  1. It shrinks from the pan.
  2. Touching it on the top, springs back.
  3. No singing sound.

Recipe 5

  • 2 ounces of chocolate,
  • 4 eggs,
  • ½ a cup of milk,
  • 1 teaspoonful of vanilla,
  • ½ a cup of butter,
  • 1 ½ cups of sugar,
  • 1 heaping teaspoonful of baking powder,
  • 1 ¾ cups of flour.

Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the butter to a cream, add the yolks, beat again, then the milk, then the melted chocolate and flour. Give the whole a vigorous beating. Now beat the whites of the eggs to a stiff froth, and stir them carefully into the mixture; add the vanilla and baking powder. Mix quickly and lightly, turn into well-greased cake pan and bake in a moderate oven forty-five minutes.




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