Hot Fudge Cake
This classic Hot Fudge Cake recipe from 1900 offers a rich and comforting dessert experience. The combination of melted chocolate, molasses, and warm spices creates a deeply satisfying flavor profile. Baked in muffin tins and served with whipped cream, this cake is perfect for a special occasion or a cozy night in.
Ingredients
- 1/3 cup Butter
- 1/2 cup Hot water
- 1 cup Granulated sugar
- 2 cups All-purpose flour
- 2 large Egg yolks
- 1 teaspoon Ground cinnamon
- 2 ounces Unsweetened chocolate, melted
- 1 teaspoon Baking soda (Originally soda (saleratus).)
- 1 teaspoon Baking powder
- 1/2 cup Molasses
- 1/4 teaspoon Salt
- 1/2 cup Buttermilk (Originally sour milk. Substituted with buttermilk for modern preference.)
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 1 cup Whipped cream (for serving) (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (for greasing muffin pans) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks and melted chocolate, mixing until combined. Stir in the molasses, buttermilk, hot water, flour, cinnamon, baking soda, baking powder, salt, and vanilla extract. Mix until just combined.
- 2In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the stiffly beaten egg whites into the batter until just combined.
- 3Preheat oven to 350°F (175°C). Grease muffin pans with butter. Fill the muffin cups about halfway full with the batter. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- 4Serve the hot fudge cakes warm with a generous dollop of whipped cream.