Moist Chocolate Cake
This classic Moist Chocolate Cake recipe from 1900 delivers a rich and satisfying chocolate experience. The cake features a tender crumb and a deep chocolate flavor, enhanced by the addition of mashed potatoes for extra moisture. This recipe is perfect for a special occasion or a comforting dessert. Serve with a white mountain cream icing for a delightful treat.
Ingredients
- 1/3 cup Butter
- 1 cup Granulated sugar
- 2 Eggs
- 1/2 cup Mashed potatoes
- 1 ounce Melted chocolate
- 1/4 cup Milk
- 1 cup All-purpose flour
- 1 3/4 teaspoons Baking powder
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
More recipes using Chocolate
Chocolate Cake
This rich, historical chocolate cake features a dense, fudge-like texture achieved by using a high proportion of butter and eggs with only a small amount of flour. The recipe creates a moist and tender crumb that highlights the deep, indulgent flavor of grated chocolate in every bite. Simple yet elegant, this turn-of-the-century dessert is best enjoyed warm with a dusting of powdered sugar or a dollop of whipped cream.
Devil's Food Cake
This classic Devil's Food Cake recipe from 1900 offers a rich and comforting taste of history. The cake features a deep chocolate flavor and a moist, tender crumb, perfect for any occasion. The recipe uses simple ingredients and a straightforward method, resulting in a satisfyingly sweet treat. Serve it with white icing for a delightful dessert.
Classic Devil's Food Cake
A rich and moist chocolate cake, traditionally baked in an angel food cake pan. This classic recipe features separated eggs for a tender crumb and is often paired with a fluffy white frosting like White Mountain Cream (recipe not included here).
Chocolate Cake
A chocolate cake recipe adapted from the Royal Baker Pastry Cook (1888), combining elements of Cream Cake No. 2 with a chocolate cream filling.
Instructions
- 1In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 5 minutes. Add the egg yolks, slightly beaten, and the mashed potatoes. Stir to combine. Add the melted chocolate and milk.
- 2In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 3In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. Add the vanilla extract. Pour the batter into two layer-cake pans (9-inch) which have been prepared with waxed paper. Bake in a moderate oven preheated to 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.
You Might Also Like
Classic Devil's Food Cake
A rich and moist chocolate cake, traditionally baked in an angel food cake pan. This classic recipe features separated eggs for a tender crumb and is often paired with a fluffy white frosting like White Mountain Cream (recipe not included here).
Devil's Food Cake
This classic Devil's Food Cake recipe from 1900 offers a rich and comforting taste of history. The cake features a deep chocolate flavor and a moist, tender crumb, perfect for any occasion. The recipe uses simple ingredients and a straightforward method, resulting in a satisfyingly sweet treat. Serve it with white icing for a delightful dessert.
POTATO CAKE
This Potato Cake recipe is a delightful combination of sweet and savory flavors, perfect for a comforting treat. The cake features a moist crumb with a hint of chocolate and warm spices, making it an irresistible dessert. The addition of mashed potatoes creates a unique texture and adds a subtle depth of flavor. Serve this cake for a special occasion or simply enjoy it with a cup of coffee.
Chocolate Cake
This rich, historical chocolate cake features a dense, fudge-like texture achieved by using a high proportion of butter and eggs with only a small amount of flour. The recipe creates a moist and tender crumb that highlights the deep, indulgent flavor of grated chocolate in every bite. Simple yet elegant, this turn-of-the-century dessert is best enjoyed warm with a dusting of powdered sugar or a dollop of whipped cream.