This Chocolate Cake recipe from Ruth Denison is a simple and timeless dessert that’s easy to make and rich in flavor. This vintage recipe creates a tender and moist cake with melted chocolate squares, hot water, and a combination of pantry staples. Whether served plain, frosted or with a dusting of powdered sugar, this cake is perfect for any occasion.
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Chocolate Cake by Ruth Denison
FAQ
Can I use cocoa powder instead of chocolate squares?
Yes, you can substitute three tablespoons of cocoa powder plus one tablespoon of butter for each square of chocolate.
What does “moderate oven” mean?
A moderate oven typically refers to 350°F.
Can I bake this cake in a different pan?
Yes, this cake can also be baked in round or square pans. Adjust the baking time slightly and check for doneness with a toothpick.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
What frosting pairs well with this cake?
Chocolate buttercream, cream cheese frosting, or a simple powdered sugar glaze are excellent options.
Ever wonder what “slow oven” or “moderate oven” really means? Find out how these vintage terms translate to modern temps and bake those classics just right! View our article on Decoding Vintage Oven Temperatures.
Food History
Chocolate cakes became a staple in the 20th century as baking became more accessible to home cooks. This recipe reflects the practicality and creativity of the era, relying on simple ingredients and straightforward methods. Using melted chocolate squares instead of cocoa powder gives the cake a richer flavor and a smoother batter. Ruth Denison’s recipe is a great example of vintage baking, where minimal ingredients were used to create something truly special.
Recipe Discussion
This Chocolate Cake is tender, moist, and packed with flavor. The combination of melted chocolate squares, hot water, and baking staples creates a rich, smooth batter that bakes into a perfectly soft and light cake. It is versatile and can be served as-is or with your favorite frosting. The simplicity of this recipe makes it a reliable choice for any occasion, from birthdays to family dinners.
Preparation Tips
- Use high-quality chocolate squares for a more intense flavor.
- Ensure the hot water is truly hot to help melt the chocolate evenly.
- Sift the flour before adding it to the batter to prevent lumps.
- Mix the batter just until combined to avoid overworking it.
- Allow the cake to cool completely before frosting or decorating.
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- A sheet pan is ideal for even baking and easy slicing.
- A double boiler is useful for melting chocolate squares without burning.
- A whisk or hand mixer makes mixing the batter smooth and quick.
- A silicone spatula ensures you scrape every bit of batter from the bowl.
- A cooling rack helps the cake cool evenly before frosting or serving.
Serving Suggestions
- Frost with chocolate buttercream for a decadent finish.
- Dust with powdered sugar for a simple and elegant presentation.
- Serve with a scoop of vanilla or coffee ice cream for added indulgence.
- Add fresh berries or a drizzle of raspberry sauce for a fruity contrast.
- Pair with a cup of coffee or tea for a comforting treat.
This Chocolate Cake is a versatile and timeless dessert that’s sure to become a favorite. Its rich chocolate flavor and tender texture make it a perfect option for any celebration or simple treat.
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Chocolate Cake II (VRP 001)
Ingredients
- 2 squares chocolate
- 1/2 cup hot water
- 1 cup sugar
- 1 egg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/4 cup shortening
- 1/4 teaspoon salt
- 1/2 cup boiling water
- 1 7/8 cup flour
Instructions
- Bake in sheet pan for 25 minutes in a moderate oven