Name: Susan's Chocolate Cake
Cook time: 30 min
Total time: 30 min
Ingredients: 2 squares of chocolate, melted; 1 1/2 cups flour; 1 1/2 cups sugar; 1 teaspoon salt; 1 teaspoon soda; 1 cup sweet milk; 1/2 cup shortening; 2 eggs; 3/4 teaspoons double acting baking powder

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This vintage chocolate cake recipe dates back to 1929 and delivers a soft and tender cake with a deep chocolate flavor. Made with simple pantry staples, it features a rich texture from melted chocolate and a light, airy crumb thanks to double-acting baking powder. This homemade chocolate cake is perfect for any occasion, whether served plain, dusted with powdered sugar, or frosted with your favorite icing.

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FAQ

What type of chocolate should I use?
This recipe calls for squares of baking chocolate, but you can substitute with unsweetened cocoa powder if needed. Use 3 tablespoons of cocoa powder plus 1 tablespoon of butter for every ounce of baking chocolate.

Can I use buttermilk instead of sweet milk?
Yes, you can substitute buttermilk for a slightly tangy flavor. If using buttermilk, reduce the baking powder by half and add ¼ teaspoon of baking soda to maintain the proper rise.

What size pans should I use?
This recipe is designed for two 8-inch round cake pans. You can also use a 9×13-inch pan for a sheet cake version.

Food History

Chocolate cake became popular in the late 1800s when cocoa powder and baking chocolate became widely available. Early chocolate cakes were often dense and fudgy, but by the 1920s, recipes evolved to include baking powder, creating a lighter texture.

During the Great Depression, home bakers relied on simple ingredients to make rich desserts without expensive butter or cream. This recipe, dated 1929, reflects the transition from denser cakes to fluffier, more structured chocolate cakes.

Double-acting baking powder, first introduced in the 1920s, was crucial in improving cake textures. It allowed cakes to rise more evenly, making them lighter and more consistent in baking.

Timeline

1764 – Chocolate is first processed into a solid form for baking.
1830s – Early chocolate cakes appear in American cookbooks.
1920s – Double-acting baking powder becomes widely available, improving cake textures.
1949 – This recipe was written, showing the evolution of modern chocolate cake.

Recipe Discussion

This chocolate cake balances sweetness with the deep, rich taste of baking chocolate. The process begins with melting chocolate in hot water, ensuring a smooth texture and even distribution of flavor. Creaming the sugar and shortening together creates a light and fluffy base, while the addition of milk and eggs provides moisture.

Baking soda and double-acting baking powder work together to help the cake rise, ensuring a soft crumb. The final result is a classic chocolate cake that pairs well with frosting, whipped cream, or a dusting of powdered sugar.

Preparation Tips

Melt the chocolate properly by stirring it into hot water until smooth. Let it cool slightly before adding to the batter.
Cream the sugar and shortening well to create a light and airy texture.
Mix the batter gently after adding the flour to avoid overmixing, which can make the cake dense.
Use room temperature eggs and milk for a smoother batter and better rise.
Grease and flour the cake pans to prevent sticking and ensure easy removal.

Recommended Kitchen Products

The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.

8-inch Round Cake Pans – Perfect for baking layer cakes with even heat distribution.
Electric Hand Mixer – Helps cream the sugar and shortening to achieve a fluffy batter.
Cooling Rack – Allows the cake to cool properly before frosting.
Double Boiler – Ideal for melting chocolate without burning it.

Serving Suggestions

Frost with chocolate buttercream for a rich and decadent treat.
Dust with powdered sugar for a simple and elegant presentation.
Top with whipped cream and fresh berries for a lighter option.
Serve with vanilla ice cream for a classic pairing.
Drizzle with caramel sauce for an extra layer of sweetness.

A Classic Chocolate Cake for Any Occasion

Susan’s chocolate cake is a timeless dessert that showcases the beauty of simple, traditional ingredients. With its rich chocolate flavor and soft, tender crumb, this cake is sure to become a favorite in any home. Whether served plain, frosted, or with a scoop of ice cream, it’s a delightful treat for chocolate lovers.

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