Fudge Cake recipe from 1936

This rich, chocolaty Fudge Cake recipe was discovered in a newspaper dated April 25, 1936*. 

The cake is vintage, but the icing is a modern take on a classic fudge cake frosting. The extra little kick from the espresso powder and the Dutch-processed cocoa powder makes for the perfect blend of new and old.

INGREDIENTS

Cake:

• ½ cup unsalted butter (113g)
• 1 cup fine sugar (200g)
• 2 eggs yolks
• 3 oz. unsweetened chocolate (85g)
• 2 cups sifted all-purpose flour (220g)
• ¼ tsp salt
• 1 ½ tsp baking soda
• 1 ¼ cups buttermilk
• 2 egg whites
• 1 tsp vanilla extract

Fudge Frosting:

• 1 ⅓ cups heavy cream
• 2 tbsp Dutch-processed cocoa powder
• 1 ¼ cup icing sugar (150g)
• ½ tsp espresso powder
• ½ tsp salt
• 16 oz. semi-sweet chocolate (454g), chopped
• 1 ½ cups unsalted butter (340g)
• 1 tbsp vanilla extract

Note: All ingredients should be room temperature unless otherwise stated.

Method:

• Preheat oven to 350°F/175°C
• Grease two 8-inch cake pans

Cake:

1. Cream butter thoroughly in a large mixing bowl.

2. Add sugar gradually and continue to beat.

3. Separate egg yolk and whites.

4. Beat egg yolks light and add to creamed butter/sugar mixture.

5. Melt chocolate and add to batter, blending thoroughly.

6. Sift flour, then measure 2 cups (or 220g by weight).

7. Sift pre-sifted flour, salt, and baking soda.

8. Add flour mixture to the batter alternately with the buttermilk — beginning and ending with the flour mixture — blending well after each addition.

9. Whip egg whites stiff but not dry. Fold carefully and gently into the batter.

10. Then, fold in vanilla extract.

11. Divide batter evenly between two greased, 8-inch cake pans and level with a spatula. 

12. Bake in a preheated oven at 350°F/175°C for 25 minutes or until a cake tester inserted into the centre of the cake comes away clean.

13. Cool in pans for 15 minutes, then remove from pans and fully cool on a cake rack.

Fudge Frosting:

1. In a large saucepan, heat cream over medium-low heat until hot but take care not to boil.

2. Once the cream is hot, reduce to heat low.

3. Sift in cocoa, icing sugar, espresso powder, and salt.

4. Whisk to combine and continue whisking until smooth.

5. Add chocolate and butter. Stir until melted and smooth.

6. Stir in vanilla.

7. Once smooth, pour into a heatproof bowl and place cling film over top, touching the surface to prevent a skin from forming.

8. Let cool until thick enough to spread. About 60-90 minutes. Occasionally stirring the frosting will help the it cool down quicker.

Assembly:

Once the cake layers and icing are cooled to room temperate, ice as you like.

Enjoy!

Original newspaper clipping:

Original Fudge Frosting recipe (not used in my recipe):