Chocolate Molasses Cake recipe from 1941

This Chocolate Molasses Cake recipe is from a newspaper dated June 9, 1941*. It’s rich and very moist, with a fudgy molasses flavour.

It can be enjoyed topped with whipped cream, icing sugar, or served plain. 

INGREDIENTS

• 1 cup sugar (200g)
• ½ cup unsalted butter (113g)
• 2 eggs, well beaten
• ½ cup molasses
• 1 teaspoon baking soda
• 1 cup boiling water
• 1 ¾ cups all-purpose flour (210g)
• 3 tablespoons cocoa powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract

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

Method:

• Preheat oven to 350°F/175°C
• Grease an 8-inch layer cake pan

1. Sift flour, cocoa, and salt into a medium-sized bowl. Mix with a fork or whisk until well combined, then set aside.
2. In a large bowl, cream butter and sugar thoroughly.
3. Add well beaten eggs, and molasses, then dissolve baking soda in 1 cup of boiling water before adding to the batter with the eggs and molasses. Mix well.
4. Add half the dry ingredients and mix until no flour spots remain.
5. Scrape down the bowl, then add the remaining dry ingredients.
6. Mix until the flour is fully incorporated and scrape down the bowl once again.
7. Mix in the vanilla extract.
8. Pour batter into an 8-inch layer cake pan.
9. Bake in a preheated oven at 350°F/175°C for 40-45 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
10. Cool in the cake pan for 15-20 minutes, then remove from pan and fully cool on a cake rack.
11. Once fully cool, dust with icing sugar, or top with whipped cream and grated chocolate if desired.

Enjoy!

Notes:

• It's best topped with a light frosting like ermine or whipped cream.

Final verdict:

Many of the old recipes I test out are very hit and miss. This one was a big, big hit for me. It's something I'd definitely make again. I might double the recipe and make a layer cake with an ermine frosting or a buttercream that isn't too sweet.

Original newspaper clipping: