Chocolate Spice Cake recipe from 1926

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This Chocolate Spice Cake recipe appeared in the Duluth Herald on April, 4, 1926.


Lightly spiced with a subtle hint of chocolate, it’s a moist holiday treat. Enjoyable either topped with a cream cheese frosting, or left plain.


INGREDIENTS


Cake: 

¼ cup unsalted butter (56g)

¾ cup sugar (150g)

2 eggs, separated

1 oz. chocolate (28g), melted

2 teaspoons hot water

¾ cup pastry flour (85g)

1 teaspoon baking powder

Pinch of salt

¼ teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon cloves

¼ cup milk


Cream Cheese Frosting:

4 oz. cream cheese (113g)
¼ cup unsalted butter (56g)
Pinch of salt
½ teaspoon vanilla extract
1 cup icing sugar (125g)


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


Method:

  • Preheat oven to 350°F/175°C
  • Grease and line 9x5 loaf pan

Cake:

  1. Sift flour, baking powder, salt, nutmeg, cinnamon, and cloves. Mix well and set aside.
  2. Cream butter and sugar in a large mixing bowl.
  3. Separate 2 eggs. Whites in a medium mixing bowl. Yolks in a small mixing bowl.
  4. Beat yolks with a whisk until thick and light in colour. About 2 minutes.
  5. Stir beaten yolks into the butter/sugar mixture. Mix until well combined.
  6. Melt chocolate, then add the hot water and mix well. 
  7. Stir the chocolate mixture to the batter and mix well.
  8. Mix in the flour mixture and the milk alternately — beginning and ending with the flour mixture. Be sure to scrap the sides of the bowl after each  has been mixed into the batter.
  9. Whip the egg whites until stiff but not dry. Fold carefully and completely into the batter.
  10. Pour the batter into a 9x5 loaf pan.
  11. Bake at 350°F/175°C for 35-40 minutes, or until a toothpick or cake tester inserted into the centre of the cake comes away clean.
  12. Cool in the pan for 5 minutes, then fully cool on a cake rack.

Cream Cheese Frosting:

  1. Cream the cream cheese and the butter until light and fluffy.
  2. Add vanilla, salt, and icing sugar.
  3. Blend until a spreadable frosting forms.
  4. Adjust to preferred taste and texture by adding more icing sugar to thicken/sweeten or milk (½ tablespoon at a time) to thin it out.

Once the cake has fully cooled, ice the top.


Cut, serve, and enjoy!


Final verdict:

This one is a winner for me. It's light and fluffy and not dense like many spice cakes an be. It's more like a spiced coffee cake. The chocolate is very subtle, so if you want more of a chocolate kick, add more melted chocolate to the batter or put shaved chocolate or mini chocolate chips on the frosting.


Original newspaper clipping:





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