1920s Cocoa Fudge Cake

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This fudge cake recipe is courtesy of a community cookbook compiled by the Kingsmill-Mapleton Women’s Institute, published in the 1920s.


The cake is vintage, but the frosting recipe is a modern take on classic fudge cake frostings. It’s the perfect blend of new and old.

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INGREDIENTS


Fudge Cake:

  • 1 cup granulated sugar (200g)
  • ½ cup sour cream (120g)
  • 1 egg
  • 1 ½ cups all-purpose flour (180g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk (118ml)
  • 2 tablespoons cocoa powder
  • ¼ cup boiling water (59ml)

Fudge Frosting:

  • ⅔ cup heavy cream (158ml)
  • ⅔ cup powdered sugar (75g)
  • 1 tablespoon cocoa powder
  • ¼ teaspoon espresso powder
  • ¼ teaspoon salt
  • 8 oz. semi-sweet chocolate (227g)
  • ¾ cup unsalted butter (170g)
  • ½ tablespoon vanilla extract

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


Method:

  • Preheat oven to 350°F/175°C
  • Grease an 8x8-inch baking dish

  1. Sift flour, baking powder, and salt into a mixing bowl. Mix well.
  2. In a separate mixing bowl, cream the sugar and sour cream.
  3. Add egg and whisk to fully incorporate. 
  4. Stir in half the flour mixture until well blended.
  5. Whisk in the buttermilk. 
  6. Add the rest of the flour mixture and whisk until combined.
  7. Mix cocoa into boiling water, then add to the batter. Whisk until well combined.
  8. Pour batter into an 8x8-inch baking dish.
  9. Bake in a preheated oven at 350°F/175°C for 20-25 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes away clean.
  10. Cool in the cake pan. Frost the top with fudge frosting once the cake has full cooled.

Fudge Frosting:

  1. In a large saucepan, heat the cream over medium-low heat until hot. Do not boil.
  2. Reduce to low heat.
  3. Sift in cocoa, icing sugar, espresso powder, and salt.
  4. Whisk to combine until smooth.
  5. Add chocolate and butter. Stir until smooth and the butter has melted.
  6. Stir in the vanilla.
  7. Pour the frosting into a heat-proof bowl. Place cling film over the top, touching the surface to prevent a skin from forming.
  8. Let cool until thick enough to spread. About 60-90 minutes. Stir the frosting occasionally to help it cool down quicker. 

If the frosting is not thickening, place the bowl in the refrigerator and continue to stir every 20 minutes until the frosting is a spreadable consistency.  


When ready, frost the top of the cake. Cut, serve, and enjoy! :)


Original recipe:

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