1935 Spiced Chocolate Cake



For the cake:

6 oz plain flour

4 oz butter (or Stork)

7 oz sugar

½ tsp salt

½ tsp ground cinnamon

½ tsp grated nutmeg

¼ tsp ground cloves

2 large eggs (separated)

2 oz plain chocolate

8 tablespoons milk

For the icing:

½ oz soft butter (or Stork)

3 oz icing sugar

2 tsp cocoa powder

¼ tsp vanilla essence

1 tablespoon boiling water.


Grease and line an 8” square cake tin.

Pre-heat oven to Gas Mark 4

Cream butter and sugar until light and fluffy.

Melt the chocolate in a bowl over hot water and then blend the chocolate and egg yolks into the butter and sugar.

Sift together the flour, salt and spices then stir into the mixtures a little at a time, adding a tablespoon of milk after each addition.

Beat the egg whites stiffly and then fold into the mixture as gently as possible

Bake in the centre of the oven for about 45 minutes.

Cool on a wire rack. When cold cover with icing, made by sifting together the icing sugar and cocoa, then creaming them with the butter. Beat in the boiling water and lastly add the vanilla essence and beat again. Spread over the top of the cake and make patterns using a fork if desired