Description

Step back in time with this rich and decadent chocolate cake, a beloved recipe from the Roaring Twenties. This cake boasts a tender crumb and deep chocolate flavor, showcasing the simple elegance of early 20th-century baking. It’s perfect for afternoon tea or any special occasion.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
With the mixer still on low, slowly pour in the hot coffee and mix until smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Frost with your favorite frosting (classic chocolate frosting is recommended for a true 1920’s experience).

Notes

Variations: For a richer flavor, add 1/2 cup of chocolate chips to the batter. You can also add a touch of espresso powder to enhance the chocolate flavor.

Tips: Ensure your coffee is freshly brewed and hot, as this helps to activate the cocoa powder and enhance the flavor. Do not overmix the batter once the wet and dry ingredients are combined, as this can lead to a tough cake.

Intolerances/Allergies: This recipe contains gluten (from the flour), dairy (from the buttermilk) and eggs. For a gluten-free version, use a gluten-free all-purpose flour blend. Dairy-free options include using a non-dairy milk substitute for the buttermilk, combined with 1 teaspoon of vinegar or lemon juice, and non-dairy spread for the frosting. Eggs can be substituted with an egg substitute like flax eggs. Check your cocoa powder for traces of allergens.

Taste Adjustment: For a sweeter cake, you can increase the sugar by 1/4 cup. For a less sweet option, slightly decrease the sugar by 1/4 cup. Adjust vanilla extract to your preference.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert, Cake
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: 350
Sugar: 35g
Sodium: 200mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: 1920s cake, chocolate cake, vintage cake, classic cake, old-fashioned cake, chocolate recipe, vintage dessert, easy chocolate cake, buttermilk cake, retro cake