5 Star Retro Classic

Chocolate Cream Cake Recipe 1960 Retro Style

image of a chocolate cream cake baked in 1960

This is from my Grandmothers time and probably dates back to the 1940's. The original recipe pictured on the right did not use baking powder or Bi carb. The result is a much heavier cake. Which is great. More like a dessert cake or pudding. Modern taste's prefer a slightly lighter cake. The choice of cream is important.

You have come so far to make such a rich cake that using anything less than a top flight cream is pointless.

Chocolate Cream Cake Recipe

5 eggs yolks
3 egg whites
150 g dark chocolate
1.25 cups castor sugar
1 Tbs castor sugar
1 cup plain flour
1/2 tsp baking powder
1/2 tsp bi carb

200ml Organic or farm fresh cream
1/2 tsp icing sugar

3/4 cup Icing sugar
90g dark chocolate
2 Tbs Butter
2 tsp milk

1 egg yolk

Melt chocolate in double boiler, allow to cool 10 mins
Whisk egg whites with 1 tbs sugar till very firm.
Beat egg yolks and sugar till creamy. Fold in chocolate and sifted flour ( with baking powder and bicarb )
Fold into chocolate mix and then fold in the stiff egg whites half at a time.
Pour into 20cm round tin. Greased with baking paper on the bottom
Bake 40 mins in 190° oven.

Allow to cool.

Cut into two halves and fill with cream whipped with a little icing sugar. Ice with chocolate icing

Melt Chocolate in double boiler. Stir in sugar butter and milk and beat till smooth.
Allow to cool 10 mins and stir in egg yolk. Ice cake immediately

Refrigerate overnight. Serve in small slices. This is really rich. And so Yummy.