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Chocolate Cake

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Chocolate Cake I' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. XXXI, Cake). Measures and oven temperatures modernized. Conversion: the original's 1 1/2 cups flour (188 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup); no other change except baking to the long end, per the cake rule. Filed under the plain title 'Chocolate Cake' — Farmer's 'I/II' numbering is her edition's, and the pool's Flourless Chocolate Cake (Desserts) is a different dish with no flour at all.

Farmer's Chocolate Cake I: butter, sugar, two small eggs beaten separately, milk, flour, and two ounces of melted chocolate folded in at the end. A shallow-pan cake, plainly chocolate — not the flourless kind, and not a layer cake.

Category: BakingServes: 8Time: 60 minComplexity: 2/5

Why this complexity: Eggs are beaten separately and the whites folded in.

Ingredients

  • 188 g gluten-free 1:1 baking blend (with gum) (about 1 1/2 cups), for the original 1 1/2 cups flour (188 g, USDA basis 125 g/cup)
  • 1/2 cup butter, plus more for the pan
  • 1 cup sugar
  • 2 small eggs, separated
  • 1/2 cup milk
  • 2 1/2 teaspoons gluten-free baking powder
  • 2 ounces (about 55 g) unsweetened chocolate, melted
  • 1/2 teaspoon vanilla

Method

  1. Heat the oven to 350°F (a moderate oven). Butter a shallow 8- or 9-inch cake pan.
  2. Cream the butter and add the sugar gradually, then the egg yolks, well beaten, and the egg whites, beaten until stiff.
  3. Add the milk alternately with the blend mixed and sifted with the baking powder. Beat thoroughly.
  4. Add the melted chocolate and the vanilla and mix in.
  5. Pour into the prepared pan and make 40 minutes, until the cake pulls away from the sides and springs back when pressed. Cool in the pan.

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