Nineteen Forty Eight Cocoa Cake
Step back in time with the indulgent charm of the Nineteen Forty Eight Cocoa Cake, a classic dessert that pays homage to vintage baking traditions. This rich, chocolatey cake is made with pantry staples like unsweetened cocoa powder, all-purpose flour, and a splash of vanilla extract, delivering deep cocoa flavor and an irresistibly moist crumb. The batter, thinned with boiling water for a velvety texture, bakes up beautifully in just 30 minutes. Perfect for celebrations or a nostalgic treat, this recipe is versatile enough to be dressed up with your favorite frosting or enjoyed simply with a dusting of powdered sugar. With quick preparation and timeless appeal, the Nineteen Forty Eight Cocoa Cake is sure to become a family favorite. Keywords: cocoa cake, vintage chocolate cake, 1940s dessert, moist chocolate cake recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup cocoa powder (unsweetened)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 whole eggs (large)
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a hand or stand mixer on medium speed to beat until the batter is smooth and well combined.
Reduce the mixer speed to low and slowly pour in the boiling water. The batter will become thin, but this is normal for this recipe.
Evenly divide the batter between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, frost as desired or enjoy the cake plain with a dusting of powdered sugar. Serve and enjoy!
Nutrition Facts
Calories |
4023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 5421 mg | 236% | |
| Total Carbohydrate | 704.1 g | 256% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 417.5 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 612 mg | 47% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 3503 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
