Some weeks need more chocolate than others and if you’re having one of those weeks (I know I was when I baked this last week) then the following 1960s cake recipe might be just what the doctor ordered.
Chocolate Nut Cake
Ingredients: 5oz. butter; 8oz. sugar; 12oz. self raising flour; 3 eggs; 1 gill milk (142ml); 2 level tablespoons cocoa; 1 cup chopped walnuts; pinch salt, 1 tsp vanilla essence.
Cream the butter and sugar, add the beaten eggs gradually then flour sifted with cocoa and salt. Add milk and essence and lastly chopped nuts. Mix well. Bake in tin (approx. 8″ diameter) lined with greased paper in a moderate oven (approx. 170ºC in fan-forced oven) for about 45 minutes. Decorate with snow frosting.
Ingredients: 4 oz. butter; 12oz. icing sugar; 1 egg white; few drops lemon juice; pinch of cream of tartar.
Place the butter in a bowl and beat with a mixer until white and creamy. Gradually add the sifted icing sugar and cream of tartar. Beat in the egg whites and lemon juice until light and fluffy. Completely cover cake and arrange halved walnuts on top.
I mean… you really can’t go wrong with this cake. Fluffy chocolatey goodness and a tiny bit of walnut crunch finished with a sweet frosting.
Fancy a slice?