Preserved exactly as written in the original source
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Mix together one cup flour, one cup sugar, two teaspoons baking powder, salt, one-half cup milk, two eggs, one and one-half squares chocolate melted with three tablespoons butter
Beat thoroughly
Bake in moderate oven
Modern guidance to help you succeed with this vintage recipe
Melting chocolate with butter creates an emulsion that distributes fat evenly throughout the batter, producing a tender crumb. The chemical leavening from baking powder releases carbon dioxide when it encounters liquid and again when heated, creating a light texture. Beating the batter thoroughly develops just enough gluten structure to support the cake while incorporating air for additional lift.
The batter should be baked immediately after mixing since the baking powder begins reacting as soon as it contacts liquid. However, the baked cake can be made up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature.
Store the unfrosted cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature before serving.
AI-generated tips from Chef Cecil's culinary database
The batter should be baked immediately after mixing since the baking powder begins reacting as soon as it contacts liquid. However, the baked cake can be made up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature.
Store the unfrosted cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature before serving.
