18th CENTURY CHOCOLATE CAKE, easy and quick recipe, without eggs, great for breakfast, perfect for a snack, delicious old-fashioned Christmas cake with cocoa and cinnamon aroma.
This 18th century chocolate cake is very good, without eggs in the batter, perfect for Christmas and scented with cinnamon and cloves, ready in 10 minutes and delicious, perfect to dip in milk too.
Directly from my mom’s recipe book, I found this 18th century chocolate cake today. I have no idea where she got it, but I can tell you it’s really very simple and quick.
I love searching through my mom’s notebooks. She has preserved more than one where she wrote down recipes collected over the years; these notebooks are 30-40 years old.
Among the many recipes, I also found a cake my father used to make, which I will prepare in the coming days.
Returning to the old-fashioned cake, I must say I liked the idea of blending everything together. There are no eggs, so you don’t need to whisk anything. Just use a mixer as I did, and it’s ready in 10 minutes.
If you want, you can also eliminate the butter and substitute it with extra virgin olive oil to make it healthier, or reduce the sugar a bit as I actually did.
It’s also great without cocoa if you add dried fruit later. Together with cocoa, it will become even more indulgent, but you can replace the cocoa with melted chocolate, 150 grams will be fine.
Follow me in the kitchen today, there’s the 18th century chocolate cake!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 6-8
- Cuisine: Italian
Ingredients
- 7 oz all-purpose flour
- 1 cup sugar
- 5 tbsp butter
- 1/3 cup milk
- 3/4 cup unsweetened cocoa powder
- Half packet baking powder
- 1 pinch ground cinnamon
- 1 tsp Marsala
- Half tsp cloves
Preparation
Soften the butter a little, then add it to the mixer bowl with the paddle attachment.
Add flour, sugar, cocoa, spices, and milk, and mix everything.
Pour the mixture into a 8-9 inch baking pan lined with paper or greased and floured and bake in a preheated oven at 350°F
Bake for 35-40 minutes, do a toothpick test before removing from the oven. It remains moist, but the batter should be dry inside.
Bon appétit
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