This Simple 180-Year-Old "Chocolate" Cake Recipe Is Perfect for Fall

It's not what you might expect, but it's delicious.

Simply Recipes / Nancy Mock

None of us remembers a time when there weren’t chocolate cakes. From decadent layer cakes to fudgy lava cakes, it seems like chocolate bakes have been around forever.

Before 1847, people were more likely to sip "drinking chocolate," a thick, rich hot chocolate. This was the year that Philadelphia native Eliza Leslie published The Lady’s Receipt-book with her recipe for chocolate cake.

The modern adaptation of Miss Leslie's chocolate cake includes only 1/4 cup of grated chocolate, far less than the 3/4 cup of cocoa called for in today's chocolate cakes. I was curious: What would this nearly 180-year-old chocolate cake recipe taste like?

Simply Recipes / Nancy Mock

What's Special About This Vintage Recipe

The year Leslie published her chocolate cake recipe was also the year when the first mass-produced, affordable chocolate bar was introduced in England. Before this, chocolate was a luxury only for the wealthy. Even with this advancement, it would be years before chocolate became truly available to everyone.

Even though chocolate was finding its way into cakes and other baked goods, it was still a costly ingredient that was used sparingly. That's why Leslie's original recipe called for only three ounces of cocoa! As a result, her cake doesn’t look or taste like popular chocolate cakes today.

Instead of making chocolate the main ingredient, her 180-year-old recipe uses it as a flavor enhancer.

Simply Recipes / Nancy Mock

What Does This Chocolate Cake Taste Like?

The baked cake is light brown in color with a fluffy texture and tiny flecks of chocolate scattered throughout. The batter includes cinnamon and nutmeg, which are unusual additions for modern-day chocolate cakes. As a result, this tastes more like a spice cake. The chocolate is a very subtle background flavor, but it does give the dessert an extra degree of richness.

Because of the limited use of chocolate in 1847, the frosting has no chocolate at all. Instead, the cake is topped with a simple buttercream, made with butter, vanilla, and sugar. It’s a great choice for this recipe, as it lets the delicate flavors of the spice cake take center stage while adding a sweet, creamy element to each bite.

It may not be the chocolate cake I was expecting, but it's delicious, nonetheless. As a baker, I’m intrigued by the idea of using chocolate in a supporting role in other cakes or desserts. Anyone who loves vintage recipes and simple, homemade treats will find this cake delightful.

Simply Recipes / Nancy Mock

Tips For Making Miss Leslie’s 1847 Chocolate Cake

As is usually the case with centuries-old recipes, this one is tricky to convert to current standards and ingredients. Fortunately, the modern adaptation is easy to follow.

I used semisweet baking chocolate, grated on a Microplane, to get very fine bits for the batter. The eggs must be separated—the whites are beaten to stiff peaks and then folded into the batter, which creates a light texture. (On the egg note, room temperature ones are easier to separate. If you forget to take them out in advance, here’s how to bring eggs to room temperature in a hurry.)

Leftover cake can be covered tightly and stored in the fridge for up to five days. And let me tell you: It’s just as delicious when served cold.

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