1927 Solid Chocolate Cake Recipe - Old Cookbook Show - Glen And Friends Cooking

[@GlenAndFriendsCooking]

Thanks for watching Everyone! The 'solid' in the title most likely refers to the use of solid chocolate rather than the use of cocoa powder as the main flavouring.

[@kenmore01]

That's what I thought when I read the title too. Also as opposed to syrup.

[@tehklevster]

Glen, why is it that despite being subscribed and having the "notify you" (proper ding-a-ling) for everything bell enabled, you never ever make my KZbin "homepage". And this is also despite watching all your videos, upvoting and commenting etc. Yet channels I've subscribed to, but watch the least/interact with appear there instead. To find out if you've published a new videos I need to click on the top right bell icon then scroll through until I find your new content. It's almost like KZbin is shadowbanning you in a way.

[@GlenAndFriendsCooking]

@tehklevster - This is a question I ask KZbin at every chance I get. It seems from comments; that you aren't the only one who experiences this subtle suppression of our content.

[@JerryB507]

@@tehklevster This last week I had 5 different channels post with no notification. It's not just Glen and it's not just you.

[@MrR9999]

Hey Glen. Could you tell me the brand of measuring glass you're using in this video? I like the idea of the moulded graduations and the spouts.

[@dougmusselman8651]

My Great Aunt, who would have been a young homemaker in the early 1920's (and was a great baker) always differentiated and referred to "solid" vs "powdered/ cocoa" this way. She also instructed her daughters that solid chocolate was "baking chocolate" and cocoa was for "cooking"; ie oven vs stovetop. presumably. She was an innovative cook and had many unique recipes published as well as winning national baking contests.

[@cathys949]

That is very interesting!! It's amazing how so many things that were common usage 2 generations ago have fallen out of the lexicon. So a solid chocolate cake would be one made with melted baking chocolate rather than cocoa powder. Cool!!

[@nkb1]

My mother also did this.

[@johnlittle8975]

Came to say this. Solid vs. powdered.

[@pema758]

I was a baker for over 30 years. The trio of vanilla, almond, and lemon extracts was my standard flavoring in my buttercream for most all cakes. I find citrus lifts even a chocolate cake.

[@pilsplease7561]

@@russbear31 My grandfather has a recipe for a peanut butter cake that is the best that you would ever have that was from a friends restaurant that closed years ago when the owner retired. Im talking 60's or 70's. Absolute amazing cake. But recipe wont be shared its still a secret to this day outside of the family.

[@ireneparshley264]

@@russbear31 9 a

[@sureiseeyou]

I use vanilla, lemon n orange sometimes

[@samuelhowie4543]

It's surprising what a little orange zest does to chocolate fudge or brownies.

[@redoorn]

i'm never not amazed at the amount of detail Glen dives into in these old cookbook recipes. Thanks, Glen.

[@MikeAllgood]

I grew up spending summers on my grandparents dairy and chicken farm in the late 60s and 70s. I helped from about age 10 in the milking of the cows and bottling of the milk. We milked by hand, even though electronic milkers powered by vacuum pumps were available. After gathering the milk, about 2/3 would be strained through a mesh and fine cloth filter system. It was immediately put in jugs and refrigerated. The remaining third was used to make butter. The milk would be poured into a ceramic churn (2 or 3, depending on the yield of the day) and left on the screened porch to sour overnight. The next morning, my grandmother would attach an electric “dasher” to the churn and allow it to run for about an hour. She would then scoop out the butter into a cheesecloth lined colander to allow it to drain. The remaining buttermilk was thicker than regular sweet milk. She would pour the buttermilk into jugs, and then use a wooden mould to make 1 pound bricks of butter. They did 2 killings a day, and averaged about 50 gallons of milk a day. They had customers who would drive up, access the 3 refrigerators they had on the screened porch and leave cash *on the honor system*. Much of their practices would be considered completely illegal in today’s modern, sanitized world, but that was the best milk and butter I have ever tasted. The tang of the butter was something I truly missed, tho now I can find one brand of butter in my area that comes close to the taste. The brand is Plugra. I do make my own butter using my grandmother’s technique. Her churn always had about a cup of “starter” milk from the last batch. Today, I buy heavy cream, add about 2 or 3 ounces of cultured whole buttermilk (live culture must be on the label) and leave it on the counter to sour over night. I can leave the same cream and starter for 24 hours for crème fraîche, or 2 days for fully sour cream. Neither of those end up being churned.

[@davidpeckham2405]

cups and spoons were good enough for my grandmother, it's good enough for me!

[@glyph2011]

How has this channel not hit a million subs yet!?!? The amount of food history and Wildly various food items made is incredible.

[@passions4963]

Simple answer. Metric. I know that sounds like a poor reason but 99% of the world uses metric. Peasants use metric, young learners use metric… why? Because it is stupid SIMPLE. When you use the Imperial archaic method, regardless of your reasons, you’re telling 99% of the world "F U, learn to convert". In this fast instant world of internet, the world will move on, block you and find even an inferior teacher that meets their needs. My sister started a "cooking/baking" channel, honestly not that great, she went from Imperial to Metric and reached 500,000 subs instantly. The only ones dragging their feet about the simpler metric system are the Americans… they’re their own worst enemy then love to complain about it. This guy is a perfect example, honestly I avoid and block all American cooking channels, I'm not alone. BLOCKED.

[@GlenAndFriendsCooking]

Oh @Passions you really are a piece of work aren't you. Perhaps you're just as dumb as those you condemn? Once a week I do a recipe from old cookbooks - called the 'Old Cookbook Show' where I do a recipe from pre-WW2 all the way back to the earliest books in my collection that are from the 1600s. (yes I have an extensive collection of cookbooks from the 1600-1700s). At that point Metric wasn't yet in use in the kitchen, so the recipes are in Imperial measurements. I'm also NOT American, I'm Canadian, Canada is a Metric country so the other two recipes I do each week ARE in Metric. But you know what? It really isn't that hard for anyone with half a brain to do a simple conversion and work in both Imperial and Metric. A task that you apparently aren't up to.

[@johnhanes5021]

@@GlenAndFriendsCooking I convert every recipe to grams now. I have made a simple chart of gram equivalents for each common ingredient. And you are very correct, it didn't take anywhere near half my brain to do it. Digital scales are very inexpensive now.

[@NoZenith]

@@passions4963 there are tons and tons of channels, yes primarily American, that have plenty of views using volumetric Imperial measurements. If this is too difficult for you, we understand you are one of those not raised to handle a lack of instant gratification, but to try and call someone out, especially in this situation, you are ridiculously ignorant. Glen is building this channel with No sponsors, No backers and is making cooking/ baking and related theory so ACCESSIBLE with easy to digest yet thorough explanations. You being miserably offensive memes you've never bothered to watch even this video! He quite literally goes out of his way to explain the situation and these are vintage recipes out of old, out of print pamphlets. I for one am really glad he has this channel and exposes us to these Curiosities of simple at-home recipes and makes them accessible with modern twists or substitutions and updated definitions. I have learned so much from Glen A CANADIAN about North American food/ cooking/ history in general. No one needs to tell me you're just a miserable human. Keep up the amazing, wholesome and helpful content @Glen And Friends Cooking

[@michaelremillard4215]

I personally think emergency frosting would be like 7 minute frosting made with egg whites and sugar and corn syrup…I love this channel Glen !

[@i_am_blur]

I just watched this episode because the cake in the thumbnail looked like it was frosted with my Grandmother's "seven minute icing" I remember so fondly from my childhood. 😊

[@EricLeafericson]

I googled "Should coconut oil be called shortening" and it's true! Thanks for the lesson Glen, I'll start calling it "coconut shortening" now :D

[@scorpman300]

my great grandmother Reeser used to call solid chocolate in recipes was bar chocolate like you used in this and if it did not call for solid it meant you could use the powder coco like from Hershey. also with it called for shortening in these old recipes she always told me to use crisco in the blue can and you would measure it in a glass measuring cup with a little water in it and when the water hit the amount you needed you had the right amount of shortening. she used to use her hands to measure out the ingredients, when she passed away my mom and grandmother had to convert all her recipes from hands, bits, and pinches to cups, teaspoons, and tablespoons. she was an amazing cook and baker my great grandmother Reeser, i miss her dearly, she was funny and spunky in the kitchen when my mom, grandmother, my great grandmother and i would bake. she made it fun

[@lindamundy3812]

Lovely memories, thanks for sharing.

[@donnaclinton5578]

This came across my KZbin feed. Brooklyn NY here. Renken Dairy Milk was around the block from my childhood home. The sign still remains there. My grandfather’s deli was on the corner. Brooklyn Daily Eagle newspaper still exists. Will have to try this recipe for my family.

[@gigidodson]

I like this type of cooking show. Youre experimenting , like most of us who arent professionals. Youre following a recipe, sometimes it works? Sometimes it doesnt. Its real. Not like todays overly slicked where every thing "works" everytime. Thats not life. I like Glen, who has a ton of knowledge and imparts it. But still sometimes stuff as written doesnt work. Its great. Could Glen , with all his cooking knowledge, make it "right"? Sure he could. But he doesnt! That what is the most charming aspect. I really like this. A lot.

[@JoeAuerbach]

Shortening is a fascinating word. It relates to how fat prevents gluten development, thus making the dough behave as if it had *short* threads.

[@ethelryan257]

I love how Glen criticizes the pretentiousness of so many 'sophisticated' bakers. He's quite right about the whole butter-isn't-real-shortening nonsense.

[@Colinupham]

I love the old cook book show. It not only gives a recipe but a history lesson and so much more. THANK YOU!

[@321southtube]

Butter always makes it better..... Thanks Glen. Love the old recipes and the history behind them. Have a great Sunday.

[@evelyngrammar]

Yes, solid chocolate because you used chocolate in the solid form as opposed to cocoa powder. Yum!

[@abyssiusmurkraken7395]

Cheers from Quebec! Your one of my top favorite KZbin channels, always informative.

[@XjrhughesX]

I really enjoy the fact that at times, what is shown on camera isn't perfect and always wonderful. The cake proved to be a winner, but by Glenn and Jules own admission -- The frosting was not to their liking. It is and remains like we're in the studio with them during each episode. Bravo!

[@johnlarro6872]

In my house growing up, whenever you heard mum start the mix-master, you went running to get dibs on licking the bowl, spoon, beaters - whatever you could get! One of my prized possessions is the manual egg-beater that belong to my grandmother. Still use it today for quick jobs rather than getting out the electric ones. Really enjoying your content. Found your channel via the "original coke" video you did a few years ago, but stayed for many more. Thank-you.

[@jessicawicks8453]

I appreciate you licking the spatula, that is real home cooking.

[@lindamundy3812]

Agreed, tasting as you go along is important to the resulting product.

[@shogun2215]

Could it be when the recipe asked you to keep two eggwhites to one side, it was implying that you should double the icing recipe?

[@doughmestic-bliss]

Interesting, perhaps the weird texture was because it was too much egg white for the amount of sugar used and it does as you suggest need to be a double recipe.

[@shogun2215]

@@doughmestic-bliss That's what I was thinking, yeah. I don't know enough about cooking to know if more sugar would have solved the texture issue though.

[@texleeger8973]

Oh my! It's a ginormous whoopie pie! Sans the outside frosting, of course.

[@GrainneDhu]

I love the Old Cookbook Show, especially Glen's research comments. I wonder why lemon flavouring and not orange? Sub out orange for the lemon and I think it would have been better, so long as you like meringue type frosting. Although that emergency frosting reminded me a bit of a popcorn ceiling...

[@bokkenka]

GrainneDhu -- Because the lemon/vanilla/almond frosting isn't specifically for the chocolate cake. It's a general frosting recipe that could be used on any cake, using whatever flavors you wanted. I think the texture was wonky because he used the two egg whites and not one as the frosting recipe said.

[@lindamundy3812]

I agree about the switch to orange. I personally love orange flavoring in chocolate. Back in the 60s and 70s I used to indulge in Droste Chocolate that was shaped into a ball and when you unwrapped it would be sectioned like a peeled orange with that lovely orange flavor and perfume.

[@GrainneDhu]

@@lindamundy3812 Me too, me too, on the Droste Chocolate balls! Funny, I was looking for them on Amazon just a week ago (couldn't find them).

[@dragoncantor]

You all might like to know that the Brooklyn Daily Eagle still exists. My sisters and my dad live in Brooklyn, and pick up the Eagle on weekends.

[@nancylindsay4255]

That's awesome! Local journalism is so important, and we are losing so much of it.

[@fiskurtjorn]

Every time I moved my mouse to the comment button, you answered my question right away. Like how much is a cup of chocolate, Lard has no water, margarine has about 20%. Well done!

[@PewPewPark]

I dont think I'd try the emergency frosting, but that cake seems like a solid addition to the list of recipes I need to try out. Who knows, it might find a place in my personal composition notebook of recipes.

[@berean65]

I would use orange and vanilla extracts. Chocolate and orange go well together.

[@davidmccleary5540]

I'm a history buff, and I enjoy these history lessons. I love finding out in the past shortening doesn't mean crisco.

[@evelynolenick7600]

I really enjoy you shows Glen .I love the old cookbook shows.

[@treefittyforall]

Glenn I'd love to see you revisit and do the recipes how you think would be better now that you made it the way they intended. I would love to see you remake this and do the coffee trick to make the cocoa taste even better. And try a different frosting. Whether it's a frosting you've been eyeing and been wanting to try or one that you found reliable and use in your personal life. I always love when you and Julie always suggest how it could be improved and bettered by things you personally like. Love your content!

[@amyshimonkevitz4803]

My mother made a cake very close to this one, with the sour milk (or soured milk) and the additional of boiling water to the batter; her cake also had a fluffy meringue frosting; she sprinkled coconut on hers. My mom had a cousin who wouldn't let her out of the car at family reunions unless she was carrying one of these cakes as well. The chocolate flavour wasn't too chocolatey (possible?), but definitely more like milk chocolate -- a wonderful cake and a wonderful memory from my youth. I still make this cake as well when nostalgia overtakes me. We don't make layers -- just a 9" x 13" cake with an extra-thick layer of the frosting.

[@06ttt18]

You’re so relaxing to watch thank you! 🇹🇷

[@CapriUni]

My mother would bake straight-up brownies in two round cake tins, to make a layered cake, and she always chose whipped cream to frost it with (I think orange would make a good flavoring).

[@meedwards5]

Your mother was brilliant! I will give this a shot.

[@wyndilynmurphy6324]

I like how detailed instructions you give. Very educational thank you so much for the recipes.

[@dbentleyto95]

Love that frosting (U.S. Southerners call icing too) I used to request 'sticky' icing and it was this..never really knew the name and was never corrected on it. Seven minute frosting is similar, but for me (born in 1950) this icing is the one for a rich chocolate cake. So happy to see this!

[@esper6119]

I love how you're always like. Very practical about the cooking, I guess? Most measurements are approximate! It's normal!

[@chipblock2854]

Showing that recipe book brings back memories of my mother cooking. She clipped many recipes from magazines and newspapers. Amazing how she could cook on a tight budget. Thank goodness my dad was a butcher. He brought hanger steak and other things that were very good. This back in the 60s when hanger steak and others were ground up with the other trimmings for hamburger. Back in the 50s Betty Crocker's recipe for chocolate chip cookies yielded 36 cookies. Then in the 80s the same recipe yielded 24 cookies. Now the recipe yields 18 cookies. Its the same recipe its just that the suggest suze of the cookie got bigger!

[@kade82]

I had a sister-in-law who made a devil's food cake with seven-minute frosting. Her frosting always tasted like a spreadable marshmallow creme to me. I used to make sea foam frosting from a recipe found in a beloved (and much missed) Pillsbury Bake-Off prize winners cookbook. Both of those frostings sound better than the Emergency Frosting. 😄

[@carolelliott9150]

I think the solid is referring to the chocolate that is in solid state as opposed to powder!

[@ajl8198]

Yes I agree in fact I was just writing a comment exactly like yours but then I saw yours so I had to delete mine so I wasn’t repeating your comment : )

[@EastSider48215]

This is the quintessential chocolate cake with white frosting. Yum! What they call Emergency Frosting I know as Seven-Minute Frosting. Because that’s how long you beat it.

[@TubeMonkeyGuru]

Everytime I say SOLID I think of Bill Nye , or when something was awesome Solid!

[@peterdoe2617]

Thanks for sharing. Especially for the explanation about the different meanings for ingredients throughout time. At the end of the video, with the look at the recipe, there was this fudge frosting mentioned. Maybe that one would be great on this cake. Also, as this is a layered cake, I could think of a filling made from raspberry of strawberry , or...? My grandma (born in 1893) made a frosting from powdersugar and just enough lemon juice to make it spreadable. The cake then sucks in the moisture, so it will create a thin crust. She sadly never wrote down her recipes. It was all stored in her head. Greetings from the far north of Germany!

[@x_ghost_x6612]

Nice going on this one. I love the old recipes and ways of doing baking.

[@msc8663]

My kids and grandson would LOVE this cake. No me I'm weird I don't like chocolate. I know wow your weird. I'll give it a try. Thank you.

[@SmallWonda]

The actual cake looks mouthwatering! Nice job (I couldn't eat that frosting!)

[@Erkynar]

Representative of Sweden, here. We use volume for home baking most of the time, just not imperial or americanadian. Litres, decilitres and tablespoon (15 ml), teaspoon (5 ml) and spice-measure (1 ml) are standard. Solid fats are usually given in grams, since they usually come in packages with indications for where to cut for a given weight. So, for some reason volume measurments are just more convenient for baking at home, or the standardisation of recepies for baking at home. Since not everybody has a scale at home, this is probably both a convenience as well as good business. Sorry to ramble...

[@TamarLitvot]

Small amounts are hard to accurately weigh on a regular food scale. If you need under 10g, it’s really difficult to get a reliable amount.

[@rebeccaturner5503]

Love the detail and explanations as you go....

[@edsmythe7020]

Looks good.

[@nicoleturgeon-courchesne2212]

I love hearing the food research you do and learn so much :) My grand-maman actually had a recepie for sour milk cake and it really meant soured milk. I still make it to this day.

[@lydialady5275]

My favourite method for icing a cake is to serve it without frosting and slap a dollop on top as I serve slices.

[@lydialady5275]

@@oreally8605 Do Not forget the coffee! Thank you for the reminder!

[@singing4fun]

That's brilliant! Sooooooo doing that next time :-)

[@lindamundy3812]

That sounds good to me, especially if the cake will be consumed the same day.

[@boogiedaddy3434]

My mom (born in 1938) makes a chocolate cake that her mother used to make when she was little and it has a very similar icing on it. I'll have to check and see if the cake shares a similar recipe as well. I love mom's version, it's one of my all-time favorites.

[@HirachieOfSociety]

Whenever a recipe asks for shortening my brain automatically goes to Crisco.

[@fictionalbeauty]

Same here! That's what my gran always used when I was growing up, she was born in 1926.

[@gk6993]

Awesome oven

[@superdoug40]

Love your videos. Have tried a few recipies you have done, and they have been really good.

[@brenthooton3412]

Really enjoyed the history lesson on different terminology. (And now I have a hankering for some chocolate cake.)

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@driverjayne]

I wonder if they meant you to double the frosting recipe since you had two eggs?

[@DapurDDA]

It looks good 😍😍

[@Ayane13b]

Your frosting cracks me up every time. I absolutely love it, because my dad is the exact same. He can frost a cake, but he doesn't frost cakes lol. Great video again, Glen. I'll definitely be trying this recipe out!!!

[@ProfoundConfusion]

Chocolate was typically sold in eight ounce packages or blocks. The eight ounce block was pre-cut (or scored) into one ounce "squares". Housewives would've known that "half a cup" was 4 x one ounce "squares" of chocolate. In any case, instructions on how to measure/use chocolate were often printed on the back of the chocolate package.

[@essaboselin5252]

I knew an older lady when I was growing up who had a very similar frosting recipe, except she'd stick the cake under the broiler for a couple of minutes to brown it - like a meringue. Odd is definitely a good description for the texture.

[@twiztedsynz]

I think one of the better things about watching you Glen is that you actually taste batter when you cook cakes and such. With all the "don't eat raw eggs!" and stuff now a days, that's a lost thing it seems.

[@pilsplease7561]

@@otsoko66 Thats not in fact true, eggs are probably way safer in the US because of sanitary conditions and packaging, and how fresh you get them matters. My local college literally sells fresh eggs every day.

[@hollerinannes7780]

Solid was also a slang term meaning “very good”. There’s a famous recipe for “solid potato salad” that the Andrews sisters actually ended up making a song about.

[@f00tst0mp]

I read your comment, and wanted to hear the song. Come to find out, it's "the Ross sisters." Fun & catchy!

[@shawnkitts7516]

Another great video. I have saved in to my must try list. How long did you bake it? Can't wait until your next one. Take care, stay safe!

[@steb3536]

Thats the kind of video that makes me subscribe to your channel.its been a couple of years and since your raw pineapple vinegar .

[@megwilcox9774]

Hey Glen and Jules! Is it possible that, by "bitter" chocolate, they meant unsweetened? I have a great recipe for chocolate frosting that involves melting 3 oz of unsweetened chocolate; cream 1/2c soft butter with 1c icing sugar, then beat in two eggs, one at a time, then beat in the melted chocolate and beat until "spreading consistency". It curdles when you add the eggs, but then it smooths right out when you beat the chocolate in. Scrape down the bowl at least once while adding the chocolate. When you refrigerate the cake, this icing turns into something like a truffle. It's amazing. I wish I knew where my Mum found the recipe.

[@pollynicklas5220]

This recipe reminds me of my mom's chocolate cake recipe, with baker's chocolate instead and it did have sour milk or buttermilk in it as well!!

[@bill4913]

Hey Glen, Awhile ago I remember having a chocolate cake from Just Dessert called Chocolate Heart Attack and I do not think it is made for many years now but with the cake that you made some instant coffee on the top might go well. Interesting recipe, I'll try to make it. Thanks.

[@MamaStyles]

Just dessert....that brought up some amazing toronto memories! They had this double lemon pie that was to die for

[@donnaclayton8644]

My mom used to talk about clabbered milk being similar to buttermilk. Ma-ma used to get a buttermilk starter and make clabbered out of sweet milk. I still call whole milk sweet milk. 2% is just that name, same as skim.

[@cathys949]

Your frosting ingredients are the same as one I use called Seven Minute Frosting. It's actually my husband's favorite frosting on chocolate cake! I used the 3 flavorings in my American buttercream when I used to make decorated cakes to sell.

[@rodneysproul4698]

Ive made a frosting like this before just warm up the sugar and whites till the sugar is dissolved and whisk it while you are doing this till its frothy then take it off the heat and whip it till its glossy and cool. It looked like you cooked the egg whites a bit by leaving them on the heat.Use a bitter orange extract vanilla and almond instead of the lemon that will pair with the chocolate and should be amazing!

[@michaelstevens1027]

It’s chocolate, anything chocolate is not bad!

[@kevinmoynihan5029]

That's for the common sense approach to cooking/baking Glen.

[@picturenut]

I know my mother would never put Coco in a cake. She had to have solid chocolate. Semi sweet chocolate at that. It was always a chocolate icing I guess the regular icing sugar type icing. She would never use sweet chocolate. Her chocolate cakes were to die for but didn’t have that type of icing. There was a butter icing which was really made with margarine and Birdseye custard. I don’t know the recipe but as a child I loved it. It would not be paired with chocolate though. It was usually between two sponge layers and then a separate lemon icing which again I don’t know how she made. That cake was fabulous I remember that and that it was not made too often because it was fairly expensive. The chocolate cake recipe was from the box of swans down cake flour. It was my favourite cake. It was a devil’s food cake.

[@honthirty_]

DO IT AGAIN GLENN! HEY DO IT AGAIN! Call it "More Solid Chocolate Cake!"

[@TheDriftwoodlover]

Would like to try with a proper Swiss meringue frosting. I love meringue in any form.

[@jjshipwreck3945]

Looks like moon pie as a cake. 😜😋

[@joansamuels3241]

I love chocolate too much to bake this cake only for myself now. But I used to make a Hellman's Mayonnaise Chocolate Cake from a recipe on the label. Mayonnaise is eggs and oil so it's actually a shortcut ingredient. Remembered as wonderful, moist and light and addictive with a chocolate frosting. Don't remember the name of the fluffy. frosting,

[@ummthingy]

I love chocolate cake with lemon frosting, and vice versa.

[@lesliemoiseauthor]

That recipe sounds solid=good.

[@nopenope1]

thanks for explaining, I do know butter milk as the water after butter making, no some other videos do make much more sense :)

[@Kinkajou1015]

A cream cheese frosting with maybe pureed strawberries in it could work well with that cake I think.

[@winkieandleah]

I bet you could even melt any flavor jam you like and mix with the cream cheese for frosting. Or even just drizzle the melted jam on the cake.

[@caroleannseaton9178]

Cake looks good. I would make 1-1/2 to 2 times the frosting recipe. I like thicker layers of frosting.

[@Themacchuck]

The frosting is basically a Swiss meringue. The whites and sugar should be warmed over the Bain-Marie to about 140°f or until the sugar has melted and any grainy feel from the sugar is gone. Then you beat it, off the heat, till cool.

[@OuryLN]

My grandmother’s chocolate cake was dark, rich, moist and light. This was due to the use of cocoa, not chocolate and oil, not butter. It wasn’t til after she died that we found out where the original recipe came from: a recipe book from the late fifties called “The Chocolate Book.” Practically word for word, it was the same recipe, except, since the forties, she was used to baking with cocoa, since baking chocolate had been scarce during war times in Hawaii. In the same book too, was her rich dark dense brownies. Finally, it also had her recipe for chocolate frosting, which had the suggestion for a less sweet frosting by the judicial use of white flour!🤪

[@tekvax01]

...and we've been a metric country since 1974! *(I knew you knew that Glen! :) )

[@drdeesnutts48]

Me:On a diet You: Here's this chocolate cake...

[@joantrotter3005]

Just replace the sugar with Splenda or Truvia.

[@darrellbedford4857]

Interesting cake. Could it be the forerunner of brownies as suggested in the video. How much time do you spend doing research on the older recipes for each video. I like the history part about the recipes. Keep it up.

[@RonOhio]

As far as the icing goes, I can relate to the three flavorings. I would have used chocolate, chocolate, and chocolate.

[@lindamundy3812]

Ha-ha!

[@jeffreyharville1918]

You will have to research for the ingredients, but, look up "Rocky Mountain Iceing." It has a ton of sugar, and honey, is heated (or cooked) up in a pan and then beaten to a froth. It is very thick, very rich, and a really good iceing for chocolate cakes. (And Red Velvet cakes too!) My mother used, to what we in the Southern U.S., call table syurp, In her case it was a syurp named " Golden Eagle " which is a blend of honey and cane syurp. VERY RICH!!

[@Pr34ch]

i think that a mokka buttercreme or chocolate mousse as frosting would go great with that chocolate cake

[@MThomasB]

That is a gorgeous meat locker! Is that the right term for that fridge with all the cuts of meat?

[@ragingblazemaster]

Ooooo! Lets see a version II !!!!

[@Traderjoe]

Agreed, a butter based chocolate frosting would be a better choice.

[@david_papillon]

Thanks for the recipe! Wouldn't it be easier to make one large cake and then cut it in halves ?

[@t.s.fleming7171]

My favorite cake is a chocolate cake with lemon frosting.

[@SmallWonda]

I think they mean bar chocolate as opposed to cocoa powder or some other dodgy chocolate-like ingredient! I think you get a different kind of cake using 'real' chocolate against cocoa powder (or drinking chocolate!) Looking forward to seeing how it pans out!

[@WillLaPuerta]

I would be so happy if "Solid" just meant they were implying other recipes were skimping on the chocolate.

[@toysmostwanted]

Yes. maybe sweetened cocoa powder was becoming a trend so saying your recipe uses solid chocolate made it premium.

[@ProfoundConfusion]

I think you might have something there. The oldest chocolate cake recipes I can find (early 1900's) don't actually contain much chocolate.....they use only as much chocolate as a typical red velvet cake (but no food coloring). This one is a lot richer.

[@WilliamWallace14051]

It reminds me of the Baker’s Chocolate Wellesley fudge cake.