This simple old fashioned Drinking Chocolate Cake is made with drinking chocolate instead of cocoa powder or chocolate. It is a traditional chocolate cake enjoyed for generations, usually with just a little tweak to the recipe made by each person who makes it!
Old Fashioned Chocolate Cakes
Do you remember when there was a walnut at the bottom of Walnut Whips (as well as the top), when cars had leather upholstery as standard, a holiday was a day trip to the beach, crisps had a little blue packet of salt in them, lemonade (and beer) came in refundable bottles with glass stoppers, a take away was only fish and chips, school trips were nature walks and chocolate cakes were simple and yet so light and moist?
If you do, then you are showing your age as much as I am.
But the point I am making is that food was simpler, pleasures were simpler and yet there was no compromising on taste, well not in the cakes and bakes department that is.
My mum’s Milk Chocolate Cake is my most favourite of cakes – taken from an old Be-Ro cookbook, it was the first cake mum taught me to make – I used to make one every Sunday for afternoon tea to help her out, and, because even then, I loved baking.
It is a simple cake made with cocoa rather than the usual rich chocolate cake of today, which always seem to have a bar of expensive (high cocoa solids) chocolate in the cake, as well as the filling and topping.
However, there is a SECOND cake on my favourites list, and that is Anita’s Chocolate Cake, aka The Famous Drinking Chocolate Cake; a recipe that has been passed on from friend to friend, with small tweaks made by each new recipe owner, including me.
Drinking Chocolate Cake
This is a “Chinese Whispers” of a cake recipe – you know the old saying, as well as the child’s game, where you whisper something to a friend who then whispers it to another friend, and so on and so on, until the person at the end of the “chain” has to say what they thought they heard, which is usually NOTHING remotely like the original word or sentence.
Well, this recipe is the same; it was Anita (the ex-girlfriend of a close friend’s son) who was the original recipe owner – none of us know where she got the recipe from, but we assume it was fairly old as the measurements are in Imperial, as in lbs and ounces.
However, by the time the recipe had been passed on to me, the chocolate element was Nesquik drinking chocolate, and the first time I made it I changed the chocolate element to Galaxy drinking chocolate, as that is all I had at the time.
I also embellished the recipe further with a Galaxy chocolate icing, thus making a Galaxy Chocolate Cake.
World Baking Day
I hadn’t made the cake for ages, and so when Dom asked us all to turn to “cuttings, memories and clippings” for March’s Random Recipe Challenge, I was thrilled to see this handwritten recipe turn up in my random selection.
I was also pleased to see that the recipe fitted TWO other baking challenges, We Should Cocoa, which is being guest hosted by Lucy of The Kitchen Maid this month, where the challenge is “Fame” and the World Baking Day challenge I am participating in this year, as it uses Stork margarine, who are one of the sponsors of the event.
I’m A World baking Day Ambassador!
I was asked to be one of World Baking Day’s Ambassadors, and to showcase one of my favourite recipes, of which this is one.
As part of the World Baking Day Ambassador challenge, I was also sent some lovely gifts – a Cath Kidston Cake Stand and lots of baking “accessories” such as cake cases etc.
As this cake is a “whole” cake, I couldn’t use the cake stand or cake cases this time, but my daughter and I DID bake some fairy cakes, so I will be sharing the recipe and photos for those later.
The World Baking Day Challenge
World Baking Day is on May the 19th this year (2013), so make sure you get involved – liberate those pinnies and wooden spoons and Bake Brave with friends or family, using the hashtag #WorldBakingDay or #BakeBrave for Twitter; there is also a Face Book page here: World Baking Day, where you can share your baking photos and recipes.
Back to my “famous” recipe briefly, if you are wanting a simple cake recipe where taste is important but time is of a premium then this is the recipe for you. And, if you DO make it, please let me know if you tweaked it at all……..or if my Galaxy chocolate tweak was perfect for you.
I have made this cake in the past with fresh whipped cream and fresh fruit, as well as a base for that old retro classic Black Forest Gateau.
That’s all for today, have a WONDERFUL Sunday and Happy St Patrick’s day to ALL my Irish friends. See you tomorrow with some new 5:3 diet recipes and a meal plan for Monday. Karen
NB: When I came to make this cake this time, I had NO Galaxy drinking chocolate, so I used some French drinking chocolate, as you can see in the photos! Another tweak to the recipe. K