I am looking for a very old chocolate cake recipe. I have unfortunately thrown out the quantities but have the method. It is a chocolate cake which has golden syrup in it. If anyone has a similar recipe probably from Aunt Daisy's book or very old Edmonds books can you please put it up on here.

Here is what I have left.

Beat butter, sugar, egg (so must have been one egg). Add 1/2 cup milk and golden syrup together to the butter mix. Mix flour and baking powder together and add to the butter. Mix bi carb and cocoa and add the boiling milk (must be a second lot of milk in the recipe). Blend with the mix and beat. Bake for hour and half at 180c

marcs - 2016-01-07 20:48:00

Chocolate Cake - Number 1

Ingredients
1T Butter
1T Golden Syrup
½ cup Milk
1 cup Flour
1T Cocoa
½ cup Brown Sugar
1 Egg
½tspn Baking Soda
1tsp Baking Powder

Method:
Cream Butter and Sugar
Add Golden Syrup and Egg
Then Milk with Soda dissolved in it
Lastly flour, Baking Powder and 1T Cocoa (I presume these will be sifted together)
Bake in one tin at 375dF (I presume it is farenheit) for ½ hour

Ice and sprinkle with chopped nuts.

Variation - Coffee Cake. Substitute 1T Coffee Essence for the Cocoa and add 2 extra Ts Flour

Note: She does not say to beat in the ingredients as you add them but I suppose that is what you are supposed to do

buzzy110 - 2016-01-07 20:56:00

Chocolate Cake Foolproof - Number 2
Ingredients:
¼lb Butter
Small teacup Sugar
1 Egg
2T Golden Syrup
2 cups Flour
2T Cocoa
1 tspn Baking Soda
1 cup Milk
Essence to flavour
1 tspn Baking Powder

Method:
Beat Butter, sugar and Egg (I think she means cream butter and sugar and add egg but don't take my word on this)
Add melted Golden Syrup
Then Flour and Cocoa sifted together
Dissolve soda in Milk, add and beat well until smooth and light
Lastly add Baking Powder
Bake in moderate oven about 3/4 hour in a 12 X 9 in tin

Keeps well

p.s. I will not be held responsible for the measuring of ingredients. I have no idea what a small teacup of anything is

No oven temperature given but at a guess I'd say 375dF again which converts to: 190.5dC

¼ 1b = 4oz = 113.4g

I do find that oven temp is not always critical with chocolate cakes. I sometimes cook mine slower and longer to prevent that dreaded rise-up in the middle depending on which shape baking dish I'm using or if it is tin or ceramic. I love ceramic. Things cook much more evenly.

Edited by buzzy110 at 9:09 pm, Thu 7 Jan

buzzy110 - 2016-01-07 21:02:00

Hope one of these is what you are looking for. They come from my Mother's copy of Aunt Daisy's cookbook

buzzy110 - 2016-01-07 21:02:00

Thanks buzzy. I think the second one is the one.

marcs - 2016-01-07 22:54:00

buzzy110 wrote:

Hope one of these is what you are looking for. They come from my Mother's copy of Aunt Daisy's cookbook

Buzzy - have you read 'The Short Life and Long Times of Mrs Beeton' by Kathryn Hughes? I think you would enjoy it. I got mine from book depository.co.uk

wasala - 2016-01-07 22:57:00

marcs wrote:

Thanks buzzy. I think the second one is the one.

Let us know how it turns out and I'd be really interested to know what weight or measurement you think a "small teacup" is. I find that intriguing. Obviously my Mother knew but it was not knowledge she passed on.

buzzy110 - 2016-01-08 11:35:00

This is a plain chocolate cake that used to be a standby for me when I baked. It was copied from the NZ Herald in the 1960s and was always known as Herald Chocolate Cake. The weights have been converted to metric.

Herald Chocolate Cake

125 g butter
2 dsp golden syrup
2 c flour
3 tab cocoa
2 ½ tsp baking powder
pinch salt
2 eggs
1 c sugar
1 tsp vanilla essence
2 tsp baking soda
1 ½ c milk

Melt butter and syrup, stand until just warm.

Mix baking soda & milk

Sift flour, cocoa, baking powder and salt into mixer bowl. Add eggs, sugar, essence and milk mixture, beat 2 minutes. Beat in butter mixture briefly.

Pour into lined 24 cm tin, bake 180 C 45 min. Cool 5 min in tin before turning out.

davidt4 - 2016-01-08 12:03:00

These are teacups https://www.google.co.nz/search?q=Teacup&biw=1138&bi
h=717&tbm=isch&tbo=u&source=univ&sa=X&ve
d=0ahUKEwiZxdzCtZvKAhUn2qYKHZJADBoQsAQIGQ&dpr=0.9
I am in my mid-50s and both of my grandmothers had lovely china cabinets where they kept the best teacups, for when it was a special occasion or special visitors. I think the volume held by a teacup would be somewhat smaller than the 250ml cup measurement we use today.

fromwhereisit - 2016-01-09 13:01:00

rebecca18 wrote:

These are teacups https://www.google.co.nz/search?q=Teacup&biw=1138&bi
h=717&tbm=isch&tbo=u&source=univ&sa=X&ve
d=0ahUKEwiZxdzCtZvKAhUn2qYKHZJADBoQsAQIGQ&dpr=0.9
I am in my mid-50s and both of my grandmothers had lovely china cabinets where they kept the best teacups, for when it was a special occasion or special visitors. I think the volume held by a teacup would be somewhat smaller than the 250ml cup measurement we use today.

I finally found a site that gives measurements for old fashioned 'cup' measurements:

http://www.ladiesaplate.co.nz/helpful-hints.html

"For flour, the weights I arrived at were as follows:

Large cup – 170 g
Breakfast cup – 150 g
Standard cup – 125 g
Small or tea cup – 100 g *

*3/4 standard cup

For liquid measurements

Breakfast cup – 300 ml *
Standard cup – 225 ml
Teacup – 200 ml

*half a pint"

buzzy110 - 2016-01-09 15:07:00

buzzy110 wrote:

I finally found a site that gives measurements for old fashioned 'cup' measurements:

http://www.ladiesaplate.co.nz/helpful-hints.html

"For flour, the weights I arrived at were as follows:

Large cup – 170 g
Breakfast cup – 150 g
Standard cup – 125 g
Small or tea cup – 100 g *

*3/4 standard cup

For liquid measurements

Breakfast cup – 300 ml *
Standard cup – 225 ml
Teacup – 200 ml

*half a pint"[/quote

I think the breakfast cup which is 150g is what we use for standard measurement of 1 cup of flour now days.

marcs - 2016-01-10 05:39:00

buzzy110 wrote:

Let us know how it turns out and I'd be really interested to know what weight or measurement you think a "small teacup" is. I find that intriguing. Obviously my Mother knew but it was not knowledge she passed on.

This was for Aunt who is visiting and she used to make this in her younger days but had lost the recipe. My go to choc cake is boatboys choc cake. Hands down a winner and none of this dry choc cake. I threw out the original recipe that she had given me because at looked at the amount of cocoa powder and thought it was not chocolaty enough.

marcs - 2016-01-10 05:47:00

This is the same one as the second recipe you gave me buzzy but it comes out of the Banks Peninsular Plunkett cookbook.
1/4lb butter
2c flour
1c Milk
2T golden syrup
2T Cocoa
1 egg
1c sugar
1t Baking soda

Cream butter and sugar, add beaten egg then golden syrup and add dry ingredients. Lastly add warm milk with baking soda dissolved in it. Bake in Mod oven (180c without fan) for 3/4 hour.

As I look through the book the quantities are the same for ingredients but how you mix them is different.

marcs - 2016-01-10 05:51:00

marcs wrote:

This was for Aunt who is visiting and she used to make this in her younger days but had lost the recipe. My go to choc cake is boatboys choc cake. Hands down a winner and none of this dry choc cake. I threw out the original recipe that she had given me because at looked at the amount of cocoa powder and thought it was not chocolaty enough.

I too have a much different "go to" chocolate cake recipe. It has 3/4cup cocoa. I use Dutch cocoa which is even more chocolatey. It is very decadent and stays moist forever.

buzzy110 - 2016-01-10 11:56:00

Please share buzzy. Thanks

dbab - 2016-01-10 12:07:00

dbab wrote:

Please share buzzy. Thanks

Sorry. I'm sort of over sharing my favourite recipes on here. It always lead to unpleasantness. Maybe davidt4 could provide you with a substitute one.

buzzy110 - 2016-01-10 12:09:00

buzzy110 wrote:

Sorry. I'm sort of over sharing my favourite recipes on here. It always lead to unpleasantness. Maybe davidt4 could provide you with a substitute one.

So why bother posting, if you are not prepared to share?
Isn't that what this forum is about?
Is this what put you off?
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1604265&topic=13
Shame that it went wrong about #7, isn't it.

Edited by samanya at 12:33 pm, Sun 10 Jan

samanya - 2016-01-10 12:30:00

http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=836765&topic=13

There are some excellent moist chocolate cake recipes in this thread.

buzzy110 - 2016-01-10 12:57:00

buzzy110 wrote:

http://www.trademe.co.nz/Community/MessageBo
ard/Messages.aspx?id=836765&topic=13

There are some excellent moist chocolate cake recipes in this thread.

But your "much different "go to" chocolate cake recipe. It has 3/4cup cocoa. I use Dutch cocoa which is even more chocolatey. It is very decadent and stays moist forever." is not there & it sounds wonderful.

samanya - 2016-01-10 13:08:00

samanya wrote:

But your "much different "go to" chocolate cake recipe. It has 3/4cup cocoa. I use Dutch cocoa which is even more chocolatey. It is very decadent and stays moist forever." is not there & it sounds wonderful.

Lol. I will not argue with you on these boards.

buzzy110 - 2016-01-10 13:14:00

buzzy110 wrote:

Lol. I will not argue with you on these boards.

Too late ...you started at me the first time I ever posted & haven't stopped.
A bigger person could attempt to 'converse' in a rational manner, if they wanted to be really helpful to others.
Seasons greetings to you & yours, once again ...you've missed the first few times I've sent good wishes.

samanya - 2016-01-10 13:41:00

samanya wrote:

Too late ...you started at me the first time I ever posted & haven't stopped.
A bigger person could attempt to 'converse' in a rational manner, if they wanted to be really helpful to others.
Seasons greetings to you & yours, once again ...you've missed the first few times I've sent good wishes.

It seems very childish, doesn't it? Much like a case of "I've got something good and you're not getting it" played by very young children in the playground.

Edited by kay141 at 1:49 pm, Sun 10 Jan

kay141 - 2016-01-10 13:49:00

Note that the unpleasant acrimony is not coming from me. And I repeat, I will not be forced into arguing.

Edited by buzzy110 at 2:14 pm, Sun 10 Jan

buzzy110 - 2016-01-10 14:11:00

samanya wrote:

Too late ...you started at me the first time I ever posted & haven't stopped.
A bigger person could attempt to 'converse' in a rational manner, if they wanted to be really helpful to others.
Seasons greetings to you & yours, once again ...you've missed the first few times I've sent good wishes.

Just re-read this post samanya, and other posts you made about me in threads that got so acrimonious that TM removed them, and in which I did not contribute, and ask yourself just why I have not responded.

buzzy110 - 2016-01-10 14:16:00

buzzy110 wrote:

Just re-read this post samanya, and other posts you made about me in threads that got so acrimonious that TM removed them, and in which I did not contribute, and ask yourself just why I have not responded.

OK TM removed a thread, (at who's request one can only speculate) because many people were in agreement about exactly where the nastiness starts. Ask yourself ...why were those people not banned, if it was so bad?
Why can't questions be answered civilly ...that's all it would take.

samanya - 2016-01-10 14:41:00

Omg...I don't come here often, but when I do its to find a recipe or to see if there are any that sound good to try, or to even post a recipe myself.
Isn't that what this mb is for?!
I too am intrigued as to whether the "not-to-be posted chocolate cake" would be worth trying. But I guess I'll never know.

wheelz - 2016-01-10 18:16:00

wheelz wrote:

Omg...I don't come here often, but when I do its to find a recipe or to see if there are any that sound good to try, or to even post a recipe myself.
Isn't that what this mb is for?!

Don't we all?
Well, modify that to 'don't most of us'?

samanya - 2016-01-10 19:05:00

Goodness me all over a recipe. I will post it on here if it matters that much but if you search on the side (in the search boxes) you will probably find the recipes so no need to argue over it. There are so many different chocolate cake recipes on here you just need to try them and see which one works. No need to start an argument about it. The recipes have been posted over and over again. I guess TM never changes and I have been on the forums on and off for the last 10 years just like Buzzy.

marcs - 2016-01-11 00:17:00

This recipe was posted by boatboy many moons ago and I don't think she is on here now days. So taking no credit for it but it is a really moist chocolate cake and well loved by my family.

Chocolate Cake

2 cups Sugar
1/2 cup Oil
2 Eggs

1 3/4 cups Flour
3/4 cup Cocoa sifted
1 1/2 tsp Baking soda
1 1/2 tsp Baking powder
1 tsp Salt

1 cup Milk
2 tsp Vanilla essence

Procedure

1. Line a 23cm tin. Oven at 180c (about 160c fan forced)
2. Mix together sugar oil and egg. Sift in dry ingredients and add milk and vanilla and beat
3. Add 1 cup boiling water. Can add 1 tbs of instant coffee (optional but brings out the chocolate flavour) to water then add to cake.
4. Will be really runny, don't panic.
5. Bake for hour (or more) depending on your oven and size of tin you use. A 23cm tin will take an hour to bake or a baking try of similar size. Check at 1 hr mark to see how far along it is. Try not to poke it as it will sink the cake if not cooked.
6. Cool completely before eating. Best eaten the next day. Ice with chocolate icing.

marcs - 2016-01-11 00:23:00

buzzy110 wrote:

I too have a much different "go to" chocolate cake recipe. It has 3/4cup cocoa. I use Dutch cocoa which is even more chocolatey. It is very decadent and stays moist forever.

I use homebrand cocoa from Woolworths (countdown for you guys). It is dark and chocolatey and not so expensive. I can get good quality cocoa from the chocolate factory down the road but it is bloody expensive for a small quantity

marcs - 2016-01-11 00:25:00

marcs wrote:

I use homebrand cocoa from Woolworths (countdown for you guys). It is dark and chocolatey and not so expensive. I can get good quality cocoa from the chocolate factory down the road but it is bloody expensive for a small quantity

Pam's is like the Homebrand cocoa as well. Our P-n-S sells Dutch cocoa and it is not terribly expensive so I use that. It probably isn't up to the same standard as that sold by willyow on here or your choccy factory.

buzzy110 - 2016-01-11 12:08:00

Wow! Nearly as much sugar as there is flour! Guess I won't be trying.

wheelz - 2016-01-11 14:38:00

wheelz wrote:

Wow! Nearly as much sugar as there is flour! Guess I won't be trying.

Gosh. How times have changed. I remember a well loved yoghurt cake recipe that suffered a similar largesse of sugar to flour ratio.

cookessentials wrote:

Lemon Yoghurt Cake
This recipe has been in the family for over 25 years it was given to my Mother a friend in Seattle hence the use of a "bundt" tin. Bundt tins are available for sale in our catalogue. The cake keeps extremely well and freezes beautifully. Just remember to grease tin well with butter and dust with flour,shaking off the excess before filling with mixture.
Ingredients:
1 & 3/4 cups caster sugar
rind 2-3 lemons
2 eggs
1 cup sunflower oil
1/2 tsp salt
1 cup plain unsweetened yoghurt (not low fat)
2-3 tsp lemon juice
2 cups self raising flour
Method:
Beat eggs,oil,sugar and peel together in a large bowl. Add the rest of the ingredients in the order above. Butter and flour a 24cm bundt tin . Bake at 180C for thirty minutes. Test with a cake tester. Let cake rest only 5 minutes before turning out onto a cooling rack. Dust cold cake with sifted icing sugar.

.

buzzy110 - 2016-01-11 15:55:00

Ha ha. You mean the Alison Holst recipe that somehow became a family heirloom?

davidt4 - 2016-01-11 17:18:00

buzzy110 wrote:

.

That recipe is damned good ...the best I've ever tried & one of the requested 'faves' of my nieces & nephews, but is definitely regarded as a special occasion treat.

samanya - 2016-01-11 18:39:00

buzzy110 wrote:

Pam's is like the Homebrand cocoa as well. Our P-n-S sells Dutch cocoa and it is not terribly expensive so I use that. It probably isn't up to the same standard as that sold by willyow on here or your choccy factory.

Only bought from the Margaret River Chocolate Factory once which is down the road. It was too expensive. Used to love Pam's cocoa powder when we lived in NZ.

marcs - 2016-01-12 01:07:00

Love the lemon yoghurt cake recipe.

People always pick on recipes. It has too much sugar or butter or flour or whatever but people don't put that in context when they are drinking soft drink how much sugar or artificial sweetener (which is just as bad as sugar) is in that or if you have a chocolate bar or how much fat is in a packet of chips. All these things are meant as treats so if you make a cake once in a while it is not going to kill you. It is better than buying all the ready made crap from the supermarket which contain chemicals that you would not want to know about. All to their own as I say.

Edited to say that if I am going to make a cake I would rather have a really good cake then a really dry and horrible cardboard thing.

Edited by marcs at 1:19 am, Tue 12 Jan

marcs - 2016-01-12 01:17:00

marcs wrote:

Only bought from the Margaret River Chocolate Factory once which is down the road. It was too expensive. Used to love Pam's cocoa powder when we lived in NZ.

You're living Swan Valley?

rexavier - 2016-01-12 01:18:00

Yeah I am in the Swan Valley. In Ellenbrook.

marcs - 2016-01-12 01:19:00

marcs wrote:

Yeah I am in the Swan Valley. In Ellenbrook.

I remember when that was all bush

rexavier - 2016-01-12 01:20:00

LOL it is a huge suburb now and still growing. We moved here in 2008 and it was a tiny town.

marcs - 2016-01-12 01:21:00

marcs wrote:

LOL it is a huge suburb now and still growing. We moved here in 2008 and it was a tiny town.

Gnangara Pine Plantation and head over towards wannaroo and further up with its national parks...then back through swan valley into midland...through all the vineyards and winery..I remeber when Chocolate factory was built..it caused controversy... I knew most of the families in the swan valley from 70's'80s..Beautiful part of the world

rexavier - 2016-01-12 01:24:00

the rail line finish?

rexavier - 2016-01-12 01:25:00

What rail line? Once the premier got elected twice might I add, it got cancelled both times. At every election they promise rail transport being built to Ellenbrook and as soon as whoever it is that gets elected turns around and say oh by the way we don't have the money to build the railway system out to Ellenbrook but thank you for voting for me. Not that I can vote anyway.

marcs - 2016-01-12 15:06:00

and again

bev00 - 2017-01-12 00:26:00

So just a question - does having golden syrup in the chocolate cake make it a much better flavour? Or more moist?

macandrosie - 2017-01-13 12:41:00

In war times it was more of a egg replacer but in hindsight yes it would be a more moister cakes.

marcs - 2017-01-14 00:56:00

bump

bev00 - 2018-01-14 00:13:00

bump

bev00 - 2019-01-14 01:02:00

My favourite, super moist and delicious chocolate cake recipe i use all the time now has to be the Best Foods Mayonnaise one. http://www.bestfoods.co.nz/recipes/best-chocolate-devils-cak
e/

molly37 - 2019-01-14 18:49:00