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 Nesquick 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
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Drinking Chocolate Cake Recipe
The Famous Drinking Chocolate Cake;
The Famous Drinking Chocolate Cake is the result of passing around a recipe between friends, with each friend adding their own mark on the recipe.
The original recipe was Anita's recipe and is supposed to be quite old, which is borne out by the fact that the original recipe is in Imperial measurements.
This "famous" cake is baked and served in its many guises at mutual friend's parties, and my own addition to the recipe is the Galaxy chocolate filling and icing, as well as using Galaxy drinking chocolate and adding walnuts.
This makes the loveliest, lightest and moistest chocolate sponge cake you have ever tasted.
Ingredients
- CAKE:
- 5 ounces (150g) SR flour (double sifted)
- 3 ounces (75g) Galaxy drinking chocolate (or any other drinking chocolate such as Nesquick, Cadbury's etc)
- 2 teaspoons baking powder
- 6 ounces (180g) caster sugar
- 7 ounces (200g) soft margarine (I used Stork margarine)
- 3 large free-range eggs
- 3 tablespoons hot water (not boiling)
- CHOCOLATE ICING:
- 8 ounces (225g) Galaxy chocolate (broken into pieces, or chocolate of your choice)
- 4 1/2 fluid ounces (125ml) double cream
- 5 ounces (150g) softened butter (unsalted)
- 8 ounces (225g) icing sugar (double sifted)
- OPTIONAL:
- 3 ounces (75g) walnuts (some kept whole for decoration and the rest roughly chopped)
Instructions
1. Pre-heat oven to 175C/Gas Mark 4. Grease and line two cake tins measuring 20cms/8”. (Or one cake tin of the same diameter, but deeper)
2. Whisk all of the cake ingredients together, except the hot water, until light and fluffy for at least 3 minutes. Then add the hot water and whisk again for 3 minutes until the cake mixture is extremely light and fluffy.
3. Divide the cake mixture between the two prepared cake tins (or one cake tin if using) and bake for 20 to 30 minutes, or until the cakes are firm to touch and well risen. (You can also check by inserting a skewer into the middle of the cakes, and if the skewer is clean when taken out, the cakes are cooked)
4. Allow the cakes to cool in the tin for a few minutes, before carefully turning them out on to a wire cooking rack. Allow to cool completely before filling and icing.
5. Meanwhile, make the icing/frosting. Sit a bowl over a pan of simmering water and add the Galaxy chocolate and cream to the bowl and gently melt, stirring all the time until the chocolate and cream are blended and smooth.
6. Remove the chocolate and cream from the heat, then add the butter to the hot chocolate and cream mixture, stir it until smooth. Sift in half the icing sugar and mix well, add the remaining icing sugar and mix until very creamy and smooth. Set aside to cool until thickened.
7. When you are ready to ice and fill the cakes, spread half of the icing/frosting over one of the cakes, and then place the other cake on top. (If using the walnuts, sprinkle the chopped walnuts over the icing before placing the cake on top)
8. Gently swirl the rest of the icing/frosting over the top of the cake, pipe it on if you wish, and then decorate with walnuts if using. You can also add jam to the filing; cherry jams are lovely, or add some fresh fruit to the filling as well as decorating with fresh fruit on top.
9. Serve in thin slices with tea or coffee.
Notes
You can freeze the sponge cakes before icing.
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.
Nutrition Information
Yield 12 slices Serving Size 1Amount Per Serving Calories 404Total Fat 19gSaturated Fat 9gTrans Fat 2gUnsaturated Fat 9gCholesterol 73mgSodium 147mgCarbohydrates 49gFiber 2gSugar 9gProtein 8g
Choclette says
Karen, your cakes always looks so sumptuous and this is of course no exception, it’s the sort of picture I want to dig write in and cut a slice out of. Lovely story, passed around recipes really are the best. Thanks for entering it into We Should Cocoa and also what a great World Baking Day Cake.
HelenD says
Oh, this is utterly adorable! Looks so delicious!
Love to pair chocolate with walnuts!
Maya Russell says
That cake looks divine! Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/313304007932252160
Laura Loves Cakes says
YUM! When I saw the words chocolate and galaxy I had to click through… this looks delicious!! I actually gave up eating chocolate about six years ago (due to a chocolate addiction!) but I still love baking with it so I’ll definitely be bookmarking this recipe! And yes I do remember all those things you mentioned! 🙂
Dominic says
AMAZING chocolate cake. I adore galaxy as it’s nicely rich without being sickly as with this chocolate cake. It really looks so good and I’m more of a non-chocolate cake lover but I think I could handle a big slice of this and a cup of tea! I love your very neat pile of hand-written recipes too… very organised. Thanks so much for entering honey pie, you know I always love you on board xxx
Fiona Matters says
That cake looks fabulous. I’m quite keen on chocolate cake made using drinking chocolate. I am a huge fan of options and really like it! I will have to try this soon. Shared on google plus.
Janice says
Super cake! I want the walnut restored to the bottom of the Walnut Whip, it’s just not the same.
Franglais kitchen says
I do love the story behind the cake! I loved walnut whips (though never had one with a walnut whip in the bottom as well!) x
Vohn says
Mmm mmm – sounds delicious Karen. I’ve recently discovered I’m allergic to chocolate – I’d long suspected it but was in denial! It is not going to be possible for this chocoholic to give it up completely though, so the compromise I’ve made with myself is that I can only have chocolate when it is hand made, or in something hand baked.
I suspect I might have to tell as many people as possible when I’m going to make this one, otherwise I might just hide in a cupboard and eat it all by myself in secret!
Vohn x
Tracy Nixon says
Galaxy is my favourie so I will be making my own birthday cake next month! Shared via G+
thelittleloaf says
That looks like a seriously good chocolate cake. I pretend to be all high brow and only eat dark chocolate but there’s a little part of me that absolutely loves Galaxy chocolate, ha!
shelley jessup says
Oh my goodness this looks amazing! I do enjoy chocolate & hazelnut so I think Id sprinkle chopped hazelnut on top.
DANIELLE VEDMORE says
Oh wow that looks goooood – so moist looking. Yum! xoox
Tracy Nixon says
Shared via Twitter – heavenly – a dream!
Becs@Lay the table says
Such a great story to go with the cake! Got to try this – I’ve been making german chocolate cakes using cocoa powder and I think they taste just as good 🙂
Rosie @ Blueberry Kitchen says
Oh yum, your chocolate looks SO delicious!
Herbert Appleby says
shared here https://twitter.com/SmokinHerbz1/status/314154669071015936
Maya Russell says
Shared on Twitter again as @maisietoo – https://twitter.com/maisietoo/status/314261008220835840
shelley jessup says
Had to tweet this again as its my favourite cake from all your collection. Tweeted as @jessups
Herbert Appleby says
shared here https://twitter.com/SmokinHerbz1/status/315250690559709184
Lorna says
This looks wonderful and I’m looking forward to making it, I love you addition of walnuts. Just recently I tried a Galaxy taste test, using three different bars of Galaxy chocolate. I found all of them too sweet and because I’d bought large bars I didn’t want to eat it all and wondered what to do with it. Little by little it’s all been nibbled away but I wish I’d had this recipe, then I’d have had the ideal solution. Incidentally, I used your marvellous recipe in the Macmillan Cancer recipe book yesterday to make some chocolate buns and they turned out really well so thanks very much for that. 🙂
Frenchie~Isabelle says
Oooooooh… Now THAT’s some serious chocolate cake… I shared the page link straight away with a lovely chocoholic friend of mine, thanks Karen!! 🙂
Kevin Dooley says
Cake looks yummy and moist.
Fiona Matters says
This is definitely the cake I’m going to make for Easter. Thanks for the recipe. Shared on twitter.
Maya Russell says
Shared again on Twitter as @maisietoo – https://twitter.com/maisietoo/status/317180031673720832
Rikka B says
This looks delish, have shared it on F/B https://www.lavenderandlovage.com/2013/03/galaxy-chocolate-world-baking-day-and-the-famous-drinking-chocolate-cake-recipe.html
Fiona Matters says
Making this today! So excited. Shared again on twitter!
Chris says
Oh … this cake looks so deliciously chocolaty! That is the kind of cake I would appreciate a piece of any time.
Amy says
Brilliant. Such an eighties cake and I love your list of ‘do you remembers’. Yes I do! These days I seem to insist on unsalted butter and good quality dark chocolate, unsweetened cocoa etc. in my baking but this recipe is just like the ones I grew up with. And none the worse for it! I think the use of Galaxy chocolate makes it even more retro too. Really enjoyed this post.
Maya Russell says
Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/320033211545694209
olivia kirby says
tweeted! looks fab (more for hubby this one i reckon!)
Susie Clayton says
This looks amazing – really moist and not an expensive list of ingredients either! I’ll be giving it a go!
Tracy Nixon says
Lovely! Shared via FB!
Maya Russell says
I always come back to this cake. Shared again on Twitter, @maisietoo.
Katie says
Hi
I have no chocolate powder and my mums ill!! I want to make her a chocolate cake so I think this is a really good idea 🙂 I have one question…. What do you think about making it into cupcakes? I was just thinking because they are smaller and I can make lots 🙂 just wondering x
Thanks
Karen says
I have not made this recipe as small cupcakes, but it should work, but the cooking time will be different, less than a whole cake! Karen
etch says
I did make this recipe as cucpakes and the cupcakes were just as amazing! sooo soft too touch that when i was taking them out of the mould they sort of changed thr shape 😀 That soft and fluffy!
Gaytrie says
Dear karan, i live in holland do u mean 3 ounces (75g) Galaxy drinking chocolate (or any other drinking chocolate do u mean liquid 75 g chocolate drink or just powder? Thx
Karen Burns-Booth says
Hello Gaytrie, yes that is right, 76g drinking chocolate and I mean powder too, as in dried drinking chocolate. You have some great drinking chocolate brands in Holland, such as Van Houten 🙂 Karen
Gaytrie says
Wauww thxx dear. I will first make the drink than and put 75ml of it i mean cacaudrink in the cake. Thxx soo much dear for ur reply. Ur recipes are ohh soo good. I will use van houten or brooker cacaupowder. Thxx
Gaytrie says
Here we call it chocolat milk( chocolademelk) instead of chocolat drink. So thats why i asked. Tyxx
Karen Burns-Booth says
Thanks for letting me know! Karen
etch says
I may sound naive, but which galaxy drinking chocolate are we talking about ?
Is it the one we find in frozen section next to milk and all. or is it the hot chocolate mix in which we combine water? :/
Plz do tell i plan on trying it this weekend
Karen says
Hi! It is the drinking chocolate, that’s why it is called a drinking chocolate cake! Hope that helps? Karen
etch says
I made the cake with cadbury drinking chocolate cuz thats all i could find in the store. I replaced the margarine with butter and the cake was extremelyyyyy soft and tastes reallly great! after a very long time ive found a chocolate cake thats going to add in my favorites!
Just 2 minor issues…firstly the batter was less in quantity when i was filling in my 8 inch pans i realized if i divide it between 2 it will be thin..so i just poured it in one pan 8×3..it rose pretty well then i cut it in half to fill with icing.
Secondly the color of the cake…it was very light brown..almnost like malt powder..i guess it could be due to cadbury’s color. It definitely was far from dark brown like ur cake is. Nevertheless an amazing cake 🙂
Gaytrie says
Dear etch do u use 75 ml of liquid chocolate drink in it or 75 ml powder cacaupowder in it. Thxx
Karen Burns-Booth says
It’s just 75g powder!
Gaytrie says
Karan thx again. Tomorrow i will buy chocolat powder. I understand it now. Noo noo liquid just powder. Thxx dear
Karen Burns-Booth says
Can’t wait to hear if you like the cake!
Tracy Nixon says
As it is chocolate week I am looking for chocolate recipes and inspiration! I am impressed, inspired and now drooling! WOOOO!
Maya Russell says
Would love to make this cake. It looks so rich, considering you use chocolate drinking powder. Thanks for the recipe.
irma says
is the galaxy drinking chocolate powder or liquid????
Karen says
It is powder!
Fiona says
Just made this cake for my daughter’s birthday and can confirm that it is absolutely delicious – verdict is ‘supertasty’ with thumbs up all round!
Karen Burns-Booth says
BRILLIANT! Thanks so much for letting me know Fiona! 🙂
Odelle Smith says
Galaxy Chocolate Cake……How can I possibly resist this…..Easy……I can’t!
Many thanks for sharing, I shall be making this at the weekend…..
I do love old recipes, they’re usually ‘The Best’.
I have never made a chocolate cake using ‘Drinking Chocolate’ rather than Cocoa, so this will be a new one for me…..
I hope that mine looks as delicious as yours does…..Have pinned it, not that I will forget!
Galaxy Chocolate is such as ‘smooth’ chocolate to eat, combined with this cake, it’ll be sure to be a favorite by all my family & friends…..
I have no doubt that I shall be making many more than one….Having two very special sisters, I think that they deserve one each for their families & friends to share, that’s if they can bear to part with it…..This will have a ‘domino effect’, all those will wish to have one & the list will be endless, of this I’ve no doubt!
Much obliged,
Odelle Smith x.
Karen Burns-Booth says
Thanks Odelle!
I hope that you enjoy this cake, we all love it in Chez Lavender and Lovage!
Karen
Jean says
I’m not sure how I missed this first time around but it looks wonderful.
I shall pick up some Le Chocolat today and bake it!
Jean says
I’m not sure how I missed this first time around but it looks wonderful.
I shall pick up some Le Chocolat today and bake it!
Karen Burns-Booth says
Thank you Jean – Let me know how it turns out for you! Karen
Vivienne says
Hello Karen
This cake looks so good but but I have to adapt recipes to be dairy free for my grandson.
I plan to use refined coconut oil instead of margerine, but need your advice about a drinking chocolate substitute. No dairy free drinking chocolate is available to me, so would an unsweetened dairy free (Hersheys) cocoa powder work and, if so, would I have to add extra sugar, and would I have to increase or reduce the amount? Or do you think it would spoil the cake?
Thanks.
Karen Burns-Booth says
It is really difficult to advise on so many substitutions I am afraid.
I am not sure that unsweetened cocoa powder will work, it may result in a heavier and rather too dense chocolate cake.
I am sorry not to be able to help more.
Karen
Vivienne Simmons says
Thank you, Karen. I do understand that you can’t cover every situation but thought it worth a try anyway.
Luckily, so far, all your recipes I’ve tried have turned out well as dairy-free versions, but I hesitated with this one as the chocolate seemed to be its signature ingredient and I didn’t want to spoil the cake.
I love your recipes.
Karen Burns-Booth says
Thank you so much for your kind comments, and please do let me know if you manage to recreate this cake dairy free too! Karen