This is by far, my favorite cake.
Though I took it from a Portuguese book, the author referred it as being an old English Victorian recipe.
The recipe is not in cups.
Very moist but firm. Better the day after.

Victorian Chocolate Cake


  • 200g of chocolate (take a piece for the topping, like 40g)
  • 100g flour
  • 1 teaspoon baking powder (optional but better)
  • 250g sugar
  • 125g butter
  • 6 eggs


  1. I start by heating the oven and putting inside a bowl with the butter and chocolate. Then I beat the egg whites until picks are formed and let them aside.
  2. Beat very well the yolks with sugar, then mix the melted butter and chocolate. Once it’s all very well mixed, fold in egg whites and flour.
  3. Not very hot oven (160ºC / 325ºF ), until the stick comes out clean.
  4. Take it from the pan and spread on top the rest of the chocolate melted with a table spoon of butter.
  5. Very moist but firm. Better the day after.


stampinron Says... 7 May 2010 , 7:54pm

How much batter does this make? Can you fill 2, 8inch pans?

anamado Says... 21 Jun 2010 , 5:28pm

I usually bake it on a 12 inch pan

YO45 Says... 19 Mar 2011 , 3:50pm

How long do you usually bake for??

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