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Chocolate Cake

Chocolate Cake on Wikipedia:

This article is about the baked dessert. For other uses, see Chocolate cake (disambiguation). Chocolate layer cake with chocolate frosting and shaved chocolate topping

Chocolate cake is a dessert popularized at the end of the 19th Century and popular internationally. The cake is often served at gatherings such as birthday parties and weddings.

Ingredients vary depending on the recipe but usually include a combination of eggs, sugar, cocoa powder, chocolate, butter or oil, salt, and baking soda. Water or milk is also used. Other additions and variations may include melted chocolate, sour cream, buttermilk, fruit juices, or syrups. Bakers use vanilla extracts, liqueurs, or flavored liquids like coffee to bring out different properties in the chocolate flavor. A variety of toppings, icings and glazes can also be used, as well as spices.

Traditional approaches to chocolate cake are still popular and chocolate cake is also a basis for other cake varieties such as Black Forest cake and German Chocolate Cake, which includes coconut, pecans, caramelized cream, and chocolate cake.



In 1828 Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was ``rock cacao`` or ground into powder.[1] The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.[1] A process for making silkier and smoother chocolate called conching was developed in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it ``amalgamates smoothly and completely with cake batters.[1] Until 1890 to 1900 chocolate recipes were mostly for drinks. [1]

The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil's food chocolate cake mixes in the mid 1930s, but introduction was put on hold during World War II. Duncan Hines introduced a Three Star Special (so called because a white yellow or chocolate cake could be made from the same mix) was introduced three years after cake mixes from General Mills and Duncan Hines, and took over 48 percent of the market.[2]

In the U.S. chocolate decadence cakes were popular in the 1980s, individual molten cakes ``with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and Champagne in the 90s, and Chocolate lounges and artisinal chocolate makers 2000s [3] Rich flourless all-but-flourless chocolate cakes are now standard in the modern patisserie,`` according to The New Taste of Chocolate [1]

Cake Types

While the term chocolate cake can be applied to most cakes made with varying amounts of chocolate or cocoa, the most common chocolate cake in the United States is a butter cake.

Popular variants on chocolate cake include:

Chocolate cake (traditional) Chocolate layer cake Black Forest cake Chocolate souffle cake [3]