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Chocolate cake or chocolate gâteau (from ) is a
Chocolate cake is made with chocolate. It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.
In 1828,
''Cake Mix Doctor''
Rodale, Inc., p. 20. In the U.S., "chocolate decadence" cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s.Carol Mighton Haddix (2007), ''Chicago Cooks: 25 Years of Food History with Menus, Recipes, and Tips from Les Dames d'Escoffier Chicago''. Agate Publishing, p. 32. Rich, flourless, all-but-
''The New Taste of Chocolate: a Cultural and Natural History of Cacao with Recipes''
Ten Speed Press. pp. 29–31, 138.
Popular variants on chocolate cake include:
* "Traditional" Chocolate cake
* Chocolate
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* Chocolate
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*
*
*
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*Chocolate
cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, ...
flavored with melted chocolate, cocoa powder
Cocoa may refer to:
Chocolate
* Chocolate
* ''Theobroma cacao'', the cocoa tree
* Cocoa bean, seed of ''Theobroma cacao''
* Chocolate liquor, or cocoa liquor, pure, liquid chocolate extracted from the cocoa bean, including both cocoa butter and ...
, or both.
History
Chocolate cake is made with chocolate. It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.
In 1828, Coenraad van Houten
Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting pro ...
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. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching
upright=1.35, Conche (in the Imhoff-Schokoladenmuseum)
Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as ...
was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks, and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.
The Duff Company of Pittsburgh, a molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...
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. Anne Byrn (2003)''Cake Mix Doctor''
Rodale, Inc., p. 20. In the U.S., "chocolate decadence" cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s.Carol Mighton Haddix (2007), ''Chicago Cooks: 25 Years of Food History with Menus, Recipes, and Tips from Les Dames d'Escoffier Chicago''. Agate Publishing, p. 32. Rich, flourless, all-but-
flourless chocolate cake
Flourless chocolate cake is a dense cake made from an aerated chocolate custard. The first documented form of the cake was seen in Ferrara, Italy, though some forms of the cake have myths surrounding their origins. The dessert contains no glute ...
s are "now standard in the modern pâtisserie", according to ''The New Taste of Chocolate'' in 2001.Maricel E. Presilla (2001)''The New Taste of Chocolate: a Cultural and Natural History of Cacao with Recipes''
Ten Speed Press. pp. 29–31, 138.
Cake types
Popular variants on chocolate cake include:
* "Traditional" Chocolate cake
* Chocolate
*
* Chocolate
*
*
*
*
*
*
*
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*Chocolate swiss roll
A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake i ...
– A sponge cake roll filled with jam, cream or icing
See also
* List of cakes *Bûche de Noël
A Yule log or bûche de Noël () is a traditional Christmas cake, often served as a dessert near Christmas, especially in France, Belgium, Luxembourg, Switzerland, and several former French colonies such as Canada, Vietnam, and Lebanon.
Varia ...
References
{{Authority control * Chocolate desserts