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	{{about\|the baked ~~dessert~~}}		{{about\|the baked cake}}
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			{{short description\|Baked cake flavored with chocolate}}
	'''Chocolate cake''' is a ] popularized at the end of the ] and popular internationally. The ] is often served at gatherings such as ] ] and ]s. And everyone loves chocolate cake any one who dosen't like it is weird.
			{{Infobox food

			\| name = Chocolate cake
	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, ], ], fruit juices, or syrups. Bakers use ]s, ]s, 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.
			\| image = Chocolate fudge cake.jpg
			\| caption = Four-] ] cake with chocolate ]
			\| alternate_name =
			\| country =
			\| region =
			\| creator =
			\| course =
			\| type = ]
			\| served =
			\| main_ingredient = ] or cocoa powder
			\| variations =
			\| calories =
			\| other =
		⚫	}}

			'''Chocolate cake''' or '''chocolate gâteau''' (from {{Langx\|fr\|gâteau au chocolat}}) is a ] flavored with melted ], ], or both. It can also have other ingredients such as ], vanilla creme, and other sweeteners.<ref>{{Cite book \|last=Wemischner \|first=Robert \|url=https://books.google.com/books?id=XRJMXsm5FfYC&pg=PA95 \|title=The Dessert Architect \|date=2009-06-16 \|publisher=Cengage Learning \|isbn=978-1428311770 \|language=en}}</ref>
	Traditional approaches to chocolate cake are still popular and chocolate cake is also a basis for other cake varieties such as ] and ], which includes coconut, pecans, caramelized cream, and chocolate cake.

	==History==		==History==
			] cake]]
⚫	In 1828 ] 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.<ref name="New Taste"/> The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.<ref name="New Taste"/> A process for making silkier and smoother chocolate called ] was developed in 1879 by ] and made it easier to bake with chocolate as it "amalgamates smoothly and completely with cake batters.<ref name="New Taste"/> Until 1890 to 1900 chocolate recipes were mostly for drinks.<ref name="New Taste"/>
			]
			]
			The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.<ref>{{Cite news\|url=http://www.chocoparis.com/2011/08/gateau-au-chocolat-chocolate-cake/\|title=Gâteau au chocolat (chocolate cake)\|date=2011-08-23\|work=ChocoParis\|access-date=2017-09-18\|language=en-US}}</ref>

		⚫	In 1828, ] of the Netherlands developed a mechanical method for extracting the fat from cacao liquor, resulting in ] and the partly defatted ], a compacted mass of solids that could be sold as "rock cacao" or ground into powder.<ref name="New Taste"/> The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.<ref name="New Taste"/>
	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.<ref></ref>

			A process for making silkier and smoother chocolate, called ], was developed in Switzerland in 1879 by ]. This made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters.<ref name="New Taste"/> Until the 1890s, chocolate recipes were mostly for ],<ref name="New Taste"/> and its presence in cakes was only in ] and ].<ref name="Byrn" />
	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 1990s, and Chocolate lounges and artisinal chocolate makers in the 2000s.<ref name="Chicago Cooks">Carol Mighton Haddix Chicago Cooks: 25 Years of Food History with Menus, Recipes, and Tips from Les Dames D'Escoffier Chicago Agate Publishing, 2007 ISBN 1572840900, 9781572840904
	224 pages page 32 </ref> Rich flourless all-but-flourless chocolate cakes are now standard in the modern ]," according to ''The New Taste of Chocolate''.<ref name="New Taste">Maricel E. Presilla ''The New Taste of Chocolate: a Cultural and Natural History of Cacao with Recipes'' Ten Speed Press, 2001
	ISBN 1580081436, 9781580081436 198 pages page 29-31,138 </ref>

			In 1886, American cooks began adding chocolate to the cake batter to make the first chocolate cakes in that country.<ref name="Byrn">{{Cite book\|title=American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind more than 125 of our Best-Loved Cakes\|last=Byrn\|first=Anne\|publisher=Rodale\|year=2016\|isbn=9781623365431\|pages=39, 68\|oclc=934884678}}</ref> The Duff Company of Pittsburgh, a ] manufacturer, introduced "Devil's food" chocolate cake mixes in the mid-1930s, but production was put on hold during World War II. After the war, the ] company was in 1948 the first to sell a chocolate cake mix,<ref name=":0">{{cite book \|last=Marks \|first=Susan \|url=https://books.google.com/books?id=5I5Gd222gwcC&pg=PP5 \|title=Finding Betty Crocker: The Secret Life of America's First Lady of Food \|publisher=Simon & Schuster \|year=2010 \|isbn=978-1-4391-0401-9 \|pages=167–168 \|access-date=25 April 2024}}</ref> and in 1951 the "Three Star Surprise" mix from ] (so called because a white, yellow or chocolate cake could be made from the same mix)<ref>{{Cite web \|title=The Food Timeline: cake history notes \|url=https://www.foodtimeline.org/foodcakes.html#duncanhinesmix \|access-date=2024-04-25 \|website=www.foodtimeline.org}}</ref> swept the market.<ref name=":0" /><ref>] (2003), , Rodale, Inc., p. 20.</ref>
⚫	==Cake ~~Types~~==
	While the term chocolate cake can be applied to most cakes made with varying amounts of chocolate or ], the most common chocolate cake in the United States is a ].

			"Chocolate decadence" cakes were popular in the United States 1980s. In the 1990s, single-serving ]s 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 ]al chocolate makers were popular in the 2000s.<ref name="Chicago Cooks">Carol Mighton Haddix (2007), ''Chicago Cooks: 25 Years of Food History with Menus, Recipes, and Tips from Les Dames d'Escoffier Chicago''. ], p. 32. {{ISBN\|1-57284-090-0}}</ref> Rich, all-but-]s are "now standard in the modern ]", according to ]'s ''The New Taste of Chocolate'' in 2001.<ref name="New Taste">Maricel E. Presilla (2001) . Ten Speed Press. pp. 29–31, 138. {{ISBN\|1-58008-143-6}}</ref>

		⚫	==Cake types==
			]]]
	Popular variants on chocolate cake include:		Popular variants on chocolate cake include:

	{{columns-list\|2\|
			* Chocolate ] – Cake made from stacked layers of cake held together by filling
	*Chocolate cake (traditional)
			* ] – Chocolate sponge cake with a cherry filling, often layered with whipped cream
	*Chocolate ]
			* ] – Chocolate cake filled with chocolate ]
	*]
			* Chocolate ] – Cake made with whipped egg whites that makes it light and airy
	*Chocolate ] cake<ref name="Chicago Cooks"/>
	*]		* ] – Moist, airy, rich chocolate layer cake
			* ] – Commercial cake made by ] shaped like a hockey puck with a cream filling
	*]
	*]~~<ref~~ ~~name="Chicago~~ ~~Cooks"/>~~		* ] – Chocolate custard cake made with whipped eggs and without flour
			* Fudge cake – Generic term for a chocolate cake with a consistency, flavor, or richness reminiscent of ], sometimes from the use of dark brown sugar or a rich icing<ref>{{Cite news \|last=Chang \|first=Kenneth \|date=2004-12-28 \|title=Flour, Eggs, Sugar, Chocolate ... Just Add Chemistry \|url=https://www.nytimes.com/2004/12/28/health/science/flour-eggs-sugar-chocolate-just-add-chemistry.html \|access-date=2024-04-27 \|work=The New York Times \|language=en-US \|issn=0362-4331}}</ref><ref>{{Cite web \|title=Cadbury.co.uk - Chocolate Treats - American Fudge Cake<!-- Bot generated title --> \|url=http://www.cadbury.co.uk/EN/CTB2003/kitchen_lifestyle/recipes/chocolate_treats/american_fudge_cake.htm \|url-status=dead \|archive-url=https://web.archive.org/web/20070212030319/http://www.cadbury.co.uk/EN/CTB2003/kitchen_lifestyle/recipes/chocolate_treats/american_fudge_cake.htm \|archive-date=2007-02-12 \|access-date=2007-02-14}}</ref><ref>{{Cite web \|title=Oh, Fudge! {{!}} Wellesley Magazine \|url=https://magazine.wellesley.edu/winter-2023/oh-fudge \|access-date=2024-04-27 \|website=magazine.wellesley.edu}}</ref>
	*]
	*]		* ] – Bulgarian chocolate and walnut cake
	*]		* ] – Layered chocolate cake named after Samuel German, typically topped with coconut and walnut
			* ] – Chocolate buttermilk cake layered with ] and frosted with chocolate buttercream
	*]
	*]~~<ref~~ ~~name="Chicago~~ ~~Cooks"/>~~		* ] – Cake with liquid chocolate core
	*]		* ] – Reddish chocolate cake with cream cheese icing
			* ] – Austrian chocolate cake invented by Franz Sacher with dense cake and a layer of apricot jam
	*]
			* Chocolate ] – A sponge cake roll filled with jam, cream or icing, and its Christmas variant the ]
	*]
			* ] – A chocolate ] that won 2nd place in the 1966 ].<ref>{{Cite web \|last=Feldman \|first=By Claudia \|date=2015-07-24 \|title=Creator of Tunnel of Fudge cake dies \|url=https://www.houstonchronicle.com/lifestyle/passages/obituaries/article/Creator-of-Tunnel-of-Fudge-cake-dies-6403364.php \|access-date=2024-11-22 \|website=Houston Chronicle \|language=en}}</ref><ref>{{Cite web \|title=Bundt Pan \|url=https://americanhistory.si.edu/collections/object/nmah_1321435 \|access-date=2024-11-22 \|website=americanhistory.si.edu \|language=en}}</ref><ref>{{Cite news \|last=Kois \|first=Dan \|date=2024-11-20 \|title=It Was Once America’s Favorite Cake. Why Is It Now Impossible to Bake? \|url=https://slate.com/life/2024/11/tunnel-of-fudge-cake-recipe-pillsbury-bundt-frosting.html \|access-date=2024-11-22 \|work=Slate \|language=en-US \|issn=1091-2339}}</ref>
⚫	}}

	==See also==		==See also==
		⚫	* ]
⚫	{{~~commonscat~~\|Chocolate cakes}}
⚫	*]
	*]

	==References==		==References==
		⚫	{{commons category\|Chocolate cakes}}
		⚫	{{cookbook\|Chocolate Cake}}
	{{reflist}}		{{reflist}}

⚫	{{cookbook\|Chocolate Cake}}
⚫	{{~~clear~~}}
	{{Chocolate desserts}}		{{Chocolate desserts}}
		⚫	{{Cakes}}

			{{Chocolate}}
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			{{Authority control}}
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Latest revision as of 17:53, 22 November 2024

This article is about the baked cake. For other uses, see Chocolate cake (disambiguation).

Baked cake flavored with chocolate

Chocolate cake
Four-layer fudge cake with chocolate icing
Type	Cake
Main ingredients	Chocolate or cocoa powder
Cookbook: Chocolate cake Media: Chocolate cake

Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners.

History

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 of the Netherlands developed a mechanical 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 "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, was developed in Switzerland in 1879 by Rodolphe Lindt. This made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until the 1890s, 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 that country. The Duff Company of Pittsburgh, a molasses manufacturer, introduced "Devil's food" chocolate cake mixes in the mid-1930s, but production was put on hold during World War II. After the war, the Pilsbury company was in 1948 the first to sell a chocolate cake mix, and in 1951 the "Three Star Surprise" mix from Duncan Hines (so called because a white, yellow or chocolate cake could be made from the same mix) swept the market.

"Chocolate decadence" cakes were popular in the United States 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. Rich, all-but-flourless chocolate cakes are "now standard in the modern pâtisserie", according to Maricel Presilla's The New Taste of Chocolate in 2001.

Cake types

Popular variants on chocolate cake include:

Chocolate layer cake – Cake made from stacked layers of cake held together by filling
Black Forest gateau – Chocolate sponge cake with a cherry filling, often layered with whipped cream
Blackout cake – Chocolate cake filled with chocolate pudding
Chocolate soufflé cake – Cake made with whipped egg whites that makes it light and airy
Devil's food cake – Moist, airy, rich chocolate layer cake
Ding Dong – Commercial cake made by Hostess Brands shaped like a hockey puck with a cream filling
Flourless chocolate cake – Chocolate custard cake made with whipped eggs and without flour
Fudge cake – Generic term for a chocolate cake with a consistency, flavor, or richness reminiscent of fudge, sometimes from the use of dark brown sugar or a rich icing
Garash cake – Bulgarian chocolate and walnut cake
German chocolate cake – Layered chocolate cake named after Samuel German, typically topped with coconut and walnut
Joffre cake – Chocolate buttermilk cake layered with ganache and frosted with chocolate buttercream
Molten chocolate cake – Cake with liquid chocolate core
Red velvet cake – Reddish chocolate cake with cream cheese icing
Sachertorte – Austrian chocolate cake invented by Franz Sacher with dense cake and a layer of apricot jam
Chocolate Swiss roll – A sponge cake roll filled with jam, cream or icing, and its Christmas variant the Yule log
Tunnel of Fudge cake – A chocolate bundt cake that won 2nd place in the 1966 Pillsbury Bake-Off.

References

Wemischner, Robert (2009-06-16). The Dessert Architect. Cengage Learning. ISBN 978-1428311770.
"Gâteau au chocolat (chocolate cake)". ChocoParis. 2011-08-23. Retrieved 2017-09-18.
^ 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. ISBN 1-58008-143-6
^ Byrn, Anne (2016). American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind more than 125 of our Best-Loved Cakes. Rodale. pp. 39, 68. ISBN 9781623365431. OCLC 934884678.
^ Marks, Susan (2010). Finding Betty Crocker: The Secret Life of America's First Lady of Food. Simon & Schuster. pp. 167–168. ISBN 978-1-4391-0401-9. Retrieved 25 April 2024.
"The Food Timeline: cake history notes". www.foodtimeline.org. Retrieved 2024-04-25.
Anne Byrn (2003), Cake Mix Doctor, Rodale, Inc., p. 20.
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. ISBN 1-57284-090-0
Chang, Kenneth (2004-12-28). "Flour, Eggs, Sugar, Chocolate ... Just Add Chemistry". The New York Times. ISSN 0362-4331. Retrieved 2024-04-27.
"Cadbury.co.uk - Chocolate Treats - American Fudge Cake". Archived from the original on 2007-02-12. Retrieved 2007-02-14.
"Oh, Fudge! | Wellesley Magazine". magazine.wellesley.edu. Retrieved 2024-04-27.
Feldman, By Claudia (2015-07-24). "Creator of Tunnel of Fudge cake dies". Houston Chronicle. Retrieved 2024-11-22.
"Bundt Pan". americanhistory.si.edu. Retrieved 2024-11-22.
Kois, Dan (2024-11-20). "It Was Once America's Favorite Cake. Why Is It Now Impossible to Bake?". Slate. ISSN 1091-2339. Retrieved 2024-11-22.

v t e Chocolate desserts
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Pies and tarts	Chocolate creme pie Mississippi mud pie
Cookies	Chocolate chip cookie Chocolate salami Nanaimo bar Oreos S'mores
Ice cream	Chocolate chip cookie dough ice cream Chocolate ice cream Cookies and Cream Mint chocolate chip Milkshake Sundae
Other	Banana boat Brigadeiro Chocolate-covered bacon Chocolate-covered potato chips Chocolate crackles Chocolate pudding Chocolate salo

v t e Cakes
List of cakes
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Cheesecakes	Fiadone Japanese cheesecake Ostkaka Ube cheesecake Smoked salmon cheesecake Tu
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Fruitcakes	Apple cake Banana cake Bánh chuối Black bun Bolo-rei Cherry cake Clementine cake Crema de fruta Dundee cake Fig cake Genoa cake Jewish apple cake Kornigou Mango cake Mango float Panforte Panpepato Plum cake Queen Elizabeth cake Raisin cake Torta alla Monferrina
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Sponge cakes	Bahulu Bánh bò Battenberg cake Boston cream pie Buko pandan cake Bundt cake Castella Charlotte Coffee and walnut cake Donauwelle Fanta cake Frankfurter Kranz French Fancy Frog cake Génoise Hot milk cake Hummingbird cake Lady Baltimore cake Ladyfinger Lamington Madeira cake Madeleine Mantecada Marry girl cake Misérable cake Opera cake Pandan cake Paper wrapped cake Pionono Red velvet cake Rum cake Shortcake Spice cake Swiss roll Tres leches cake Upside-down cake Victoria sponge
Foam cakes and meringue	Angel food cake Brazo de Mercedes Chiffon cake Dacquoise Kyiv cake Mamón Mango cake Pavlova Sans rival Spanische Windtorte Ube cake Yema cake Zuger Kirschtorte
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Special occasions	Birthday cake Buccellato Christmas cake Bûche de Noël Pan de Pascua Groom's cake Halloween cake King cake Rosca de reyes Kransekake Lekach Love cake Marry girl cake Mooncake Pască Pop out cake Simnel cake Soul cake Stack cake Stollen Strenna Wedding cake
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v t e Chocolate
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Processes	Aerated chocolate Broma process Conching Dutch process Enrober Sugar crust Tempering
Industry	Bean-to-bar Manufacturers Big Chocolate Chocolaterie Chocolatier Côte d'Ivoire–Ghana Cocoa Initiative The Dark Side of Chocolate Environmental impact European Cocoa and Chocolate Directive Fair trade cocoa Child labour in cocoa production Harkin–Engel Protocol International Cocoa Organization International Cocoa Quarantine Centre Philippine chocolate industry Production in Ghana Ghana Cocoa Board Production in Ivory Coast Production in Nigeria Production in São Tomé and Príncipe World Cocoa Foundation
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Latest revision as of 17:53, 22 November 2024

History

Cake types

See also

References