| Revision as of 17:15, 13 December 2020 view sourceFiledelinkerbot (talk | contribs)Bots, Rollbackers276,052 edits Bot: Removing c:File:Chocolate Cake by the slice.jpg , deleted by Túrelio (Unfree Flickr license: flickr.com/photos/48794936@N04/5064794605 is licensed under cc-by-nc-nd-2.0).← Previous edit | Revision as of 01:15, 7 April 2021 view source Harsimaja (talk | contribs)Extended confirmed users2,202 edits →History: The 1764 invention of chocolate cake is not evidenced in the first article (which doesn’t specify the invention of chocolate cake), and contradicts the second (which says it began in the 17th century). The sentence as given also seems to claim that he ‘discovered how to make chocolate’ (?) and doesn’t complete the train of thought.Tags: Mobile edit Mobile web edit Advanced mobile editNext edit → | ||
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| ==History== | ==History== | ||
| ] cake]] | ] cake]] | ||
| Chocolate cake is made with chocolate. It can also include other ingredients.<ref>{{Cite book|url=https://books.google.com/books?id=XRJMXsm5FfYC&pg=PA95|title=The Dessert Architect|last=Wemischner|first=Robert|date=2009-06-16|publisher=Cengage Learning|isbn=1428311777|language=en}}</ref> These include ], vanilla creme, and other sweeteners. The history of chocolate cake goes back to |
Chocolate cake is made with chocolate. It can also include other ingredients.<ref>{{Cite book|url=https://books.google.com/books?id=XRJMXsm5FfYC&pg=PA95|title=The Dessert Architect|last=Wemischner|first=Robert|date=2009-06-16|publisher=Cengage Learning|isbn=1428311777|language=en}}</ref> These include ], vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas were 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 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 ],<ref name="New Taste"/> and its presence in cakes was only in ] and ].<ref name="Byrn" /> In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.<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> | 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 ],<ref name="New Taste"/> and its presence in cakes was only in ] and ].<ref name="Byrn" /> In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.<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> | ||
Revision as of 01:15, 7 April 2021
A baked cake flavored with chocolate This article is about the baked cake. For other uses, see Chocolate cake (disambiguation).
 Four-layer fudge cake with chocolate icing | |
| Type | Cake |
|---|---|
| Main ingredients | Chocolate or cocoa powder |
Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, 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 were added to traditional cake recipes. In 1828, Coenraad 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. 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 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 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.
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. Rich, flourless, all-but-flourless chocolate cakes are "now standard in the modern pâtisserie," according to The New Taste of Chocolate in 2001.
Cake types
Popular variants on chocolate cake include:
- "Traditional" Chocolate cake
- Chocolate layer cake – Cake made from stacked layers of cake held together by filling
- Black Forest gateau – Chocolate sponge cake with a cherry filling
- Chocolate soufflé cake – Egg-based baked dish
- Devil's food cake – Moist, airy, rich chocolate layer cake
- Ding Dong – Small chocolate cake of hockey puck size
- Flourless chocolate cake – Chocolate custard cake
- Fudge cake – A baked cake flavored with chocolatePages displaying short descriptions of redirect targets
- Garash cake – Bulgarian chocolate and walnut cake
- German chocolate cake – Layered chocolate cake named after Samuel German
- Joffre cake – Chocolate buttermilk layer cake
- Molten chocolate cake – DessertPages displaying short descriptions with no spaces
- Red velvet cake – Reddish chocolate cake with cream cheese icing
- Sachertorte – Chocolate cake invented by Franz Sacher
- Chocolate swiss roll - A sponge cake roll filled with jam, cream or icing
See also
References
- Wemischner, Robert (2009-06-16). The Dessert Architect. Cengage Learning. ISBN 1428311777.
- "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.
- 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
