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| '''Chocolate cake''' is a ] flavored with melted ] or cocoa powder. | '''Chocolate cake''' is a ] flavored with melted ] or cocoa powder. | ||
| ==History== | ==History== | ||
| The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. | |||
| 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"/> | 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"/> | ||
Revision as of 09:59, 28 June 2010
This article is about the baked cake. For other uses, see Chocolate cake (disambiguation).
Chocolate cake is a cake flavored with melted chocolate or cocoa powder.
History
The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. 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. 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 Swiss Rodolphe 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 drinks.
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, 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. Rich flourless all-but-flourless chocolate cakes are now standard in the modern pâtisserie," according to The New Taste of Chocolate.
Cake Types
Popular variants on chocolate cake include:
2See also
References
- ^ 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
- Anne Byrn Cake Mix Doctor
- ^ 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