Chocolate Cake Recipe Biography
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Chocolate cake is made with chocolate; it can be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners. 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 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 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; 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.
Mix the dry ingredients well in a small bowl or large mug.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add vanilla essence and chocolate chips (if using), mix again.
Pour into two greased 9 inch round baking pans or keep in large mug.
Microwave on high for 3 minutes or until it stops rising.
Allow to cool a little; tip out onto a plate if desired.
Their name alone should have ensured a quiet life for My Friend the Chocolate Cake. No one dreamed of ARIA awards, two years of sold-out Edinburgh Festival dates or the kind of ageless and eternally devoted audience most bands with cooler names would kill for. Somewhere within the unlikely union of kitchen sink piano tales, vivid chamber orchestration and hell-raising instrumental shenanigans, the Melbourne band has carved out a 15 year, five album history that culminates...so far in the 19 track retrospective, Parade.
It all started as harmless fun. In 1989, David and cellist Helen Mountfort were playing in globally acclaimed ambient/world music ensemble Not Drowning Waving when they opted to unplug and unwind with a few more breezy compositions. The idea of the band began when David took a holiday in New Zealand and wrote a collection of songs that didn't fit into the 'Not Drowning Waving' style. He & Helen then began My Friend The Chocolate Cake with the intention of playing all acoustic music.
From the inception My Friend The Chocolate Cake emerged as an enjoyable ensemble, as musical friends & colleagues came together one by one to form their unique sound. Hope Csutoros, a violinist with eastern European gypsy roots and a flamboyant stage presence to match, was an inspired early accomplice. Mandolinist Andrew Carswell and guitarist Andrew Richardson added to an exotic web of acoustic textures. Russell Bradley was the first of several drummer/ percussionists.
The bands collective musical influences are diverse and include: Penguin Cafe Orchestra, Irish & Scottish folk music, Joy Division & folk / pop / rock performers such as Billy Bragg, Arvo Part,
Talk Talk, John Cale & Michelle Shocked. My Friend The Chocolate Cake write songs of lyrical & musical mastery about people, characters and their community. Defying categorisation, the band perform emotive musical pieces that movefrom subtle chamber instrumentals to frayed acoustic pop, and songs of wry observation. By no means formal in their presentation, My Friend The Chocolate Cake travel between atmospheric and ambient through to full scale romps and ballads. The band offer a unique and unsurpassed combination of moods.
“That's why Chocolate Cake is such a joy of a band to be in,” says David. “Everyone in the band believes in all those diverse elements really strongly. While it's entertaining, it stands for something. It's a unique band in my experience. You'd bottle it if you knew what it was.”
Chocolate cake is made with chocolate; it can be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners. 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 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 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; 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.
Mix the dry ingredients well in a small bowl or large mug.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add vanilla essence and chocolate chips (if using), mix again.
Pour into two greased 9 inch round baking pans or keep in large mug.
Microwave on high for 3 minutes or until it stops rising.
Allow to cool a little; tip out onto a plate if desired.
Their name alone should have ensured a quiet life for My Friend the Chocolate Cake. No one dreamed of ARIA awards, two years of sold-out Edinburgh Festival dates or the kind of ageless and eternally devoted audience most bands with cooler names would kill for. Somewhere within the unlikely union of kitchen sink piano tales, vivid chamber orchestration and hell-raising instrumental shenanigans, the Melbourne band has carved out a 15 year, five album history that culminates...so far in the 19 track retrospective, Parade.
It all started as harmless fun. In 1989, David and cellist Helen Mountfort were playing in globally acclaimed ambient/world music ensemble Not Drowning Waving when they opted to unplug and unwind with a few more breezy compositions. The idea of the band began when David took a holiday in New Zealand and wrote a collection of songs that didn't fit into the 'Not Drowning Waving' style. He & Helen then began My Friend The Chocolate Cake with the intention of playing all acoustic music.
From the inception My Friend The Chocolate Cake emerged as an enjoyable ensemble, as musical friends & colleagues came together one by one to form their unique sound. Hope Csutoros, a violinist with eastern European gypsy roots and a flamboyant stage presence to match, was an inspired early accomplice. Mandolinist Andrew Carswell and guitarist Andrew Richardson added to an exotic web of acoustic textures. Russell Bradley was the first of several drummer/ percussionists.
The bands collective musical influences are diverse and include: Penguin Cafe Orchestra, Irish & Scottish folk music, Joy Division & folk / pop / rock performers such as Billy Bragg, Arvo Part,
Talk Talk, John Cale & Michelle Shocked. My Friend The Chocolate Cake write songs of lyrical & musical mastery about people, characters and their community. Defying categorisation, the band perform emotive musical pieces that movefrom subtle chamber instrumentals to frayed acoustic pop, and songs of wry observation. By no means formal in their presentation, My Friend The Chocolate Cake travel between atmospheric and ambient through to full scale romps and ballads. The band offer a unique and unsurpassed combination of moods.
“That's why Chocolate Cake is such a joy of a band to be in,” says David. “Everyone in the band believes in all those diverse elements really strongly. While it's entertaining, it stands for something. It's a unique band in my experience. You'd bottle it if you knew what it was.”
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Chocolate Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
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