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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.
Choco rose cake
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.
Chocoholics can eat their heart out with this selection of lipsmacking chocolate cake recipes. What’s your poison? Towering chocolate fudge cake, decadent chocolate orange cake or a rich chocolate mousse cake?
ingredients
1 cup (150g) self-raising flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1/3 cup (80g) butter, softened
1/2 cup (125ml) milk
2 eggs, lightly beaten
1. Preheat oven to 180°C (160°C fan-forced). Grease and flour or line a 24cm cake tin and set aside.
2. Place all ingredients into a bowl and using a mixer and mix on high for 4 minutes.
3. Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.
notes
This recipe is great for when you have to whip up a cake in a hurry.
This recipe work for cupcakes too. Just pour even amounts into 12 patty pans and bake for 12-15 minutes at 180°C (160°C fan-forced).
I have tried this recipe using my blender and food processor. It gives the same great results every time.
This is a great basic recipe. Also try this everyday chocolate cake if you prefer more butter in your cake mix. It also comes with a simple but delish icing.
Need more of a choc fix? This decadent chocolate cake is made with real chocolate and smothered in a rich icing.
Fans of crumbly Flake bars will devour this chocolate cake which is sprinkled in chocolate flakes.
For a dark chocolate twist on this recipe, try making luscious chocolate cake which is sinfully delicious.
Discover how almond meal in place of flour can give your chocolate cake a lovely texture and taste.
There’s nothing healthy about cake, but this low fat chocolate cake made with diet Greek yoghurt will lesson your guilt!
See how cream cheese and walnuts in chocolate cake is a yummy addition.
This chocolate basket cake brimming with Easter eggs is the perfect cake to make for Easter.
This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.
Use 1 cup (150g) self-raising flour, 1/3 cup (50g) cocoa, 1 cup (220g) caster sugar, 1/3 cup (80g) butter and 1/2 cup (125ml) milk.
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