It’s all about the chocolate cake on January 27th, which is National Chocolate Cake Day. In addition to chocolate, other ingredients such as fudge, vanilla cream, and sugar go into making a chocolate cake. Devil’s food cake, chocolate fudge cake, German chocolate cake, red velvet cake, joffre cake, chocolate layer cake, chocolate souffle cake, molten lava cake, traditional chocolate cake, black forest cake, and many more are just a few of the many varieties of chocolate cake available.
The Origins Of The Chocolate Cake Day
Chocolate cake has been around for a little over 150 years, ever since it was discovered that cocoa powder could be made by grinding cocoa beans between heavy stones in 1764. Cacao butter was not created until 60 years later, when Conrad Van Houten discovered how to mechanically separate fat from cacao liquor.
To cut a long story short, we owe a great debt of gratitude to this man for making chocolate within everyone’s financial reach.
From there, cake varieties and preparation methods naturally evolved, eventually leading to the creation of dozens of distinct cakes beyond the initial “classic” chocolate cake. New varieties of chocolate cake are always being developed, from the cherry-studded Black Forest Cake to the coconut- and pecan-studded German Chocolate Cake, but one thing remains constant: chocolate is always the best.
It’s unlikely that early humans snacked on chocolate bars or cakes. In the 1830s and 1840s, it was mostly consumed as a watered-down beverage. The lack of sweetness was also a problem. Many of the earliest chocolate consumers likely brewed up a flavorful, almost bitter beverage that they drank first thing in the morning.
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In 1847, Eliza Leslie published a cookbook that included the earliest known chocolate cake recipe. However, the actual recipe wasn’t nearly what we’d consider a chocolate cake today. Instead of adding cocoa powder to the batter, Leslie called for chopping up bits of chocolate to be put into a basic sponge.
Although, the thought of how tasty this would have been is enough to make your mouth water. The melted chocolate bits would have been dispersed throughout the center, creating a melt-in-your-mouth sensation that would be appreciated even today.
Authors and chefs like Maria Parloa have put their own spins on the classic chocolate cake over the years. They started using the same modern trappings that we are used to seeing in this iteration. The frosting came first, then they added the de-fatted cocoa powder. Then, a variety of chocolate fillings were added to further enhance the dessert’s appeal.
The ubiquitous chocolate cake recipe was eventually packaged and sold by manufacturers in the 1920s. O. Duff and Sons introduced the world to the first pre-baked, ready-to-eat chocolate cake in a box. And Betty Crocker introduced her chocolate cake mix in 1947. In the end, it was far less of a hassle to bake a chocolate cake. It was simple enough that even someone with no cooking skills could manage it.
After chocolate cake’s meteoric rise in popularity in the late 20th and early 21st centuries, a special day dedicated to the dessert was declared in 2003. This day was created so that those who appreciate chocolate and cakes can celebrate this happy accident. It’s important to keep in mind that this most adored of desserts didn’t exist until it was discovered that adding sugar to chocolate made a delectable dish.
- In 1847, the first published chocolate recipe made its way into a cookbook. Eliza Leslie included it in her book, The Lady’s Receipt Book, and the recipe was for chocolate cake.
- Chocolate cake recipes vary from one region to another. Gâteau au chocolat is a common dessert in France. Bulgarians love their chocolate cakes, and torta garash is a national favorite. Claddkaka is a well-liked treat in Sweden, while torta caprese is a well-liked treat in Italy.
- Pastry chefs across Europe in the 19th century (especially in France and Austria) created elaborate chocolate treats for the nobility.
- A common kind of compensation for soldiers during the American Revolution was chocolate.
- Every year, the United States produces seven billion pounds of chocolate and confectionery. How much chocolate is that?
- Truth be told, chocolate is a fruit. The seeds of the fruit of the Theobroma cacao tree are fermented and dried to produce an extract used to make cocoa powder and chocolate.
- The cocoa content of dark chocolate is higher than that of milk chocolate.
How To Commemorate
Have you ever tasted a lavender-infused truffle or Mexican chile chocolate? Explore your inner gourmet by adding something new to your next chocolate cake.
Make Cakes And Become Famous
Learn new skills while exercising your “muscles” in the kitchen by taking a baking class and making a chocolate cake. Bake some chocolatey treats with the help of a loved one or close friend.
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Go Ahead And Give Yourself A Cheat Day
Visit a bakery or restaurant serving your favorite chocolate cake and give in to your sinful side.