Not a torte, not a mousse, not a pudding, but a cake which actually tastes of chocolate: fluffy and light enough to eat at tea time, rich enough to serve with a dollop of creme fraiche for dessert. What’s your favourite type of of chocolate cake?
Cake is the symbol of happiness. Most o us love to eat cakes on special days of our life,It is believe that without cake your birthday is incomplete,and without cake your wedding anniversary is noting and without cake you are not able to celebrate special days of your life.Each cake has its own importance and value which is used for different purpose of life.For child birthday there are also some sort of special cake.
History
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 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.
Chocolate may be the “food of the gods,” but for most of its 4,000-year history, it was actually consumed as a bitter beverage rather than as a sweet edible treat.
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” 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.A, “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 artisinal 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.
Simple Chocolate Cake
Ingredients
- 175g (6oz) margarine or softened butter
- 175g (6oz) caster sugar
- 3 large eggs
- 150g (5oz) self-raising flour, sifted
- 50g (1¾oz) of cocoa, sifted
- 1tsp baking powder
- 1tsp vanilla extract
- Pinch of salt
For the simple chocolate icing
- 100g (3½oz) of dark chocolate
- 100g (3½oz) of chopped butter
Method
1. Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
2. Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It’s important not to beat the batter too much – just long enough to make it smooth.
3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake – it should come out clean.
4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
5. For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, then spread over the top of the cooled cake.
I really believe this is the ultimate chocolate cake – fluffy and light enough to eat at tea time, rich enough to serve with a dollop of creme fraiche for dessert if you’d prefer. Most importantly, it actually tastes of chocolate – and that’s rarer than you might think.
Popular variants on chocolate cake include:
- “Traditional” Chocolate cake
- Chocolate layer cake
- Black Forest cake
- Chocolate souffle cake
- Devil’s food cake
- Ding Dong
- Flourless chocolate cake
- Fudge cake
- Garash cake
- German chocolate cake
- Joffre cake
- Molten chocolate cake
- Red velvet cake
PS: Happy Chocolate Cake! 😉
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https://www.floraindia.com/cake-delivery/delhi.html Although there are a variety of recipes for making butter cream icing, it is usually made with butter, sugar, milk, and vanilla. It has a thick but creamy texture that is easy to cut through. For a bride on a budget, butter cream icing is a great way to go because it is usually cheaper than fondant. It can also be used as a filling for your cake as well. A downside to butter cream is that it can melt in hot settings, so if you are having an outdoor soiree, butter cream icing may not be your best option.