Chocolate cake, or chocolate cake, is an internationally known dessert popularised in the late 19th century and frequently served at gatherings, such as birthday parties and weddings.

History

In 1828, Dutch chemist Casparus Van Houten developed a mechanical method for extracting fat from cocoa liquor, resulting in cocoa butter and partially defatted cocoa. This solid, compressed food mass could be marketed as “cocoa powder”. Stone” or turned to dust “transformed chocolate from an exclusive luxury to a cheap snack for everyday and widespread consumption.

In 1879 the Swiss Rodolphe Lindt developed a process to make chocolate silkier, and more homogeneous called conching, making it easier to use chocolate for baking. Between 1890 and 1900, all the recipes in which the main ingredient was chocolate were only for drinks.

The first time that chocolate cake began to be talked about dates back to the 17th century, when English confectioners began adding cocoa powder to the cakes they usually made. The 19th century sees pastry chefs such as Antonin Careme, the forerunner of modern pastry, and Franz Sacher, known for his famous Sachentorte, launching extravagant recipe creations for the elite. His creations are the ancestors of the current recipes we use.

At that time, members of the modest classes consumed chocolate cake as a rare and precious dish reserved for grand occasions. Still, it was a spiced cake accompanied by a cup of chocolate and not a chocolate cake. It was not until the 20th century, when the price of chocolate fell, that chocolate cake became a widely consumed dessert.

First recipe

The first recipe for chocolate cake appeared in the year 1900. It was made with dark chocolate; this recipe was called Devil’s food. So why was it given this name? There is a theory that “the cake is so delicious that it should be considered a sin”.

In 1930 the Duff Company of Pittsburgh introduced Devil’s food chocolate cake mix, but the release was put on hold during World War II.

Duncan Hines introduced the Three Star Special (so named because a white, yellow, or chocolate cake could be made from the same mix) three years after the launch of General Mills cake mixes, and Duncan Hines owned 48% Of the market.

In the 1980s, when the United States declined, cakes became very popular, including individual cupcakes with liquid chocolate centres and chocolate infusions with exotic flavours such as tea, curry, red pepper, passion fruit and champagne. In the 2000s, craft chocolate makers and “Chocolate lounges” emerged.

Chocolate cake recipes

Classic version

This cake is incredibly light yet intense and can be accompanied by a rich, creamy frosting. This recipe will be executed in two stages: the cakes and the frosting.

Ingredients

• 60 g plus two tablespoons of American cocoa powder (no bitter cocoa)
• 160 ml of boiled water
• 1 ½ teaspoon of baking soda
• 120 g dark bitter confectioner’s chocolate, roughly broken into small pieces
• 190 g and two tablespoons of cake flour
• ½ tablespoon baking powder
• ¼ tablespoon of salt
• 280g sweet butter at room temperature
• 560g sugar
• One large egg
• Five large egg yolks
• 225 g de Nata
• One tablespoon of natural vanilla extract
• Four large egg whites

Preparation

• Preheat the oven to 350° and position your racks toward the centre of the oven. Butter 3 24cm round cake tins generously and line with parchment paper, then butter the parchment paper in turn. Generously sprinkle with cocoa, removing the excess.
• Pour the water over the cocoa powder and mix until no lumps disappear. Add the bicarbonate of soda until it dissolves, then let it cool.
• In a bain-marie, melt the chocolate over 3cm of very hot but not boiling water, occasionally stirring, for 5 minutes. *Remove from heat and set the chocolate aside.
• Put the butter in the bowl of an electric mixer and beat the butter on medium speed for about 2 minutes. Then add 500g of sugar and mix until incorporated.
• To prepare the mixer bowl, add the whole egg and the egg yolks. *Then add the cocoa mixture until a homogeneous mixture is obtained. Finally, add the mixture of warm chocolate until its perfect homogeneity.
• Now in the mixer at low speed, add half of the dry ingredients, then the cream and vanilla, and then the rest of the dry ingredients to obtain a perfectly homogeneous mixture.
• In a bowl of a stand mixer (make sure there is no fat), beat eggs on medium speed until foamy and opaque. Increase speed and beat egg whites until stiff peaks form on the mixture. Then add the last 60 g of sugar and beat the egg whites until stiff but not dry.
• Mix a bowl of light chocolate batter with a rubber spatula or whisk to stiff peaks. Do not mix too much because you risk breaking the paste.
• Divide the batter evenly among the previously buttered ramekins and spread to the edges with your spatula. Bake on two racks for 30 to 35 minutes or until a knife blade inserted in the middle of the cake comes out clean. Remove the moulds from the oven and place them on a tray to cool completely.
• Gently run the blade of a knife over the edges of the moulds. Tap pans on the side of the work surface until the cakes release quickly. Invert each cake onto a plate or cake plate. *Remove parchment paper slowly. Put a baking tray on top of each overturned cake and turn the cakes over to return them to their place.
• Place a cake on a cake plate and cover it with fondant icing (see recipe below). Put the second cake on top of the first one, cover it with icing and so on.
• Once the third cake is on, cover everything with the remaining fondant icing and decorate according to your imagination. Let’s stand for a few minutes and enjoy all its simplicity!