The history of the chocolate cake
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The history of the chocolate cake

Chocolate cake is one of the most consumed cakes today with hundreds of different varieties, shapes and sizes, it is amazing how far the kitchen has come. This type of cake has been around for hundreds of years and has been improved many times.

This type of cake has a history dating back to 1764. It was then that Dr. James Baker made the discovery of how to make chocolate by grinding cocoa beans between two massive circular stones.

A few years later, in 1828, Conrad Van Houten developed a method. This made use of a mechanical extraction that extracted the fat from the cocoa liquor resulting in cocoa butter and partially defatted cocoa, a compacted mass of solids that could be sold as “rock cocoa” or ground powder.

In 1879 a process was developed to make a silkier, smoother chocolate that is known today as conching. This method was developed by Swiss Rodolphe and made it easy to prepare chocolate from cake batters. Throughout the 1890s to 1900s, chocolate was used primarily for beverages.

In the 1980s decadent chocolate cakes were extremely popular. While in the 1990s, individual molten cakes with liquid chocolate centers and chocolates infused with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were very popular.

These days, you’ll see all kinds of chocolate cakes, from moist fudge cakes to drier simple chocolate cakes. These can be covered with chocolate ganache, frosting, or even confectioners’ sugar, the options are limitless. The chocolate cakes that are very popular among modern people are rich flourless cakes. These cakes are usually much moister and use a product like almond flour to replace the flour.

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