The History of the Chocolate Cake

The chocolate cake is one of the mostly eaten cakes of today with hundreds of different varieties, shapes and sizes it amazing how far cookery has come. This sort of cake has been around for hundreds of years have been improved on many times.

This kind of cake has a history that dates right back to 1764. This is when Dr. James Baker made the discovery on how to make chocolate by grinding cocoa beans between two massive circular stones.

A few years after that in 1828 a method were developed by Conrad Van Houten. This made use of a mechanical extraction which extracted the fat from cacao liquor resulting cacao butter and partly defatted cacao, a compacted mass of solids that could be sold as it was “rock cacao” or ground into powder.

In 1879 a process for making silkier and smoother chocolate was developed this is known today as conching. This method was developed by Swiss Rodolphe and made it easier to back with chocolate with cake batters. Throughout 1890 right through 1900 to chocolate was mostly used for drinks

In the 1980s chocolate decadence cakes were extremely popular. While in the 1990s individual molten cakes with liquid chocolate centres and infused chocolates with exotic flavours such as tea, curry, red pepper, passion fruit and champagne was really popular.

In the present day you will see all sorts of chocolate cakes from your fudge moist cakes to the drier plain chocolate cakes. These can be covered with a chocolate ganache, icing or even just icing sugar the options are unlimited. Chocolate cakes which are very popular among the modern crowd are rich flourless cakes. These cakes are often a lot more moist and use a product such as almond meal to replace the flour.