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The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes. [ 2 ] In 1828, Coenraad van Houten of the Netherlands developed a mechanical method for extracting the fat from cacao liquor, resulting in cacao butter and the partly defatted cacao , a compacted mass of solids ...
A similar cake with little or no flour is known as "fallen" or "molten" chocolate cake and was popularized by, among others, Jean-Georges Vongerichten's restaurants. [10] The River Café's "chocolate nemesis" is a version of a flourless chocolate cake, with only four ingredients, eggs, sugar, chocolate and butter. [11] [12]
In 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in The Dallas Morning News. [2] It was created by Mrs. George Clay, a homemaker from Dallas, Texas, [2] and used the "German's Sweet Chocolate" baking chocolate introduced over a century earlier in 1853 by American baker Samuel German for the Baker's Chocolate Company of Boston, Massachusetts. [3]
Layer cake Birthday fruit cake Raisin cake. Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked.In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.