Chocolate cake is made with chocolate. It can also 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.
HISTORY:
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.[4] 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 Rodolphe Lindt 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 chocolate drinks, and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.
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” (so called because a white, yellow or chocolate cake could be made from the same mix) 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., “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 artisanal 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 in 2001.
INGREDIENTS
2⁄3 cup cocoa, sifted
2 1⁄4 cups all-purpose flour
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TOP Reviews:
Such an easy recipe and SO good! I made it but totally forgot the oil! Thought it was destroyed. I let it cool and tasted it. Honestly, it was GOOD! Dense and perfect with milk or coffee. My husband prefers it like this. So anyone looking to cut the calories/fat, believe me, making it with no oil is still a hit! I made the second one, no orange juice used, just water (added a half cup of mini morsels to the batter) and it was also fabulous. I spread warm Nutella on top and mini morsels. This was just a quick cake for tonight, so no fancy decorating or presentation. Yes, my son and I started eating it before I thought to snap a pic so don’t judge, but for sure, this is a great chocolate cake recipe.
One of the best chocolate cakes I’ve ever made. Moist, chocolate-y with a tender crumb. I understand the coffee and chocolate pairing, but just used water and it came out perfectly. This is now my “go to” recipe. Thanks!
Absolutely prefect! I love the fact that this truly was a throw-everything-in-one-bowl-and-mix recipe and it tasted delicious! Will probably become my go-to chocolate bundt cake recipe 🙂
Turned out beautiful! I’m a beginner and was a bit nervous. Didn’t have instant coffee and didn’t put anything instead. One of the reasons my cakes turned out bad in the past was that I was mixing batter for way too long. Once I started mixing ingredients faster, meaning no lingering around no need for an extra thorough mix, there has never been a problem. It might be obvious for someone but I’m an online self taught baker with zero baking knowledge and experience 🙂 this recipe is awesome!
INGREDIENTS
2⁄3 cup cocoa, sifted
2 1⁄4 cups all-purpose flour
2 cups sugar
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
3⁄4 teaspoon salt
1 1⁄2 teaspoons instant coffee granules
1 1⁄2 cups unsweetened orange juice (or use 3/4 cup each juice and water or 1-1/2 cups water)
3 eggs
2 teaspoons vanilla
1 1⁄4 cups canola oil or 1 1⁄4 cups vegetable oil
DIRECTIONS
Set oven to 350 degrees F.
Set rack to second-lowest position.
Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
Cool in pan for about 15-20 minutes before removing.
Frost or glaze if desired when completely cooled.
STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.
From: food.com