The term "chocolate cake" can be applied to most cakes
made with varying amounts of chocolate or cocoa.
This extremely popular confection usually includes some combination of eggs, sugar, cocoa powder, chocolate, butter or oil, water or milk, salt, and baking soda. Some bakers use vanilla extracts, liqueurs, or flavored liquids like coffee to bring out different properties in the chocolate flavor. Other additions and variations may include sour cream, buttermilk, fruit juices, or syrups.
A variety of toppings, icings and glazes can also be used, as well as spices.
It's often served at celebratory gatherings such as birthday parties and weddings.
Chocolate cake is a dessert popularized almost internationally by the end of the 19th century:
In the first half of the 19th century the typical chocolate cake was a yellow or spice cake meant to accompany a chocolate beverage (hot chocolate, cocoa).
In the second half, it was either a white or yellow cake with chocolate icing or a cake actually made with chocolate.
Now chocolate is the indispensable ingredient for a multitude of cake varieties such as Black Forest Cake and German Chocolate Cake.
The history of cakes dates back to ancient times...
According to food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. But, the first cakes were very different from what we're familiar with today. Then they were more bread-like, sweetened with honey, and nuts and dried fruits were often added. In fact, in early Europe, the words for cake and bread were virtually interchangeable; the only distinction was that cakes were sweet while bread was not.
The first frosting for cake was usually a boiled combination of the finest available sugar, egg whites, and (occasionally) flavorings. This "icing" was poured on the cake and then the cake was returned to the oven for a short time. After the cake was removed, the icing cooled quickly and formed a hard, glossy coating.
In the first few decades of the 20th century, buttercream frostings (which use butter, cream, powdered sugar, and flavorings) began supplanting conventional boiled icings.
Other types of chocolate cake:
Long before they were actually called "birthday cakes", cakes were an integral part of birthday celebrations, stretching back to the Ancient Romans...
The ultimate chocolate truffle experience...
In the early 19th century, the term "cupcake" had two different culinary meanings...
Layered cake is a cake comprised of multiple layers, usually held together by frosting or another type of filling, such as jam or other preserves...
RED VELVET CAKE
With a distinctive dark red, bright red or red-brown color, this cake is most popular in the Southern United States.
A chocolate torte won't always have layers, but, when it does, a thick covering of icing is placed between the layers, and there's almost always icing on the top and sides as well...
Any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is considered a pound cake...
A coffee cake doesn't necessarily contain coffee...
A cookie cake is a large cookie decorated with icing similar to other cakes...