When the Aztecs began to dominate Mesoamerica in the 14th century, they craved cacao beans, which could not be grown in the dry highlands of central Mexico that were the heart of their civilization. [2][3] In the 1500s, Spanish conquistadors such as Hernán Cortés who sought gold and silver in Mexico returned instead with chocolate. The innovation by van Houten ushered in the modern era of chocolate by enabling it to be used as a confectionary ingredient, and the resulting drop in production costs made chocolate affordable to the masses. Anthropologists have found evidence that chocolate was produced by pre-Olmec cultures living in present-day Mexico as early as 1900 B.C. © 2020 A&E Television Networks, LLC.

By some accounts, the 16th-century Aztec emperor Montezuma drank three gallons of chocolate a day to increase his libido. It can also include other ingredients. Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both. Chocolate may be the “food of the gods,” but for most of its 4,000-year history, it was actually consumed as a bitter beverage rather than as a sweet edible treat. To slake their growing thirst for chocolate, European powers established colonial plantations in equatorial regions around the world to grow cacao and sugar.

You don’t need to have a sweet tooth to recognize the familiar names of the family-owned companies such as Cadbury, Mars and Hershey that ushered in a chocolate boom in the late 1800s and early 1900s that has yet to abate. The cake took its name from an American with the last name of “German.”

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. [6], 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 was sipped by royal lips, and only Spanish elites could afford the expensive import. (In the 1500s, Aztecs could purchase a turkey hen for 100 beans.) In 1828, Coenraad 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. Anthropologists have found evidence that chocolate was produced by pre-Olmec cultures living in present-day Mexico as early as 1900 B.C. The chocolate cake has a history that dates right back to 1764. The Mayans worshipped a god of cacao and reserved chocolate for rulers, warriors, priests and nobles at sacred ceremonies.

FACT CHECK: We strive for accuracy and fairness. The chocolate cake has been around for hundreds of years have been improved on many times. For other uses, see, https://en.wikipedia.org/w/index.php?title=Chocolate_cake&oldid=983223514, Wikipedia indefinitely semi-protected pages, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License, This page was last edited on 13 October 2020, at 00:13. [1] These include fudge, vanilla creme, and other sweeteners. Olmec, Mayan and Aztec civilizations found chocolate to be an invigorating drink, mood enhancer and aphrodisiac, which led them to believe that it possessed mystical and spiritual qualities.

[4] The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. The Aztecs traded with the Mayans for cocao beans, which were so coveted that they were used as currency. [7] Rich, flourless, all-but-flourless chocolate cakes are "now standard in the modern pâtisserie," according to The New Taste of Chocolate in 2001.[4]. Spain managed to keep chocolate a savory secret for nearly a century, but when the daughter of Spanish King Philip III wed French King Louis XIII in 1615, she brought her love of chocolate with her to France. 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. Chocolate lounges and artisanal chocolate makers were popular in the 2000s. This cake was not brought to the American Midwest by German immigrants. [4] 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. The ancient Mesoamericans who first cultivated cacao plants found in the tropical rainforests of Central America fermented, roasted and ground the cacao beans into a paste that they mixed with water, vanilla, honey, chili peppers and other spices to brew a frothy chocolate drink.

Today, the average American consumes 12 lbs.

[5] In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US. Chocolate remained an aristocratic nectar until Dutch chemist Coenraad Johannes van Houten in 1828 invented the cocoa press, which revolutionized chocolate-making.

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. Fry & Sons created the first solid edible chocolate bar from cocoa butter, cocoa powder and sugar. Twice a week we compile our most fascinating features and deliver them straight to you. But if you see something that doesn't look right, click here to contact us! 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. Rodolphe Lindt’s 1879 invention of the conching machine, which produced chocolate with a velvety texture and superior taste, and other advances allowed for the mass production of smooth, creamy milk chocolate on factory assembly lines.

[4] Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks,[4] and its presence in cakes was only in fillings and glazes. Chocolate cake is made with chocolate. The cocoa press could squeeze the fatty cocoa butter from roasted cacao beans, leaving behind a dry cake that could be pulverized into a fine powder that could be mixed with liquids and other ingredients, poured into molds and solidified into edible, easily digestible chocolate. All Rights Reserved. Although the Spanish sweetened the bitter drink with cane sugar and cinnamon, one thing remained unchanged: chocolate was still a delectable symbol of luxury, wealth and power. When diseases brought by the European explorers depleted the native Mesoamerican labor pool, African slaves were imported to work on the plantations and maintain the production of chocolate. [5], 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.

In 1847, British chocolate company J.S. German Chocolate Cake History German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans. The popularity of chocolate quickly spread to other European courts, and aristocrats consumed it as a magic elixir with salubrious benefits. Popular variants on chocolate cake include: This article is about the baked cake. HISTORY reviews and updates its content regularly to ensure it is complete and accurate. of chocolate each year, and more than $75 billion worldwide is spent on chocolate annually.


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