Musings: National Chocolate Cake Day…

“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.” Audrey Hepburn

Musings: National Chocolate Cake Day... Chocolate fondant - Molten Lava Cake.

Musings: National Chocolate Cake Day... Chocolate Fudge cake

Ingredients/Recipe: Molten Lava Cake via FoodNetwork.com
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions: Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Happy Chocolate Cake Day! Did you know today, January 27, 2012, is National Chocolate cake day? I had no idea until my dear friend, Diahann, suggested I take a look at some of the cakes and recipes flying around the internet. I have to confess that even though I have a deadly sweet tooth, and love chocolate, ice cream, rhubarb pie and all manner of cakes, chocolate cake is not one of my favorite desserts.

Musings: National Chocolate Cake Day... Chocolate cake with Hazelnuts

Musings: National Chocolate Cake Day... Rose Cake.

Musings: National Chocolate Day... Sacher torte

I’ve enjoyed a chocolate hazelnut mousse cake that was to die for, ate a few lava molten chocolate cakes that made my heart sing, and even tried a few Black Forest cakes that would make your head spin. However, I love lemon cake, pineapple upside down cake, pecan and apple pies, and even the pedestrian pound cake.  Nevertheless, I’m a foodie/dessert lover, and I’m delighted to know that the delicious chocolate cake has its own special, divinely designated day of honor.

“I am not strict vegan, because I’m a hedonist pig. If I see a big chocolate cake that is made with eggs, I’ll have it.” Grace Slick

Musings: National Chocolate Cake Day… Flourless cake with berries

Musings: National Chocolate Cake Day... German Chocolate cake

Discovery of Chocolate by Dr Baker and Mr Hannon: In the mill they ground cocoa beans between huge millstones to make thick syrup. The chocolate syrup was poured into molds to make ‘cakes’ of chocolate. These were meant to be grated and mixed with hot water to make a chocolate beverage.

As you might have imagined, once I heard about the special Chocolate cake day, I immediately went in search of details on the origin of this American tradition; I found nothing about the actual day but found plenty on the origin of chocolate and cake making in the USA. For starters, Harvard trained Dr. James Baker and John Hannon, an Irish immigrant and chocolate maker/mill owner, are credited with discovering how to make chocolate by grinding cocoa beans between two milestones and using the grinds to make treats including chocolate cake; by 1764 chocolate cake became part of the historical landscape.

Musings: National Chocolate Cake Day... Chocolate cake with icing

Musings: National Chocolate Cake Day... Garash cake...

In 1828, Conrad van Houten from the Netherlands learned how to extract cocoa fat from cacao liquor and convert it to a solid and powder which made cooking with chocolate easier. Sometime later, Austrian chef Franz Sacher created a unique dessert for Austria’s Prince Mettermich. It was named the Sacher torte. He spread apricot jam between layers of dense chocolate cake, served it up and voila! a new dessert was born. As interest in chocolate cake-making grew, many women experimented in their kitchens, creating and sharing chocolate cake recipes with each other. By the late 1920s – mid 30s, The Duff Company of Pittsburgh, introduced Devil’s food chocolate cake mixes.

Musings: National Chocolate Cake Day... Varieties of chocolate..

Musings: National Chocolate Cake Day... Devil's Food cake

During the same period, Duncan Hines and General Mills introduced cake mixes that revolutionized the cake making process. Their mixes helped cut the preparation and baking time almost in half. Pillsbury made the process even easier when, in 1948, it created the first instant cake mix. Today, cake-making is ubiquitous and we enjoy it without much thought to its genesis. Enjoy the pictures of chocolate cakes. I’ll add another recipe or two below. More below. 😉

“Your face makes my soul want to eat chocolate pudding!” Andy Milonakis

Musings: National Chocolate Cake Day... Layered and frosted Chocolate cake

Musings: National Chocolate Cake Day... Black forest gateau

Ingredients/Recipe: For Milk-Chocolate-Frosted Layer Cake Via Huffington Post
1 1/4 cup(s) cake flour
1/4 cup(s) unsweetened cocoa powder
1/2 teaspoon(s) baking powder
2 stick(s) unsalted butter
1/2 cup(s) whole milk
6 large eggs, separated
1 cup(s) sugar
pinch(s) of salt
1 1/2 cup(s) heavy cream
1 1/2 pound(s) milk chocolate, finely chopped
Shaved milk chocolate, for garnish optional
Directions:
1. Preheat the oven to 325°. Butter and flour two 9-inch-square cake pans.
2. In a medium bowl, whisk the cake flour, cocoa and baking powder. In a medium saucepan, melt the butter in the milk over low heat. Transfer to a large bowl and let cool slightly. Whisk in the egg yolks and 1/2 cup of the sugar. Add the dry ingredients and whisk until smooth.
3. In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy. Fold the beaten whites into the batter until no streaks remain. Divide the batter between the pans and bake for 25 minutes, until the cakes are springy and a toothpick inserted in the centers comes out clean. Transfer the cakes to a rack and let cool completely.
4. Meanwhile, in a medium saucepan, bring the cream to a simmer. Put the chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 3 minutes, then whisk until smooth. Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
5. Turn the cakes out of the pans and put one layer on a plate. Top with 1 cup of the frosting, spreading it to the edge. Top with the second layer and spread the remaining frosting over the top and sides. Let the cake stand at room temperature for about 30 minutes before cutting into squares.

When I was in college, I used to make blueberry muffins/cake and even baked the occasional banana and chocolate chip cake. In recent years, I’ve focused on making crumbles and cookies for the kids, not cake. I might try it again. See/check out a couple of recipes from other bloggers below.  ♥What are your thoughts?  Did you know today is National Chocolate cake day? Do you like chocolate cake? If yes, what’s your favorite chocolate cake?  Do share! ♥Happy ♥New ♥Year ♥To ♥You! 🙂 Thank you. 😉

Positive Motivation Tip:  If you can have your cake and eat it, then enjoy the moment.

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PHOTO CREDITS/ATTRIBUTIONS: All Photos Molten Lava Cake, Chocolate with Hazelnuts, Chocolate cake with white icing, Layered Chocolate cake, German Chocolate Cake, Flourless Chocolate Cake with berries, German fudge cake, Rose Cake, Black Forest cake, Devil’s Food cake, Sachertorte, via Wikipedia Or via Flickr

Until Next Time…
Ask. Believe. Receive. ©
Elizabeth Obih-Frank
Mirth and Motivation
Positive Kismet