We never need an excuse to chomp down on some delicious chocolate cake at Karaglen SuperSpar. That’s exactly why we love to celebrate special international food days. January 27 is no exception. Today is National Chocolate Cake Day!
Interestingly enough, between 1830 and 1840, Chocolate Cake was consumed as a beverage! It wasn’t until much later that the idea of a baked chocolate cake took the world by storm and we haven’t looked back since. It is believed that the first ever chocolate cake was created in 1765 when a doctor and a chocolate maker teamed up.
The two ground up cocoa beans to form a thick syrup. This concoction was then poured into containers shaped like cakes and shipped off. These chocolate cakes were then intended to be transformed into a much-loved chocolate beverage.
The very first chocolate cake recipe was published in 1847. Unlike the recipes we know today this one contained chopped chocolate. The first chocolate box cake mix was created in the 1920’s and the first dry mix chocolate cake was released in 1947. We have come a long way since then and the humble chocolate cake remains one of our favourite to play around with.
Check out a few of our favourite chocolate cake variants below.
- Molten Chocolate Lava Cakes
- Fudgy Stout Brownies
- Chocolate Pumpkin Cake
- Triple-Chocolate Bread
- Triple Chocolate Ice Cream Cake
- Mediterranean Chocolate Mousse
In fact, chocolate cake is so popular that people around the world have put their own creativity into producing some of the strangest masterpieces. Mike Cooper from England set a particular standard when be baked a fully functioning Angry Birds birthday cake for his son’s 6th birthday. Also to be noted here is the creation of the world’s biggest wedding cake. The cake measures 15 ½ feet tall and was able to feed 1500 people.
Baking the best ever Chocolate Cake for National Chocolate Cake Day
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2teaspoons baking soda
- A teaspoon of salt
- 1 teaspoon espresso powder
- 1 cup milk buttermilk, almond, or coconut milk
- 1/2cup vegetable canola oil, or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1cup boiling water
- Preheat oven to 180ºC. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the chocolate cake:
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake, comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost cake with Chocolate Buttercream Frosting.
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake ever tasted.