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Chocolate Cake PNG Transparent Images

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Submitted by on Apr 23, 2021

A chocolate cake or bar of chocolate (from French: gâteau au chocolate) is a cake flavoured with melted chocolate, cocoa powder, etc.

Chocolate cake is made from chocolate. May include other ingredients. These include fudge, vanilla cream, and other sweeteners. The history of the chocolate cake dates back to 1764 when Dr James Baker discovered how to make chocolate by grinding cocoa beans between two massive round millstones. In 1828, Coenraad van Houten of the Netherlands developed a mechanical extraction method for extracting fat from cocoa liquor, resulting in cocoa butter and partially defatted cocoa, a compacted mass of solids that could be sold as “rock cacao” Or be ground into powder. These processes have transformed chocolate from an extreme luxury into a cheap daily breakfast. The method of making a smoother, more silky chocolate called conching was developed in 1879 by Rodolphe Lindt and made baking with chocolate easier as it blends smoothly and entirely into the cake batters. Until 1890-1900, chocolate recipes were mainly for chocolate drinks, and its presence in cakes was only in fillings and glazes. In 1886, American chefs began adding chocolate to cake batter to make the first chocolate cakes in the United States.

The Pittsburgh molasses-based Duff Company introduced Devil’s food chocolate cake mixes in the mid-1930, but their introduction was halted during World War II. Duncan Hines introduced the “Three Star Special” (so-called because the same mixture can make a white, yellow or chocolate cake) was presented three years after the General Mills and Duncan Hines cake mix and took 48% of the market.

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In the United States, “chocolate decadence” cakes were famous in 1980; In 1990, single-serving molten chocolate cakes with a liquid chocolate core and infused chocolates with exotic flavours tea, curry, paprika, passion fruit, and champagne were famous. Chocolate loungers and artisanal chocolate makers were popular in 2000. According to the magazine “New Taste of Chocolate” in 2001, Rich, flourless, all-but-flourless chocolate cakes are “now standard in the modern pâtisserie.

Popular chocolate cake options include:

  • “Traditional” chocolate cake
  • Chocolate layer cake – A cake made from stacked layers of cake held together by filling.
  • Black Forest gateau – Chocolate sponge cake with cherry filling
  • Chocolate soufflé cake – a dish based on scrambled eggs, beaten egg white for an airy texture.
  • Devil’s Food Cake – Moist, airy, rich chocolate layer cake.
  • Ding Dong is a small chocolate cake similar in shape and size to a hockey puck.
  • Flourless Chocolate Cake – A dense cake made from an aerated chocolate custard
  • Fudge Cake – Chocolate cake containing fudges.

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