Chocolate Cake

Chocolate - the drink of the Gods, has forever been man’s sinful indulgence. Chocolate comes in many shapes and sizes, and it’s used for many recipes, but none surpasses the chocolate cake – first place in popularity.

A chocolate cake can be made from any type of chocolate. It can be made from plain, dark chocolate or “bitter” chocolate that contains little or no added sugar. Cakes can be made from white chocolate, which tastes sweet and is very rich and smooth, almost with a melt-in-your-mouth quality. Cakes made with organic chocolate win hands down for they contain a very high percentage of cocoa solids. However, this type of chocolate is very expensive.

Innovation is the buzzword in chocolate circles now and along with chocolate you will find varied other ingredients added to the cake to woo your taste buds. There is the chocolate and orange angel cake, the tangy cinnamon cake, the hot spicy chocolate ginger crunch cake made with ginger syrup and chocolate cake topped with a mildly tempering Banana Sauce to name a few. In fact, it seems that almost everything that is palatable in the kitchen can be used as a flavoring in chocolate cakes. Hazelnut is great in chocolate cake and is beetroot (used in chocolate layer cakes), redcurrant torte chocolate cake is fabulous and baked chocoate and rasin cheese cake.

Chocolate cakes come with vast array of toppings and decorations. Since chocolate cake by nature has a rich taste, the toppings are deliberately kept light. You can have dates, almonds, honey toppings, fruit sauces or you can have decorations made with chocolate. You can peel off chocolate curls, scoop off chocolate balls or create designs with contrasting colored melted chocolate. When it comes to decorating with chocolate, the “Covertures” type chocolate with a glossy finish is the choice of many. There are plenty of options when it comes to decorating with chocolate. Anything made with chocolate is sinfully delicious.

By Jason Gluckman

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