Cake Types

While the term chocolate cake can be applied to most cakes made with varying amounts of chocolate or cocoa, the most common chocolate cake in the United States is a butter cake. A European chocolate Génoise Cake gives a sponge texture with minimal amounts of fat. Flourless chocolate cake is also a popular type, though denser than most cakes. Red velvet cake is also considered a chocolate cake, though it has been adapted without the inclusion of chocolate.

The basic butter cake recipe will include such ingredients as flour, baking powder, baking soda, salt, cocoa powder, sugar, milk, eggs, liquid, and some form of fat such as butter or oil. Melted chocolate is a common addition, particularly for Devil's food cake. Other additions include sour cream, buttermilk, fruit juices, or syrups.

Flavor Combinations

Chocolate cake is the basis for many desserts and traditional cakes. A traditional American approach is either a chocolate or vanilla frosting like butter cream. Professional chefs and home bakers alike have experimented with adapting the chocolate cake to unique flavors. Famous flavor combinations like the Black Forest gateau (Black Forest cake in the US) pairs cake with a cherry filling. Bûche de Noël utilizes a chocolate roulade with chocolate filling in more contemporary recipes. German Chocolate Cake, named for German's brand of baking chocolate, combines coconut, pecans, caramelized cream, and chocolate cake.

Many bakers will use vanilla extracts, liqueurs, or flavored liquids like coffee to bring out different properties in the chocolate flavor. Spices are also used in chocolate cakes. Traditional approaches to chocolate cake are still popular, making it a classic dessert.

See also

• Fudge cake
• Molten chocolate cake