Chocolate – the beverage of the Gods, has forever been man’s sinful indulgence. Chocolate comes in many shapes and sizes, and it’s used for several 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”sour” chocolate that contains little or no additional sugar. Cakes can be made from white chocolate, which tastes sweet and is quite rich and smooth, almost with a melt-in-your-mouth quality. However, this sort of chocolate is extremely expensive.
Innovation is the buzzword in chocolate circles now and along with chocolate you’ll find varied other ingredients added to the cake to woo your taste buds. There’s the orange and chocolate 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’s 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 selection of toppings and decorations. Since chocolate cake by nature has a rich flavor, the toppings are intentionally kept light. You can have dates, almonds, honey toppings, fruit sauces or you can have decorations made out of chocolate. When it comes to decorating with chocolate, the”Covertures” kind chocolate with a shiny finish is the choice of many. There are loads of options when it comes to decorating with chocolate. Anything made out of chocolate is sinfully delicious.