The Chocolate Cake is a beloved dessert that has delighted people’s taste buds for generations. Its rich, moist, and chocolaty flavor makes it a favorite among dessert enthusiasts of all ages. The origins of chocolate cake can be traced back to the mid-18th century when cocoa became more widely available and popular in European confectionery.

The history of chocolate itself dates back thousands of years, with ancient civilizations like the Maya and Aztecs using cocoa beans to make beverages. However, it was only in the 18th century that chocolate was introduced to Europe and started being used in cakes and other desserts.

The first recorded chocolate cake recipe can be found in an American cookbook published in 1847, titled “The Lady’s Receipt-Book” by Eliza Leslie. The cake in this recipe was more like a spiced chocolate loaf, similar to today’s gingerbread, rather than the light and fluffy chocolate cake we know today.

As time went on, chocolate cake recipes evolved, and by the late 19th century, cocoa powder was widely used to create a rich chocolate flavor. It wasn’t until the 20th century, with the advent of modern baking techniques and ingredients, that the classic moist and tender chocolate cake we enjoy today began to take shape.

Today, chocolate cake comes in various forms, from classic layer cakes to dense fudge cakes, flourless cakes, and decadent chocolate lava cakes. It continues to be a beloved dessert worldwide, often served at celebrations and special occasions.

INGREDIENTS

• Egg whites at room temperature
• 1 1/2 cups extra-fine granulated Imperial sugar
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons corn starch
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 2 cups cold heavy whipping cream
• 1 cup powdered Imperial sugar
• 10-12 strawberries, cored and quartered
• Chocolate shavings

INSTRUCTIONS

1. Preheat your oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer with the whisk attachment, beat the egg whites and granulated sugar on high until stiff peaks form.
3. Add the cocoa powder, corn starch, lemon juice, and vanilla extract, and mix until well blended.
4. Transfer the mixture to your lined sheet. Use a spatula to make 6 round rings, ensuring there is an indent in the center of each circle – the centers will rise during baking.
5. Bake the meringues for 1 hour and 30 minutes. Turn off the oven and allow the meringues to cool in the oven with the door closed for at least 1 hour. Ensure they are completely cool before assembling your pavlova cake.
6. Beat the whipping cream on high for 3-4 minutes. Slowly add the powdered sugar until the whipped cream is thick and fluffy.

Assemble:

1. Place one meringue on a plate. Top it with whipped cream and repeat until you have used 3 of your meringues.
2. Place several strawberry chunks into the whipped cream and on top of the cake.
3. Sprinkle chocolate shavings on top for a decadent finishing touch.

Enjoy the delightful and heavenly experience of Chocolate Cake!