So, it’s January 27th, which makes today National Chocolate Cake Day.
I’m not as excited about this today as I was last year.
My mister wasn’t a renal patient last year, and chocolate was not off-limits to him.
But today…today is a different story. I’d thought about making a chocolate cake but ruled that out. No matter what his diet limitations are, if I make a chocolate cake, he’s going to eat it.
I then considered going out to lunch and ordering chocolate cake for dessert.
No. If I order it, he will eat it.
My last option is the best. Meet my sisters for lunch and leave him at home! HA!
I realize it sounds cruel, but being the good wife I am, I’m only thinking of his health. And, I get to have my cake and eat it, too! (What does that mean anyway? Why would I have cake if I didn’t plan on eating it???)
I’m actually not a big fan of cake. I am, however, a big fan of chocolate, and in the true spirit of the occasion, I will celebrate!
Like so many of the ‘National’ holidays, an origin for National Chocolate Cake Day could not be found. I don’t think anyone will mind, though – unless they’re allergic to chocolate!
Did you know that…
A popular Philadelphia cookbook author, Eliza Leslie, published the earliest chocolate cake recipe in 1847 in The Lady’s Receipt Book.
The first French word for chocolate mousse translates in English “chocolate mayonnaise”
The “blood” that you see in the infamous “shower scene” in Psycho is actually chocolate syrup.
In America, chocolate was consumed primarily as a beverage until the 1830s or 40s.
The history of chocolate cake goes back to 1764 when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.
The first boxed cake mix was created by a company called O. Duff and Sons in the late 1920s.
Betty Crocker released their first dry cake mixes in 1947.
A process for making silkier and smoother chocolate called conching was developed in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it amalgamates smoothly and completely with cake batters.
In the U.S.A, “chocolate decadence” cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular.