Today is National Chocolate Cake Day! Cakes have a rich culinary history. In Greece, cakes (or “plakous”) were heavy and flat, and people served them with nuts and honey. The Romans made cakes that were more like cheesecake or pastry, and presented them as offerings to the gods. In Medieval England, people used the words “bread” and cake” interchangeably to refer to anything made with flour dough.
A company called O. Duff and Sons created the first boxed cake mix in the late 1920s. In 1947, after years of research and development, General Mills released the first “just add water” Betty Crocker cake mixes. The available flavors were Ginger, Spice, Yellow, and White. In 1948, Pillsbury introduced the first chocolate cake mix.
What more of an excuse could you ask for to try making our super recipe for Gluten Free Flourless Chocolate Cake:
- 120g dark chocolate
- 120g butter
- 150g caster sugar
- 50g cocoa powder
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- Preheat the oven to 150 C / Gas 2. Grease a 20cm round cake tin, and dust with cocoa powder.
- Using a double boiler over gently simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs and vanilla. Pour the mixture into the previously prepared cake tin.
- Bake in preheated oven for 30 minutes. Let it cool in the tin for 10 minutes, then turn it out onto a wire rack and cool completely.
- You can reheat slices for 20 to 30 seconds in the microwave before serving.