National Chocolate Cake Day - The Pantiles

Friday 27th January is National Chocolate Cake Day! This cocoa-laced celebration is the perfect excuse to indulge in a slice of something special, and to give a heave-ho to those January blues.

Chocolate – A Brief History

Chocolate was conceived in 1764, when it was discovered that grinding cocoa beans between stones would produce a powder – cocoa powder – which could then go on to create chocolate. In the early 1800s, Conrad Van Houten invented a method whereby fat from cacao could then be mechanically extracted to create cacao (cocoa) butter.

The invention of chocolate gave the world an indulgent treat to enjoy, but it was initially consumed as a drink when mixed with water. Over time it then became an ingredient to be incorporated into other foods – such as cake.

The first chocolate cake recipe was in Eliza Leslie’s cookbook of 1847. The recipe consisted of pieces of chocolate combined into a plain sponge mix. From that point onwards, bakers and chefs adapted recipes and ingredients in all manner of ways to create delicious offerings.

In 1947, Betty Crocker released a chocolate cake mix – an easy way for anyone to produce their own chocolate cake.

Chocolate cake has become so popular over the years, that it now has its own celebration day: National Chocolate Cake Day, celebrated on the 27th January each year.

Chocolate Cake Recipe

Fancy slicing into something special this National Chocolate Cake Day? Try out this simple yet delicious recipe for Chocolate Cake:

Ingredients

250g self-raising flour

50g cocoa powder

250g dark chocolate

250g muscovado sugar

250g butter

4 eggs

1 tsp vanilla extract

For the icing

200g icing sugar

200g butter

200g dark chocolate

Topping

50g dark chocolate

cocoa powder for dusting

Method

Preheat your oven to 180C/fan 160C/gas 4. Line two cake tins with greaseproof paper. Mix together the flour and cocoa powder in a bowl. Melt the chocolate, butter and sugar with approximately 90ml water until smooth – either via a microwave or in a pan. Leave to cool.
Transfer the cooled mixture to a mixing bowl and whisk in the eggs slowly until combined. Add in the vanilla extract. Fold the wet ingredients into the dry ingredients. Combine.
Divide the batter between the cake tins and bake in the centre of the preheated oven for 30 minutes. Leave to cool.
While the cake is cooling, make your icing. Whisk together the icing sugar and butter until light and fluffy. Add in the melted chocolate until it is smooth and spreadable in consistency. When the cake has completely cooled, spread the icing in the centre of the cakes and over the top and sides. Leave to set.
For the final step, using a vegetable peeler to slice curls from the chocolate to put on top of the cake. Lightly dust with cocoa powder.
Then Serve!

A Slice of Something Special at The Pantiles

If you would rather not cook up a storm in your own kitchen this National Chocolate Cake Day, The Pantiles is the perfect venue to celebrate. With a selection of independent cafes, bars and eateries, sinking your teeth into something special is a given!

Why not head to The Zero Waste Company and enjoy their selection of cakes and pastries? They are a vegetarian café and do their utmost to cater to those with allergies or other dietary requirements, including many vegan and gluten free options.

The Cakeshed is a mainstay of The Pantiles for best part of a decade.

Joe and the team have worked tirelessly to create a menu, using premium local produce, to be enjoyed in an atmosphere that guests love to experience.

Their talented baker Peter spends his time creating a wonderful range of cakes and tray bakes. The perfect spot for a decadent slice of chocolate cake!

#NationalChocolateCakeDay