I’ve always been a fan of old-fashioned chocolate cake, but when I went searching for early American chocolate cake recipes in 19th century cookbooks, I found very few of them. It turns out that chocolate cake really only got its start toward the end of that century.
The first “chocolate” cakes, made in the early 19th century, were actually not chocolate cakes at all, but white or yellow cakes served with hot chocolate (sort of like “coffee cake” with coffee). Hot chocolate, made from ground cacao beans, was a common beverage in colonial times, but chocolate desserts were rare. Dutch chemist Coenraad Van Houten’s invention of the cocoa press, in 1828, launched the age of chocolate by improving the taste of chocolate and making it cheaper to produce. Other improvements in chocolate manufacturing followed, and by the 1890s, chocolate desserts were common.
After spending nearly two years writing mostly about 18th-century food, I’ve decided to expand my blog’s scope to include recipes from the 19th and early 20th centuries as well. I’ve strayed into the 19th century before, and the lure of this period has become irresistible. I’m also going to focus exclusively on baking and desserts.