Chocolate Cream Cake
₹110.00 – ₹440.00
Creamy lip smacking chocolate filled vanilla flavored cake with coconut toppings.
Includes Knife and candles
- Store cake in a refrigerator.
- Consume the cake within 24 hours.
Note: Design and icing of cake may vary from the image shown here since each chef has his/her own way of baking and designing a cake.
Chocolate cake is made with chocolate. It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners. 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. In 1828, Coenraad van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was “rock cacao” or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.
A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks, and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.
Nutritional Facts *
- Amount Per 100 grams
- Calories 371
|Value Per Serving||% Daily Value*|
|Saturated Fat||5 g||25%|
|Dietary Fiber||5 g||10%|
*Nutritional information values from internet sources for reference.
1 kg, 250 g, 500 g
Baking Powder, Baking Soda, Boiling Water, Egg, Granulated Sugar, Milk, Plain Flour, Pure Vanilla Extract, Refined Oil, Salt, Unsweetened Cocoa Powder
5 days from the date of packing (when stored in an airtight container)
Shreem Sweets and Bakery
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