Top Five Chocolate Cake Types For Your Restaurant

Updated: Jun 8


top five chocolate cake types for your restaurant forsan

Honestly, who doesn't have a sweet tooth for chocolate cake? We'd sneak out the last slice from the fridge and lick a bowl for more. Besides, it's the safest pick for a delicious treat, dessert, and the life of many parties. As a restaurant owner, you must select some of the best dishes to include in your menu to achieve customer satisfaction. And one of the treats you wouldn’t want to miss is chocolate cake. The top five types your customers are bound to love are: Chocolate Fondant, Molten Chocolate Cake, Sachertorte, German Chocolate Cake, and Chocolate Fudge Cake. Before getting deeper into each of these, let’s take a look at how chocolate cake has evolved over the years.

What is the History of Chocolate Cake?

Below is a 258-year timeline on chocolate cakes:

  • 1764: The history of chocolate goes back to the 17th century. Dr. James Baker used millstones to grind cocoa beans and produced a chocolate liquid component. The purpose was to convert it into a beverage.

  • 1828: Coenraad Houten used mechanical extraction to produce cacao butter from cacao liquor. People traded the extract in solid and powder forms. Later, Rodolph Lindt developed the conching method to make finer chocolate. It was smooth enough and ideal for baking.

  • 1847: Eliza Leslie wrote the first recipe in The Lady's Receipt Book. Tyson Rorer, one of the cooks in this era, contributed to its development.

In the 19th century, chocolate cake was still a rare flavor, reserved for particular elites. The Duff Company tried to introduce Devil's Food Mixes in the 1930s. However, the second World War became a significant hindrance. With the fair cacao prices in the 20th century, chocolate cake has become very popular. It’s now one of the most loved cake flavors in most restaurants worldwide.

How Many Types of Chocolate Cake Are There?

types of chocolate cake forsan

There are dozens of chocolate cake variations, depending on the ingredients. Aside from the top five outlined above, here are more:


● Chocolate Mud Cake

● Hot Cocoa Cake

● Chocolate Lava Cake

● Chocolate Truffle Cake

● Double Chocolate Layer Cake

● Chocolate Zucchini Cake

● Hot Cocoa Cake

● Chocolate Mud Cake

● Flourless Chocolate Cake

● Kladdkaka

● Bolo de Brigadeiro



Which are the Best Chocolate Cake Flavors?

The five cakes below are the most loved by fans worldwide:

1. Chocolate Fondant


Chocolate Fondant is the brainchild of Michel Bras. That was way back in 1981, when he started experiments to perfect the biscuit de Chocolat recipe, only to create something much better. It usually comes in small sizes and is popularly known as "melting chocolate." The primary ingredients used for its preparation are chocolate and crepes. It’s the perfect choice for dessert, especially in French and New York hotels.

Most restaurants prefer serving the dessert at warm temperatures and accompanying it with vanilla ice cream.


2. Molten Chocolate Cake


Chef Jean-Georges Vongerichten invented this chocolate cake by chance. He happened to remove a chocolate sponge cake from his oven before time, and realized that its center was still sloppy. The hot, runny fluid was full of flavor. And that’s how it came to being. Chefs started preparing cakes with a warm liquid chocolate at the center. Some call it lava cake because of its resemblance to a volcano. Its main ingredients are flour, eggs, powdered sugar, melted butter, and chocolate. You can add some flavor by adding chocolate sauce, fresh fruit, and ice cream.


3. Sachertorte


Sachertorte is a famous Austrian cake with thin layers of apricot jam and chocolate icing coatings. The flavor is even more delicious when served with whipped cream.

The cake was invented in 1832 by Franz Sacher, a student under Metternich's chef.

Prince Metternich of Austria had ordered a unique novel cake. And Sacher went on to develop this delectable cake that many Austrians grew to adore. However, the original Sacher recipe is top secret up to now.


4. German Chocolate Cake


German chocolate cake has distinct layers of buttermilk, rich coconut icing, peanuts, and chocolate frosting at the sides, making it perfect for sheet cakes. Most chefs fill it with more pecans and maraschino cherries to enhance its look and make it more worthwhile. The toppings typically consist of milk chocolate and egg yolks.


It was invented in America in 1852 by Sam German, an English-American for Baker's chocolate company, which was owned by General Foods. The company included his name in the brand in his honor. From that time, the recipe was shared on newspaper outlets, making it well known among bakers.


5. Chocolate Fudge Cake


The primary traditional ingredients for preparing this appetizing dish are chocolate cake mix, chocolate pudding and chocolate chips. It’s a bit dense and is usually prepared in a single-layer of chocolate sponge and coated with buttercream.


The cake was invented by Emelyn Hartridge in 1921. She was a student at Vassar and got the idea of this dessert while at school. After preparing a short letter of introduction about the recipe, her cousin went ahead to bake it.

Bake Chocolate Cakes that Will Satisfy All Your Cravings

As a restaurant owner, you wouldn’t want these different types of chocolate cakes to be missing from your menu. After a rich meal, customers yearn for a scoop of these delicacies. If you need premium ingredients to help you make the best cakes, contact Forsan, a reliable restaurant supplier in Saudi Arabia. Ultimately, your customers will love you even more for the savory treats you serve them.


131 views1 comment

Recent Posts

See All