Irresistibly Sweet: 6 Types of American Chocolate Cakes

As many may be aware, the United States has a strong preference for bold and stimulating flavors in its cuisine. Although the nation was founded by Europeans, there is less emphasis on salads or health-oriented meals compared to European traditions, with a greater inclination toward items like pizza and hamburgers that offer intense tastes. Consequently, chocolate cakes originating in America tend to be sweeter, richer, and more indulgent than those from other countries. One cannot help but wonder what visual appeal and flavor profile such an already delicious cake would take on when made even more intense. Let us explore six varieties of chocolate cakes that originated in the United States.

Devil’s Food Cake

One variety of American chocolate cake is the devil’s food cake, which, true to its name, possesses a dark and decadent character. This is due to the combination of chocolate, cream, custard, and cocoa in its sponge base. Until the early 1900s, obtaining chocolate and cocoa powder was challenging, making this cake less common. However, it has since become one of the most popular cakes in the United States.

Mississippi Mud Pie

The Mississippi mud pie is an American chocolate cake featuring a variety of ingredients, including biscuits, ice cream, pudding, whipped cream, liqueur, and marshmallows. It is characterized by an overwhelming sweetness, as evident from its components. The finished pie is topped with elements such as almonds, pecans, chocolate syrup, or marshmallows. It is known to have first appeared in the 1970s, though its exact origins remain unclear.

Blackout Cake

Originating from Ebinger’s Bakery in Brooklyn in 1942, the blackout cake is a traditional American chocolate cake. It consists of a rich chocolate sponge base filled with a pudding-like chocolate custard, then covered with cake crumbs. Common ingredients include dark chocolate, espresso powder, flour, cocoa powder, baking soda, butter, salt, sugar, eggs, and milk. If there is a dessert that begins and ends with chocolate, it would undoubtedly be the blackout cake.

Molten Chocolate Cake

The molten chocolate cake has an intriguing origin story. It was created when chef Jean-Georges Vongerichten accidentally removed a chocolate cake from the oven too early. This resulted in what could be considered the original “crispy on the outside, soft on the inside” texture. The exterior has a bread-like consistency, while the undercooked interior allows chocolate custard to flow out like lava—hence the name. It is a highly popular American chocolate cake found in upscale restaurants. The ingredients consist of butter, eggs, sugar, and chocolate, notably without flour.

German Chocolate Cake

Despite its name, the German chocolate cake is an American creation, named after Samuel German, who developed a type of baking chocolate in 1852. It features a layered chocolate sponge filled with a mixture of pecans, shredded coconut, and caramel. The sides are coated with chocolate icing, while the top remains exposed to showcase the filling. It first gained prominence in 1957 through a recipe published in a Dallas newspaper.

Texas Sheet Cake

The sixth American chocolate cake to introduce is the Texas sheet cake. Its primary ingredients include buttermilk, eggs, vanilla, baking soda, sugar, flour, butter, and cocoa, with pecan pieces placed on top of the finished cake. Interestingly, in Texas, this cake is commonly enjoyed at funerals and sometimes at church gatherings.

I was surprised to find that the varieties of American chocolate cakes are fewer than expected, not exceeding a hundred as I had imagined. Additionally, in the United States, shakes incorporating whole pieces of chocolate cake have gained significant recognition alongside the cakes themselves. The scale at which America approaches shakes—using cakes as ingredients—highlights a distinctive level of dedication. In the past, I had no interest in chocolate, but after having a child, I became captivated by it. This has led me to desire experiencing the rich, devilish flavors of authentic American chocolate cakes in their place of origin someday. By then, concerns about blood sugar levels may no longer be an issue.