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Chocolate cake - Quiz
  • 1. Which cake is a layered chocolate cake filled with dulce de leche?
A) German chocolate cake
B) Bariloche cake
C) Joffre cake
D) Black Forest gateau
  • 2. What is the main characteristic of a Black Forest gateau?
A) Chocolate sponge cake with a cherry filling
B) Chocolate cake filled with chocolate pudding
C) Chocolate custard cake made without flour
D) Layered chocolate cake with coconut and walnut
  • 3. What is a Blackout cake filled with?
A) Chocolate pudding
B) Dulce de leche
C) Apricot jam
D) Whipped cream
  • 4. What ingredient makes a chocolate soufflĂ© light and airy?
A) Whipped cream
B) Whipped egg whites
C) Chocolate pudding
D) Dulce de leche
  • 5. What is Devil's food cake known for?
A) Chocolate custard cake made without flour
B) Chocolate cake with a liquid chocolate core
C) Layered chocolate cake with coconut and walnut
D) Moist, airy, rich chocolate layer cake
  • 6. What is unique about a Ding Dong cake?
A) It is a chocolate custard cake made without flour
B) It is a chocolate cake with a liquid chocolate core
C) It is shaped like a hockey puck with a cream filling
D) It is a layered chocolate cake with dulce de leche
  • 7. What is a flourless chocolate cake made with?
A) Whipped cream and chocolate pudding
B) Chocolate sponge and whipped cream
C) Whipped eggs and without flour
D) Chocolate custard and flour
  • 8. What are the main ingredients of a Garash cake?
A) Chocolate and dulce de leche
B) Chocolate and walnut
C) Chocolate and coconut
D) Chocolate and whipped cream
  • 9. What is German chocolate cake typically topped with?
A) Cherry filling and whipped cream
B) Coconut and walnut
C) Chocolate pudding and whipped cream
D) Apricot jam and chocolate
  • 10. What is a Joffre cake layered with?
A) Dulce de leche
B) Ganache
C) Chocolate pudding
D) Whipped cream
  • 11. What is a Molten chocolate cake also known as?
A) Lava cake
B) Sachertorte
C) Garash cake
D) Swiss roll
  • 12. What is the distinctive feature of a Molten chocolate cake?
A) Whipped cream filling
B) Apricot jam layer
C) Liquid chocolate core
D) Coconut topping
  • 13. What gives Red velvet cake its distinctive color?
A) Whipped cream
B) Dulce de leche
C) Chocolate pudding
D) Reddish chocolate
  • 14. What is Red velvet cake typically frosted with?
A) Chocolate ganache
B) Chocolate buttercream
C) Cream cheese icing
D) Whipped cream
  • 15. Who invented the Sachertorte?
A) Franz Sacher
B) Franz Kafka
C) Samuel German
D) Franz Liszt
  • 16. What is the filling of a Sachertorte?
A) Chocolate pudding
B) Whipped cream
C) Dulce de leche
D) Apricot jam
  • 17. What is a Chocolate Swiss roll filled with?
A) Chocolate pudding
B) Dulce de leche
C) Jam, cream or icing
D) Apricot jam
  • 18. What is the Christmas variant of a Chocolate Swiss roll called?
A) Lava cake
B) Garash cake
C) Sachertorte
D) Yule log
  • 19. Who developed a mechanical method for extracting fat from cacao liquor in 1828?
A) Pillsbury Company.
B) Ella Rita Helfrich.
C) Rodolphe Lindt.
D) Coenraad van Houten.
  • 20. What process, developed in Switzerland in 1879, made chocolate smoother and easier to bake with?
A) Conching.
B) Tempering.
C) Extraction.
D) Fermentation.
  • 21. In what year did American cooks begin adding chocolate to cake batter?
A) 1886.
B) 1900.
C) 1879.
D) 1828.
  • 22. Which company introduced 'Devil's food' chocolate cake mixes in the mid-1930s?
A) Pillsbury Company.
B) Baker's Chocolate.
C) The Duff Company.
D) Duncan Hines.
  • 23. What was the name of the chocolate cake mix that could make white, yellow, or chocolate cake?
A) Tunnel of Fudge.
B) Devil's food.
C) Three Star Surprise.
D) Wellesley Fudge Cake.
  • 24. Which college was associated with the creation of the chocolate fudge cake in the early 20th century?
A) Wellesley College.
B) Yale University.
C) Harvard University.
D) Princeton University.
  • 25. What type of pan was used to bake the Tunnel of Fudge cake?
A) Round pan.
B) Loaf pan.
C) Bundt pan.
D) Square pan.
  • 26. What was the original recipe for Tunnel of Fudge cake unable to be made due to?
A) Lack of cocoa powder.
B) Use of expired ingredients.
C) Use of a since-discontinued Pillsbury product.
D) Complexity of the recipe.
  • 27. In which decade did single-serving molten chocolate cakes with liquid centers become popular?
A) 1990s.
B) 2010s.
C) 2000s.
D) 1980s.
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