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