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