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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) Bariloche cake
C) German chocolate 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 custard cake made without flour
C) Chocolate cake filled with chocolate pudding
D) Layered chocolate cake with coconut and walnut
  • 3. What is a Blackout cake filled with?
A) Apricot jam
B) Dulce de leche
C) Chocolate pudding
D) Whipped cream
  • 4. What ingredient makes a chocolate soufflĂ© light and airy?
A) Whipped egg whites
B) Chocolate pudding
C) Whipped cream
D) Dulce de leche
  • 5. What is Devil's food cake known for?
A) Moist, airy, rich chocolate layer cake
B) Chocolate cake with a liquid chocolate core
C) Chocolate custard cake made without flour
D) Layered chocolate cake with coconut and walnut
  • 6. What is unique about a Ding Dong cake?
A) It is a chocolate custard cake made without flour
B) It is shaped like a hockey puck with a cream filling
C) It is a layered chocolate cake with dulce de leche
D) It is a chocolate cake with a liquid chocolate core
  • 7. What is a flourless chocolate cake made with?
A) Whipped cream and chocolate pudding
B) Chocolate custard and flour
C) Whipped eggs and without flour
D) Chocolate sponge and whipped cream
  • 8. What are the main ingredients of a Garash cake?
A) Chocolate and coconut
B) Chocolate and walnut
C) Chocolate and whipped cream
D) Chocolate and dulce de leche
  • 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) Whipped cream
B) Dulce de leche
C) Chocolate pudding
D) Ganache
  • 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) Coconut topping
B) Whipped cream filling
C) Liquid chocolate core
D) Apricot jam layer
  • 13. What gives Red velvet cake its distinctive color?
A) Dulce de leche
B) Whipped cream
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 Liszt
B) Samuel German
C) Franz Sacher
D) Franz Kafka
  • 16. What is the filling of a Sachertorte?
A) Whipped cream
B) Apricot jam
C) Chocolate pudding
D) Dulce de leche
  • 17. What is a Chocolate Swiss roll filled with?
A) Dulce de leche
B) Jam, cream or icing
C) Chocolate pudding
D) Apricot jam
  • 18. What is the Christmas variant of a Chocolate Swiss roll called?
A) Lava cake
B) Sachertorte
C) Garash cake
D) Yule log
  • 19. Who developed a mechanical method for extracting fat from cacao liquor in 1828?
A) Ella Rita Helfrich.
B) Pillsbury Company.
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) Tempering.
D) Extraction.
  • 21. In what year did American cooks begin adding chocolate to cake batter?
A) 1879.
B) 1886.
C) 1900.
D) 1828.
  • 22. Which company introduced 'Devil's food' chocolate cake mixes in the mid-1930s?
A) Baker's Chocolate.
B) The Duff Company.
C) Pillsbury Company.
D) Duncan Hines.
  • 23. What was the name of the chocolate cake mix that could make white, yellow, or chocolate cake?
A) Wellesley Fudge Cake.
B) Tunnel of Fudge.
C) Devil's food.
D) Three Star Surprise.
  • 24. Which college was associated with the creation of the chocolate fudge cake in the early 20th century?
A) Wellesley College.
B) Harvard University.
C) Yale 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) Complexity of the recipe.
B) Use of a since-discontinued Pillsbury product.
C) Lack of cocoa powder.
D) Use of expired ingredients.
  • 27. In which decade did single-serving molten chocolate cakes with liquid centers become popular?
A) 1980s.
B) 2000s.
C) 1990s.
D) 2010s.
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