Today is, would you believe, National Chocolate Cake Day. Now that’s a holiday that it is easy to support!

But just what is National Chocolate Cake Day you ask — as you run to the pantry to see if you have chocolate cake ingredients or a box of Betty Crocker? No-one is sure of its exact origins, aside from a universal adoration of delicious chocolate-y cake. Many theorize that it was an initiative first started by a publicity (and cake) hungry flour or chocolate company, but no-one really knows for sure.

In America, chocolate was consumed primarily as a beverage until the 1830s and ’40s. Cakes as we know them today weren’t so common back then. According to the Dover Post, the predecessor to modern chocolate cake was born in 1765, when a doctor and a chocolate maker teamed up in an old mill. They are said to have ground up cocoa beans between huge millstones to make a thick, chocolate-y syrup The liquid was then poured into molds shaped like cakes, which they intended to transform into a beverage.

Years later, in the 1800s, a special dessert was created for a prince by an Austrian chef. The chef is said to have used two layers of chocolate dough with jam spread in the middle. Chocolate frosting was then poured over the dessert. Hence the birth of the chocolate cake!

The first boxed cake mix was created by a company called O. Duff & Sons in the late 1920s. And the first “just add water” Betty Crocker cake mixes were released in 1947.

This is one of the earliest-known published recipes for chocolate cake, as it appear in the American cookbook The Hostess.


But for those who want to OG-ify their chocolate cake, here’s one of our favorite simple recipes from the OG Holiday Cookbook 2014.

Organic Chocolate-Coffee Brownie Cupcakes

By Valerie Kay Dockery-Schettini

2 sticks butter
4 eggs
1 and 3⁄4 cup organic unbleached flour
3⁄4 cup bittersweet chocolate chopped
2 sachets Organo Gold Hot Chocolate

3-4 sachets Organo Gold Black Coffee 

2 cups organic sugar

1 tsp vanilla extract
1⁄2 tsp salt
1 tsp baking powder
1 cup slivered almonds, plus extra for topping

vanilla ice cream to serve


1. Place a small saucepan on a boiling water bath over low heat and melt chopped bittersweet chocolate with butter. Once melted, let it cool.

2. In a large bowl, combine flour, Organo Gold Hot Chocolate and Black Coffee, salt, baking powder and sugar. Whisk together.

3. Add eggs and vanilla extract to the chocolate mixture and combine. Incorporate slowly the dry ingredients and the slivered almonds whisking constantly.

4. Line a cupcake tin with paper liners and spoon batter. Top with slivered almonds.

5. Bake cupcakes at 350 degree F (175 degree C) preheated oven for 35-40 minutes. Let cool.

6. Serve with vanilla ice cream

We like to enjoy our freshly baked brownies with a freshly poured cup of the new OG Vanilla Caramel BrewKup!