Overview
- Observed on January 27, the date spread internationally from the U.S. “Chocolate Cake Day” without a single founding event.
- Coverage traces roots from pre‑Columbian cacao use and European sweetening to 19th‑century innovations like cocoa powder that made chocolate cakes practical.
- An early printed recipe often cited appears in 1847 in Eliza Leslie’s The Lady’s Receipt Book, helping formalize versions in the United States.
- Bakeries, cafes and restaurants participate with promotions and special editions, while media outlets share recipes for home cooks.
- International styles such as Austria’s Sachertorte and U.S. brownies feature prominently, and in Argentina the cake is central to birthdays and family celebrations.