[3] The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.

[3] A process for making silkier and smoother chocolate, called conching, was developed in Switzerland in 1879 by Rodolphe Lindt.

This made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters.

[4] The Duff Company of Pittsburgh, a molasses manufacturer, introduced "Devil's food" chocolate cake mixes in the mid-1930s, but production was put on hold during World War II.

[5][7] "Chocolate decadence" cakes were popular in the United States 1980s.