This photo I took of a chocolate cake at the Pasteleria Ideal in Mexico City reminded of the scene below in colonial Columbia, South America.
In the viceroyalty of Peru, which included modern day Colombia, Iberians in urban centers purchased a sizeable number of enslaved Africans for cooking and other household tasks. Enslaved Africans also worked on large plantation cultivating the cacao plant which produced the key ingredient for making chocolate. People in Cartagena, Colombia loved chocolate so much “that there is not a negro slave but constantly allows himself a [delight] of it after breakfast; and the negro women sell [cakes made with corn, cassava, and chocolate] . . . about the streets,” wrote on traveler. The ingredients used to make these popular chocolate cakes illustrate the culinary syncretism that emerged at the intersection of African, Indian, and Iberian influences. Source: Charles Stuart Cochrane, Journal of a Residence and Travels in Colombia During the Years 1823 and 1824 two volumes, (London: Henry Colburn, 1825)
Related Links: Video of a Natural Cassava - Chocolate Avocado Cake Recipe: http://www.youtube.com/watch?v=IfdVfAD5iGw
Recipe (scroll down to the bottom of the site for the recipe): http://askville.amazon.com/healthy-cake-recipes/AnswerViewer.do?requestId=7836759
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