What makes devils food cake different




















Of these three cakes, German chocolate is the only one that relies entirely on melted chocolate , as opposed to cocoa powder, for its flavor. In fact, its name comes from Sam German, the man who developed a sweet baking chocolate for the Baker's chocolate company of Boston.

While on the topic, it's important to note that Baker's chocolate company is named for a man named Baker, not for the products he sold.

See how the head starts to spin? A popular cake made with Baker's sweet chocolate was known as German's Cake, after Sam German's variety; eventually, the apostrophe was dropped, and the confusion began. Modern German chocolate cake recipes call for semisweet chocolate, since Baker's brand sweet chocolate baking bars are no longer widely available. These two cakes rely on cocoa powder for their chocolate flavor, though the other ingredients vary wildly.

Early red velvet cakes incorporated beets , though red food coloring is widely and very generously used now; most recipes call for a whole bottle per cake. As for devil's food cake, you'll find that recipes incorporate sour cream while others feature coffee. Some even incorporate melted chocolate for a variation in texture. As for frostings, the earliest examples of red velvet cake were finished with ermine icing, which combines a boiled mixture of milk and flour with lots of butter and sugar, all whipped until fluffy and "light.

The key is a snow-white exterior, which serves as a nice contrast to the interior's super saturated red hue. Vintage recipes for devil's food cake feature meringue-based frostings like seven-minute icing, though you can finish the cake any way you want.

Since there's no official international cakes tribunal that sets the rules for such things, if devil's food is what you fancy, you can frost it with any of those options—or one of your own choosing. Many believe that devil's food cake is so named because it's the polar opposite of light, ethereal angel food cake , though others theorize that the name comes from its "sinful," decadent, irresistibly tempting taste.

Other accounts cite the reddish nature of the cocoa powder, which lent a "devilish" appearance, but that's the same explanation given to the name red velvet. Honestly, there are no conclusive answers. A true chocolate cake might be more dense, so a heftier frosting, like a buttercream can be used, but lighter whipped frostings are frequently paired with it, too.

This Fudge Cake fits all the requirements for the classic chocolate cake—melted semisweet chocolate and butter, as does this Dark Chocolate Bundt Cake , though it has chocolate syrup, too, which is just an added layer of chocolate flavor. Of course, the occasional cake throws all the rules to the wind.

By Kimberly Holland Updated May 28, The pastry expert explains that the light and airy texture—yet potent chocolate flavor—is a result of cocoa powder as well as extra baking soda and oil. Veulens says that the extra baking soda is the component that makes the cake extra fluffy. Conversely, chocolate cake is made with melted chocolate, rich butter, cream, and milk, a much heavier combination of ingredients. Veulens says that coffee is typically added to further enhance the chocolate flavor—in most cases, you will not even taste it in there.



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