Observed annually on May 19, National Devil’s Food Cake Day is enjoyed by chocolate cake lovers throughout the country and around the world.
Devil’s Food cake is a divine chocolate cake. It differs from a regular chocolate cake by its darker color and tends to be more moist and airy. Devil’s Food cake recipes use hot or boiling water as the primary liquid. Cocoa is typically used in the batter, as opposed to chocolate, and coffee can be added for a distinctive flavor. A delicious chocolate frosting usually accompanies the cake.
Recipes for Devil’s Food cakes often appeared alongside recipes for Angel Food cakes. One of the earliest recipes appeared in the August 10, 1898, edition of the Hagerstown Exponent of Hagerstown, Indiana.
From Foodimentery: Did you know…
- Devil’s food cake is considered a counterpart to the white or yellow angel food cake.
- Devil’s food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee.
- Devil’s food cake was introduced in the United States in the early 20th century with the recipe in print as early as 1905.
- A similar cake, the red velvet cake, is closely linked to a devil’s food cake, and in some turn of the century cookbooks the two names may have been interchangeable.
- Devil’s food cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes.