If you’ve never considered what sets Devil’s Food apart from other chocolatey cakes, here are some specific differences:
* The use of cocoa, instead melted chocolate
* The use of hot or boiling water as the primary liquid, rather than dairy
* The inclusion of more baking soda
Since baking soda reacts with cocoa and creates a reddish cast when baked, early Devil’s Food cakes made with unprocessed cocoa were often referred to as Red Velvet. Modern recipes made with processed cocoa result in a cake that’s less red, so modern cooks include beets or red dye to create Red Velvet.
Although Devil’s Food is traditionally served with a thick white frosting, Martha Stewart’s chocolate glazed Devil’s Food cake with chocolate ganache is a dark, delicious delight that will lead you into temptation. If it does, remember what Oscar Wilde said about temptation: the best way to get rid of it is to yield to it.
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