Today is one hell of a delicious food holiday. May 19 is National Devil’s Food Cake Day!
Devil’s food cake is a moist and rich chocolate layer cake that was created in the late 19th century. Its name was a sarcastic response to angel food cake, which was the complete opposite: light (both in color and texture) and airy. Interestingly, devil’s food cake was originally more like a red velvet cake. It was actually dyed with red food coloring and topped with white frosting. It didn’t become the sinful chocolate dessert we associate it with until the 1970s. In fact, in many turn of the century cookbooks, the names are used interchangeably. The Waldorf Astoria Hotel claims to have invented devil’s food cake, but has been unable to back up this claim with any proof other than “we did, too!” They still serve a red velvet cake similar to the original devil’s food cake recipe.
Nowadays, what distinguishes devil’s food cake is its decadent chocolateness. (My computer says “chocolateness” is not a word. I’m using it anyway). Typical recipes call for cocoa and, sometimes, coffee. It is usually frosted in chocolate, as well.
We had a long drive home and a busy afternoon, so there were no fancy made-from-scratch cakes today. But that’s why they invented Duncan Hines, right?