What is the difference between devils food and chocolate

Devil's food cake is richer, darker and fluffier than any regular chocolate cake can ever be -- it has been called the chocolate version of an angel food cake. And it's all thanks to the use of cocoa powder and the extra dose of baking soda it calls for.

While chocolate cake usually calls for melted chocolate, devil's food cake relies on the rich flavor of cocoa powder -- and sometimes coffee -- for its robust, chocolatey taste. The extra dose of baking soda not only raises the ph levels giving this cake its deep dark color, but also makes it just a little bit fluffier in texture.

To make the most chocolatey of cakes, some recipes call for melted chocolate, cocoa powder and extra baking soda. We're not sure what name that cake gets, but we are certain that it's a winner. Want to read more from HuffPost Taste? Follow us on Twitter , Facebook , Pinterest and Tumblr. Veulens says that coffee is typically added to further enhance the chocolate flavor—in most cases, you will not even taste it in there. It's time to settle the debate about what makes these two delicious cakes so different from one another.

By Cheyenne Buckingham. Read more. Two of the ingredients that make it a favorite to so many are the extra baking soda and use of cocoa powder. There are several other differences that make the dishes unique. The following will discuss the differences and the origin of the name. Using extra baking soda raises the ph levels to give the dessert a deep, dark color and help to make it a bit fluffier. To get the maximum chocolatey finish, some use all three ingredients: melted chocolate, chocolate powder and the extra baking soda.

This ingredient was added much like a carrot cake uses shredded carrots. The beets were shredded then added to make the dessert moist and sweet.