<Tr> <Th> Variations </Th> <Td> Red velvet cake </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Devil's food cake Media: Devil's food cake </Td> </Tr> <P> Devil's food cake is a moist, airy, rich chocolate layer cake . It is considered a counterpart to the white or yellow angel food cake . Because of differing recipes and changing ingredient availability over the course of the 20th century, it is difficult to precisely qualify what distinguishes devil's food from the more standard chocolate cake, though it traditionally has more chocolate than a regular chocolate cake, making it darker . The cake is usually paired with a rich chocolate frosting . </P> <P> Devil's food cake is commonly a dense, rich chocolate cake, quite different from other chocolate cakes such as the German chocolate cake . It traditionally uses unsweetened chocolate baking squares in lieu of unsweetened cocoa powder . However, contemporary recipes typically use cocoa powder for its convenience over the more traditional chocolate baking squares . Also, because of its reduced amount of cocoa butter, cocoa powder has a more intense chocolate flavor than unsweetened chocolate . Moreover, coffee is frequently added as a liquid to enhance the chocolate flavor . Some recipes use hot or boiling water as the cake's main liquid, rather than milk . One of the more famous devil's food cake recipes, called "The Vassar Devil," was on the menu of the historic and now closed restaurant "The Treasure Chest ." A competing recipe was the Wellesley Fudge Cake, which uses a half pound of unsweetened baking chocolate, four ounces for the cake itself and four ounces for the fudge frosting . Devil's food cake historically is baked as a layer cake . Its antithetical counterpart, the angel food cake, is a very light white cake that uses stiffly beaten egg whites and no dairy . However, the devil's food cake is most often paired with yellow vanilla cakes, and the two combined may create a Marble cake . </P>

What is the difference between devils food and chocolate