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Those who are not eager bakers may not be aware thatchocolate cake And the devil's food cake is not in fact the same, even if it is difficult to spot all the differences simply by looking at them. It's only on piercing the cake with a fork or knife when you notice a big difference: the texture.

To break down the two sweet sweets, we called the pastry and founder ofThe dana bakery, Dana Pollack, as well as Abel Veulens, chef atByblos MiamiTo explain the devil's food cake against the differences in chocolate cake so you never be confused.

What is the difference between the chocolate cake and the devil's food cake?

"The devil's food cake is known as the angel's food cake's chocolate version; it's spacious and light but rich in chocolate aroma," says Pollack.

The pastry expert explains that light and airy, but powerful textureChocolate The flavor - is the result of cocoa powder as well as bicarbonate of soda and extra oil. Feulens says that extra baking soda is the component that makes the cake very soft. Conversely, the chocolate cake is made with melted chocolate, rich butter, cream and milk, a much heavier combination of ingredients.

"The devil's food cake usually uses coffee or a water-based liquid as opposed to milk or thick cream than a denser chocolate cake may have," says Pollack.

Coffee? Géulens says that coffee is usually added to further improve chocolate flavor - in most cases you will not even enjoy it.

Is the kind of icing important?

According to Pollack, it's not really important to what you choose for the cake.

"You can use what you want for both," she says. "Personally, I like a breath of marshmallow on the food cake of a devil."

Are there other simple means of improving cake flavors?

"With regard to all chocolate cakes, adding ingredients such as espresso or vanilla aid highlights cocoa flavor, so it is commonly used when cooking," says Pollack. "My favorites are either espresso or a dimetti dash."

What is the best way to make a cake of a devil?

Vaulans shares the next devil's food cake recipe.

Devil's food cake recipe:

• ¾ Book (3 sticks) not salted butter, at room temperature
• 2 1/4 cup of sugar
• 4 extra-large eggs at room temperature
• 4 teaspoons of pure vanilla extract
• ¾ Ungrown cocoa powder cup
• ¾ hot-brewer espresso cup
• 3 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of cooking powder
• 1½ teaspoon of salt kosher
• 1 cup of sour cream

Beurber recipe:

• 2 cups of sugar
• ⅔ Cup of water
• 6 egg whites at room temperature
• ¼ teaspoon of tartar cream
• Pinch of salt kosher
• 1 ½ pounds (6 sticks) of non-salty butter, at room temperature

Instructions:

1. Preheat the oven to 350 degrees. Grease two 9 × 2-inch round cake pots, lie down with parchment paper, and grease and stuff the pans. Put aside.
2. In the bowl of an electric mixer equipped with the attachment of the pallet, the cream of butter and sugar at the average speed for 3 minutes, until the light and the mellow. At low speed, add the eggs, one at a time. Add the vanilla and beat until well mixed, scratching the bowl with a rubber spatula.
3. Whisk cocoa powder and hot coffee together in a small bowl. With the low mixer, add it in the dough.
4. In a medium bowl, tumble together the flour, baking soda, cooking powder and salt. With the low mixer, slowly add half of the flour mixture to the dough, then all the sour cream, then the remaining flour mixture, mixing each addition to the combination. With a rubber spatula, bend the dough until it is well mixed.
5. Divide the dough equally between the two prepared pans and smooth the vertices. Cook for 30 to 35 minutes until a toothpick inserted into the center exits clean. Cool in the pans for 30 minutes, turn away onto a cooking rack and cool completely.
6. To frost cakes, cut them half horizontally with a long and thin knife. Place the bottom of the first cake, cut laterally on a flat service plate and propagate a thin layer of butter on the top only (not the sides) with a palette knife. Place the top of the first cupcake, cut laterally, on the top and finely frozen the top only. Then place the upper layer of the second cake on the top, cut laterally and frozen finely. Finally, place the bottom layer of the second cake, the lower face upward (so that the top of the cake is flat). Frozen the top and the sides of the cake.

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