Devil's food cake

Devil's food cake is a chocolate layer cake that emerged in the United States at the end of the 19th century. It is characterized by its dark mahogany color, high chocolate or cocoa content, and moist texture. It is typically served as a layer cake with either chocolate or white frosting. While preparations vary widely and the name is at times used to refer to any chocolate cake, the modern devil's food can be classified as a type of chiffon cake, containing beaten eggs, sugar, and oil, and markedly distinct from early versions. The origin of the name may reference the angel food cake, a light, airy sponge cake, which was popular in the late 19th century as the first recipes for devil's food cake were being published. With early recipes varying widely, the cake gained widespread popularity by the early 1910s.

Description: Wikipedia — Devil's food cake, CC BY-SA 4.0