On the contrary, it can be traced back to a homegrown recipe called German Sweet Chocolate Cake that ran in its paper in June She called the recipe "German's" chocolate after Samuel German, who invented the chocolate while working for Baker's Chocolate.
According to What's Cooking America , Benell's recipe was such a hit that it was picked up by other newspapers across the country, causing sales of Baker's chocolate to soar. At some point, Baker's German's Sweet Chocolate started getting left out of the recipes, but the name stuck—hence the mix up. Confusion surrounding the origins of the German chocolate cake has been so widespread, in fact, that President Lyndon B.
In fact, its name comes from Sam German, the man who developed a sweet baking chocolate for the Baker's chocolate company of Boston. While on the topic, it's important to note that Baker's chocolate company is named for a man named Baker, not for the products he sold. See how the head starts to spin? A popular cake made with Baker's sweet chocolate was known as German's Cake, after Sam German's variety; eventually, the apostrophe was dropped, and the confusion began. Modern German chocolate cake recipes call for semisweet chocolate, since Baker's brand sweet chocolate baking bars are no longer widely available.
These two cakes rely on cocoa powder for their chocolate flavor, though the other ingredients vary wildly. Early red velvet cakes incorporated beets , though red food coloring is widely and very generously used now; most recipes call for a whole bottle per cake.
As for devil's food cake, you'll find that recipes incorporate sour cream while others feature coffee. Some even incorporate melted chocolate for a variation in texture. As for frostings, the earliest examples of red velvet cake were finished with ermine icing, which combines a boiled mixture of milk and flour with lots of butter and sugar, all whipped until fluffy and "light.
The key is a snow-white exterior, which serves as a nice contrast to the interior's super saturated red hue. Vintage recipes for devil's food cake feature meringue-based frostings like seven-minute icing, though you can finish the cake any way you want.
Since there's no official international cakes tribunal that sets the rules for such things, if devil's food is what you fancy, you can frost it with any of those options—or one of your own choosing. Many believe that devil's food cake is so named because it's the polar opposite of light, ethereal angel food cake , though others theorize that the name comes from its "sinful," decadent, irresistibly tempting taste.
Other accounts cite the reddish nature of the cocoa powder, which lent a "devilish" appearance, but that's the same explanation given to the name red velvet. Honestly, there are no conclusive answers. There is only very delicious, very appealing chocolate cake.
On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. Repeat beating in flour mixture alternately with the buttermilk just until smooth. Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over.
Continue folding until batter and egg whites are blended. Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. If batter is not divided evenly, spoon batter from one pan to another.
Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately. Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack.
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