This simple question has many answers, depending upon the period and cookbook. As noted above, the first 19th century American chocolate cake recipes were white/yellow cakes with chocolate icing. The addition of chocolate to the batter increased as the price of this ingredient declined, thus creating "chocolate cake" as we know it today. 20th century cookbooks often list chocolate cake and devils food on the same page. The most predominant difference between the two? Devil's food usually contains a greater proportion of chocolate. Fannie Farmer [1923] doubles the amount of chocolate required for her devil's food (4 ounces compared to 2 ounces for "regular" chocolate cake.). Irma S. Rombauer confirms: "When the larger amount of chocolate is used, it is a black, rich Devil's Food." (Joy of Cooking, 1931 p. 236)
...It is believed that the “Devil’s Food” cake was invented in the United States in the early 20th century. It may be that this cake was named for its contrast to the snow-white “Angel Cakes” that were being made prior to the “Devil’s Food” cake.
Angel food belongs to the nineteenth century but devil's food to the twentieth. How this chocolate cake came to be called devil's food no one knows although it may have been a play on opposites: it was as dark and rich as angel food was light an airy...In the early 1900s there were a number of bizarre variations on Devils Food Cake. Once called for mashed potatoes and a number for ground cinnamon and cloves in addition to chocolate..." ---American Century Cookbook: The Most Popular Recipes of the 20th Century, Jean Anderson [Clarkson Potter:New York] 1997 (p. 452-3)
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300 ml Whipping Cream
a few drops Vanilla essence
1 teaspoon Icing sugar
Preheat oven to moderate 180°C . Brush 2 (20 cm) round tins with melted butter or oil, line base and side with paper, grease paper.
Melt the dark chocolate with the water (in a bowl over a pan of boiling water). Stir until smooth and leave to cool.
Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until very light and smooth.
Blend in the melted chocolate.
Sift the flour with the baking powder and salt and beat into the mixture alternately with the soured cream/or butter milk/ or yogurt. Pour into 2 prepared tins and bake for 25 - 30 minutes. Leave to cool a little, then turn out on to a wire rack.
Whip the cream lightly with the vanilla essence and a teaspoon of icing sugar, and sandwich the cakes together when cool.
Decorate with fresh strawberries (halved) and a jasmine-infused Macaroon for the finishing touch. Enjoy! :)
