In the late 1800s, the first chocolate cake recipes called for chocolate bars to be grated or melted into the batter. Devil’s cake stood out for its large amount of chocolate and rich flavor. Some pasta has been moistened with hot water; others with coffee, milk or buttermilk. When cocoa powder first appeared on store shelves in the early 1900s, it quickly replaced chocolate bars in cake recipes. But it wasn’t the dark cocoa we see today. It was raw cocoa, which contains higher levels of anthocyanin, a pigment found in plants, fruits, and vegetables that makes them blue, purple, or red, depending on their pH. So when raw cocoa is used in the batter alongside an acidic ingredient such as buttermilk, the cake takes on a burgundy hue. So in the mid-1900s, the Red Devil, along with mahogany and beef blood cakes, were born.