Question
Which of the following combinations would be the best option to create a dark chocolate devils food cake?
a
Baking soda, buttermilk and fresh eggs
b
Baking powder, buttermilk, and fresh eggs
c
Baking soda, milk and aged (not fresh) eggs
d
Baking powder, milk and fresh eggs
a
Baking soda, buttermilk and fresh eggs
b
Baking powder, buttermilk, and fresh eggs
c
Baking soda, milk and aged (not fresh) eggs
d
Baking powder, milk and fresh eggs
Answers
GPT-5 mini
Answer: a — Baking soda, buttermilk and fresh eggs.
Why: Devil’s food is meant to be rich, tender and deeply chocolatey. Baking soda reacts with the acid in buttermilk to give good lift, a tender crumb and can deepen/brighten chocolate flavor and color. Fresh eggs give structure and emulsification.
Why the others are weaker:
- b (baking powder + buttermilk): baking powder doesn’t need acid and won’t give the same flavor/color lift as soda reacting with acid.
- c (baking soda + milk + aged eggs): milk has no acid, so soda won’t react properly; aged eggs aren’t desirable for cake structure.
- d (baking powder + milk + fresh eggs): produces a lighter, less intensely chocolate cake — not classic devils food.
Why: Devil’s food is meant to be rich, tender and deeply chocolatey. Baking soda reacts with the acid in buttermilk to give good lift, a tender crumb and can deepen/brighten chocolate flavor and color. Fresh eggs give structure and emulsification.
Why the others are weaker:
- b (baking powder + buttermilk): baking powder doesn’t need acid and won’t give the same flavor/color lift as soda reacting with acid.
- c (baking soda + milk + aged eggs): milk has no acid, so soda won’t react properly; aged eggs aren’t desirable for cake structure.
- d (baking powder + milk + fresh eggs): produces a lighter, less intensely chocolate cake — not classic devils food.