I need the lighter color of chocolate as opposed to devils food as I would like to do a checkerboard pattern with strawberry (pink), but would like to know the difference as far as the taste and physical properties. Can anyone tell me please. Also, what do you think about that flavor combination with a very thin filling of white chocolate ganach?
I think devil's food cake is higher in fat and uses twice the cocoa powder.
To get a darker cake, I put the cocoa powder in with the wet ingredients and let it sit for a few minutes to develop the color more; so if you put it in with the dry and bake immediately it would be lighter.
What about a german chocolate kinda of flavor? That is a lighter chocolate color?