DEVIL’S FOOD CAKE
Ingredients in tested Devil’s Food Cake: Panama Volcan Beru Coffee, buttermilk, Cocao Barry Extra Brut (100% cocoa, 24% cocoa butter) dark cocoa powder, sugar, cake flour. The cake is finished with Italian butter cream infused with the same coffee and Crème Anglaise made with the Panama Volcan Beru coffee as well. The cake on its own demonstrates how well chocolate and coffee pair.
Vienna Roast coffee (Agtron 40-42) with big, bold coffee flavor with low-winy acidity, super-rich body, chocolate and dark caramel notes, and red berry sweetness will compliment nicely with Devil’s Food Cake intense chocolate richness. Sumatra Mandheling or Lintong, Grade 1 Double-Pick (berry, rich, sweet, slightly earthy) or 100% Colombia from Bucaramanga region (rich, sweet, winy body, clean, floral with molasses finish)
The richness of deep chocolate flavors in this dessert will pair well with a complimentary coffee of similar character. The coffee has medium citric acidity, medium to rich body, slight herbal, cedar, and chocolate characters, with dry cocoa, molasses finish.
WINE / SPIRITS
Chocolate is tricky, the dessert wine should be at least as sweet as the cake, or sweeter.
- Banyuls – an appellation for the unique sweet wines made in an eastern corner of France near its border with Spain. These wines are produced from about 2500 acres (1000ha) of sun-baked, terraced vineyards looking out over the western Mediterranean – Classic pairing, lush rich, full bodied dessert wine to stand up to the cake powerful richness, with plenty of caramel, cherry, chocolate, coffee, nut, and dried fruit characters.
- Port (LBV: Late Bottle Vintage, Tawny) – Portuguese fortified wine. LBV aged in the barrel for 4 to 6 years and ready to drink when released. Tawny Port is wood aged and exposed to gradual oxidation and evaporation – LBV Port will compliment well with chocolate, sweet and fruity characters, while the Tawny Port will be nutty
- Avery Russian Imperial Stout “The Czar” – Yes, Beer! Avery Brewing Company in Boulder Colorado – Inky black color and thick rich brew. Hallertau hops make the beer spicy and floral, with malty favors of toffee, dark coffee, molasses, currants, and a hint of anise.