Last weekend my dear friends Sara and Cesar celebrated their wedding. What a great night, full of friends old and new, dancing and, this being Sara and Cesar, tasty things to nosh on. My enthusiasm for all things chocolate is no secret, and Sara had told me I was in for a treat. Was I ever!
Let me set the scene: a rustic-looking basement in Brooklyn, sweetly lit and glittering with string lights and paper stars. Smiling people dressed in their finest. Cheerful chatter all around. The table where the food was laid out directly across from the stairs. A very tall round chocolate cake standing regally at center.
I was lucky enough to have my cake prepped by one of Cesar's friends, who expertly drizzled a hefty slice with raspberry coulis and topped with a dollop of fresh whipped cream. These extras were meant for another cake at the table, and while they certainly didn't detract from mine, rest assured you won't need any fancypants preparations to enjoy a slice of this. I took home a tray of leftovers, so I can attest that this cake is killer no matter how you serve it.
A 3-layer cake in the great tradition of blackout cakes, this one is supremely rich, gooey and dense. Blackout cakes are traditionally layered with a thick dark chocolate pudding in place of icing. Though this version has a similarly damp without being heavy quality as does a classic blackout, the filling and topping are different and I suspect not pudding. If anything, I suspect there's pudding in the cake batter. The icing between the layers is more of a chocolate sauce, infusing the airy cake around it with an even richer flavor. The outer layer is a fudge-like chocolate ganache, thicker and sweeter than the rest of the cake. Despite its richness, this cake is surprisingly light. I felt comfortable after eating it, satisfied but not overly stuffed. As I told the newlyweds on Saturday, this might be the best chocolate cake I've ever had.
If you're a New Yorker, you're in luck. The Chocolate Room is in Brooklyn. I'll see you there : ) Thanks for reading! Strawberry kisses :*:*:*
Let me set the scene: a rustic-looking basement in Brooklyn, sweetly lit and glittering with string lights and paper stars. Smiling people dressed in their finest. Cheerful chatter all around. The table where the food was laid out directly across from the stairs. A very tall round chocolate cake standing regally at center.
I was lucky enough to have my cake prepped by one of Cesar's friends, who expertly drizzled a hefty slice with raspberry coulis and topped with a dollop of fresh whipped cream. These extras were meant for another cake at the table, and while they certainly didn't detract from mine, rest assured you won't need any fancypants preparations to enjoy a slice of this. I took home a tray of leftovers, so I can attest that this cake is killer no matter how you serve it.
A 3-layer cake in the great tradition of blackout cakes, this one is supremely rich, gooey and dense. Blackout cakes are traditionally layered with a thick dark chocolate pudding in place of icing. Though this version has a similarly damp without being heavy quality as does a classic blackout, the filling and topping are different and I suspect not pudding. If anything, I suspect there's pudding in the cake batter. The icing between the layers is more of a chocolate sauce, infusing the airy cake around it with an even richer flavor. The outer layer is a fudge-like chocolate ganache, thicker and sweeter than the rest of the cake. Despite its richness, this cake is surprisingly light. I felt comfortable after eating it, satisfied but not overly stuffed. As I told the newlyweds on Saturday, this might be the best chocolate cake I've ever had.
If you're a New Yorker, you're in luck. The Chocolate Room is in Brooklyn. I'll see you there : ) Thanks for reading! Strawberry kisses :*:*:*