- Jeremy Osner
Well I always have a hard time saying something is "The
Best" in its category; thus I post on this board very
rarely. But I'll just say this about the chocolate cake
at Ceci Cela bakery, Spring and Mulberry: It defines,
in my mind, exactly what a chocolate cake should be.
It is a two layer cake, with some type of mousse or
chocolate cream in between the layers. Covering the
cake is an extremely rich ganache; in a circle around
the top of the cake are 12 kiss-shaped drops of dark
chocolate; and a very fine dusting of cocoa powder
covers the top.
I'm sure there is a better chocolate cake somewhere in
the world; but somehow I can't imagine it. Also -- Ceci
Cela has excellent fruit tarts of all descriptions. If
you are in the neighborhood with a sweet tooth, try out
their Financier -- it is like a tart, but the base is
You might be interested yesterday's (3/17) NYTimes food
section article entitled, "Endangered: The Beloved
American Layer Cake". There's a nice chocolate
cake recipe in there along with the do's and don'ts
of baking one yourself if you're so inclined.
Although you weren't specific about the type of
chocolate cake, I happen to be a big fan of the glazed
chocolate cake at Barcco To Go on Greenwich Avenue
between Jane & Horatio.
This is a very chocolatey loaf cake with a simple
ganache glaze. $3.00 for a nice-sized piece.
One of the best chocolate cakes I ever had was long ago
at The Coach House. It involved several kinds of
chocoalate, and was a dacquoise type cake. There was a
recent NY Times article on the reopened version of the
When we had it, years ago, we asked for the recipe. It
took my mother and me several hours to make (not
counting baking time). It was good, but not THAT good.
I haven't been to the new restaurant, but it's worth a