Baby Layer Cakes

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6

Little chocolate layer cakes with chocolate espresso frosting, garnished with chocolate-covered coffee beans and chocolate curls. Great for sharing!

Ingredients

Chocolate cake recipe for 9-in. two-layer cake
1 tbsp. espresso powder
2 tsp. vanilla extract
8 oz. softened butter
1 tbsp. simple syrup
10 oz. semisweet chocolate, melted
2 cups powdered sugar
Chocolate-covered coffee beans and chocolate curls, for garnish

Steps

1. Line three 4-5-in. round cake pans with parchment; butter and flour parchment.

2. Prepare batter for cake. Evenly fill prepared cake pans.

3. Bake cakes in 350°F oven 30-40 min., or until they test done. Cool; peel off parchment, and split each cake horizontally into three layers.

4. Dissolve espresso powder in vanilla. With electric mixer, beat butter in large bowl until fluffy. Add espresso mixture and syrup; beat well. Beat in melted chocolate until smooth; add powdered sugar in 3 additions, beating until fluffy.

5. Assemble the cakes with three layers. Frost cake with frosting and garnish with coffee beans and chocolate curls.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources