The Best of Cleveland - Chocolate Cake
by Colleen Mytnick, Beth Stallings, Andy Netzel, Anne Hartman, Katie Kuehn, Emily Ouzts, Jim Vickers, Amber Matheson, Erick Trickey, Kim Schneider, Jennifer Bowen, Steve Gleydura, Jennifer Keirn, Heide Aungst, Chuck Bowen, Samantha Pirc, Adam Griffiths, Aman | Sep. 24, 2008 | 4:00 AM
The cake alone is a wonder — dense and moist thanks to the addition of milk and sour cream. You could eat just this and be happy. But someone behind the scenes at Sweet Melissa’s seems to be importing truffles from Belgium, cracking them open and using a butter knife to spread the insides onto that first cake layer. At least that’s what it tastes like. In reality, executive pastry chef Ashley Zinicola credits the highest-quality ingredients — Brute cocoa powder and Couverture chocolate — for the taste and texture. You don’t taste sugar, you taste chocolate in its best possible form. Sweet Mel’s charges a pastry pittance ($5) for what it so understatedly calls a Triple Chocolate Torte. We call it a blessing from the bean. 19337 Detroit Road, Rocky River; (440) 333-6357; sweetmels.net
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