Five Breathtakingly Delicious Chocolate Cakes

Chocolate Extreme Cake (individual serving, $6)
La Tulipe Desserts (55 Lexington Ave, Mount Kisco 914-242-4555; latulipedesserts.com)
The chocolate extreme cake is a gleaming dome of chocolate cake, chocolate mousse, and chocolate ganache sold at La Tulipe, owned by husband and wife Maarten and Frances Steenman. (It’s so shiny, you can see the bakery lights reflected in the surface!) Maarten, Dutch-born and trained in France, sources the chocolate from France. The cake is also sold in a party serving size ($32).

Double Chocolate Yodel ($4.75 each) 
Lulu Cake Boutique (40 Garth Rd, Scarsdale 914-722-8300; everythinglulu.com)
Lulu makes its own interpretation of Yodels and Twinkies because that’s what co-owner Jay Muse grew up on, and he wanted to “take them to the next level.” This divine Yodel is made of chocolate cake, filled with chocolate mousse, then rolled in a chocolate ganache and dipped in dark chocolate. 

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Gluten-free Chocolate Cupcake with Chocolate Frosting  ($2.50 each)
By the Way Bakery  (574 Warburton Ave, Hastings-on-Hudson 914-478-0555; btwbakery.com
It took By the Way Bakery owner Helene Godin four months to develop her gluten-free flour blend, which she credits, together with her use of “the very best products” such as Callebaut dark chocolate from Belgium, with the scrumptiousness of her cakes.

Gluten-free Organic Dark Chocolate Cake  (individual serving, $5)
Red Barn Bakery (4 S Astor St, Irvington 914-231-7779; redbarn-bakery.com)
Owner Randell Dodge says her gluten-free, flourless dark-chocolate cake is so good that “customers have licked the cake’s parchment paper clean.” Sold in individual ($5) and party sizes ($30 to $60). 

Semisweet Chocolate Ganache Cake (individual serving, $4.95) 
Beascakes Bakery & Breads (575 N Main St Armonk 914-273-3612; beascakes.com)
The chocolate ganache cake is made of a semisweet chocolate with a creamy whipped ganache inside and a chocolate glaze outside. Also try the triple-chocolate mousse with dark, milk, and white chocolate layers. 


» For More from the November issue, click here. 

» For More “Chocolate Everything”, click here.

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