This Stunning Cake Is Not Your Usual Coffee-Flavored Dessert
Perfect for those who like their coffee strong.
(SPOT.ph) The thing about coffee is that it goes way beyond being a caffeinated drink; it also makes for stellar desserts, and you can find everything from coffee-flavored cheesecakes to ice cream in Manila! We’ve had our fare share of coffee-flavored treats ourselves, but one particular cake we got to try recently stands out: Meet Sucre PH and their Espresso Honeycomb Cake (P2,250/eight inches).
This towering cake is a light-brown stunner with layers of an espresso-soaked mocha chiffon, espresso buttercream, and nutty feuilletine crunch, plus honeycomb on top. You’ll first notice the lightness of the cake, with the pillowy chiffon and the smooth and billowy buttercream (which is almost like whipped cream!) and barely sweet—but don’t be fooled, it delivers a truly robust coffee flavor that stirs up the senses. “I developed [this cake] for those who love strong coffee,” says Sucre PH’s Abby Go—and it lives up to this promise. And then there’s the kicker: the feuilletine bottom layer, which adds a welcome crunch and caramelized notes that contrast beautifully with the delicate texture and bittersweetness of the other components. The resulting whole goes way beyond just the sum of its parts, with every element harmonizing beautifully with one another.
Sucre PH, Go shares, was born out of her family’s love for dessert and passion for baking. “Although I have a day job, when I get home, I would browse through my baking books, go on the internet for inspiration, or do R&D in my kitchen,” says Go. She’s attended a few short baking courses, but shares that she gained most of the knowledge she’s got now from reading dessert books, watching Youtube videos, and even “messing up” in the kitchen (from which she learns, of course!).
Go abides by the personal philosophy of “[doing] things differently”. “I was determined to develop desserts that add exciting twists to the classic flavors I’ve grown to love.” With that, she seeks to make cakes that “taste familiar, but [are] different from anything else [people] have ever had”—and one of the avenues she gets to express that is through the idea of what she calls “complementary contrast.” This involves pairing together contrasting elements—e.g. something creamy and something crunchy, something sweet and something bitter or sour, and so on.
Another cake where you can see—er, taste—the said concept in action is Sucre PH’s 5-Layered Chocolate Cake (starts at P1,350/seven inches without macarons, P1,650/seven inches with macarons). This gorgeous cake has layers of a cocoa-dusted chocolate disk, ganache, mousse, cake, and that crunchy feuilletine with praline—plus you have the option to get it with chocolate macarons on top (highly recommended, btw). With a mix of different premium brands of 70% dark chocolate (Valrhona, Belcolade, and Auro chocolate to be specific!), you get deep and full-bodied chocolate flavor—and the different textures make for a more complex sensation than your standard chocolate dessert.
Sucre PH takes orders through their social media pages; just send them a message. You can then book a courier to get your cake(s) of choice delivered.
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