Editor’s note: DessertBuzz dispatched their top team to Spring St. for opening weekend of The World’s Best Chocolate Cake to see if it could live up to it’s name. And in an effort to offer as many informed opinions as possible this will be a “team” review, with a special guest writing the main copy and my comments in brackets.
Anyone claiming, let alone branding their store , “The Best Chocolate Cake in the World.” is inviting assessment. Maybe even criticism. It’s hard to imagine something, anything, being the ‘Best Chocolate Cake in the World”; with all the various tastes, preferences, options, moods and moments in life, how could anything be so? The truth is that it can’t, and to assess or criticize “The Best Chocolate Cake in the World” using this standard seems not only unfair but misplaced. [Misplaced or not, we're going to criticize if criticism is warranted. This is New York City and people want to know if they should drop $6.50 on this thing].
Let start with the good:
The store is tasteful and considered – ’styled’ – and perhaps a bit self conscious. The staff is nice, if a bit overwhelmed by the small footprint. The clientele, curious and expectant [the customers were tourists and recent transplants - basically the same people who line up for the Magnolia Bakery]. The cake, in two varieties, 55% cocoa, semi sweet ‘traditional’ and 70% cocoa bittersweet can only be visually differentiated by the fact that the ‘traditional’ slightly shinier and maybe a bit lighter in color [They both looked identical to me. I bet if we distracted the servers and switched the cakes like the drinking contest episode of Gilligan's Island they wouldn't be able to tell the difference.]
Both cakes are nice looking and inviting; chocolate ganache overflowing and dripping over layers of flaky meringue. In between the layers of meringue is a mousse that is darker and soft.- I was salivating at the sight of them. Maybe this thing has potential after all?