The comforts of chocolate cake
One of the most popular, if not the no-fail of most cake choices, would be chocolate cake, perhaps for the simple reason that almost everybody loves chocolate in any shape, color or form, and chocolate in cake form can’t be all that bad.
The market is awash in all kinds of chocolate cake, from flourless to sugar-free to low-calorie to the run-of-the-mill cake without any frosting. Add to that the type of chocolate used in making the chocolate cake, from dark to white to milk to semi-sweet, and their distinctive tastes ultimately define what kind of chocolate cake it will end up being. That being said, having one particular favorite may prove to be a very tricky process.
Every individual has particular tastes: Some may prefer tooth-numbingly sweet cakes buried in four feet of solid frosting; still there are those with a knack for chocolate cakes that are rich and moist and almost crumble at the fork; then there are those that prefer theirs solidly drenched in sauce, be it caramel or chocolate. Enjoying a luxurious bite of chocolate decadence is an altogether personal experience.
Sweet view: The façade of Aggy’s in Festival Mall Alabang Through the years, a number of my students have gone into their respective fields in the baking world, and sometimes it can be quite difficult to keep track of all the accolades and awards they have receive for their individual work. This is not the case for my former student and now chef-instructor at my school, Aggy Villabona. She was one of my first students in baking and cake decorating. I was surprised one day when she presented a single slice of chocolate cake for me to enjoy right before the start of a class. She informed me that this particular creation of hers won “The Quest for the Best Chocolate Cake” feature of Glam-o-Mamas, an online community of sharing moms all over the world. Intrigued, I accepted this quest-winning chocolate cake slice and informed her I would let her know what I thought of it soon.
Soon would not be the case, as I almost immediately tasted the difference that chef Aggy’s cake had over most of the chocolate cakes I’ve tasted thus far. For me, balance is key, meaning one must learn how to balance taste with texture and texture with substance without having to overwhelm one aspect of the main ingredient over the other. Case in point, a cinnamon roll may not be called a cinnamon roll if all you end up with in your mouth is cinnamon spice; no, an excellent cinnamon roll would comprise the flavors of raisins, nuts, and preferably the syrupy consistency of the cinnamon as it melts with the butter.
Baker extraordinaire: Chef Aggy Villabona In Aggy’s Choco Moist Caramel Cake, I found a delightful balance that for me comprised a great-tasting chocolate cake, save the fact that caramel is involved as a complementary ingredient to enhance the chocolate taste. What sets this particular treat above the rest was the fact that the moist chocolate cake base blended very well with the caramel frosting that was drizzled lightly with dark chocolate, allowing all the distinct flavors to come alive in one bite, and astoundingly, it was not as sweet as others might think; in fact it was sweet enough to merit it as a cake but bland enough that all the flavors, such as caramel and chocolate, complemented each other quite nicely.
As I said, appreciation for chocolate cakes varies per individual, but in my opinion, chef Aggy successfully pulled this off by making a chocolate cake that impressed me with its moist consistency but is still spongy, light texture, and most of all, the mixture of flavors that might have ruined the entire cake had it been prepared with half a pound of sugar per inch. In essence, I think what made Aggy’s Choco Moist Caramel Cake truly unique would be the willingness to try something new and bring a new perspective to something as fundamentally traditional as the chocolate cake.
What I am certain of is the fact that the chocolate cake will remain a staple of any society, and as the Philippines is slowly being recognized all over the world as one of the countries with the best chocolate cakes in the entire world, it’s a remarkable thing that something so simple can bring joy and sweetness to our lives. Even for stressed mothers and chefs alike, nothing makes a statement of the comforts of a life well-lived than an indulgent slice of chocolate cake once in a while.
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Let ’em eat cake: The baked goodies at Aggy’s BF Homes branch For a taste of chef Aggy Villabona’s Choco Moist Caramel Cake, call 0917-812-3748 or 425-2756. Aggy’s has three branches at Magallanes, BF Homes Parañaque and Festival Mall Alabang.
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