More From the Los Angeles Times
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Sept. 24, 2024
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There are layers of chocolate cake, milk chocolate crémeux, espresso buttercream -- topped with bittersweet chocolate glaze -- in the chocolate espresso layer cake that Na Young Ma makes at Proof Bakery in Atwater Village.
(Christina House / For The Times)Rachel Liu makes a chocolate espresso layer cake at Proof Bakery.
(Christina House / For The Times)Espresso buttercream is spread onto the second layer of the cake.
(Christina House / For The Times)Espresso buttercream is spread onto the second layer of the cake.
(Christina House / For The Times)Not one ... not two ... but three layers of chocolate espresso cake.
(Christina House / For The Times)Espresso simple syrup is brushed onto the third layer of the cake.
(Christina House / For The Times)Espresso buttercream.
(Christina House / For The Times)The milk chocolate crémeux is spread over a layer of the cake.
(Christina House / For The Times)The milk chocolate crémeux is spread on Na Young Ma’s chocolate espresso layer cake at Proof Bakery.
(Christina House / For The Times)The cake is topped with bittersweet chocolate glaze.
(Christina House / For The Times)The final step to assembling the cake is applying a crumb coating around its side.
(Christina House / For The Times)“I don’t have a sweet tooth,” Na Young Ma says. But she developed this chocolate espresso layer cake because customers wanted a “celebration cake.”
(Christina House / For The Times)The cake is garnished with chocolate crumbles.
(Christina House / For The Times)Sept. 24, 2024
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