Yellow Cake and Chocolate Frosting

My friend, Brynna, was recently hired on as the pastry chef at an established St. Helena restaurant and last night she sent me this e-mail:

from: Brynna Xxxxxx brynnaxxxxxx@gmail.com
to: scooterams@gmail.com
date: Wed, Aug 3, 2011 at 12:22 AM
subject: Your opinion please

Hey Scott,

I'm a fan of the old fashioned yellow cake with chocolate frosting and would like to make this dessert at Xxxxx'x. Obviously, I need to step it up a notch - I don't think that most people would appreciate paying 10 bucks for a slice of cake, no matter how good. Any suggestions on how I can make or present this cake that would be suitable for a restaurant?

What about making the yellow cake like a chocolate lava cake? Yellow cake on the outside and a warm chocolate ganache center. Some raspberries and cream on the side?

In frosting and in cake,

Brynna

Here was my reply:

from: Scott Salvatierra scooterams@gmail.com
to: Brynna Xxxxxx
date: Wed, Aug 3, 2011 at 7:43 AM
subject Re: Your opinion please

Brynna Brynna Bo Brynna,
Okay, I've been thinking on this for a good half hour now. (Which means that at my usual consulting rate of $150/hr, you now owe me $75.)

At first, I started thinking about high concept interpretations, but quickly rejected those ideas because your dessert needs to be in keeping with the homey style of Xxxxx'x Xxxxxxxxxx Xxxxxxx.

Like you, I'm also a fan of simple yellow cake and chocolate frosting. And the more I thought about it, the more convinced I became that the word "simple" is the key. Any modifications you make to the core idea of simple yellow cake and chocolate frosting has to retain the core concept familiarity and flavors of the original idea.

Because the original is served at room temp, I'm not a fan of crossing it with the (hot) idea of a lava cake. I think, however, that the addition of ice cream (ie. making it a colder than room temp dessert) could work.

My Ideas:

1) Yellow cake and chocolate frosting charlotte russe.
Line individual sized dome molds with miniature pinwheels of yellow cake (or maybe génoise?) and choc frosting. Or you could make yellow cake ladyfingers to line the mold. Fill the remainder of the mold with choc mousse. In the center, place a single brandied cherry, rum soaked fig, or piece of cake soaked in PX sherry. Once unmolded, you could pipe choc frosting stars in the middle of each pinwheel, too.

2) Yellow cake and chocolate frosting trifle.
In individual sized trifle dishes, alternate layers of yellow cake, chocolate frosting, and thin layers of (stiff) whipped cream. Cut out rings in the center layers to form a pocket and place brandied cherries or rum soaked fig slices in the pocket.

You could also put a tiny scoop ice ice cream in the center. Ahead of time, assemble the dessert minus the ice cream and top layer of yellow cake and choc frosting. At pick-up, add the ice cream to the center, then cover with the top layer of cake and frosting.

3) Yellow cake and chocolate frosting swiss roll.
The is the closest and truest to the original concept and is basically just a plating idea. Just make small 3-inch diameter "jelly rolls" of yellow cake and choc frosting. Plate with three slices per serving, and maybe sauce with (coffee) creme anglaise.

If you want to come over and develop some of these ideas, I'd be happy to help. Don't forget to bring my $75 and a six-pack of Sam Adams.

--
Regards,
Scooter Salvatierra

Thanks for the quick response. I am excited to get started on the New Old Fashioned Yellow Cake. Would you like to be my James Beard coach? I will invite you to the awards ceremony and recognize you during my acceptance speech in lieu of the $75.

Brynna Xxxxxx