Source: Christine Hanson, pastry chef at Yahooz restaurant in Leawood
Black-bottom cake, a favorite served at Yahooz restaurant in Leawood, has become a Kansas City classic.
The cake was created by Carlos Serrones for PB&J Restaurants Inc. and was first served in 1987 at Paradise Diner in Oak Park Mall. Today Hanson is the only PB&J pastry chef making the black-bottom cake. The dessert has been a part of anniversaries, weddings, birthdays and even a wedding proposal, when an engagement ring sat on top of the couple's favorite dessert. This recipe makes two cakes, so it is perfect for a party or larger gathering. You may freeze one of the cakes before filling, if you wish.
Plan carefully when making this cake as some overnight chilling is required. This dessert uses raw eggs, which the USDA recommends be avoided. You may substitute a pasteurized egg for the raw eggs. As with any special dessert, it is not a good idea to scrimp on ingredients. A fine chocolate, real butter and other high-quality ingredients will help you achieve the wonderful flavor you seek.
Makes two 3-layer cakes
Chocolate Cake...1 1/2 cups cocoa ...1 tablespoon baking soda ...4 large eggs ...3/4 cup granulated sugar
Pastry Cream...2 cups whole milk ...1/2 cup confectioners' sugar
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Yahooz Black Bottom Cake
Source: Christine Hanson, pastry chef at Yahooz restaurant in Leawood
Black-bottom cake, a favorite served at Yahooz restaurant in Leawood, has become a Kansas City classic.
The cake was created by Carlos Serrones for PB&J Restaurants Inc. and was first served in 1987 at Paradise Diner in Oak Park Mall. Today Hanson is the only PB&J pastry chef making the black-bottom cake. The dessert has been a part of anniversaries, weddings, birthdays and even a wedding proposal, when an engagement ring sat on top of the couple's favorite dessert. This recipe makes two cakes, so it is perfect for a party or larger gathering. You may freeze one of the cakes before filling, if you wish.
Plan carefully when making this cake as some overnight chilling is required. This dessert uses raw eggs, which the USDA recommends be avoided. You may substitute a pasteurized egg for the raw eggs. As with any special dessert, it is not a good idea to scrimp on ingredients. A fine chocolate, real butter and other high-quality ingredients will help you achieve the wonderful flavor you seek.
Makes two 3-layer cakes
Chocolate Cake...1 1/2 cups cocoa ...1 tablespoon baking soda ...4 large eggs ...3/4 cup granulated sugar
Pastry Cream...2 cups whole milk ...1/2 cup confectioners' sugar
Garnish...
yahooz recipes, black recipes, bottom recipes, cake recipes, restaurant recipes
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