I recently went to Archie’s Deli for the first time. My dad, who lives in Sun City, told Andy & me about this New York Jewish deli in Surprise, so I figured we’d have to try it.
I loved their Pastrami Reuben, so when I found out they had red velvet cake for dessert, I eagerly ordered it. My first surprise was when it got to my table as a cupcake. It was piled high with sweet cream cheese topping, which was very pretty, but I was eager to taste the cake– would it be chocolaty enough? Alas, I could detect no cocoa flavor at all. I don’t know about you, but I love a red velvet cake with a distinct hint of cocoa. I could neither taste nor see any hint of cocoa in this cake.
Apparently, there is some debate over how much cocoa to add to a red velvet cake– or even whether to add cocoa at all! (This amazes me.) I Googled ‘red velvet cake recipe’ (no quotes), and found this recipe among the top results. It only has one teaspoon of cocoa! It has as much vanilla as it has cocoa. Then I Googled ‘red velvet cake enough cocoa’ (again no quotes) and found this fabulous recipe with photos that calls for a full two tablespoons of cocoa! Now we’re talkin’!
What do you think? Cocoa or no? A little or a lot? Or have you never even had red velvet cake?
