We love food. And we love chocolates at a slightly higher level (it’s not food, it’s a lifestyle). So believe us when we say that we just found the chocolate cake to end all chocolate cakes.
Meet chocolatier and pastry wunderkind Marvin Bagube and Renan Dela Cruz of Le Sucré Lab in Sta. Ana, Manila.
The duo first met in a pastry class taught by Bagube. After working overseas for a couple of years as a pastry chef, he reached out to his former mentor and suggested that they finally open their own pastry studio: Le Sucré Lab.
Aside from holding weekly classes on making various kinds of chocolate cakes, mirror glaze cakes, and the art of fondant icing, chefs Marvin and Renan also make Dream Cakes.
Say hello (and try not to drool) to the Chocolate Dream Cake, Chef Marvin’s first creation.
This is perhaps one of the most satisfying moments of this writer’s life: Breaking into this heavenly (yet sinfully indulgent!) Chocolate Dream Cake. This uniquely indulgent treat has four decadent layers: moist chocolate chiffon at the bottom, then a layer of perfect chocolate ganache, then Chef Marvin’s signature chocolate goo (a luscious marriage of custard and flan), then topped with crisp chocolate shards and a generous dusting of dark cocoa powder. It is literally every chocolate lover’s dream.
This is chocolate cake to end all chocolate cakes!
But if for some reason you’re not a fan of chocolates, Le Sucré Lab also has Matcha and Salted Caramel Dream Cakes.
Though the chocolate version is Le Sucré Lab’s best seller, this heavenly Matcha Dream Cake is this writer’s ultimate favorite. It has the exact same layers as the chocolate dream cake but flavored with green tea — making it a lighter and more sublime treat. This Dream Cake is beyond my matcha expectations. In fact, a certain someone (*EHEM*) just placed a special order for a pint of matcha goo.
And if it’s still not enough, they also have Matcha Crinkles!
The latest Dream Cake flavor from Le Sucré Lab is a certain crowd pleaser: Salted Caramel. The salted beautifull complimented the sweetness of the caramel and the vanilla chiffon, making it the perfect combination in a gorgeous copper tin.
The duo also launched their newest Dream Cake flavor on father’s day: Barako Tiramisu! A delicious twist to the classic Italian dessert using locally sourced Barako coffee from the provinces of Batangas and Cavite. Hmm… If it has coffee, that means it’s okay to have cake for breakfast, right?
Already drooling? For now, these cakes are only available on a per-order basis. And if you’re interested in widening your baking repertoire, head over to Le Sucré Lab’s Facebook page for a schedule of their classes. For more inquiries, call +63 (0926) 051 0892.
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