Review: Philly Chocolate’s carrot cake and flourless chocolate cupcakes
The lounge is cute, and very typical of the Philly Cupcake crew, but it also looks a lot like Naked Chocolate. One portion of a wall is lined with candies in mason jars, which looks neat, but I’m not paying $16.50 for a quart mason jar of gummy worms.
But I’m not here to talk about the candy; let’s talk cupcakes.
I checked out Philly Chocolate with Mike C. and Kerrick roughly a week after the shop had opened. We each selected a few cupcakes. I chose the carrot cake and The Coma, which is a flourless chocolate cake with chocolate buttercream dipped in a chocolate ganache. Kerrick got the same, as well as The Massacre, a chocolate cupcake with Reese’s peanut butter cups and peanut butter frosting.
The carrot cake cupcake had a ton of spice in the cake, which made me a happy camper. It was moist, with manageable pieces of walnut through the cake. The frosting seemed to be a simple, yet tasty, American buttercream. In comparison to Naked Chocolate’s carrot cake cupcake, it was about even in regard to flavor and look, and it met my expectations.
The Coma, however, did not. Kerrick told me that he threw his away, saying it was too dry and too bitter for his liking (he’s not a dark chocolate guy). I found the cake to be surprisingly dry to the touch and it was very dense. There was a super-rich cocoa character to the cake, which seemed to wick away any and all moisture I had in my mouth. I found it necessary to take bites of the cupcake with frosting in order to enjoy the cake, which I don’t think you should necessarily have to do. Unlike the $3 carrot cake cupcake, I did not find my $4 well spent on The Coma.
So, once again I wasn’t really wowed by the Philly Cupcake crew. I think I might give the original shop one more try before I slide them off my list. Especially since, for 50 cents more, I was able to get 2 MIND-BLOWINGLY good cupcakes from a NYC bakery the other day … stay tuned!