Chocolate Velvet Cake: Is It a Cocktail in Disguise?

By Madelyn Miller, the TravelLady

Who would think that a dark layered chocolate cake could actually be a potent cocktail? Morton’s Chocolate Velvet Cake, made with dark creme de cacao, dark rum and Kirsch qualifies as both a cocktail and a dessert.

It gives new meaning to the advice, “Eat dessert first.”

The difference between cocktails and desserts blurs (not just because you’ve been drinking) when restaurants offer drinks like Key Lime Pie Martinis and Snicker Bars Margaritas. So when is a drink not a drink? Is the decision based on whether it is a liquid or a solid? Are the flavors more sweet than sour?

Or maybe it just shows that flavor pairings like chocolate and cherries, coconut and pineapple work in multiple courses and food group combinations.

I think the safest rule is that if you eat it with a fork, it’s probably a dessert. If you drink it out of a fancy glass, it must be a cocktail.

You can’t order Chocolate Velvet Cake anywhere but Morton’s The Steakhouse. Fortunately, there are 69 them in the United States, Canada, Singapore and Hong Kong. Morton’s will even indulge you by serving it in the bar, with a fork.

Note: This chocolate cake is not Morton’s Legendary Chocolate Dessert. That’s another story.

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