THIS WEEK: CHOCOLATE CAKE

Craving sheer decadence but don’t feel like breaking out the mixer? No worries.

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25 DEGREES

The only dessert on the menu: Nine layers of moist chocolate cake, touched with Godiva liqueur, sandwiched between ribbons of espresso truffle ganache and vanilla pastry cream. Slice of cake, $8. 7000 Hollywood Blvd., Hollywood, (323) 785-7244.

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THE DINING ROOM AT

THE RITZ-CARLTON HUNTINGTON

Craig Strong offers an individual Valrhona chocolate cake baked to order with a liquid hazelnut truffle center. Cake, $12. 1401 S. Oak Knoll Ave., Pasadena, (626) 568-3900.

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CAFE BLANC

Tomi Harase offers his popular chocolate miroir creation: A dense chocolate mousse cake, vanilla mousse and fresh, whole raspberries. Slice of cake, $4. 298 E. 17th Street, Unit B, Costa Mesa, (949) 631-9999.

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LE MARMITON

Among the sweet endings is a dome-shaped truffle cake enrobed in chocolate ganache and made with Gran Marnier for that extra je ne sais quoi. Slice of cake, $7.50. 4724 Admiralty Way, Marina del Rey, (310) 773-3560.

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CAKEWALK

Debra King uses the recipe on the back of a Hershey’s Cocoa can. But she subs Guittard chocolate for Hershey’s. Slice of cake, $3.50. 1326 E. 1st St., L.A., (323) 261-0852.

-- Leslee.Komaiko

the guide@latimes.com