At work, I get a lot of requests for classic Americana diner cakes. They’re difficult to translate to the French Pastry shop where our club usually orders, and I rarely have the time to prepare such cakes at work, myself.  Truthfully, even with a crew of four cooks at work, I rarely get to actually do much baking there. That said, when there’s a lull in activity, I’ll use it to crack eggs, sift flours, spread the butter and flour  the pans. Here I got to make a classic chocolate layer cake.