Former pastry chef here. I made this cake a couple weeks ago and it turned out incredible. As this used to be my profession, I eyeballed the amounts and compared to the inspiration recipes, and I would say I got them pretty spot on (at least to make a light, delicious, chocolatey, boozey cake). Also, I made the same amount of mousse as you, but intentionally: I wanted to cover the cake with a lighter-flavoured buttercream. I made a full litre of cold brew whipping cream, so I added some of my excess into a vanilla buttercream: the coffee flavour was incredible and this somehow tasted refreshing when paired with this intense cake and mousse. As well, if you do want to ever make this recipe again, there are areas that do not require that long. My process took about 60 hours. The bourbon/butter mix only needs to cool until solidified (a few hours) and the cold brew whipping cream only needs 18-24 hours. If you aren't covering in ganache, the cake only needs refrigeration (rather than full freezing) which also cuts down the time. Again, my quicker version turned out VERY good - much more manageable for anyone intimidated by a 150-hour process.
@@Rubyvipr Comparing our recipes, it actually looks almost the same!! The only differences are: 1 1/2 cups cold brew (but I just brewed espresso) 2 cups flour 1 1/2 cups cocoa powder (I believe I added another 1/4 cup after that for more intensity) 1 tsp baking soda 1 tsp salt 1 cup chopped chocolate (which probably weighed close to 6 oz.)
@@Vespiquen33 Yea thats what i was thinking, A good mature cheddar normally ages for around 1.5-2 years. I would like to know how long he actually spent in the kitchen for this
leaving a comment for the algorithm. after basically guessing the measurements and still having this come out amazing. wow. and i appreciate that you always share your recipes, even if they're rediculous and it's highly unlikely that anybody would try them. you're the only culinary channel i really admire, i love how real and down to earth you are. hope you savor every last bite of that cake! you deserve it
I agree with everything that comment says, plus I didn’t even expect you to do this one, I was like “it takes too long and if started at this point would still be in the making on Friday meaning David would have to do a lot of work Friday night to get it out.” Than I saw your story and flipped out.
@@DavidSeymourOfficial I love your channel so much! Whenever I'm scrolling through TH-cam and I see you've posted a video, I get so excited, and immediately click and watch the whole way through. There are no channels on TH-cam that I enjoy watching more than this one.
@@jayblechman2503 please I’m begging you. If you need another food channel check out “How to cook that” by Ann Reardon. Absolutely amazing, she’s a good scientist who does meticulous work to make well food! She also does debunking videos.
I think I’m going to make it. He even posted an ingredient list, but I would have to accept that I am going to cry several times throughout the process
take into consideration the fact that most of these steps could probably be shortened by a lot, wouldn't necessarily take a week, maybe 2 days at most, also that coffee infused cream seemed kinda unnecessary, u could always put a dash of instant coffee, and that butter bourbon thing also seems kinda unnecessary, if u want some bourbon flavor just add a little bit to the chocolate milk soak for the layers.
@@shakeddekel7898 I’m a little too much so what I’m hearing is that I should make several versions to see how much a few differences affect the final product. I do agree though that this doesn’t need to take more than a few days
I'm pretty sure the reason Alvin let his cake batter rest is exactly because there's natural leveners in the batter and resting counteracts them. This isn't supposed to be a a light fluffy cake, but rich and fudgy instead - don't get me wrong, fluffy cakes are great, they're just not the only type you can strive for. With that said, you did a great job. I'm so happy I found your channel too! I had just watched Alvin's video and youtube recommended me yours. It didn't disappoint.
I feel like people who are good at cooking are usually really good at guessing measurements, my foster mom surprises me when she corrects recipe ingredients and their measurements.
In case anyone wanted to know what whisky Alvin used in his recipe, its not actual honey flavored whisky but Shinju Japanese Whisky which has notes of honey and orange blossom.
This is a cake for like a 5th anniversary, not the first, or second, the fifth. Beyond the nutrition of it, the dedication and cost is beyond a birthday cake or yearly anniversary
For those wondering he uses 13x18 half sheet trays and then cut circles into the cake using about 9 inch cake rounds, a springform could work too it, or simply baking the cake and cutting off the tops.
I must say, you had me at chocolate. If my mom were still alive, I’d be sending her this video and her response would be, “Now that would have been spectacular for one of my annual dinner parties!” Her annual dinner party became legendary after the first one. She invited several of the administrators and docs from the hospital where she was also an administrator. She loved to cook so she went for elaborate and asked a colleague to be her butler for the evening. He tried to chicken out the night of and finally only agreed to do it if he could drink. (I was working that night.). Imagine the hospital president sitting at the head of our dining room table with a crystal bell given to Mom by my great aunt. Right before dessert, he rang the bell. Bill had had several glasses of wine, but not eaten anything. He was on the floor of the kitchen, shoved open the door to the dining room and said, “What now?!” We laughed about that one for years! What’s even better was that her colleagues began to vie for getting to be serving wench and butler for the party every year after that! Doctors and admin staff begging to be the butler or serving wench for this shindig, literally asking months in advance! After every party, she’d say, “I’m not even going to think about next year’s menu until _____.” And every year, as we washed the dishes the next morning, she’d say, “Say, I saw this recipe for _____ that would be great for next year’s dinner.” This cake would have absolutely made her list. I can fully imagine your mom’s face off-camera as she tasted this just from the audible response. In her response, I could hear my mom. She must love being to share the “leftovers” from your videos and I bet this one got a lot of “oohs”, “ahhs” and “please tell he’ll make one of these for ’s wedding rehearsal dinner/other special event”.
What a wonderful story - thanks for sharing! I found this really endearing. The best times in life are made from evenings like these - with friends, family, great stories, humor, smiles on faces and memories that last a lifetime. Your mom sounds like she was such a blessing to those around her. May she rest in well-deserved peace :)
Thank you so much for sharing this lovely story about your mom. I wish I could engineer amazing experiences like that for my loved ones, but not everyone has that gift. 🤷♀️ So glad y'all have those great memories. Tfs
I truly hope it was worth it. I was hoping you'd ask Rie to contact Alvin, but heyyyy you managed to do it on your own like the pro you are. Good job dude.
I mean... It's like Bonsai trimming You don't do it because you want a nice tree in your room, you do it because of what it brings you to take care of it That's how I see Alvin's recipe. It's just relaxing to pour all this care into a recipe you know you aren't going to eat right away, you don't do it because you're hungry, you do it because you want to
For anyone trying to remake this recipe based on the ingredients in the description, some of them are different than what David verbalizes in the video.
Honestly when I watched Alvin's video, I thought making a cake over a week wasn't too bad of an idea for someone like me. Too often, I worry about getting things done quickly and accuracy flies out the window as a result, so having multiple days to build a cake piece by piece was appealing for me. Especially because baking stresses me out. But I knew the expense would've been insane, so maybe one year I'll bake this cake for myself for my birthday as my gift to myself (or a really important occasion of some sort). Happy to hear all of the critiques and compliments too!
You wrote up the ingredients! You are a HERO. I'm literally in the middle of making this cake and was just trying to eyeball things like the bourbon, "that looks like a seven second pour, everything is going to be just fine".
Hey amateur wannabe baker here- I was really excited when Alvin posted this vid and was really hoping that David would cover it so we could have a recipe to go with- Thank you David for taking the time to thoughtfully piece the dish together and write down what you did so we can do this too. I'm on day 4 of making the cake and a few things have happened that I just wanna warn other folks like me about since most of the comments here about people who tried it are pros or ex-pros. 1. If you're not intimately familiar with baking, listen carefully, read the recipe, and WATCH what David and Alvin do to their ingredients, even if they don't mention what they're precisely doing- this might be arguably more important than the exact measurements. So far I neglected to whip my eggs properly in the batter and under-whipped my cream in the mousse before adding the chocolate- my cake tastes... fine? but it cooked in 15 minutes not 25, its has a rather off spongy texture ,and I potentially ruined half of my cake by massively overbaking it (its a tiny bit acrid but nothing that soak cant fix hopefully). The mousse was runny but recoverable after I whipped it for about 30 minutes straight- I mostly think it just setting up a bit but the whipping still made a difference. 2. David does say this cake is pricey but he doesn't say anything specific- don't expect to spend less than $100 ($120 in CA) on this cake assuming you don't already have most of the ingredients. I just wanted to make sure people know what they're doing when it comes to price. 3. I have not tasted the final product yet but based on what I've experienced so far I wanted to warn people who don't like coffee- the coffee-infused cream tastes like cold brew if you let it steep for 2 full days- this carried into the mousse by it having a strong mocha taste. If you don't want that, try to use a mix of infused and normal cream or let it steep for less time. The cake itself is perfectly balanced though so no issues there on the amount of coffee in the batter. 4. The cake soak needs to be hot enough to fully dissolve all of the chocolate (the cake won't absorb it well otherwise)- I'd even recommend lowering the amount of chocolate a bit. add the soak to each layer a little bit at a time and use a spoon to spread it into the cake so the cake layers absorb it if you don't have a food brush of any kind. Be ready for any spills coming out of the bottom of the cake ring if you pour too much soak in at a time. 5. If you don't have any of the cake- assembly stuff like I did there's a really cheap box set that includes a cake ring and the acetate roll used in the stacking process. Its like $12 on Amazon and does the job perfectly. Anyway I just wanted to give a little bit of advice to anyone doing this that's fairly new to the non-box mix cake scene that feels insane enough to try this emotionally draining, anxiety-inducing recipe. I'll update this comment with the final results of my cake- I'm gonna be super frank my expectations for the final product aren't super high right now but I 100% blame that on my mistakes and my own distaste for coffee.
The cake turned out amazing! I wasn't used to cake so thin but it was really moist and just good. The cream was way too coffee-y for me so I'd recommend only letting that steep for 2 days not 4. Besides that I highly recommend!
I made this and it turned out amazing! I halved the recipe and got three 6 inch layers. I used rum instead of honey bourbon, since that’s what I had on hand. For the mousse, I used only a third of the recipe (with three egg yolks), and it was enough to layer the cakes, but not to cover the sides. The measurements David gives is accurate, considering my cake turned out perfectly. Thank you!
After a few adjustments and shortcuts (like warming the cream and infusing it with ground coffee for a few minutes instead of infusing the cream with full coffee beans for days, not resting the cake dough, etc.), I've been able to make this recipe in two days and I had a lot of fun! David, thank you for suffering through figuring out Alvin's video, without you this wouldn't have been such a breeze!
To all commenting about the 150 hours ... And resisting it with various levels of dis ... don't you get it? It is a meditative practice for him. He is flowing it into his personality and calming aesthetic. That is the point.
Watching Alvin's video is the most I've ever salivated at food on screen and was desperate for someone to eat it and tell me it tasted as good as it looked. So glad David picked this up.
I don't know if you missed Alvin's comment on why he rested the cake batter in his video or what, but he did say that he rested the batter to 'mellow out the strong flavours", not to leaven the batter.
I am attempting this as an anniversary cake for my chocolate loving husband. Thanks for decoding this and i think i will be skipping the resting of the cake batter and try to get this down to 3 days. We will see how it goes.
Or if ur life has no meaning and u want something that takes alot of time and spend a week to make a delicious cake and u happen to like cooking and u also love chocolate
you talk about cooks/chefs eye balling measurements being the real deal...meanwhile youre pulling off other peoples insane youtube cakes on experience and guesses...on what appears to be your first try. give yourself some more credit man. id assume these type of recipes take some development by these other youtubers.
tbh I kinda like how dense the cake layesr are, they have whole chocolate in them so they're almost like brownies anyway and the denseness really works with that fudgy chocolaty texture
As a person from a family of coffee growers I feel really sad for all the coffee beans unecessarily soaked in cream. It doesn't seem effective at all. Why not just grind, filter, concentrate it and mix with the cream? Such a shame loosing good coffee beans to this.
It would be more effective if the cream was heated before being poured over the beans, but maybe that gives the cream too strong of a coffee flavour for what Alvin wanted.
King of doing all of the hard work and testing things for us so that we don’t have to! Also, your mom will absolutely be asking you to make this for all of her future birthdays haha
Finally had a reason to make this cake, and YES it was 100% worth it! Best, most indulgent chocolate cake I have ever eaten. And the most amazing part is that it is absolutely not too sweet, and therefore a pleasure to take every bite. Yes, it took a while to make, but a lot of that time is letting things chill and rest, so overall the amount of work involved wasn't over the top. But I do a LOT of baking, so all of these things made total sense to me and nothing seemed overwhelming. Thank you for taking the time to post the recipe and how-to video. This cake was everything I wanted it to be, and more!
Watching Alvin's video with the cozy music had me thinking "this looks do-able". I'm glad your video was recommended afterward to bring me back down to earth before I got my hopes up too much. $40 for just ingredients on top of the time involved is insane.
It's an event cake. This is a statement cake. This is a "LOOK UPON MY WORKS AND WEEP MOTALS" desert I would imagine that some flaky salt lightly sprinkled on top would not be unwelcome as well.
I remember back when you weren't sure how to "fold" ingredients because you so rarely baked, and here you are guessing the ingredients to a complicated and lengthy cake and coming out with something amazing. Well done!
Awesome video, you are so dedicated! Can't believe you managed to get the proportions spot on, thank you for sharing the recipe with us🥳 your channel is the best!
Honestly, for a 6 day cake, I'm surprised there aren't chocolate shavings on the edges instead of chocolate chips! Great job though, it looks delicious! 😋
maybe try and make a version of this cake for fans to recreate? we obviously don't have 1 week to make a cake but something smaller scale with similar flavors and what not might be kinda rad
if that happened to me at 8:00 i wouldve lost it and given up (i actually would give up as soon as i realized there was no recipe to follow), so props to you
UK (Imperial) Recipe conversion: FOR THE CAKE- 340g Butter 290ml Honey Bourbon 1 Tbsp Instant Espresso Powder 6 Eggs 1.5 Tbsp Vanilla Paste 330g Brown Sugar 420ml Cold Brew 219g Flour 150g Dutch Process Cocoa Powder 1 1/2 Tsp Kosher Salt 1 3/4 Tsp Baking Soda 170g Chopped Dark Chocolate FOR THE CHOCOLATE MOUSSE- 9 Egg Yolks 45g Brown Sugar 6g Vanilla Paste 400g Coffee Infused Heavy Cream 600g Chopped Dark Chocolate 400g Whipped Coffee Infused Heavy Cream 90g Powdered Sugar FOR THE HOT CHOCOLATE CAKE SOAK- 114g Chopped Dark Chocolate 283g (328ml) Warm Whole Milk 1 Tbsp Brown Sugar FOR THE CHOCOLATE GANACHE- 340g Chopped Dark Chocolate 340g (335ml) Warm Heavy Cream TOTALS: 340g Butter 389g Sugar 219g Flour 150g Cocoa Powder 1124g Chocolate Cream is 1140g total. However if you add in extra cream for the coffee bean soak you're looking at around 1540g, or about 2130ml. This is only with a small addition more cream if you're using something like "double" rather than "heavy". Good luck.
Incredible stuff and no way that wasn't gonna taste great, but do you reckon there's a few steps that could be neglected? I feel like you just get diminishing returns with some of the extra steps being taken for this cake, I guess it's part of the experience?
@@andresizarra2312 Yeah completely understandable he'd want to make it as close as possible to what Alvin made, pretty much the point of the video, but it would be very interesting to see a 'remastered' recipe that's more realistic to make at home without having to shell out a bunch of money and take almost a week to put it together
As the previous comment stated, you can skip resting the cake. If you cant be bothered, you can also do without the ganache and just spread the chocolate mousse all around. The cake layers seemed quite moist once baked, so I think you could also go without soaking them with the chocolate milk. Infusing cream with coffee beans probably gave it a more intense coffee flavour, but you can also add some instant coffee and just mix all together instead. Hope this helps, but yeah it'd be great to have someone cook it to confirm xD
Thank you so much, David! Grateful for your efforts and support in recreating this wonderful cake and actually sharing the recipe!! God bless you and keep you happy!
I'm sure your family is very happy to eat the leftovers from this long recipe. I would love for you to take a recipe that you tried that you thought was ok but make it into your own adding things in that you think would make it better.
Just made this cake, here's my review ! First, I did some alterations because ain't nobody got time for that : - I shortened the recipe by skipping the booze part (pregnant women and medicated people amongst my guests) and not letting the batter rest for 48h. I also replaced half of the baking soda with baking powder, I wanted those cake layers to rise ! My cake was a 10h cake. - I did not double the mousse recipe (which means I divided by half the quantities in the description) and still got enough for my cake, with only coffee-infused cream. - I only used milk instead of chocolate milk (frankly I don't think the difference would be noticeable and I didn't want to bother adding more sugar to the recipe) We cut that cake in about 24 slices, so I would say make this cake for at least 16 persons. It was very moist even a few days after, nice chocolatey flavour and the coffee matches very well. The chocolate bits in the cake batter did not do much though, I would say you could skip it. If I were to make this recipe again, I would divide by half the quantity of coffee infused cream in the mousse and use regular cream for the second half (say for the whipped cream part), as well as using light to very light roast coffee beans, as the coffee flavour was too empowering (even for coffee lovers). The mousse could not be eaten as a stand-alone (it was better balanced when eaten with cake layers). I would add some chocolate chips between the cake layers, inside the coffee mousse, for a much appreciated crunch (tried it later and it was awesome). Good luck for making this cake !
@@ranas1300 I used the Wilton cake layer pans (I'm more used to the metric system, but they apparently are 8 by 0,75 inches). I think it was more of a 7 inches cake than 9 inches :) But I do feel the cake would have looked more elegant if it had been taller and less wide.
You are my hero. I was so upset after watching Alvin's video to find that there was no recipe! I've been looking all over and then BAM... David Seymour comes along. Thanks so much for doing this.
I feel like the video was for entertainment rather than making a week long cake. I've perfected my chocolate cake recipe by now. I've one I whip up in 2-3 hours with baking time included and some I can take a day. It's depends on the amount of time I've. I just love baking that's why I can spend 3-5 days baking something. Doesn't mean I have the luxury too.
To the real chefs watching this what would be the profit turnover for this cake? Based on: Portions size Profits and deductions Expenses And price per portion
One thing to consider - if you were regularly making this cake you could have many of the ingredients prepared in advance. I think nothing really takes longer than a few days also, they just do it in sequential steps in the video.
1. How did you manage to chop through so much chocolate without once complaining about how annoying it is? 2. After the pesto egg on toast incident when you held up the cake to the camera I was holding my breath hoping it wouldn't somehow end up on your Playstation too
A friend of mine showed me the original video and wanted to make it but we didn't agree on a lot of the steps. The time can definitely be cut shorter. And I completely agree with you that you cannot let the cake batter chill. Its not a bread dough. Thanks for the recipe.
Tip!~ That "clear plastic" is acetate and it's the same plastic florists use for bouquets. They'll totally let you bring some home for free if you ask.
This is one of those food recipes where the reward isn't the end product, though that's a nice a bonus. It's about the process, exhausting as it is. Completing it is its own reward.
Baking powder has two activating steps.. the initial is when activated by liquid and the other is heat… so I suppose technically you can rest it and get somewhat a rise but still seems dumb.
I guess it contributes to the apparent denseness of the cake, although I was also wondering why Alvin put in the baking powder and then waited so long before baking.
I was wondering about this as well, but as you said, perhaps the baking powder isn't entirely void, but we rest cookie dough to enhance the flavor, and the cookies rise, so that applies to the cake too, just less of a rise. I wonder if folded baking powder or meringue into the batter after resting it, maybe it would make a fluffier cake but definitely change the recipe, I dunno..
I think a great series for this channel would be for you to take recipes like this which are extremely time-consuming and/or expensive and modify them to make them more realistic for your audience to try. There are a lot of steps in this cake that could be taken out and still get a great result. The modified versions doesn't even have to be super easy or super cheap. For example I would be willing to try a three day process that cost $50 for a special occasion if the cake was really something great. I would be very interested to hear you go through your own version of this recipe and hear your thoughts on what you chose to include or exclude and why. For example, I liked your comments questioning the resting of the cake batter because of the leaveners. Since you have learned so much doing all of these recipes over the years, it would be nice to see some videos where you showcase recipes that are more your own. Keep up the good work.
Thank you so much for trying this one out! I´ll probably never do it, but it does make a difference to see a reference video INCLUDING the ingredients! You´re amazing, keep up your great work ❤
He didn’t ghost him, it’s just for Alvins new 300 hour reply video
Best comment
HQHAHAHA
I died at this comment
lmaoo
Nice
Former pastry chef here. I made this cake a couple weeks ago and it turned out incredible. As this used to be my profession, I eyeballed the amounts and compared to the inspiration recipes, and I would say I got them pretty spot on (at least to make a light, delicious, chocolatey, boozey cake). Also, I made the same amount of mousse as you, but intentionally: I wanted to cover the cake with a lighter-flavoured buttercream. I made a full litre of cold brew whipping cream, so I added some of my excess into a vanilla buttercream: the coffee flavour was incredible and this somehow tasted refreshing when paired with this intense cake and mousse.
As well, if you do want to ever make this recipe again, there are areas that do not require that long. My process took about 60 hours. The bourbon/butter mix only needs to cool until solidified (a few hours) and the cold brew whipping cream only needs 18-24 hours. If you aren't covering in ganache, the cake only needs refrigeration (rather than full freezing) which also cuts down the time.
Again, my quicker version turned out VERY good - much more manageable for anyone intimidated by a 150-hour process.
Where’s your recipe?!
Ahhhh thank you for all that in Janna J! Just in case we find a cure for Type 2 Diabetes and I decide to take the plunge and make this .. LOL
I wanna try that!
I was wondering about that timing, myself.
@@Rubyvipr Comparing our recipes, it actually looks almost the same!! The only differences are:
1 1/2 cups cold brew (but I just brewed espresso)
2 cups flour
1 1/2 cups cocoa powder (I believe I added another 1/4 cup after that for more intensity)
1 tsp baking soda
1 tsp salt
1 cup chopped chocolate (which probably weighed close to 6 oz.)
The fact that he can say that a 150 hour long recipe isn't the longest recipe he's done is kinda crazy.
The active hours aren't that much though
Not really because there's lots of recipes out there where something sits for months to age, ferment, pickle, ect
@@Vespiquen33 Yea thats what i was thinking, A good mature cheddar normally ages for around 1.5-2 years. I would like to know how long he actually spent in the kitchen for this
@@Arrica101 I mean… if we’re really getting into aged food here. There are plenty of wines that are over a century old.
his videos are a bit hyperbolic. 150 hours yeah, but a lot of it is infusion, things to leave out overnight. the actual process is only a few hours.
If this cake doesn't do my taxes and pay rent after 6 days idk if it'd be worth it. That being said it looks absolutely amazing
TIL one of my favorite pokemon youtubists watches one of my favorite cooking youtubists :)
This is a cake made for production at a bakery, and not a home baker.
😂😆
lmaooo
I made it. It is A M A Z I N G
David being shocked by his cooking abilities like he hasn't been doin' this for a while now it still surprise him 😂😂 look mom I'm a real chef
You’re comment, and profile picture says it/works so well!!!
@@u140550 what?
Im the 1000th liker, anyways nice day/night
"Calculated"
leaving a comment for the algorithm. after basically guessing the measurements and still having this come out amazing. wow. and i appreciate that you always share your recipes, even if they're rediculous and it's highly unlikely that anybody would try them. you're the only culinary channel i really admire, i love how real and down to earth you are. hope you savor every last bite of that cake! you deserve it
Thank you!! 💙💙
I agree with everything that comment says, plus I didn’t even expect you to do this one, I was like “it takes too long and if started at this point would still be in the making on Friday meaning David would have to do a lot of work Friday night to get it out.” Than I saw your story and flipped out.
Yes David deserves so much more I've been watching him since I'm 15, 2 years later and still do ❤️
@@DavidSeymourOfficial I love your channel so much! Whenever I'm scrolling through TH-cam and I see you've posted a video, I get so excited, and immediately click and watch the whole way through. There are no channels on TH-cam that I enjoy watching more than this one.
@@jayblechman2503 please I’m begging you. If you need another food channel check out “How to cook that” by Ann Reardon. Absolutely amazing, she’s a good scientist who does meticulous work to make well food! She also does debunking videos.
I think I’m going to make it. He even posted an ingredient list, but I would have to accept that I am going to cry several times throughout the process
Let us know how it goes!
take into consideration the fact that most of these steps could probably be shortened by a lot, wouldn't necessarily take a week, maybe 2 days at most, also that coffee infused cream seemed kinda unnecessary, u could always put a dash of instant coffee, and that butter bourbon thing also seems kinda unnecessary, if u want some bourbon flavor just add a little bit to the chocolate milk soak for the layers.
@@shakeddekel7898 I’m a little too much so what I’m hearing is that I should make several versions to see how much a few differences affect the final product. I do agree though that this doesn’t need to take more than a few days
Cry during the process and at the checkout lane 🥴 💰💸💶💵💴
@@Kit-li3zf respect if you actually do it.,that's a whole lot more effort than I'm willing to put in to most things.
I'm pretty sure the reason Alvin let his cake batter rest is exactly because there's natural leveners in the batter and resting counteracts them. This isn't supposed to be a a light fluffy cake, but rich and fudgy instead - don't get me wrong, fluffy cakes are great, they're just not the only type you can strive for.
With that said, you did a great job. I'm so happy I found your channel too! I had just watched Alvin's video and youtube recommended me yours. It didn't disappoint.
But he added leaveners, unnecessarily. It's just a gimmick.
@@miaschu8175 No, if he added no leveners at all it would be a fudge, not a cake.
Alvin ghosted David...
he underestimates the power of timpano and cream cheese
sorry
@@AlvinShen lmaooo
@@AlvinShen hahaha
@@AlvinShen lmao
Mate I see you everywhere, you're in almost every comment section
The beauty of Alvin's videos is that you just sit back and enjoy them. I don't think many of us intend to duplicate them.
How on earth did you "guess" the recipe measurement and whatnot and it still turned out amazing??
probably because the recipe for individual components of the cake is pretty accessible online
Past experiences mate.
Measurements for baking are pretty standard.
I feel like people who are good at cooking are usually really good at guessing measurements, my foster mom surprises me when she corrects recipe ingredients and their measurements.
Battle scars 😂
In case anyone wanted to know what whisky Alvin used in his recipe, its not actual honey flavored whisky but Shinju Japanese Whisky which has notes of honey and orange blossom.
Get yourself a man committed to you like David committed to this cake
Already got me one ^_^
isnt he gay¿
Gonna make this fr bae one day
In my dreams.
Being introverted sucks.
For 7 days?
I think he is the only person who even attempted this recipe...
Think I saw an Emmy Made in Japan video where she makes some time consuming cake. Not too sure it was the same cake though.
I meant it as a joke😂
@@LunarisArts I think that was 100-hour brownies.
@@defaultuser1447 yes, I do believe you are correct. 🙂
Hi
This is a cake for like a 5th anniversary, not the first, or second, the fifth. Beyond the nutrition of it, the dedication and cost is beyond a birthday cake or yearly anniversary
This is a cake u make to propose
This is the cake you use for like a fifteenth or twentieth anniversary with all the time that went into it.
@@localmenace3043 u posted this comment 3 times
This is a Wednesday cake or any week day cake cause i’ll eat a shit out of it any day and won’t stutter
@@ahhh4117 should have posted it 14-19 times and then put another comment as the 15th/20th
For those wondering he uses 13x18 half sheet trays and then cut circles into the cake using about 9 inch cake rounds, a springform could work too it, or simply baking the cake and cutting off the tops.
OMG THANK YOU I WAS LOOKING FOR THIS COMMENT 🫶🏼🫶🏼🫶🏼
Baking is science, cooking is art.
accurate
Baking is alchemy with mundane ingredients and tastier results
Reynold Poernomo can do both
I must say, you had me at chocolate. If my mom were still alive, I’d be sending her this video and her response would be, “Now that would have been spectacular for one of my annual dinner parties!”
Her annual dinner party became legendary after the first one. She invited several of the administrators and docs from the hospital where she was also an administrator. She loved to cook so she went for elaborate and asked a colleague to be her butler for the evening. He tried to chicken out the night of and finally only agreed to do it if he could drink. (I was working that night.). Imagine the hospital president sitting at the head of our dining room table with a crystal bell given to Mom by my great aunt. Right before dessert, he rang the bell. Bill had had several glasses of wine, but not eaten anything. He was on the floor of the kitchen, shoved open the door to the dining room and said, “What now?!” We laughed about that one for years!
What’s even better was that her colleagues began to vie for getting to be serving wench and butler for the party every year after that! Doctors and admin staff begging to be the butler or serving wench for this shindig, literally asking months in advance! After every party, she’d say, “I’m not even going to think about next year’s menu until _____.” And every year, as we washed the dishes the next morning, she’d say, “Say, I saw this recipe for _____ that would be great for next year’s dinner.” This cake would have absolutely made her list.
I can fully imagine your mom’s face off-camera as she tasted this just from the audible response. In her response, I could hear my mom. She must love being to share the “leftovers” from your videos and I bet this one got a lot of “oohs”, “ahhs” and “please tell he’ll make one of these for ’s wedding rehearsal dinner/other special event”.
Your mom sounds very eloquent.
What a wonderful story - thanks for sharing! I found this really endearing. The best times in life are made from evenings like these - with friends, family, great stories, humor, smiles on faces and memories that last a lifetime. Your mom sounds like she was such a blessing to those around her. May she rest in well-deserved peace :)
Thank you so much for sharing this lovely story about your mom. I wish I could engineer amazing experiences like that for my loved ones, but not everyone has that gift. 🤷♀️ So glad y'all have those great memories. Tfs
I aspire to be like your mom and also to make enough money to have moderately fancy dinner parties even if I eat like peasant the rest of the year
What a great story!
Ngl David has gotten better at cake decorating 👀
I love this. Alvin's videos seem more "aesthetic" than "hi! You can make this too! Bake with me!" And I love both, so thank you for being the part 2:)
I truly hope it was worth it. I was hoping you'd ask Rie to contact Alvin, but heyyyy you managed to do it on your own like the pro you are. Good job dude.
I think David underestimates his cooking abilities. He's a great cook.
Fr like he literally guessed the measurements-
Lol mom like: "Can I only have one taste? 🥺"
If I was this guy's mom I would probably be obese lol
@@3Faidonas3 i would definitely be obese lol sitting in the bed at 800 pounds eating this cake
I mean... It's like Bonsai trimming
You don't do it because you want a nice tree in your room, you do it because of what it brings you to take care of it
That's how I see Alvin's recipe.
It's just relaxing to pour all this care into a recipe you know you aren't going to eat right away, you don't do it because you're hungry, you do it because you want to
For me it would drive me crazy, both doing Alvin's recipes and bonsai plants.
I would eat the whole cake like Bruce from Matilda
Lol, Matilda’s a classic
I'd die from diabetic shock lol.
I love that movie, but I'd probably throw up if I do that.
"Bruce! Bruce! Bruce! Bruce!"
Bruce! Bruce! Bruce!
Davids family: David, how much longer for dessert?
David: Only three and a half more days guys I’m almost there!
No matter the time, you're still dedicated to doing a recipe for your community
we salute your bravery
yes, dear leader
R u the same Kim jong un that comments on the urban rescue ranch
@@en1909s9iah don't you mean Highest Dignity
@@Bukky_O dont you mean GOD
For anyone trying to remake this recipe based on the ingredients in the description, some of them are different than what David verbalizes in the video.
Honestly when I watched Alvin's video, I thought making a cake over a week wasn't too bad of an idea for someone like me. Too often, I worry about getting things done quickly and accuracy flies out the window as a result, so having multiple days to build a cake piece by piece was appealing for me. Especially because baking stresses me out. But I knew the expense would've been insane, so maybe one year I'll bake this cake for myself for my birthday as my gift to myself (or a really important occasion of some sort). Happy to hear all of the critiques and compliments too!
You wrote up the ingredients! You are a HERO. I'm literally in the middle of making this cake and was just trying to eyeball things like the bourbon, "that looks like a seven second pour, everything is going to be just fine".
how'd your cake turn out?
@@oxoelfoxo It was amazing. Huge hit. Everyone appreciated the effort.
@@Laura-bf8ot was the appreciation enough for you to want to repeat the tedium of the bake? hehe
@@oxoelfoxo Oh yeah, I'd totally do it again if I wanted to drop $200 on a cake lol
Hey amateur wannabe baker here- I was really excited when Alvin posted this vid and was really hoping that David would cover it so we could have a recipe to go with- Thank you David for taking the time to thoughtfully piece the dish together and write down what you did so we can do this too. I'm on day 4 of making the cake and a few things have happened that I just wanna warn other folks like me about since most of the comments here about people who tried it are pros or ex-pros.
1. If you're not intimately familiar with baking, listen carefully, read the recipe, and WATCH what David and Alvin do to their ingredients, even if they don't mention what they're precisely doing- this might be arguably more important than the exact measurements. So far I neglected to whip my eggs properly in the batter and under-whipped my cream in the mousse before adding the chocolate- my cake tastes... fine? but it cooked in 15 minutes not 25, its has a rather off spongy texture ,and I potentially ruined half of my cake by massively overbaking it (its a tiny bit acrid but nothing that soak cant fix hopefully). The mousse was runny but recoverable after I whipped it for about 30 minutes straight- I mostly think it just setting up a bit but the whipping still made a difference.
2. David does say this cake is pricey but he doesn't say anything specific- don't expect to spend less than $100 ($120 in CA) on this cake assuming you don't already have most of the ingredients. I just wanted to make sure people know what they're doing when it comes to price.
3. I have not tasted the final product yet but based on what I've experienced so far I wanted to warn people who don't like coffee- the coffee-infused cream tastes like cold brew if you let it steep for 2 full days- this carried into the mousse by it having a strong mocha taste. If you don't want that, try to use a mix of infused and normal cream or let it steep for less time. The cake itself is perfectly balanced though so no issues there on the amount of coffee in the batter.
4. The cake soak needs to be hot enough to fully dissolve all of the chocolate (the cake won't absorb it well otherwise)- I'd even recommend lowering the amount of chocolate a bit. add the soak to each layer a little bit at a time and use a spoon to spread it into the cake so the cake layers absorb it if you don't have a food brush of any kind. Be ready for any spills coming out of the bottom of the cake ring if you pour too much soak in at a time.
5. If you don't have any of the cake- assembly stuff like I did there's a really cheap box set that includes a cake ring and the acetate roll used in the stacking process. Its like $12 on Amazon and does the job perfectly.
Anyway I just wanted to give a little bit of advice to anyone doing this that's fairly new to the non-box mix cake scene that feels insane enough to try this emotionally draining, anxiety-inducing recipe. I'll update this comment with the final results of my cake- I'm gonna be super frank my expectations for the final product aren't super high right now but I 100% blame that on my mistakes and my own distaste for coffee.
And...?
The cake turned out amazing! I wasn't used to cake so thin but it was really moist and just good. The cream was way too coffee-y for me so I'd recommend only letting that steep for 2 days not 4. Besides that I highly recommend!
I’m curious how boozy it tasted. 🤔 I like booze, but not in food.
I made this and it turned out amazing! I halved the recipe and got three 6 inch layers. I used rum instead of honey bourbon, since that’s what I had on hand. For the mousse, I used only a third of the recipe (with three egg yolks), and it was enough to layer the cakes, but not to cover the sides. The measurements David gives is accurate, considering my cake turned out perfectly. Thank you!
Props to David for spending a week and making the cake and even finding out the recipes !!
Btw - you are getting really great at cake decorating!!
After a few adjustments and shortcuts (like warming the cream and infusing it with ground coffee for a few minutes instead of infusing the cream with full coffee beans for days, not resting the cake dough, etc.), I've been able to make this recipe in two days and I had a lot of fun! David, thank you for suffering through figuring out Alvin's video, without you this wouldn't have been such a breeze!
I would also like your shortened recipe
Is there any benefit to cold brewing vs hot(like you did) ?
What is the purpose of warming the cream? I wanna make this recipe and any shortening in length will help 😂
@@mavonix5096 Heat usually quickens chemical reactions
David actually reads his comments.
What a nice guy
His dad reads them too! So hi to David and his dad lol
To all commenting about the 150 hours ... And resisting it with various levels of dis ... don't you get it? It is a meditative practice for him. He is flowing it into his personality and calming aesthetic. That is the point.
The second I saw Alvin's video, I immediately wanted David to try it!
Watching Alvin's video is the most I've ever salivated at food on screen and was desperate for someone to eat it and tell me it tasted as good as it looked. So glad David picked this up.
I don't know if you missed Alvin's comment on why he rested the cake batter in his video or what, but he did say that he rested the batter to 'mellow out the strong flavours", not to leaven the batter.
Your mom sounded very happy so that means to her you made the best cake and that makes me happy!
"alvin ghosted me" says david with no hard feelings
me: that wasnt cool alivn the heck😒
@Ligeia Siren LOL cuz we’ve felt that pain before
I thought the same thing and went to the comments to see if anyone else did too lol
Ligeia Siren
Fr 😂 I can’t help it
I am attempting this as an anniversary cake for my chocolate loving husband. Thanks for decoding this and i think i will be skipping the resting of the cake batter and try to get this down to 3 days. We will see how it goes.
I am telling u if your husband likes chocolate he will ove it
The comic sans Dutch cocoa powder label always gets me
4:33-4:55 The reason he rested was because he said he wanted the flavors to mellow out. Also having a denser sponge makes sense for the cake
definitely sounds like it would be a good wedding cake, need a special occasion to spend that much time and money on it
Or if ur life has no meaning and u want something that takes alot of time and spend a week to make a delicious cake and u happen to like cooking and u also love chocolate
you talk about cooks/chefs eye balling measurements being the real deal...meanwhile youre pulling off other peoples insane youtube cakes on experience and guesses...on what appears to be your first try. give yourself some more credit man. id assume these type of recipes take some development by these other youtubers.
This!
I feel so sorry for you when Alvin releases his 4673hr cup of coffee
tbh I kinda like how dense the cake layesr are, they have whole chocolate in them so they're almost like brownies anyway and the denseness really works with that fudgy chocolaty texture
As a person from a family of coffee growers I feel really sad for all the coffee beans unecessarily soaked in cream. It doesn't seem effective at all. Why not just grind, filter, concentrate it and mix with the cream? Such a shame loosing good coffee beans to this.
Um cant u still use it? Like just dry it out a bit then grind... Why so serious
@@christopherkeroro723 hm, I don't think you can dry it since there is a lot of fat content on cream.
It would be more effective if the cream was heated before being poured over the beans, but maybe that gives the cream too strong of a coffee flavour for what Alvin wanted.
I am actually trying out the 150-hour chocolate cake, following this recipe, and I am very excited to how it will turn out after 6 days :D
I hope it goes well! Let us know. Good Luck!
please update once you've made it!!!
@@chimeracooks it was really good ! Rich in flavor !
@@minitoast01 awesome, good to know! I definitely need to make this soon :-) thanks for the update!!
What size cake ring did you use
I don't care how good it is, no single cake should use more than 3 bars of chocolate!
@@Fleur2005 But at which point do you decide to just eat a bar of chocolate?
Who says you cannot eat one while you bake? ☺️
Three Pound Plus Trader Joe’s bars, that is
King of doing all of the hard work and testing things for us so that we don’t have to! Also, your mom will absolutely be asking you to make this for all of her future birthdays haha
Finally had a reason to make this cake, and YES it was 100% worth it! Best, most indulgent chocolate cake I have ever eaten. And the most amazing part is that it is absolutely not too sweet, and therefore a pleasure to take every bite. Yes, it took a while to make, but a lot of that time is letting things chill and rest, so overall the amount of work involved wasn't over the top. But I do a LOT of baking, so all of these things made total sense to me and nothing seemed overwhelming. Thank you for taking the time to post the recipe and how-to video. This cake was everything I wanted it to be, and more!
Watching Alvin's video with the cozy music had me thinking "this looks do-able". I'm glad your video was recommended afterward to bring me back down to earth before I got my hopes up too much. $40 for just ingredients on top of the time involved is insane.
It's an event cake. This is a statement cake. This is a "LOOK UPON MY WORKS AND WEEP MOTALS" desert I would imagine that some flaky salt lightly sprinkled on top would not be unwelcome as well.
Like I know this cake turned out well, but the sarcasm dripping through the entirety of the voiceover was sending me
I remember back when you weren't sure how to "fold" ingredients because you so rarely baked, and here you are guessing the ingredients to a complicated and lengthy cake and coming out with something amazing. Well done!
Awesome video, you are so dedicated! Can't believe you managed to get the proportions spot on, thank you for sharing the recipe with us🥳 your channel is the best!
Honestly, for a 6 day cake, I'm surprised there aren't chocolate shavings on the edges instead of chocolate chips! Great job though, it looks delicious! 😋
If you're not going to take Friday off *PLEASE* cook one of your mum's recipes
maybe try and make a version of this cake for fans to recreate? we obviously don't have 1 week to make a cake but something smaller scale with similar flavors and what not might be kinda rad
if that happened to me at 8:00 i wouldve lost it and given up (i actually would give up as soon as i realized there was no recipe to follow), so props to you
UK (Imperial) Recipe conversion:
FOR THE CAKE-
340g Butter
290ml Honey Bourbon
1 Tbsp Instant Espresso Powder
6 Eggs
1.5 Tbsp Vanilla Paste
330g Brown Sugar
420ml Cold Brew
219g Flour
150g Dutch Process Cocoa Powder
1 1/2 Tsp Kosher Salt
1 3/4 Tsp Baking Soda
170g Chopped Dark Chocolate
FOR THE CHOCOLATE MOUSSE-
9 Egg Yolks
45g Brown Sugar
6g Vanilla Paste
400g Coffee Infused Heavy Cream
600g Chopped Dark Chocolate
400g Whipped Coffee Infused Heavy Cream
90g Powdered Sugar
FOR THE HOT CHOCOLATE CAKE SOAK-
114g Chopped Dark Chocolate
283g (328ml) Warm Whole Milk
1 Tbsp Brown Sugar
FOR THE CHOCOLATE GANACHE-
340g Chopped Dark Chocolate
340g (335ml) Warm Heavy Cream
TOTALS:
340g Butter
389g Sugar
219g Flour
150g Cocoa Powder
1124g Chocolate
Cream is 1140g total. However if you add in extra cream for the coffee bean soak you're looking at around 1540g, or about 2130ml. This is only with a small addition more cream if you're using something like "double" rather than "heavy".
Good luck.
I don’t comment often but I’m making an exception today to tell you I love you and your content. It’s one of my Friday night musts.
I forgot how much I enjoyed ur videos oh the memories but that cake is bomb
Ikr
Incredible stuff and no way that wasn't gonna taste great, but do you reckon there's a few steps that could be neglected? I feel like you just get diminishing returns with some of the extra steps being taken for this cake, I guess it's part of the experience?
i think he just wanted to follow the no-recipe to the tea the most he could.
@@andresizarra2312 Yeah completely understandable he'd want to make it as close as possible to what Alvin made, pretty much the point of the video, but it would be very interesting to see a 'remastered' recipe that's more realistic to make at home without having to shell out a bunch of money and take almost a week to put it together
@@bobjohnson9076 that would be another video then xd
Resting the cake batter can be probably skipped but its not like infusing cream with coffee beans take a lot of effort... You just have to wait
As the previous comment stated, you can skip resting the cake. If you cant be bothered, you can also do without the ganache and just spread the chocolate mousse all around. The cake layers seemed quite moist once baked, so I think you could also go without soaking them with the chocolate milk. Infusing cream with coffee beans probably gave it a more intense coffee flavour, but you can also add some instant coffee and just mix all together instead. Hope this helps, but yeah it'd be great to have someone cook it to confirm xD
There is a special amout of talent that you have to just guesstimate the ingredients and make it work. Bravo.
Hi David's Mom and Dad!! I'm so jealous you get to eat all the good foods!
Just make it yourself. If you have started when you commented you would have been done when I replied! :D
Thank you so much, David! Grateful for your efforts and support in recreating this wonderful cake and actually sharing the recipe!! God bless you and keep you happy!
I just had breakfast and now I'm hungry again. Thank you David.
Dude… good job. Out of all Alvin “recipes” this is the one I’d never do. Subbed
I'm sure your family is very happy to eat the leftovers from this long recipe. I would love for you to take a recipe that you tried that you thought was ok but make it into your own adding things in that you think would make it better.
He did that a couple of times
When a mother has that kind of "omg" reaction to a cake, it _has_ to be good.
David being the real MVP for posting so late 🥺😂
the effort and skill shown here is stunning, this deserves a like, follow and a comment
Just made this cake, here's my review !
First, I did some alterations because ain't nobody got time for that :
- I shortened the recipe by skipping the booze part (pregnant women and medicated people amongst my guests) and not letting the batter rest for 48h. I also replaced half of the baking soda with baking powder, I wanted those cake layers to rise ! My cake was a 10h cake.
- I did not double the mousse recipe (which means I divided by half the quantities in the description) and still got enough for my cake, with only coffee-infused cream.
- I only used milk instead of chocolate milk (frankly I don't think the difference would be noticeable and I didn't want to bother adding more sugar to the recipe)
We cut that cake in about 24 slices, so I would say make this cake for at least 16 persons. It was very moist even a few days after, nice chocolatey flavour and the coffee matches very well. The chocolate bits in the cake batter did not do much though, I would say you could skip it. If I were to make this recipe again, I would divide by half the quantity of coffee infused cream in the mousse and use regular cream for the second half (say for the whipped cream part), as well as using light to very light roast coffee beans, as the coffee flavour was too empowering (even for coffee lovers). The mousse could not be eaten as a stand-alone (it was better balanced when eaten with cake layers). I would add some chocolate chips between the cake layers, inside the coffee mousse, for a much appreciated crunch (tried it later and it was awesome).
Good luck for making this cake !
Hello, what was the size for the pans you used ? Also, the cake should be a 9 inch cake right ?
@@ranas1300 I used the Wilton cake layer pans (I'm more used to the metric system, but they apparently are 8 by 0,75 inches). I think it was more of a 7 inches cake than 9 inches :)
But I do feel the cake would have looked more elegant if it had been taller and less wide.
Hi, what did you use instead of the Honey bourben?
@@sm-gc2oi just more liquid, I think I put more espresso or milk !
@@sm-gc2oi I added milk Chocolate
i feel like alvin purposely makes certain steps longer just to say it took longer than it actually needs to be
Definitely!
Alvin said himself that he likes to takes his time. So yes.
Given that he's said many times, he can do it quicker but likes to take his time, then, obviously.
@@watcherx2592 i don't think he's said that many times lmao u don't have to be rude
Alvin did say that in his video. So it's not rude to point that out.
Next video should be figuring out how to make this’s cake without the time commitment
Or the price.
You are my hero. I was so upset after watching Alvin's video to find that there was no recipe! I've been looking all over and then BAM... David Seymour comes along. Thanks so much for doing this.
Maaaaaaajor props! Looks mouthwatering.
Could you do a Food 52 recipe? Maybe something from Rick's Sweet Heat?
I feel like the video was for entertainment rather than making a week long cake. I've perfected my chocolate cake recipe by now. I've one I whip up in 2-3 hours with baking time included and some I can take a day. It's depends on the amount of time I've. I just love baking that's why I can spend 3-5 days baking something. Doesn't mean I have the luxury too.
Maybe try to make a quicker and cheaper version? I think that’d make a fun video!
Yeah all the ingredients in this recipe is really Expensive here💀😭
For a home cook, you're really good at cake decorating. Like your frosting of the cake's outside was quite even.
I am way too lazy to make this, but omg I'm drooling it looks incredible.
I'm a chocoholic so this would be heaven.
Alvin Zhou: want some coffee?
me: sure
Alvin Zhou: all right come back same time next week I'll get right on it
To the real chefs watching this what would be the profit turnover for this cake?
Based on:
Portions size
Profits and deductions
Expenses
And price per portion
One thing to consider - if you were regularly making this cake you could have many of the ingredients prepared in advance. I think nothing really takes longer than a few days also, they just do it in sequential steps in the video.
This is like a good example of a labor of love, this would make an amazing gift to someone special, there's a lot of time and money that goes into it
1. How did you manage to chop through so much chocolate without once complaining about how annoying it is?
2. After the pesto egg on toast incident when you held up the cake to the camera I was holding my breath hoping it wouldn't somehow end up on your Playstation too
A friend of mine showed me the original video and wanted to make it but we didn't agree on a lot of the steps. The time can definitely be cut shorter. And I completely agree with you that you cannot let the cake batter chill. Its not a bread dough. Thanks for the recipe.
Now we can bullying him into making the tasty 5 year anniversary cake
Tip!~ That "clear plastic" is acetate and it's the same plastic florists use for bouquets. They'll totally let you bring some home for free if you ask.
This is one of those food recipes where the reward isn't the end product, though that's a nice a bonus. It's about the process, exhausting as it is. Completing it is its own reward.
My mouth instantly filled with saliva after watching this. The original video was awesome. This one was also awesome.
Baking powder has two activating steps.. the initial is when activated by liquid and the other is heat… so I suppose technically you can rest it and get somewhat a rise but still seems dumb.
It is rested so that the cake doesn't rise as much and thus dont need levening.
I guess it contributes to the apparent denseness of the cake, although I was also wondering why Alvin put in the baking powder and then waited so long before baking.
I was wondering about this as well, but as you said, perhaps the baking powder isn't entirely void, but we rest cookie dough to enhance the flavor, and the cookies rise, so that applies to the cake too, just less of a rise. I wonder if folded baking powder or meringue into the batter after resting it, maybe it would make a fluffier cake but definitely change the recipe, I dunno..
I think a great series for this channel would be for you to take recipes like this which are extremely time-consuming and/or expensive and modify them to make them more realistic for your audience to try. There are a lot of steps in this cake that could be taken out and still get a great result. The modified versions doesn't even have to be super easy or super cheap. For example I would be willing to try a three day process that cost $50 for a special occasion if the cake was really something great. I would be very interested to hear you go through your own version of this recipe and hear your thoughts on what you chose to include or exclude and why. For example, I liked your comments questioning the resting of the cake batter because of the leaveners. Since you have learned so much doing all of these recipes over the years, it would be nice to see some videos where you showcase recipes that are more your own. Keep up the good work.
As soon as I saw Alvin’s video I was excited to see you attempt it! Great work!
I'm glad you put ingredieants in the description but I really need a a full recipe so I know what to do, cuz I'm too dumb to follow along
Two quotes from Julia Child come to mind watching this:
"This is a diet dish, obviously."
"Chocolate on chocolate on chocolate on chocolate."
Hello Davids Dad! 👋 I hope you liked the cake and David gave you a fair share!
Test everyone's Carbonara featuring Uncle Roger, Guga Foods, Sam The Cooking Guy and Not Another Cooking Show next! I've been wanting to see that!
Has he not already? That seems like an obvious one.
@@ginsengaddict David hasn't done a Carbonara competition yet but he did do one for Fettuccine Alfredo/Pasta Al Burro.
Thank you so much for trying this one out! I´ll probably never do it, but it does make a difference to see a reference video INCLUDING the ingredients! You´re amazing, keep up your great work ❤