I Tested Alvin's 150 Hour (6 Day) Chocolate Cake - IS IT WORTH IT?
Because why wouldn't you want to spend 7 days baking one cake?
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Alvin's Video- • 150-Hour Chocolate Cake
_________________________________________________________________________
ALL THE INGREDIENTS I USED-
FOR THE CAKE-
3 sticks/12 oz Butter
1/2 cup Honey Bourbon
1 Tbsp Instant Espresso Powder
6 Eggs
1.5 Tbsp Vanilla Paste
1 1/2 Cups Brown Sugar
1 3/4 Cups Cold Brew
1 3/4 Cups Flour
1 1/4 Cups Dutch Process Cocoa Powder
1 1/2 Tsp Kosher Salt
1 3/4 Tsp Baking Soda
6 oz 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-
2 oz Chopped Dark Chocolate
10 oz Warm Whole Milk
1 Tbsp Brown Sugar
FOR THE CHOCOLATE GANACHE-
12 oz Chopped Dark Chocolate
12 oz Warm Heavy Cream
________________________________________________________________________
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David Seymour
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Intro: (0:00)
Sunday: (1:18)
Tuesday: (2:40)
Thursday: (4:55)
Friday: (8:46)
Taste Test: (11:00)
Outro: (13:09)
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
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.
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.)
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
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
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 😂
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 KZhead 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 KZhead 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.
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'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.
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.
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
Baking is science, cooking is art.
accurate
Baking is alchemy with mundane ingredients and tastier results
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
I think David underestimates his cooking abilities. He's a great cook.
Fr like he literally guessed the measurements-
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!
Ngl David has gotten better at cake decorating 👀
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 🫶🏼🫶🏼🫶🏼
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.
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
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 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 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!
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
Davids family: David, how much longer for dessert? David: Only three and a half more days guys I’m almost there!
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.
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.
David actually reads his comments. What a nice guy
His dad reads them too! So hi to David and his dad lol
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!!
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
"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
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.
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
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!
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!
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!
The comic sans Dutch cocoa powder label always gets me
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!
Thank you for sharing the results as well as the recipe! The fact that you don't have to share but you still do shows just how amazing you are.👌
Your mom sounded very happy so that means to her you made the best cake and that makes me happy!
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!
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.
Thanks so much for sharing the recipe!
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 feel so sorry for you when Alvin releases his 4673hr cup of coffee
Amazing. Good job. Thanks for sharing your recipe.
I saw the initial cake video he made, and I'm so glad you decided to make it. It looks fantastic. Thanks for doing this.
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 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
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 ❤
love that you think of sharing with everyone!
the effort and skill shown here is stunning, this deserves a like, follow and a comment
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
David you are awesome!!!! I've been researching how to approach making this cake since I first viewed Alvin's video. Came upon your channel serendipitously! Will be making this case for my upcoming birthday. Thanks to all of the commenters as well--besides being informative, they gave me more than a few smiles/laughs!
Thank you SO much for making this cake! 😀I've been hoping for you to make it! It looks amazing! Thanks! 😋😋😋
Dude… good job. Out of all Alvin “recipes” this is the one I’d never do. Subbed
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
Thank you for the recipe!
First video of your that I've watched and I am so impressed with your cake - looks stunning!
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 just had breakfast and now I'm hungry again. Thank you David.
love the time an effort you put in this. I just found Alvin videos last week.
thanks for the recipe details!
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.
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
thank you for giving the recipe...looks sumptuous
thanks for the recipe David!
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
Maaaaaaajor props! Looks mouthwatering. Could you do a Food 52 recipe? Maybe something from Rick's Sweet Heat?
Thank you! I really wanted this recipe! Or something like it!
Great to see the recipe as baking. Alvin’s is art. Thanks for making it real.
David being the real MVP for posting so late 🥺😂
If you're not going to take Friday off *PLEASE* cook one of your mum's recipes
Thank you for this video. Thanks for the recipe also.
Good job man i respect a man who gives his recipe in the descriptions
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💀😭
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
Thanks for the recipe.
So happy you made this recipe!
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.
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
Attempting this for my best friend’s birthday in a few weeks. Thank you so much for breaking down the recipe as best as you could. Fingers crossed that I get good results as well!
IVE BEEN WAITING FPR THIS!
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
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.
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!
this took a lot of dedication wow. great job!!!
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.
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
Congratulations....everything you make takes commitment but this takes it to another level. Happy the cake turned out delicious!
Such beautiful hardwork.
Like I know this cake turned out well, but the sarcasm dripping through the entirety of the voiceover was sending me
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
I just watched Alvin's video last night and I'm glad you made it so we could see how it would turn out. For me, this would be an interesting cake to make because I'm used to spending 2-3 days on a cake, but I would definitely be ready to be done with it after 7 days lol
There is a special amout of talent that you have to just guesstimate the ingredients and make it work. Bravo.
As soon as I saw Alvin’s video I was excited to see you attempt it! Great work!
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 watched Alvins video of this cake last night. Congratulations on making the amazing cake yourself. Looks delicious, I think you need to have a love of baking and/or cooking to make it. Great job
I made this last year for the holidays and am finding myself very tempted to do it again this year as it was incredible! Easily the best cake I ever had/made!