Posted on 12/23/2020 12:02:58 PM PST by mylife
In the midst of what my credit card company and many somber spam emails insist on calling this unprecedented time, I’ve found that it’s helpful to occasionally switch up the things you desperately miss from ordinary pre-pandemic existence. Friends, family, parties: those are a little tired as objects of longing, aren’t they? Most recently, I’ve chosen to obsessively fixate on something far more humble: the IKEA cafeteria, which remains closed due to COVID, the experience of eating therein and, above all, the weirdly good chocolate cake you can apparently only find in the store’s American restaurants.
(Excerpt) Read more at vice.com ...
Mayonnaise?
I have seen that in a lot of recipes that I wouldnt think about ..like Jiffy cornbread box mix to make it better
It’s right there in front of you. Chocolate.
There are no bad chocolate cakes.
Now I have a weird urge eat Swedish meatballs on noodles with chocolate cake off of weird modern furniture..
It would not surprise me.
Sour Cream? I use that in Appel Kuchen.
Vinegar and coffee
It still tasted nothing like the IKEA cake. Instead—for reasons I do not fully understand and which I refuse to interrogate—it tasted exactly like a vanished cake from my childhood, from a restaurant called Dave’s Not Here, in Santa Fe, New Mexico. (The lore goes that the place was called Dave’s, until the Dave in question either went to prison or skipped town; both pieces of information are more or less impossible to verify.) As a restaurant, Dave’s was always dripping in grease, buzzing with flies, and wholly delicious; it served mammoth burgers and, in my recollection anyway, consistently hot green chile, which is how it’s supposed to be. The cake that always sat on the counter under a large glass dome was a hulking, imperfect monolith with icing pitted like acne scars. It tasted like a dream. Through my own, bumbling efforts, I’d transported myself into a weird little corner of my childhood. It felt like a strange benediction, somehow, at the close of this nightmare year, to stumble, accidentally, into something halfway like our better, distant past. I shoved the cake into the furthest corner of the fridge, and my memory, and soldiered on.
I think they’re recycling CrackerJack prizes.
I haven’t tried it in cornbread. Maybe next time.
lol Same thought I had about my wife’s GimmeChoko cake — that thing is one baby step away from being toxically chocolate! But I wonder if this is what they’re talking about: https://www.aryztafoodservice.ca/product/chocolate-conspiracy-cake/
My wife and I have always been fans of the chocolate cake at IKEA’s restaurant.
The Spec sheet reads like a chocolaty lab experiment.
Ingredients
sugar, water, whipping cream (cream, milk, cellulose gel, carrageenan, cellulose gum),
enriched wheat flour, chocolatey flavoured coating (sugar, hydrogenated palm kernel oil,
cocoa powder, soy lecithin, natural flavour), chocolate ganache (chocolate, corn syrup
[contains sulphites], sweetened condensed skim milk, water, hydrogenated palm kernel
oil, polysorbate 60, potassium sorbate, tartaric acid), canola oil, liquid whole egg, cocoa
powder, liquid egg white, vegetable oil margarine (palm, canola,modified palm oils),
chocolate fudge base (cocoa, vegetable oil shorten ing [canola, modified palm, palm
kernel oils], glucose, canola oil, salt, soy lecithin, sorbitan monostearate, water, sodium
benzoate, artificial flavour, colour), glucose, vegetable oil blend (modified palm oil, canola
oil, palm kernel oil, mono and diglycerides, polysorbate 60, citric acid), dark chocolate
(sugar, chocolate liquor, cocoa butter, whole milkpowder, cocoa powder, soy lecithin,
natural flavour), butter, modified tapioca starch, icing sugar, skim milk powder, salt,
baking powder, gelatin, baking soda, potassium sorbate, tetrasodium diphosphate,
sodium alginate, sodium benzoate, xanthan gum. CONTAINS: EGG, MILK, SOY, WHEAT.
MAY CONTAIN ALMONDS, PEANUTS, PECANS, WALNUTS
I have never had it
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