Poll of the Day > I like chocolate. I love cake. But I hate chocolate cake

(+) Yeah! (+)

what am I doing wrong

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Nothing. While I don't hate chocolate cake, I do feel the same. While I love chocolate and love cake, Chocolate cake isn't anywhere near my favorite cake, or one I ever chose. It's not even close to chocolate or cake for how much I like either of those...
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i like all grapes except green, but anything else grape flavored is gross
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I love me a banana but hate anything else banana flavoured.

jkdarlow posted...

I love me a banana but hate anything else banana flavoured.

I bet u love bananas

...

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You have to have other stuff in there too like vanilla cream

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White cake and white icing is the only cake needed. Maybe add sprinkles.

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Red velvet FTW.

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DiScOrD tHe LuNaTiC posted...

Red velvet FTW.

That is actually nasty

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jkdarlow posted...

I love me a banana but hate anything else banana flavoured.

My brother is the opposite with watermelon. He loves anything watermelon except actual watermelon.

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Tc you have a slight defect in your code.

please report back to Delos so we can fix this.

Y'all are weirdos...

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LinkPizza posted...

Nothing. While I don't hate chocolate cake, I do feel the same. While I love chocolate and love cake, Chocolate cake isn't anywhere near my favorite cake, or one I ever chose. It's not even close to chocolate or cake for how much I like either of those...

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I don't like the taste of Coffee but like Coffee flavoured things.

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wwinterj25 posted...

I don't like the taste of Coffee but like Coffee flavoured things.

How about coffee flavoured coffee lol

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wwinterj25 posted...

I don't like the taste of Coffee but like Coffee flavoured things.

I don't like the taste of coffee, but I like the scent of coffee brewing.

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FatalAccident posted...

How about coffee flavoured coffee lol

The things that are Coffee flavoured often taste like the thing they are mixed with coffee and not hot/warm so that's probably why I like them more.

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FatalAccident posted...

That is actually nasty

Red velvet is a nice flavour, provided you don't actually make it red because that much food colouring is just plain gross. I made a batch of cupcakes once that called for three tablespoons of red food colouring, and I decided that was gross and substituted 3 tbsp of water instead. They weren't exactly red (the acid reacting with the cocoa powder gave a reddish brown, but it was still definitely brown), but they were really tasty, especially with the white chocolate cream cheese icing I made for them.

[LFAQs-redacted-quote]


It doesn't help that most storebought icings tend to be shortening-based and overloaded with sugar to cover up the taste of their preservatives. A proper butter-based butter cream is quite good, even in larger quantities, but it is indeed important not to overload the cake. Making your own also gives you the chance to give it a more complementary flavour than just straight sugar and butter.

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My wife made mini-chocolate muffins the other day. So soft and fluffy.

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DiScOrD tHe LuNaTiC posted...

Red velvet FTW.

Faint chocolate flavor with a gallon of red food coloring, no thanks. Red3 and Red40 are bad for you people, bad.

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Punchsmack posted...

Faint chocolate flavor with a gallon of red food coloring, no thanks. Red3 and Red40 are bad for you people, bad.

Never in my life have I had red velvet with chocolate flavor, although googling it shows that is such a thing. I was unaware of this.

Here's the recipe I use for red velvet cake:

3 cups white sugar, mix with 1 1/2 cups room temperature Crisco. Mix.
Add 7 room temperature Grade A eggs, one at a time. Mix each in completely.
Add 3 cups Swan's Down flour. Mix.
Add 1 cup room temperature white milk. (I use 1%)
Add one bottle red food coloring & 2 tbsp vanilla
Bake at 325F for 60-90 minutes.

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DiScOrD tHe LuNaTiC posted...

Never in my life have I had red velvet with chocolate flavor, although googling it shows that is such a thing. I was unaware of this.

Here's the recipe I use for red velvet cake:

3 cups white sugar, mix with 1 1/2 cups room temperature Crisco. Mix.
Add 7 room temperature Grade A eggs, one at a time. Mix each in completely.
Add 3 cups Swan's Down flour. Mix.
Add 1 cup room temperature white milk. (I use 1%)
Add one bottle red food coloring & 2 tbsp vanilla
Bake at 325F for 60-90 minutes.

Interesting, sounds like you're making red cake, not "red velvet cake". Every recipe I've ever seen for red velvet adds cocoa powder in the dry mix.

https://www.allrecipes.com/recipe/9295/red-velvet-cake/

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The problem is you are eating chocolate cake and not chocolate brownies.

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slacker03150 posted...

The problem is you are eating chocolate cake and not chocolate brownies.

+1

Brownies are amazing (with added chocolate chips).

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DiScOrD tHe LuNaTiC posted...

Here's the recipe I use for red velvet cake:

3 cups white sugar, mix with 1 1/2 cups room temperature Crisco. Mix.
Add 7 room temperature Grade A eggs, one at a time. Mix each in completely.
Add 3 cups Swan's Down flour. Mix.
Add 1 cup room temperature white milk. (I use 1%)
Add one bottle red food coloring & 2 tbsp vanilla
Bake at 325F for 60-90 minutes.

Shortening and a whole bottle of red food colouring? That sounds awful.

DiScOrD tHe LuNaTiC posted...

Never in my life have I had red velvet with chocolate flavor, although googling it shows that is such a thing. I was unaware of this.

The term "velvet" refers to the result of incorporating non-flour dry ingredients into the mix to effectively soften the flour (reducing overall gluten content), one of which was cocoa. The original reddish colour was a consequence of the cocoa reacting with the acid in the cake (the recipe I've seen uses vinegar+baking soda for leavening, so plenty of acid there), though that really gave more of a mahogany colour than actual red. Turning it truly red was a later idea from somebody looking to market their food colourings, which doesn't necessarily depend on cocoa, but the traditional idea still makes use of cocoa. What you've got there is pretty much just an ordinary pound cake with red food colouring, not a distinct variety of cake. A lot of people will try to pass that off as red velvet, particularly where it's a lot easier to get a bright red colour in a white cake than a chocolate one, but that's not genuine red velvet any more than you'd have blue velvet if you subbed blue colouring.

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adjl posted...

I made a batch of cupcakes once that called for three tablespoons of red food colouring, and I decided that was gross and substituted 3 tbsp of water instead.

What if you had use 1 tablespoon of food coloring and 2 of water instead? It could have been more red without as much food coloring...
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For me, it depends on the chocolate cake, such as the quality of it and what all was included. My favorite recipe includes sour creme as well to neutralize the sweetness by a reasonable level.

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adjl posted...

Shortening and a whole bottle of red food colouring? That sounds awful.

The term "velvet" refers to the result of incorporating non-flour dry ingredients into the mix to effectively soften the flour (reducing overall gluten content), one of which was cocoa. The original reddish colour was a consequence of the cocoa reacting with the acid in the cake (the recipe I've seen uses vinegar+baking soda for leavening, so plenty of acid there), though that really gave more of a mahogany colour than actual red. Turning it truly red was a later idea from somebody looking to market their food colourings, which doesn't necessarily depend on cocoa, but the traditional idea still makes use of cocoa. What you've got there is pretty much just an ordinary pound cake with red food colouring, not a distinct variety of cake. A lot of people will try to pass that off as red velvet, particularly where it's a lot easier to get a bright red colour in a white cake than a chocolate one, but that's not genuine red velvet any more than you'd have blue velvet if you subbed blue colouring.

I'll still take it over chocolate red velvet. All I can tell you is that it's the smoothest cake I've ever had.

Also, Swan's Down is a very finely-sifted flour with an incredibly soft texture.

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LinkPizza posted...

What if you had use 1 tablespoon of food coloring and 2 of water instead? It could have been more red without as much food coloring...

That's still an awful lot of food colouring, and given that it was a proper red velvet cake with cocoa and was therefore a dark brown, less than the full prescribed amount probably wouldn't have made that much of a difference to its colour anyway. Really though, I don't particularly care about the colour of the cake. There's a very valid case to be made for using colours in desserts that match the flavours used (e.g. orange for orange-flavoured stuff, yellow for lemon, red for strawberry...), since that added visual effect does enhance our perception of the flavour a bit, but the bright red of fully-coloured red velvet cake is nothing more than a novelty.

Quite simply, nothing about the red velvet cake tastes "red," so colouring it red doesn't enhance anything and is really just for fun. Rather than spending money and potentially compromising the quality of the cake (that much food colouring can add a noticeable flavour that isn't altogether pleasant) while getting nothing practical in return, I just left it out (or at least replaced it with water to keep the liquid content of the recipe the same).

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DiScOrD tHe LuNaTiC posted...

All I can tell you is that it's the smoothest cake I've ever had.

That's more the flour than anything else. A good, soft (a term which here means low-gluten) cake flour goes a long way to making a nice cake. You could leave out the food colouring and the cake would be pretty much the same, and butter over shortening would probably improve it further (maybe slightly more than the indicated amount, since butter has a lower fat content, but also includes water that would adjust for the missing food colouring).

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DiScOrD tHe LuNaTiC posted...

I'll still take it over chocolate red velvet. All I can tell you is that it's the smoothest cake I've ever had.

That's the thing, there isn't really a "chocolate red velvet" cake, all red velvet cakes have cocoa in it. As adjl pointed out, you're more or less eating red pound cake or just red cake. There's no "velvet" component at all.

Google it up yourself, every recipe includes cocoa.

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Punchsmack posted...

That's the thing, there isn't really a "chocolate red velvet" cake, all red velvet cakes have cocoa in it. As adjl pointed out, you're more or less eating red pound cake or just red cake. There's no "velvet" component at all.

Google it up yourself, every recipe includes cocoa.

I'm not arguing this anymore. Every woman in my family (and this is over 100 years of little old Southern lady kitchen experience) has made it this way. Maybe it's just a family modification because back in the day they were too poor to buy chocolate, but it's what I've always had.

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That true. Brownies are fucking nice man

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DiScOrD tHe LuNaTiC posted...

I'm not arguing this anymore. Every woman in my family (and this is over 100 years of little old Southern lady kitchen experience) has made it this way. Maybe it's just a family modification because back in the day they were too poor to buy chocolate, but it's what I've always had.

And what you've always had is a basic yellow cake (the ratios aren't quite right for a "true" pound cake, plus it's got a sizable amount of milk and no leaveners, but that's clearly the base for it) that's been coloured red for fun (or in the south, as a common way to celebrate some civil war memorial day that I'm not familiar with but stumbled upon researching it just now). There's nothing about it that would warrant a distinct name, and it's got neither the cocoa nor the acidity that define a traditional velvet cake.

That's not necessarily a bad thing. It's quite common for family recipe names to not reflect the classical names for products. My mother grew up with my grandmother making what she called "boiled icing," which apparently is actually a Swiss meringue (my grandmother had a sizable amount of Swiss heritage, so it's understandable that she wouldn't use that name). That doesn't change, however, that what you know as red velvet isn't actually what the rest of the world means when they talk about red velvet cake, and that's something you need to take into account.

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Cakes in general are..good, not great. If I'm going to have one, though, I like your basic grocery store sheet cake as well as anything. (So long as the frosting is just normally over the top and not WAY over the top) Frosting shouldn't be creamy.

On the original topic, I like cheese and I (kinda) like cake, but I HATE cheesecake. That ruins both...worst idea ever. Chocolate chip cookie dough is better than the cookies themselves. I try to eat all of the Cheez-its before my wife throws them into Chex Mix, which is mediocre at best. I like cherry flavoring, but find cherries themselves...average.

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wpot posted...

On the original topic, I like cheese and I (kinda) like cake, but I HATE cheesecake.

Hmmm... I never really notice the cheese in cheesecake. But I think that's because it uses a cheese that I don't typically eat on it's own or on other things...
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I like chocolate. I love cake. But I hate chocolate cake

I like chocolate, I don't really like cake, but I often like chocolate cake.

basically, there's a _lot_ of cheap cake out there. (perhaps the cheapest of all foods? hard to find something worse than cheap cake.) but good cake can be _really_ good, especially chocolate cake.

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LinkPizza posted...

Hmmm... I never really notice the cheese in cheesecake. But I think that's because it uses a cheese that I don't typically eat on it's own or on other things...

Whatever cheese it is doesn't deserve the name 'cheese'.

Sahuagin posted...

hard to find something worse than cheap cake.)

Cheap cake > cake that tries to be too fancy. :)


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Punchsmack posted...

White cake and white icing is the only cake needed. Maybe add sprinkles.

cheesecake
(and it uses cream cheese)
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Krazy_Kirby posted...

cheesecake
(and it uses cream cheese)

That's not a cake; it's a custard.

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Wouldn't it be a tart?
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LinkPizza posted...

Wouldn't it be a tart?

Youre a tart



just kidding

Ill see myself out

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