We Put A Whole Slice of Cake In A Milkshake | Portillo's Cake Shake FROM SCRATCH!
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- Опубліковано 13 тра 2024
- The concept isn’t too hard to grasp. Take a super dark, rich piece of chocolate cake and blend it into a vanilla milkshake. It sounds simple, because it is and we have Portillo’s to thank for it. What started as a savvy way to utilize day-old cake that didn’t live up to quality standards has turned into an iconic menu item over the years at Portillo’s - a place originally known for Italian Beef and hot dogs. Portillo’s has always been a Chicago-only establishment, but they were recently bought out by an investment firm that has plans to spread the beefy gospel across the country which is dope… let’s just hope the quality doesn’t take a loss. Let’s do this. 🤘🏼 Adam
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TIMESTAMPS:
Intro (0:00)
Cake Batter Recipe (0:58)
Baking The Cakes (2:32)
Chocolate Syrup Recipe (3:23)
Chocolate Frosting (3:50)
Building The Cake (5:07)
Shake Time! (6:21)
Taste Test (7:28)
Final Thoughts (8:52)
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#CakeShake #Portillos #Milkshake #Dessert #ChicagoFood #Recipe #Cooking #OmnivorousAdam - Навчання та стиль
Mad respect for constructing an entire beautiful cake from scratch ... to jam it into your blender!
Hahaha, it felt so... right.
Guess next time I construct an entire beautiful cake from scratch, I won't put it into my non-machine blender (stomach).
So....I made the cake and the frosting. I have had my fair share of chocolate cakes and several slices of Portillo's. This cake is NOTHING like a Portillo's cake. IT IS WAYYYYY BETTER!!!!!! I have NEVER had such a decadent cake. People, listen to me- you MUST try this cake!!! It is amazing!! Thank you Adam!!
Tip for your Ganache, try tempering your chocolate and cooling it to about 80F then add room temp butter, it creates a super thick ganache that can be stable at room temp while keeping the super smooth texture of freshly melted chocolate instead of breaking a tiny bit, there should be ratios for this on google somewhere
dope. thanks mate. I don't usually do sweet/pastry. Lots to learn. Appreciate the tip.
Why would you need to temper chocolate if you’re going to make a ganache? I was taught a glob of trimoline helps make a smooth and elastic ganache because of the emulsifiers. But yeah, melting/cooling chocolate is valid, and having the cream at the right temperature so it doesn’t split is the key. I have the exact temperatures in my notes somewhere, but nowhere in them does it say you have to temper the chocolate.
@@mahbuddykeith1124 also valid, I never heard ot tempering chocolate to make ganache more stable till I went to Culinary School a year ago, but from my own experience it's more a thing to keep it from becoming lumpy when adding certain ratios of ingredients, especially when it comes to thicker ganaches like ones used in chocolate truffles and fillings for cakes, it really just depends on what you use it for, also that's a good point about keeping ingredients at the same temp, very useful! 👍
I grew up in IL my whole life and the one thing I miss most is Portillos. Definitely not overrated
Right on! Thanks for watching. Portillo's rocks.
I live in Orlando, FL and we got a Portillo’s a little less than a year ago.
Everything I have tried is delicious, I have a special fondness for their cheeseburger (which may seem weird) but my god that chocolate cake shake! 🤤🤤🤤
I’m not sure I’d make it myself, I don’t need the excuse to have more chocolate cake or cake shakes in the house this close to 2023 resolutions. But I’m still absolutely fascinated and grateful because, y’know, I MIGHT try to make it one day and I like having the option. 😁
Amazing to hear they're crushing it down south. Thanks for that Kady.
@@AdamWittwe have one In Tampa too and it's incredible! The chilli cheese dogs are a weakness of mine. So happy to see them expanding down here, well deserved
As a native Chicagoian, i'm glad they are finally expanding. My go-tos are the beef & cheddar croissant, the chopped salad, or the ribs.
Well now I gotta try this cake and once I got it down pat, I gotta try the shake. Thanks !
I grew up in the suburbs outside of Chicago and hands down my favorite thing at Portillos is the Chicago dog. I miss it so much
My dude!!! Been waiting on this one for a while.
heck yarrrr mate! I hope you dig it.
Many of the flavor compounds in Vanilla are volatile meaning they degrade or utterly disappear when exposed to heat. If you are adding Vanilla to a cake batter, there is no workaround for that, but if making a frosting, you can easily not add vanilla until it cools down.
honestly dope tip thanks dog
This is so insane i love it
underrated channel
Nice one Adam😁👏🏾
Incredible
LOVED the video! I used to live in Chicagoland, now live in Maine. My birthday is next week and I had pizza delivered from Lou Malnati's and debating of ordering a Portillo's cake at $55 (gulp). Will try your recipe instead!! Thanks so much.
Thank you chef
the cake looks delicious
Your cake looks phenomenal
Well there goes a future day of my life, Im for real gonna high altitude convert this so I can make this myself!!!
There is a Portillo's near Knott's Berry Farm, in Southern California!...
And yes, the shake is crazy.
New fan.
I used this recipe with milk instead of coffee. The flour and mayo didn't take too well to it and made the batter kinda lumpy, but it still turned out delicious!
Good vid.
Happy that portillo's came to Texas
Adam Ragusea gave an explanation of why homemade chocolate cake, as wonderful as it is, will never be the "same" as produced cakes like this, or like boxed cake mix. The boxed cake does have those "chemikilllz" purists rant about, but those were developed over the past few decades to produce things like moistness, color, intense flavor, and all of the things we love about chocolate cake. (Also, longevity and lower cost.) Yes, it's not a homemade cake and it's full of those "chemikillz" that we don't have in homemade cake. But it's the sad and honest truth. Homemade dishes surpass the store-bought stuff in many, many ways. Alas, processed chocolate cake is something we home bakers will never be able to replicate. I didn't say surpass, I said replicate.
You can always just buy the chemikillz
Homemade chocolate cake is so much better. While box cake is fluffy it’s seriously lacking in the flavor department. Make the cake on the back of the Hershey’s Special Dark Cocoa (it’s Dutch processed cocoa) can. It’s really good and so many chocolate cakes are based off of that recipe.
Please don’t take what Adam Ragusa says serious. Good editing and presentation skills doesn’t make you good at food
He’s also the same guy that seasons his cutting board, doesn’t believe it’s important to learn how to chop in a professional way, deep frying at home or measuring only in cups.
He’s a contrarian. Also, having a blanket stance on “chemikalz” is silly. Some chemicals are fine some are best avoided and some are just not that good for us.
If you know what you’re doing you can make great cakes at home. I’ve noticed with Adam Ragusea if he can’t make something at home he thinks it’s just not worth it
@@qaipak1 thing is he seems to think he's right and he's serious about it
@@mike7546 if you're gonna go so far as to buy the chemicals, you may as well just use the boxed mix from the start
I love the cake shake, but I only get it once in a while because if I got it often I would get sent to heaven
Fuck yeah one of my favorites Chicago stand up
Very interesting. While I've heard about the Chocolate Cake shake from a certain "fluffy" comedian, I have yet to try it, or visit Chicago for that matter. I will say, though, that the foods my local area is known for are: cheesesteak, hoagies, soft pretzels, and water ice.
Your Illinois pronunciation of mayonnaise 😂❤
I like this dudes vibe. Also he's very well spoken. And that cake looks fuckin THICC
had both and shake shack is just better then in n out no comp
Dude, I don't live anywhere nearby Chicago, but those Chicago Style doggos look fantastic. Make a video dedicated to them and I will love ya even more.
✌🏻
This can be done!
Am I the only one that somewhat expected him to put an entire cake into a shake? I get how absurd that honestly is, but the thumbnail kinda set it up as so. I have to say, I very much appreciated the video even though I've never had portillos or their cake shake. Yet.
For the record, I did read the description. I still wanted to see a whole cake go into a shake for some reason.
I love you
@caesarpizza1338 appreciate it duderino!
*laughs in Phoenix where we have all 3 of those restaurants 😂
Bro saw 1 fluffy gig and Said i want that
on the recipe card it has the dark chocolate at 170g and the cacoa at 43 but the video says different im in the middle of the recipe and not sure of which way around it is
This is something I have once a year.
This video sounded better than any that I've seen of yours up to this point. Maybe a little more 'why I'm doing this thing' at the beginning would be good
Ty for the feedback.
You will not leave this room until you drink the ENTIRE *C O N F E C T I O N ! ! !*
is this video using the same sample as energy by digga d? must be dont know of the orihional tho
WHY IS NO ONE TALKING ABOUT THE MAYO
I've got a heart attack just watching it
Honestly go but the Goldmetal chocolate cake mix and same brand of fudge frosting and that’s EXACTLY what we use to make it and just mayo, eggs, and water as the add in and that’s the cake you eat at Portillo’s (I used to work there and made the cakes all the time)
Also the bottom cake layer we don’t level it we just flip the bottom one upside down and then frost and then put the top one on top
Bro, does This cake taste like coffee or is it more like chocolate cake? It looks amazing!
You can hardly tell the coffee is in there.
Go to meal is a beef double dipped add mustard and giardiniera get their cheese sauce on the side for dipping the beef and fries chocolate cake shake and other times get a plain hotdog with a beef and put some of the beef on the dog with cheese sauce
I want that cake so bad every since I saw it like two years ago
ive been doing this for years, wish i wouldve marketed it to a company
I have an idea for you what if you made chicken parmesan with buttermilk and eggs and vodka sauce which is tomato sauce, heavy cream, butter and a bit of vodka I think that would come out good.😁
I heard about the chocolate cake shake from Gabriel Iglesias a long time ago from one of his stand up comedy shows. Dudes really funny
I like the part where he turned the cake into a milkshake
Haven’t watched the video yet, just clicked to mention that that is 100% the cake from Matilda.
IM just genuinely curious. why mayonnaise instead of just more eggs and some oil?
"It's gonna happen."
What can I use instead of all that sugar?
that pinky tho 😅
watching this with a stomach ache makes it a billion times worse, looks really tasty tho
It goes shake then syrup then cake and then a scoop of chocolate fudge I work there thats the order
I live in the dormitory and I watch these even though I have no place to do it. This is starting to feel like torture now.... by the way, the recipe is super
Ah thanks dude! I've lived in a dorm, I feel your pain xD.
Rip Dishwasher
Your toilet is gonna sound like a trumpet orchestra
Didnt hear about this until Gabriel Iglesias did a joke about this
Portillo’s uses dunken Hines with mayo instead of eggs. Same brand of frosting too
Baking nerd question: did you use Demerara or turbinado sugar? It didn’t look like regular white sugar! And yet another solid video! I love the frosting! I hate the graininess you get from butter and powdered sugar! Thanks!!
Are you talking about in the frosting? Here's a link to the full recipe, maybe it'll help clarify - www.omnivorousadam.com/youtuberecipes/blog-post-title-one-lcpbh-xbh33-swaa5-ddjlz-4rhap-krw3k-ak46a-7r5ys-xzltp-gc2e4-hbfch-wwxba-kjxgy-9xg3g-9p248-pt48p-7sbry-lwa35-bdlt2-aehg2
@@AdamWitt no, the cake. The sugar looked darker than regular sugar. I did. look at the recipe on the blog and it does say sugar, so the assumption is regular sugar. It just looked darker in the video so I was wondering.
@@CeriEAV raw sugar
HOLY DIABETES 😁 Nice cake shake though
Let me juge this I work this blind fold me
When i was pregnant, i must have had at least 3 of these a week 🤣 thankfully i did not develop gestational diabetes but honestly, i don't see how i didn't
the word is co co
Delicious and Diabetic😂😂😂
The restaurant has video out there showing you how they make their cakes and their milkshakes. She said that they used two cans of store bought fudge frosting
I would probably throw up. Not because it looks bad, it looks good, it'd probably just be way too sweet
I live in the Chicago area and I always forget that this is something completely abnormal to others, it’s just a norma menu item to us
Fatty
I heard of them from Gabriel Iglesias
I did this once... I mean it was good but wasn't really impressed. Probably could have achieved the same effect with chocolate milk and chocolate sauce in with the vanilla ice cream.
big beef, xtra wet side of cheese sauce and pour that b in
You forgot to add cherries to the chocolate cake.
You know what's funny about using a food scale. There are many that also use imperial. My high school cooking teacher's used them as well as the restaurant I use to work at. So in reality both metric and imperial both work for baking. Especially if you measure flour correctly which means sifting the flour.
Portello’s stacks their cakes unconventionally. They put the top sides down, frosting the bottom and a ring between them. They don’t cut them smooth. Their recipe is still a secret, so maybe something in there keeps it from rising unevenly as much.
*They glue the bottoms together in the middle. First layer topside down, second layer topside up. Sorry.
Mayo....?
gabriel iglesias
what do you mean theres mayonnaise in the cake
why does he add milk? i know it's his ver of it but i feel like adding the milk makes it more like a smoothie than a milkshake......
DIABETUS MELLITUS!
Use a wisk next time LOL there were a lot of lumps through your chocolate
now why does the blender look dirty 😞
bro my name is Adam and we kind of look alike
ONE PIECE REFERENCE
That’ll cost you one left arm please 😊
Theres a convention that happens every first weekend of December, and I hope to visit that con and try Portilo's. Im probably going to do a DoorDash order of a Cheeseburger, a large fry, a piece of their cake, and the cake shake. Its on my bucket list of things to try
Not sure why you suddenly went zoomer mode down at the final thoughts, but this seems like a pretty good recipe, may give this a shot eventually when I get the chance.
whole cake..
a WHOLE CAKE shake like one piece? (I only watching this vid bc i cen do this srry)
The SMALL Portillo's cake shake is 850 calories
But from what i have heard its a myth that there is mayo in portillos cake tho.
Uses gram’s because it’s more accurate but still uses Fahrenheit instead of Celsius 😩
There is no Mayo.
Cacao refers to the raw and less processed form of the bean, while cocoa is used for the processed, roasted, and ground products, like cocoa powder or cocoa butter.
While it sounds edgy and intelligent to use cacao in place of cocoa, it actually reduces the average IQ of everyone watching to room temperature.
Idk why this annoyed me so much 😂
Bro really measured a liquid in grams and not ml
That's normal in baking
Nice troll video. You seem to have fooled a lot of people lol.
Nice video, but I am NOT going to your website for measurements. I’d rather just eyeball it based on the video.
I feel like it is a sin to not use the Portillos cake because they sell them whole and are god tier to bring home and eat all week with vanilla ice cream
So... its reminiscent to that of the Sexual Chocolate Shake?