Imagine, for a moment, a friend says, "I'm going to Wrigley Field to watch the Cubs play." You process this information, then observe, benignly: "It's a nice day for baseball." And your friend replies, "Oh no, I'm not watching the Cubs baseball team, but the Cubs soccer team. They also have a Midwest Premier League soccer team."
You'd be gobsmacked, right? You'd think, "How did I possibly miss that?!"
Now you are in the mindset to share an experience I had this week. I'd mentioned in my column that it was my birthday, and my friends at Eli's very kindly sent a cake. Made me feel special. But opening it, I was confronted with a surprise: it wasn't one of the ne plus ultra Eli's cheesecakes I've been rhapsodizing on this blog for the past 13 years, next week. No. It was a chocolate layer cake, specifically an Old-Fashioned Triple Chocolate Cake.
We served it Sunday at our Father's Day grill out, and let me tell you, the results were extraordinary. "I want THIS cake at my next birthday!" my wife enthused. Twice, lest I miss the hint, as I sometimes do. She even explained why: she likes the frosting — especially the frosting, elaborating that this is unusual because she is generally is not a fan of frosting. Often, with cake, she skips the frosting, sliding it aside. Too sweet. But not this frosting. This frosting, however, has that essential quality of being Not Too Sweet. I don't want to say that the consensus among my guests was that Eli's is hiding its light under a bushel by making all these fine cheesecakes when it is also capable of making such a superfine, magnificently dark, dense and rich but not too sweet chocolate cake that is not a cheesecake. But conversation unfolded among those lines.
They also make a tiramisu and a classic carrot cake, as I learned after checking on the Eli's web site, curious as to whether the company actually sells this non-cheesecake cake, or if it is, I don't know, something experimental, or maybe something special their bakers whipped up in a fit of whimsy just for me. (A hint of how my mind works and why life can be so frequently disappointing).
You'd be gobsmacked, right? You'd think, "How did I possibly miss that?!"
Now you are in the mindset to share an experience I had this week. I'd mentioned in my column that it was my birthday, and my friends at Eli's very kindly sent a cake. Made me feel special. But opening it, I was confronted with a surprise: it wasn't one of the ne plus ultra Eli's cheesecakes I've been rhapsodizing on this blog for the past 13 years, next week. No. It was a chocolate layer cake, specifically an Old-Fashioned Triple Chocolate Cake.
We served it Sunday at our Father's Day grill out, and let me tell you, the results were extraordinary. "I want THIS cake at my next birthday!" my wife enthused. Twice, lest I miss the hint, as I sometimes do. She even explained why: she likes the frosting — especially the frosting, elaborating that this is unusual because she is generally is not a fan of frosting. Often, with cake, she skips the frosting, sliding it aside. Too sweet. But not this frosting. This frosting, however, has that essential quality of being Not Too Sweet. I don't want to say that the consensus among my guests was that Eli's is hiding its light under a bushel by making all these fine cheesecakes when it is also capable of making such a superfine, magnificently dark, dense and rich but not too sweet chocolate cake that is not a cheesecake. But conversation unfolded among those lines.
They also make a tiramisu and a classic carrot cake, as I learned after checking on the Eli's web site, curious as to whether the company actually sells this non-cheesecake cake, or if it is, I don't know, something experimental, or maybe something special their bakers whipped up in a fit of whimsy just for me. (A hint of how my mind works and why life can be so frequently disappointing).
The good news is, they do sell this truly excellent chocolate cake, for $64, which might seem a lot, but then again, you have not yet tasted the cake. I will also point out that they claim it serves 12, and while I would not accuse Eli's of false advertising, I will observe that we were 15 and we only managed to finish less than half the cake. Yes, we were filled with my wife's superlative tilapia ceviche and flank steak and good Romanian garlic dogs and potato salad. That said, I believe 1/12 of a cake this dense and rich and fantastic would kill any average adult after any decent meal because, believe me, I wanted more than anything else to dive in for more cake, and kept scraping up various bits left on the plate, but just couldn't physically do it. That damn Ozempic perhaps. We froze the rest for the next happy occasion.
My bone deep honesty requires that I remind you that Eli's does spend a fortune advertising on this blog between Thanksgiving and Valentine's Day, and the cynics among you might consider this log-rolling, though you would be wrong. Were the cake just ordinary cake, were it cake consumed by my guests with an indifferent shrug and a few benign comments ("I am eating this cake now") I would have let the experience pass unremarked upon. But the twin facts that a) Eli's makes non-cheesecake cake and b) it is really very, very good cake, obligated me to share this exciting news with you, in my capacity as a full-service blogger committed to sharing with my readership the wonders of the world.
What you do with that information is your concern, though I would recommend the scoffers among you to order the cake here — it ships across the country — and then you can tell EGD readers your own honest, uninfluenced-by-the-application-of-money impressions, though I am certain they will be no different than mine.
My bone deep honesty requires that I remind you that Eli's does spend a fortune advertising on this blog between Thanksgiving and Valentine's Day, and the cynics among you might consider this log-rolling, though you would be wrong. Were the cake just ordinary cake, were it cake consumed by my guests with an indifferent shrug and a few benign comments ("I am eating this cake now") I would have let the experience pass unremarked upon. But the twin facts that a) Eli's makes non-cheesecake cake and b) it is really very, very good cake, obligated me to share this exciting news with you, in my capacity as a full-service blogger committed to sharing with my readership the wonders of the world.
What you do with that information is your concern, though I would recommend the scoffers among you to order the cake here — it ships across the country — and then you can tell EGD readers your own honest, uninfluenced-by-the-application-of-money impressions, though I am certain they will be no different than mine.
Meanwhile, my wife was still talking about it the next day.
"That was incredible cake!" she said, holding my hand and gazing deeply into my eyes. "You have to tell them how much we liked that cake."
I promised her that I would.
Yum! but you be careful.
ReplyDeleteBetter than Portillos' chocolate cake? Which is excellent.
ReplyDeleteMy wife makes a version of the Portillos chocolate cake which tastes the same and has the texture just like it. It's basically a Betty Crocker cake with mayo added. Go to the following and search "Portillos".
Deletewww.allthingsmama.com
Title of your next EGD column... "What are Romanian garlic dogs you ask?" Judy
ReplyDeleteIs it better than Costco's huge chocolate cake which is delicious (and I think significantly better than the also delicious Portillos cake), runs under $18, and also has frosting that's not overly sweet?
ReplyDeleteI’m wishing for Eli’s but will settle for Costco’s cake s once the store is about 2 miles from here. But when I’m in the Chicago area, next month, I’m making the sojourn to Eli’s
DeleteAnyone else ever heard of the term "cake eater" as a mild insult? It refers to an individual who comes from a wealthy background, and who has the means to indulge themselves. It is often used by those who come from less privileged upbringings, and who resent the lifestyles of the more affluent and rich.
ReplyDeleteThe term supposedly originated in the Twin Cities area in the 90s, but that's total bushwa. Almost a century ago. Chicago writer James T. Farrell frequently used it in his novels about the South Side Irish, which were set in the 1920s.
The origins of “cake eater” are not clear. Some speculate that it could be derived from the famous quote: “Let them eat cake,”--attributed to Marie Antoinette, which implies a disregard for the struggles of the less fortunate. Others suggest that the association with cake comes from the luxuries and extravagances of the well-off, as cake is often seen as a symbol of indulgence and wealth.
Read a lot of Farrell's work in my youth. Always thought it literally meant someone who literally ate the cake...someone who came to a dance or a party merely to mooch food and refreshments, rather than to socialize and mingle with their peers, whom they disdained and looked down upon. Someone who was something of an effete snob...what we used to call a "wuss.".
Learned something today. Google is my friend.