The only part of the recipe that needed to be altered was the cooking time because when tested at 35 minutes the center was still wet. It is absolutely delicious. This was delicious! The kids loved it too and theyre very opinionated. As a vegan, THANK YOU for the perfect chocolate cake! Still perfectly moist 2 days later. The cake is perfectly chocolatey and decadent, and Im sure Ill be making it for years to come! Made for large party, vegans had to swat non-vegans away. I made this twice over this past snowy weekend and it just didnt work. Its the cake Ive made for 30+ years and now make with my grandsons! Thanks for the new look at an old recipe. This week, with so many cookies arriving from neighbors, I froze half a cake. Even the non-coffee drinker in the house understood that coffee improves the chocolate flavor. Its a delicious cake I make for someone in our family with a dairy allergy. Made it without the glaze. Just sayin! domed beautifully.It fell a little when I tried to get the wax paper off the bottom Still havent tried making the cake in a loaf pan which would make easier slicing. I also used good quality, local olive oil and Equal Exchange cocoa. Totally easy to make (the only challenging part is flipping it from pan to rack to plate, because its so tender and delicate). I used Bertolli Extra Light Olive Oil because thats what I had in the pantry and the cocoa powder I used was Valrhona which is a Dutch Process cocoa. And unlike you, Im a huge huge dessert fan, Ill try this recipe and Im pretty sure it will go in my top favorites. I just purchased Blood Orange Olive Oil from DAvolio. in the glaze on the olive oil cake.. well, if it turns out less shiny, I hope its at least quite yummy in me tummy! My partner is a chocoholic, and this cake got the biggest rave from him ever (and I have made a LOT of different chocolate cakes.) It came out a little too stodgy for me. I have high expectations for it! I used an 88 glass pan and we are at 1600 ft elevation. I used to make something sweet once a week from your site or book, but a few years ago we left for six months of cycling in Europe and hiking in the US Southwest (we live in Victoria, BC), and I transitioned to a fish + plants diet along the way. This turned out to be delicious and so moist! It almost overflowed the pan when I poured it in, but didnt overflow in the oven. I will definitely be making again. What I meant was that one side crumbled under the weight of the second layer. And I make a quick ganache for the frosting. You wonder if your partner does something behind your back. Cant wait to try it :). I used instant espresso powder+hot water and the chocolate flavor came out really deep and the cake is just all around satisfying. The only thing I had to adjust was the baking time. I used bittersweet chips for the glaze, and next time Ill use a bit more corn syrup in hopes the glaze doesnt crack next day when cutting a slice. I have a very weak oven, and at 350 (I have a decent oven thermometer) it took about 45 min to produce a clean tester, but I had no issues with overflow. dirty in spanish language; voglio il tuo profumo significato; danielle goldberg wedding; walc 4 everyday reading pdf; Place eggs sugar and salt in a mixer bowl over simmering water, whisking constantly until mixture reaches 110 degrees. But learn from my mistake: if you make this as cupcakes, use paper liners or go crazy on greasing your tins! Thank you Deb. Both also take the cake for cuteness. I made this the other day as a birthday cake and without a microwave (we dont have one) to make the glaze. Needed an extra 10 min in the oven. That way the large ice cream makers dont waste other base flavors. Hope that helps! Thanks! The cake came out dark and moist and fudgy but somehow still light. @icravephilly on instagram where I posted the cake! I didnt have parchment, so mine inevitably stuck, but we were more than happy to gouge it out of the pan in all its fudgy glory. Not sure why old corn syrup? Could you use rye flour instead of/in addition to AP? It was super quick and it was great. Every ingredient was just sitting in my pantry already and it was a cinch to mix together and get in the oven. Thanks! And thank you. Thank you for the tip! One day Ill try it as written with no eggs! Melt it in a saucepan on the stove, low heat, watch it carefully. This may have been mentioned but Nigella Lawson has a chocolate olive oil cake that can be made gluten-free by substituting almond meal for the flour. The batter was delicious; no olive oil flavor at all. My son made this ! I did make it GF and use leftover chemex (which I think has more oil?) Could those things have made it fail? dodgers baseline club menu; stephen leslie bradley daughter. This was simple and good! I halved the recipe and made it in a 6in round tin, baked for 40 mins at 350 and followed the recipe exactly except used honey instead of corn syrup in the glaze. Added a bit of coffee flavor without the caffeine. And Im so glad you like the cake. (I did a search for wacky cakes & found some versions without cocoathis is a rabbit hole for sure). This lent itself well to my minor tweaks, incl. So excited to see KC as one of your stops! Was it the almond flour not soaking up any of the liquid? Planning to make this cake on the morrow. and the glaze was ready to pour in less than a minute. There was only one problem- there was way too much batter for a single 9-inch round cake pan. Great texture, great flavor, rich, chocolaty and wonderful. Thank you for all of your fabulous recipes! The kids didnt complain, but Ill have to make it again to see whats up with the real deal. I just made this started it at 8:15 and just ate my first piece at 9:30! I love it so much I dont even care that it will probably ruin all my weight loss progress. I made this for my daughters birthday because I wanted a simple recipe I can make with a toddler and a baby to take care of. Cake flour used. It is really an awesome chocolate cake and my go to! Its already such a wet batter I might start with only swapped the brown sugar. The cake still tasted fluffy and moist and lovely, and was just barely rounded on top. The cake was done in 35 minutes in my oven. I did use coffee (more accurately, water + ancient instant espresso powder), and threw in a bit of cake flour to the total cause I use KAF which is higher protein. I also used some of the batter to make 6 cupcakes, because I was worried about overflow in the 9 x 13 pan. Baked three days in advance, kept crumb texture and extra virgin flavour mellowed beautifully, iced the day before without syrup but with vegan sprinkles so didnt miss the shine. Both taste equally delicious. Now that I have read many comments I will make it next time with less baking soda and see if that lessens the depressed middle. Im pretty sure Ive always used just cocoa powder, but would love to know what was intended. Seriously. Cheated and deflated. Made if for foodie friends and they loved it, too. It was delicious at lunch! Thanks, Deb, for keeping these brilliant recipes coming. Will skip the glaze next time. :). I love that you brought peg bracken and this cake back into my life. I had the same problem with the glaze. How wonderful! The cake ran over the edges of the pan, dripped down the sides and made a burnt mess in the oven. Baked for 18 minutes at 350. I should also say the second time I made it with white vinegar, it completely overflowed the pan. In a bowl, whisk together the flour, baking powder and salt. Notes on cooking: * baked for 50 min; at 30, the top had just barely set and the cake was quite liquid. How though, did this make it to day four in your fridge?! I popped the cake in the fridge when it was finished to keep it away from my naughty and curious cat, and Im finding that I really like it cold! Wish i could include a picture. Theres a new vegan cake recipe here today: Plush Coconut Cake!!! It took longer than usual to bake. Whats different about Dutch process? I ended up using this cakes recipe as inspiration, but subbed an equal weight of flour for the cocoa powder, and added 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ground cloves. Do you think this cake would work with coconut milk in place of olive oil? :) I used a mix of coffee and water as well as apple cider vinegar. It was my familys go-to cake when I was a kid, the first thing I ever baked, and a staple now since we have vegan family members. Weird! Yes, this is my variation on the wacky cake too! Ill be trying this recipe again, but a little different next time. I made this once (with water), and it tasted pretty good and was super easy to make. So did my toddler! So nice meeting you yesterday, sorry about the rain (Raincouver). * It is one of my go-tos that I try to convince newbies is easier than cake-mix! and I love the fact that almost everyone can eat it. Does it act in the same way giving the shine? For those who found the larger quantity of soda too much, consider the acidity of the other ingredients: regular cocoa, coffee, and vinegar are all acid and will react with the alkaline baking soda, whereas Dutch-process and water do not have the same reaction. It looked terrible but was tasty! So quick and easy to pull together. (BTW, this only works when the cake top isnt too domed, which has happened to me once or twice.) I left work early, speedwalking the entire way to Union Square, fearing I would be too late and all of the wrist bands would be gone only to be told by the (laughing) information desk attendant at Barnes and Noble that I had the wrong week. The second time I made it on the stovetop and it wasnt chunky, I cooked it on low heat stirring often, yet it it just sat on top of the cake and didnt run down the sides like in the lovely photos. I will definitely be making this again! It is the grittiness that puts me off a little. I am sending my BFFand cooking partner in crime so be sure to say Hi to Danielle and sign an extra book for me! Theres no way to delete or edit my comment but I wanted to share that the olive oil taste has gone down a lot and the cake tastes much better almost 24 hours later. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-991246 The cake was springy and moist, and it did not sink. Does it need more cooking time? Why isnt the Santa Cruz date listed on the poster? I threw all the glaze ingredients into a microwave-safe bowl and placed the bowl over a pot of simmering water. I have a vegan daughter so am thrilled to get this recipe. The frosting was not runny enough to pour over the cake, so the whole thing was an epic fail. Webjello no bake cheesecake milk substitute; cardiff magistrates court listings 2019; shore fishing spots sudbury; stetson original after shave lotion with aloe Was there any difference in your cakes appearance to Debs? Just made this tonight! I used the full amount of baking soda and had no sinkage. Line bottom of pan with parchment paper . I just pulled the cake out of the oven, and it smells wonderful. Deb, I downloaded this recipe right after you published it in 2017, and I only made it for the first time last week. Came out quite good. (Have made it the original way and its also stellar, but wanted to point out some variations that are also great!). Escorted group Jordan Tours I froze it for a few weeks, thawed and ganached the day before. Made it with the mascarpone whipped cream (from the red wine chocolate cake recipe) bc I wanted something creamy. I dont always have sinking issuesthe I Want Chocolate Cake cake, for example, comes out perfect every time. It tasted great, no olive oil flavor. My friends called for MORE. I made this for the first time this week for a family birthday celebration. I used coffee instead of water and it was unbelievable. I used a just barely rounded teaspoon. Perhaps I should have used light or a different oil did anyone else taste bitterness? I love the color contrast in the pictures on your website. Looked so good, but I forgot to screenshot it! Thanks for the recipe! Montral! + 1/2 tsp vanilla. Im going to try making it with gluten free flour and will try to remember to post if it turns out well. Next time, Im going to try with almond meal for the AP flour; then I can bring it to my knitting circle that has several GF people. This cake was super moist and chocolat-y, but it was so moist it crumbled to bits when I tried to cut it. This cake is delicious! Looking to add chunks of whole roasted strawberries(I think this will be ok). It begged for vanilla ice cream, but againpandemic. of white sugar and using half ww pastry flour and half all purpose. I also agree that this tastes like a more upscale version of certain squiggly snack cakes of yore. I have a feeling once it is glazed it will be a very moist and tasty cake, but I usually have so few problems baking a cake I was surprised at the turn of events. Layered/topped with a whipped frosting made from chilled coconut cream with some coffee, vanilla, and rum flavors. I know a ton of friends who use it or other similar meal services because they take some of the work out of the shopping and recipe selection and let you focus on the more fun part: cooking, pretty important when youve got a busy life and dont want to defrost chicken tenders every night. The cake turned out incredibly moist and pretty tasty for, you know, a vegan dessert. After I eat this olive oil cake first. Ive seen this technique before, but never an explanation of why or whether it truly makes any difference. Ive made it 3 times and can say that using coffee makes it so much more rich but doesnt taste like coffee at all just more intense chocolate. (A delicious chunk I promptly ate so no real tragedy, but FYI if this is for company.). I want to make 1 9 x 13 cake for my sons birthday. The family loves it. Preheat the oven to 170C/325F/Gas 3. It still tasted great once I cleaned up the mess and finished baking it in my other oven. And Im always excited for a one bowl cake recipe. It didnt mix well enough, it didnt bake enough, total failure. Sift in your dry ingredients, make three wells for the oil, vinegar and vanilla. I was just going to ask about coconut oil instead of olive. Thanks Deb! Made this for our NY dinner and its my first attempt at baking a cake! One question: I ended up with a bit of a valley in the center. It should be a hit with the grandkids. Awesome My version of rocky road frosting.someone asked in the comments Is to put small marshmellows on the cake once it is done and to put the cake under the broiler, watching closelythen pour on a chocolate glaze on top of the marshmellows. First time with coffee in an 8 pan, which is all that I have. I think the coffee/water amount is way off. I did not have any issues with it, except that it took longer to bake than stated (more like 45-50 min), but it has decent structural integrity for a vegan cake. I will try and reduce the amount of baking soda next time. I made it using self raising flour and no baking soda and it rose evenly no dent in the middle as people mention below. Not really an issue in my book. My batter was a little runny after mixing the ingredients, probably because I used the a measuring cup for measuring water (coffee) instead of going by millilitres. Vegans and non-vegans devoured it. The texture of the cake was wonderful, and I didnt have the depression issue a lot of other people mentioned. After I added the liquid to the dry ingredients, I accidentally over-mixed everything because I had lumps of brown sugar floating around the bottom of the bowl and I really wanted them to be mixed in. Cheese! Hi, made it yesterday for my sons birthday and it came out really really nice. I love a good olive oil cake and was delighted to try this chocolate version, but mine didnt quite pan out (no pun intended). another follow-upI have made this cake 4 times this year, and it has not failed me at all! I make this cake a lot. I dont normally bother with glaze but as it was quite a plain cake and I had the ingredients, I went for it and it made a lovely pudding after a Sunday roast with a little cream on the side. It will probably work fine; it can be slightly less acidic but Im sure it could work. Because I wanted to keep them vegan (to bring to a hippie picnic party), I only lightly oiled my tins instead of buttering and flouring like I normally do. * making glaze someone commented that their glaze scorched in the microwave. Although Ive followed this site for a long time, Ive never gotten to making this cake. They got it from House & Garden circa 1976. I was fretting when I read more comments (after it was in the oven) saying I should have used less baking soda, but thankfully all was well. The glaze stays liquid for a while after its combined, so start with one pinch and then taste it once everythings mixed together to see if you need to add more. But it does have eggs (not that youd oppose :). If yes, how many cupcakes would 1 recipe of this batter make, and what would you recommend for the baking time? I made this cake tonight with the glaze for my parents 50th wedding anniversary dinner. I also used just water, not the coffee option. So Im trying it out in an 8 pan tonight to see. When it was cool I attempted to carefully move it to a serving plate and oh no, it broke into several pieces as I tried to pick it up. I also added a splash of vanilla extract. *the b soda taste & smell are less the next day, & the cake is still quite moist This is my favorite type of recipe: simple and easy, yet tastes complex and elegant, while looking beautiful. I know that the chocolate used for chips is often formulated to hold its shape when melted and cooled, as in cookies, so Im not sure if this glaze depends on some aspect of that formulation or not. Just thought you should know! Even after cooling, the cake was a squidgy mess from edge to edge, not just in the center. Definitely will make again. It was still delicious. If anything, my cake domed a little definitely no caving! Is this for 2 9 pans? I ate the part of the cake that fell on to the cookie sheet I placed under the cake pan (saved my oven). Hi Deb, will this cake work in a loaf pan? Alternatively, you could try the recipe as is and bake it in one of the pans you mentioned, so you can see how much cake you would end up with. Or lighter olive oil? Maybe because it was never my favorite . She has a chocolate + zucchini + olive oil + walnut + chocolate chip muffin in there that I crave every few weeks. This should cheer her up. 2. I have regular table salt and I have coarse crystals sea salt. so moist and almost brownie likelike the perfect in between a cake and brownie. Did not rise in the center. I made this with almond flour so it would be GF and the whole thing turned into a soupy molten mess! Does it just get smooshed when you turn it over on the cooling rack (I always just leave it to cool in the cake pan so I am missing some critical skills here..). I didnt use the olive oil, just safflower as I dislike the flavour of olive oil, and I chose the coffee vs water option. My partner still eats eggs and dairy and has always loved plain chocolate cake. I do have to say that the cake had to bake for roughly 45-50 minutes before being ready, contrary to the 35 minutes in the recipe. I love this cake, so easy and delicious HOWEVER be warned that 1 1/2 deep 9 cake pan doesnt work. I made it for Saturday night supper when my son and his girlfriend came over for dinner and game night. Thanks for the delicious recipe! You said fall so Im making this for Thanksgiving! Making this today for a second time. So easy one bowl!!! I made it in a sort of double boiler (put a chinois over a pot of boiling water, and put all the glaze ingredients in a bowl in the chinois) and that worked fine. The first Im one 9-in pan & the cake ran over quite a bit. You you use another liquid sweetener (such as honey) for smoothness; the corn syrup provides more shine but most liquid sweeteners will make it more smooth. No glaze needed. I needed an extra 5 minutes cooking time in my toaster oven (which might also have been the reason it needed more time) and it turned out great. My husband, on the other hand, will make the same recipe over and over until its right. :). Well, quite a few did not come out of the pan in one piece, but they were salvageable enough to bring to the picnic, and their fudgy, moist texture and rich, earthy, perfectly sweet taste made up for their fragmentation! Dutch process cocoa, I learned after a bit of research, should not be used in a recipe that calls for baking soda. Of note is my cake took 40 minutes to test clean. For the glaze I did half olive oil half sunflower oil, just to even out the taste since the cake was quite flavorful already, and soy-free vegan dark chocolate buttons. This cake is eggless and dairy-free; its excellent but has a unusually plush, light crumb. Orange zest is a good idea, though! Honestly, it is one of the best and easiest cakes I have ever made. The bake time is obviously took a bit longer for the thicker cake.. Hope it comes out as stellar as yours looks! Served it with cream cheese frosting (had some leftover from a carrot cake) and it was divine. I made this with water and adjusted the sugar a bit. I love this cake but really need help with the glaze. Webcandace nelson chocolate olive oil cake Preheat your oven to 350F. It was a hitagain! BOY-O-BOY did that do the trick! I bought it the first day it was available in store and have enjoyed everything Ive made so far. I used a 913 Pyrex glass baking dish to make this twice and it was just fine. Ill try your recipe this time with the amped up baking cocoa, and maybe a tablespoon of espresso powder to give it that extra oomph But still butter frosting always butter frosting. Ive got this one in the oven right now for a rare Friday night dinner and a movie at home. I havent tried it as a loaf and it might fit or it might be a bit over. The first was served with a dusting of powdered sugar (good). What is that chemistry!? thank you for your insight and a good chuckle. Literally took 10 minutes to put together, including washing the bowl. cup (60g) sour cream or plain Greek yogurt (full fat is best) 1 1/2. It was really good. I wonder what could have happened. springform pan with cooking spray. Everything turned out beautifully, however I reduced baking soda partway to 1 1/4 tsp to avoid cratering per the comments, and got just a little tiny dip in the middle of each, easily covered by the glaze. Great payoff for fairly minimum effort. And now Im ordering takeout on top of it. Okay, Im not really a fan of cake- Ive always preferred tarts over cakes- so much so that I actually got rid of my cake pans last year because I never used them. For reference I did the following: Or are they two different things? Oh, I also dropped the baking soda to 1 tsp, rather than 1 1/2 tsp. Im going to the use 1 tsp as Deb recommended the next time I make this. This is perfect. How do you think buckwheat flour would work in this recipe? Hi Deb- Thanks for this treat Deb, happy Thanksgiving to you and yours! 3. Perhaps I hadnt truly let it fully cool it looked too good! Im in the Mile High city and every single dang cake I make is sunken in the middle. Also, the Tuesday cake thing reminded me of Catherine Newmans blog about Yay Its Wednesday Cake cake! The person I bake cakes for has celiac and cant eat dairyso this gets me halfway, Ill be experimenting with the gf part and will report back. Coat bottom of a 9-in. I looked at this and thought perfect was to use up the cocoa powder, olive oil, sugars, and flour. solidified in the first 30 seconds in the microwave. When I saw on Instagram that you posted an added appearance in MAPLEWOOD NJ I got so excited! Im looking to make this gluten-free as well, did you add anything else besides the 1 to 1 gluten free flour to stabilise it? Next time I will have to try maybe 2 8 pans? Alas, baking cakes isnt my strong suit.until..THIS ONE! My mother-in-law has allergies/sensitivities to gluten, eggs, nuts, dairy, and soy, and really misses (chocolate) dessert. Thanks in advance! Thank you for sharing that lovely food recipe. Im at 6900 ft. Sorry, your blog cannot share posts by email. I doubled the recipe and baked it in a 9 X 13 pan. P.s. Any common on how this recipes does at high altitude?? Tonight, its the sheet pan chicken with olives, cauliflower, potatoes. Is the cocoa powder in the batter the same ingredient as the cocoa in the glaze?Thanks. 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