I could bring cupcakes to school for him & everyone else with this tasty cake. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-980162 Just delicious!!!! And its easy to make a layer cake out of it by cutting it in half (assuming vertical in this case bc it will likely be a thin layer). Thought about halving the recipe, but decided to just make two and gift one, anticipating a good result (this is SK, after all!). I saw you in Atlanta at the book tour for your first book! Im very excited that youre coming to my town (Austin)! Thanks! Result: got the depression in the middle, cake was very dense and fudgy. Many many chocolate cakey thanks, Bria! I was skeptical of an eggless cake, but this was so good and so easy. Hi Deb, You are going to be in Houston (where I live) on my birthday! Please allow me to introduce you to one without which no birthday around here is complete. Comment by Babyzenitsuwrld. Any common on how this recipes does at high altitude?? Just glorious. After having just made this cake (although I know you are asking Deb) I do NOT think it would work as a yule log. Thanks Deb! It is very moist and even poured thin, I bet it would not have enough structure to roll. I dont need it until tomorrow so Ill probably let it dry upside down overnight, then frost it upside down and put berries in the center indentation. Sure. ON MIXING: When I added the dark brown sugar and the olive oil to the dry ingredients, as directed, the mixture became terribly clumpy. And so simple! JT Music, Rustage & Dan Bull] The Stupendium. Made this a few days ago while were all stuck inside amid the pandemic here in NYC perfect recipe for right now when eggs and butter arent easy to find. Next time, I will whisk the brown sugar and oil together first, and then sift in and whisk all the dry ingredients before adding the coffee and vinegar. shrekzombie@aol.com. hmmm. You can also skip it. Long time fan Im so excited about your second book! I made this last year and it went down so well and it took me time to re-find/remember which cake it was but this is it! Thanks for this comment! Im pretty sure Ive always used just cocoa powder, but would love to know what was intended. I didnt have any issues with the glaze in the microwave I just did it in small increments (ie 20 seconds) so I wouldnt burn anything. :). Do you recommend using extra virgin olive oil or light olive oil? Hi! Thank you! All my products are fresh- baking supplies dont last in this house! I scraped a taste of the remains off the parchment paper with a spoon and was quite content after scraping the liner clean, but she cut a small slice and forced me to have some of that. I look forward to baking your version and seeing you in Portland, OR. Mine did sink a bit; Im assuming thats due to high altitude or that It could have used 5 more minutes in the oven and 5 extra minutes cooling in the pan. USE LINERS. Chocolate and olive oil! Result was delicious and moist, but warning: it did stick to the cake pan sides much more than expected so the sides looked less finished, and it baked for 40 min (all of this is in line with other comments). Awwww, love Peg Bracken. You mention unsweetened cocoa powder, then cocoa powder for glaze.one in the same? Every time it was loved by family and guests. I have a whole new level of respect for people cooking on less than *perfect* stoves otherwise known to most of the world as, a typical day. You are brilliant, and thank you for sharing! Correction, rather that one POINT five cups of water. maybe i dont even need to replace my mixer. You can do that? Were going to a barbecue with many kids and adults. Yesterday, I finally baked again, and it was this. Ive already been informed I have to make it again for our next office party! Unfortunately, I no longer live in that area. Also also (is this getting excessive yet? This cake is similar to my go to 6 minute chocolate cake that I got out of the Moosewood Restaurant Cooks at Home. use liners and dont overfill. We loved it, one bowl so very easy. NO sprinkles. I used sprinkles this week to divide the chocolate cake evenly, so he wouldnt eat my half. Download our mobile app now. I tried subbing agave nectar, and it tasted good but never set up. *even with the GF flour, this slices beautifully & I found that it was perfect with a smear of jam between the layerswill add a bit of whipped cream on the side next time, too!! My husband, on the other hand, will make the same recipe over and over until its right. yummy and delicious cake.. thanks for sharing, That cake sure looks good! So easy one bowl!!! I used instant espresso powder+hot water and the chocolate flavor came out really deep and the cake is just all around satisfying. I admit I like boxed chocolate cake mixes, because they tend to be lighter and chocolatey. Can we please talk about those cookies on the book tour dates are they really the kind that they sell in packages with jelly in the middle and is it as much of a messy project as I am imagining? I also added a tablespoon of coffee to the glaze, which was Excellent as well. They roll better! It smelled a little bit burnt and the edges were bubbling furiously (perhaps due to the oil?) If not wine, maybe a strong tea that youd like with chocolate. (Yay.). (My earlier comment said I would do that next time, but in reality I had already reduced the amount to 1 tsp.) I need to make this with gluten free flour, but I think it will still work with a pinch of guar gum added. Peach & Blackberry Galette. Came out perfectly after 40 minutes. This cake is so good. I love that you upped the choc factor here. Cut a piece of parchment paper to fit the bottom of a 9-inch springform pan. The only thing issue that I had was a few slight cracks in the top. Made it without the glaze. The cake turned out incredibly moist and pretty tasty for, you know, a vegan dessert. Chocolate cake solves all of lifes problems. Finally got around to making this cake. Thanks in advance! :). The flavor of this cake was wonderful, but it did sink a lot, & I had to bake it about 15 minutes longer. I cannot wait to make this again, but Im going to have to use a different pan, less baking soda, and figure out something else for the glaze. Perhaps even more so because all I did was thaw it in the fridge for ~18 hours. the next day, it was amazing. Thanks, Deb. You can use another acid though I used the same amount of lemon juice and it worked fine. Cant wait to make. The cake turned out perfect despite the thin batter looking like chocolate water.no depression in the center, fully cooked at 40mins, and tasted wonderful. 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. Cant wait to get your latest book :). I thought I ran out of AP flour while I was measuring it out, so I added about 25% rye flour. As tomorrow is National Chocolate Cake Day I have this in the oven now, as cupcakes (18). WebHeat the oven to 325 degrees. My only addition was to add some chopped pistachios on the top for some color. For this of us relying on this to be vegan, could you substitute the chocolate in the frosting with carob chips? Oh My Wow. You can skip it if youd like. That is an intense book tour schedule, my hats off to you! She loved how moist and rich it felt yet somehow light. This cake is so simple to make and turns out moist and delicious and perfect for a rainy Tuesday! Thanks, Deb, for another great recipe as well as your efforts to get there :-). I doubled the batter and used the Bobs Red Mill 1-to-1 GF flour. Let The Colours Out 2. My husband and I are heading to NYC for a little get-away and I was bummed to see your launch event was the day before we get there. It is the BEST, the EASIEST, (did I say the BEST) chocolate cakeheck, the BEST chocolate dessert Ive ever made. WebGrease and line a 22cm round tin with baking paper. Just wanted to leave a note saying I made this *almost* as directed (with leftover coffee) but reduced both of the sugars by about 1/3 because most cakes are too sweet for my taste buds! Even tho you glued it together with ganache (YUM! I think the cake is a little bit gummier than it would be with all AP, so I wouldnt do it again unless I was in a pinch. I had a feeling youd already answered that oneI tried scrolling through but you have (absolutely justifiably) SO MANY fans! Thanks! I added an additional 10 minutes and it was perfection. I have just made this with coffee, not water. (It dipped a wee bit in the middle, but no big deal.) I popped back in the oven for 10 more minutes still gooey at the center! We will definitely make it easier to find when we next redesign. 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. The proportions are completely off on this recipe. Wouldnt be able to tell its vegan just the right amount of sweet and chocolatey, and so moist! I made two cakes, stacked and filled with raspberry jam, and frosted with the recipe from the I-want-chocolate chocolate cake (using vegan butter substitute for the buttercream). I am not a baker, but I saw this come up on Instagram and I had to try it. Ive made wacky cakes before but this was the best recipe yet. Im excited to try olive oil but I LOVE using coconut oil in this cake. I think its probably just a little different than what I was expecting since there are no eggs (like you mentioned!). This recipe makes a marvelously tall two-layer 6 cake. I made Anna Del Contis olive oil and apple cake once and loved it. I am not fond of the GF texture but wanted to try this mix. I used a mix of coffee and water as well as apple cider vinegar. It is all I have. It didnt even sink back to level! Quite the pedigree. What type of olive oil did you use? Great, easy & delicious recipe!!!!! Super moist and a really nice chocolate flavor. I double-checked all the ingredient amounts, pan size, and oven temp and cant figure out what went wrong. Like the chocolate magic shell dip you used to be able to get at ice cream parlors. Its one of the best chocolate cakes Ive ever made. It worked. It is DIVINE. Or maybe just my typing is lol. Has anyone made this as a layer cake? :-) (To search this page, you can press Ctrl-F or Cmd-F!). Anyway, not a sponsored (lol, of course) opinion but Im thrilled youre enjoying the site. Used 1 tsp baking soda as Deb and many commenters suggested, and used 1 c coffee + 1/2 c water. Please let us all know the results if using gluten free flour blend! .hmmmmlayer cakes serve moreit might help you get the #s just a thought. whenever the craving strikes again or I think I have a fresh way to go about it. It's made in just a few minutes & it bakes up so moist, with tons of chocolate in every bite! We served it with a fresh berry salad blueberries, strawberries and raspberries. This was such a winner that Im making it for the second time in one week (both for different celebrations of my BILs birthday). Let it rest for hours, and then when I tried to take it out, the bottom around the whole perimeter was completely raw. I made this once (with water), and it tasted pretty good and was super easy to make. Pitch black, rich and not too sweet. The olive oil taste was a bit too heavy against the chocolate for me when it was first made which might be the olive oil i used (Trader Joes Greek) or could just be personal taste. It is also so easy and quick recipe. I have made olive oil cakes in the past and also vegan cakes and they are usually ok often they have a weird, too-oily texture, so i was delighted when this cake turned out actually cake-y! The third time, it still came out so thick, I could not get it to pour like your photos. Thanks! Ive already made this cake three times and it was absolutely amazing every time! The first one I checked at 30, then baked for another 5 and it sagged slightly in the center. All the best with the book tour if you ever come to Australia we would love to have you!! Yes, I think it would work fine for a layer cake. Intrigued what, pray say, is Rocky Road Frosting?? Used coconut oil (rationing my olive oil!) It adds a depth of flavor and balances the sweetness perfectly. It was super easy to pull together. P.S. almost as good as my moms recipe, and even easier! Thanks again! As a European, yes, Im very aware of its culinary diversity. But what a treat!! Ill definitely make it again. Congratulations on the new book! Thanks for sharing. I made this cake a few times and it always worked well and loved it. Does that jump out at anyone as immediately problematic? About 38 minutes. 1/2 c each of granulated & brown sugar It was moist and delicious and made for a great breakfast too ;). Your recipes are all fab. I even won a 4-H ribbon with that recipe! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This looks AMAZING! Generally, at 5-6000 feet, the sugar is reduced by 1 tbsp. Pour the water over the top and mix with a fork. Can either of these sub in for the fine sea salt? So good that we cant stop eating them and we dont even miss the chocolate for dessert. You suspect your wife/husband is lying to you. My mom made Wacky Cake a million times and never had that sinking issue. Will make again. Vegan Sweet Potato Cake. I used an 88 glass pan and we are at 1600 ft elevation. Those with whom Ive shared this cake have gone absolutely bonkers for it. My kids love helping make it because they can lick the bowls (no raw eggs). Im not vegan, but sometimes I bake for a friend who is, and she tells me that not all chocolate chips are vegan. You feel your spouse keeps distance from you. Eggless cakes are more delicate than regular cakes. which didnt stop me from eating it with a dusting of icing sugar on the top. Ill make it again tomorrow for my husband of 45 years . Have you any idea how this might bake up in a loaf pan? It was too overwhelming to figure out how to substitute egg and dairy, and we had a lot of travel time in the last three years so I was away from my kitchen anyway. Certainly no valley. The first Im one 9-in pan & the cake ran over quite a bit. I love a good olive oil cake and was delighted to try this chocolate version, but mine didnt quite pan out (no pun intended). I made this on a whim after an insatiable need for chocolate hit. Such a simple cake, but such amazing flavour. 3. My oven required the full 35 min. I have a bottle of hazlenut oil that might be interesting to try with this one. I baked this cake last night for a friend who is allergic to eggs and milk, and it was a success!! Maybe try less baking soda as discussed above? What I love most about you and this site is that I can see your similar culinary stretches and taking chances, but instead of walking away in a huff forever, youll come back a month or year or five years later and keep tweaking. Shwabadi & Connor Quest! Perhaps I hadnt truly let it fully cool it looked too good! My family calls it Goofy cake and we always do a rocky road frosting. Brining the pork first, before placing it on a low heat for hours makes it a mouth-watering slab of juicy meat. Slight depression from the baking soda as others have suggested, but the cake was flavourful and moist. Loved this cake! Then I cut it into quarters, wrap it in foil, and freeze it in a Ziplock bag. I am so happy I could cry. Im going to the use 1 tsp as Deb recommended the next time I make this. Didnt notice until I tasted itit rose beautifully (1 1/8 tsp baking soda), and tasted a little bland but not terrible. Thanks Deb, and all! My cake is falling in the middle. Brilliant! Its yummy and Ill definitely make this again. 2. I followed the recipe exactly (used coffee) and the cake texture was perfectly moist, but unfortunately the taste was so bad I have to throw it away. I expected that so much agitation would ruin the texture, but the cake was wonderful (due, I think, to using 1 tsp baking soda and not underbaking). So I hope you have a wonderful day and remember you made someone elses attitude much improved. I made it today, followed it exactly as is and it turned out amazing. per month. Do you have a link to your olive oil store? 2 tsp hazelnut extract (because : ) Please? In addition, I ended up putting more corn syrup in the glaze. You say it stayed moist until day 4? So Im a big fan of wacky cakes and interested in trying this onehad never thought of making it with coffee or olive oil. (It also took 15 minutes longer to bake than the recommended time, but it did turn out delicious!). Its come out perfectly every single time, and been quickly demolished. I like the bit of sea salt in the glaze! I love chocolate cake, but I never tried chocolate olive oil cake. Amazing and now my go-to easy chocolate cake. This recipe is going to be a family faveI can feel it , hoping soon to taste it! Ive never tried it with olive oil, but I will now. Weve been combining it with pistachio ice cream. I have no idea how anyone made this recipe work and I do think this recipe needs to be re-tested. 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. I second your recommendation to use some kind of muffin liner. Said cake is insanely popular with every single person Ive made it for so now its the only chocolate cake I bake. I think I just died and went to heaven. I didnt use the olive oil, just safflower as I dislike the flavour of olive oil, and I chose the coffee vs water option. So I dont typically have things fall unless I COMPLETELY forget about rising bread or something. Maybe because there are no eggs? As cupcakes made with butter instead of olive oil and used the coffee. Theres a nigella chocolate olive oil cake recipe that is pretty similar to this (except I think it includes egg) that uses almond meal instead of flour, and its delicious! The cake came out dark and moist and fudgy but somehow still light. Do you have any tips for substituting corn syrup in this recipe? Im at 6900 ft. Im going to try making it with gluten free flour and will try to remember to post if it turns out well. Add brown sugar and olive oil, and whisk to combine. The cake just fell apart and did not hold together at all. I also reduced baking soda but mine still fell a little in the center. And thank you. Pirate. The only change I made was reducing the sugar to just 1 cup of white sugar with no brown sugar. It is a perfect combination. I live on the CA coast so no altitude. I made it again last night and it literally exploded all over my oven. She enjoyed the cake anyway because shes not very strict about veganism but I thought it might be worth pointing out. But no! Ive never tried olive oil (I usually use canola) but felt like a fancy cook when I switched to using red wine vinegar. If anyones interested, Ill pop back and tell you how it went. Required fields are marked *. Swap out frosting recipe for a more traditional version too. This was definitely one of the least attractive things Ive made, but my god was it delicious. That was a perfect baking time. Made with La Colombe cold brew in place of water. This helps with its integrity as well. I would make it again, but with less baking soda and less water. Thanks for another great recipe! Ok, now Ill have to try both cake and cupcakes. Happy to report I made this with gluten free four (Bobs Red Mill 1 to 1) and it was perfect! I bake it in a 913 Pyrex baking dish which is the perfect size. It has the flavor intensity of a brownie but lighter in texture. Ive never found a satisfactory answer for why that happened! Thank you. This cake is awesomely chocolate and so wonderfully moist yet somehow also light. No meat? 1. What about using black cocoa? Ive made this twice already and loved it! Just made this tonight! It was so yummy and chocolate-ly & I could taste a hint of the coconut oil too. 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