I didnt realise beforehand how runny this batter is, so I advise you dont use this cake as an opportunity to whip out your new springform tin, as I did, or youll end up, like me, with batter leaking out all over your kitchen bench. 2. Preheat the oven to 350. Ill also say that I never bother making a glaze. Mine did also collapse in the middle, like some others commented, but I thought it still turned out so good. Perfect for anyone with MS following the OMS program. No problems whatsoever. Next time try to come to Edmonton, I promise its not the frozen tundra everyone thinks it is ;). Long time reader, first time poster. I make a couple of double espresso shots then top up with cold water to 355ml. Thank you for bringing the moistest chocolate cake I have ever eaten into my life! If anyones interested, Ill pop back and tell you how it went. I used a heatproof bowl set over simmering water to make the glaze, rather than the microwave, melting the chocolate a bit first, before adding everything else and that seemed to work well. I made this a few weeks ago and it turned out great, as expected. Thank you so much, Deb! I love the cake, but I seem to have a problem with the glaze opposite everyone else. 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. This should cheer her up. Hope you and your loved ones are safe and doing well. Were coming to NYC for a wedding, and we leave the morning of the 24th. Ive dedicated myself to learning every kind of technique and sourcing the best recipes since I was 20. I used the coffee and it was dark, rich and with some whipped cream and vanilla bean ice cream, it rocked my world. I did use a different frosting though, so no review on that. Im off dairy as well so this is perfect timing. I cant wait to try this. Theyre just adjustable cloth belts that you soak in cold water and wrap around your cake pan before putting it in the oven. I wanted to use coffee instead of water, but horror of horrors, realized I was out of my instant espresso that I use for such occasions. The texture of the cake was the same as the chocolate version (including the sunken middle). Quite jazzed about this cake, too, but I might have to add a wee bit of cinnamonthat would put it squarely into the Fall category for me! Made this last week with red wine instead of water in the cake, and a blend of milk and white chocolate for the glaze (what I had at hand), and it was incredible- definitely ADULT, though, so keep that in mind! Question: did you by any chance use Dutch process cocoa? I only had Hershey cocoa on hand maybe a better cocoa would have made a difference. Your recipes are all fab. I stayed true to the glaze though I went with Trader Joes pound plus dark chocolate instead of chocolate chips. My son made this ! I adjusted by cooking for a little longer on a slightly lower temperature, to avoid any burning. It was perfect! Ive made this several times now (with coffee in lieu of water, along with a little added to the glaze) and it is consistently amazing! (We are 7500 feet elevation, so that might make a difference.) I do wish you could make a stop in North Carolina. If/when I do, Ill report back. After reading through the comments, I also saw some people had problems with a depression forming, so per Debs advice I cut the baking soda to 1 tsp instead of 1 1/2 and had no problems. no glaze, just a scoop of vanilla ice cream. Thanks to all the comments, I cut back the baking soda to 1 tsp. Too bad, since I was really looking forward to serving this tonight for Halloween with a visiting Italian friend who makes olive oil. THANK YOU! All those stoichiometric calculations and I still had it sink in the middle, but this is a cake for a pandemic, not for show! I made this with almond flour so it would be GF and the whole thing turned into a soupy molten mess! I have flipped it out of the pan on to a cooling rack as per your instructions. I might add cinnamon this time (as other commenters have mentioned) since I usually add it to baked goods that dont already call for it. ), the crumbled layer didnt have the integrity to hold the 2nd layer. This looks PERFECT for me with all my stupid food issues and allergies! Amazing. The cake is delicious despite the Armageddon it caused, but I think I will be reducing the baking soda next time. Just made this with dark cocoa and cold brewed coffee in place of water, stellar! This is a staple last minute dessert for when company comes over! This cake looks amazing and a great solution to take to a gathering where you dont know everyone, and where someone is always egg/dairy free. Made for large party, vegans had to swat non-vegans away. 1/2 C of Herseys cocoa powder I saw this recipe yesterday afternoon and just *had* to make it immediately. We LOVE it. Dare I say it??) I think the size of the pan might be key my 9 pan has 2 sides; I looked again at photos and Debs pan looked like a 3 deep pan. I find these hard to find. As she and one of her best friends has an egg allergy, I was pleased as anything to remember that SK had an egg-free chocolate cake recipe. This cake looks amazing! I baked the cake for another 30 minutes before I gave up. Thanks Deb! Instead, it was an incredibly moist, incredibly chocolatey cake with just a hint of olive oil flavour. This is our go-to chocolate cake. ON MIXING: When I added the dark brown sugar and the olive oil to the dry ingredients, as directed, the mixture became terribly clumpy. From the fridge (which you can see in the top photo), it lost its sheen. Learn from me!! Not sure but I do think the cake is pretty forgiving. Measure and sift the cocoa powder A few weeks ago I made a double recipe of this cake and stuck it in the freezer. What do you suggest? In the glaze I think the crystals will be a better flavor. My partner still eats eggs and dairy and has always loved plain chocolate cake. But DO make a peanut butter glaze and serve with chilled berries. The first batch charred the chips (I used mini, so they perhaps had less room for error), and I was left with an extremely hot, partially smooth ganache full of tiny bits of burnt chocolate. Made it twice and both times it sunk in the middle. USE LINERS. :-). use liners and dont overfill. Once it was totally cooled, and I attempted to move to a plate, the whole cake fell apart. Took longer to bake but it came out perfect. Eat everywhere you can and then come tell us about it! 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. Husband says its one the best cakes hes had. Delicious! This recipe takes that cake to an entirely new leveloutrageously choclatey and DELICIOUS!! So now I know what to make when my next chocolate craving strikes. Woe is me. I made it with the 1 tsp of bicarb as suggested in the comments and cooked for the suggested time and it turned out perfectly. Its the perfect parve dessert for anyone looking for something easy to make ahead. I love this site and have never had a dud, but this cake did not work for me. The 4 year old didnt care and it was still delicious. Cant wait to try out yours. Just an fyi for others thinking of trying gluten free! Would you double the recipe and bake in a 810 rectangle? I have no idea how anyone made this recipe work and I do think this recipe needs to be re-tested. Ive never made it with olive oil before but next time I might try it! Hopefully it tastes just as good after being refrigerated overnight! Does that sound right? Any reason this couldnt be made as cupcakes? My biggest hope is that Deb adds more vegan cake recipes as good as this one to SK like a vanilla cake or a lemon cake or coconut! My question isdo you think this can be made as cupcakes? Doubled, it makes a great 2-layer OR 3-layer cake, depending on how tall you want the layers or what proportion of frosting you want. This was my first time using a GF flour blend and I think it worked really well in this recipe. Just wanted to leave a note to say THANK YOU Deb! However this cake turned out to be the one that didnt work. Also have always wondered how on earth this cake WORKS. Today I made your other vegan cake, the plush coconut cake, and added vanilla powder, lime juice and zest to the glaze. But Id love to fix that one little blip before the birthday bake! I cant wait to make it again. I then served it with the mascarpone cream from the red wine chocolate cake recipe. Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. Often in cakes, its not a problem but I cannot say for sure here. Anyway, 5 stars! The only problem I had was the glaze got really hard the next day. Great payoff for fairly minimum effort. I reduce baking soda to a rounded 1 tsp. Still plenty sweet and wonderfully fudgy. I also agree that this tastes like a more upscale version of certain squiggly snack cakes of yore. I keep the cake in the pan instead, resulting in a thick layer of chocolate frosting on top (oh yeah baby). Please HELP me, what to add to make it thinner? I recommend it. Toss the cranberries with the 1 tablespoon of flour and set aside. FOREVER THIS IS MY CAKE. It often happens when theres too much baking soda. Super moist and delicious. I did a cup for cup substitution with King Arthur Gluten Free Flour and was not successful with cupcakes they just fell apart and I couldnt get them out from the pan. Welcome any other ideas for next time to prevent this! So fun to see you live last month in Boulder! ps Im not sure I followed you wish to print the whole post including photos and comments? Hi Deb: I dont know if this message will reach you, but I would like to thank you for your contribution to our best Valentines Day ever, and Ive had the same boyfriend for 50 years! This cake is divine. The second time, it was so thick, I just spread it over the whole cake and called it a day. Webcandace nelson chocolate olive oil cake candace nelson chocolate olive oil cake. My vegan uncle is going to love it. :) I meant to say that this cake doesnt rise very much is why. It has overflowed into the oven and burned, made a huge smoky mess. of xanthan gum. I just saw youre coming to my town! Im making the non-pumpkin pie dessert this week, and this is in my sights! Thank you! This is a superior recipe. Took an extra 5 mins to cook and couldve used a few more minutes, the texture was perfect but a little stickier than it needed to be. Thank you for sharing that lovely food recipe. Our decadent dark chocolate olive oil cake was The kids didnt complain, but Ill have to make it again to see whats up with the real deal. 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. I did pre-melt the chocolate chips based on other comments, and the glaze came together just fine. Im making the cake today with regular Hersheys from the grocery store but Ill add a teaspoon or two of black cocoa. Just out of the oven and turned out of the pan, and the crumbs are wonderful, the flavor intense. The whole recipe is delicious rich and deep with a moist crumb, and sophisticated tasting without being too sweet. My pan definitely has 2-inch sides, but the cake is on the tall side for the short pan. Big fan of wacky cakes, KAF has several variations. Im very sure that I used the right proportions of flour, cocoa and liquid. Ive been using light olive oil (not lite), and I wonder if I should boldly go for extra virgin next time, so I have a sense of the savory. * 1. cup (113g) coarsely chopped dark chocolate (equals a 4-ounce bar), or an equal amount of dark chocolate chips. Sometimes we made chocolate buttercream icing and sometimes green-tinted mint and chocolate chip icing. I bake all the time in this oven so that is not the problem. I dont like my cakes overly sweet, and reduced both sugars to 120g each. And India? I didnt even bother with the glaze because its so lovely just on its own. AND, as my sister-in-law uses only plant-based ingredients, I can bring it to her house (now that we can start visiting again) and brag that its dairy-free. Thanks. I like the bit of sea salt in the glaze! I was wondering if this could be successfully converted into cupcakes, and if so, would you recommend changing the baking time. springform pan with cooking spray. Thanks Deb! A breeze to make. Familiar to many people as the leavening agent in science-fair volcanoes. Making this today for a second time. It was very sticky coming out of the on, so the glaze helped cover where some small bits had gotten stuck. I used dark chocolate chips the yellow bag. Thank you for your reply. I made it very last minute before having my boyfriends new colleagues over for dinner and it was a huge hit. Next time Ill try coffee instead of water. I can honestly say that I have never baked 2 cakes in one week, let alone the same cake, unless maybe it was a holiday and I had a house full of guests, but I doubt even then. Brava! Once in a 9 round pan and once in an 8 square pan. Perhaps even more so because all I did was thaw it in the fridge for ~18 hours. Ive made this cake many times for family- Ive got vegan and GF cousins and with the bobs red mill 1:1 this satisfies everyones needs. Team butter frosting here too. Somehow I am just underwhelmed by the depression cakes (I made the plush coconut one during quarantine). Ended up pressing it through a strainer, and gradually adding the liquid back, getting it smooth with each addition. Montral! (Was so pleasant to halve a recipe without an egg in it!) Were missing your book release by mere hours! Love! Ive got a couple family members with allergies. Maybe because it was never my favorite . & I used coconut sugar in place of granulated. I use Blue Apron (for a lot of reasons) but I overheard a friend tell another friend, Its a good option if you cant cook, and that really hurt my feelings. Thank you! It looks like the glaze loses its shine if it sits in the fridge overnight. Thanks Deb! Hi Beth So weird, I always use light corn syrup. I dont think it should be an issue with this cake. Fwiw, used California Olive Ranch Everyday EVOO as my oil and that worked great. I used just 1 tsp of baking soda (per so many comments!) My daughter absolutely loved her birthday cake. It will probably work fine; it can be slightly less acidic but Im sure it could work. * Made Julia Childs whipped cream that works great as a frosting. So disappointed you wont be coming to south Florida!!!!! I weighed the ingredients, only used 1 teaspoon of baking soda, and put a pan underneath. Step 2: Melt together the chocolate, olive oil, and salt. What do you think about replacing the water with red wine? Topped with the glaze and raspberries and served with homemade ice cream. They got it from House & Garden circa 1976. Delicious. This is very very good. Im at 6900 ft. When I could, though, the red wine chocolate cake was amazing! apple cider vinegar I made this cake the other day for a work party, and I made a vegan peanut butter frosting to go with it. I have never warmed to the idea of making a cake with cooking oil in it but as this was with the good oil I thought I would give it a go. Like some other commenters suggested, I dropped the baking soda to 1 t. and it was great rose beautifully without a dip in the middle. Earl grey? It seems that many people have tried using various GF flours with some success. The cake would not set up! Its been my go-to chocolate cake for years. The olive oil has just the right earthiness to accentuate the chocolate, and the glaze is perfect (I made it without corn syrup). Will definitely again! 1 C strong coffee + 1/2 c water Was my first foray into turning a recipe gluten free but it seemed to turn out correct, the cake was super soft and moist and fudgy but airy at the same time (seems contradictory!). No sinking :) Guests loved it! This will now be my staple chocolate cake recipe. This looks delicious! However, I took a gamble and did not line my cupcake tins (usually my nonstick ones release things pretty cleanly) but liners are a must for this one! So did my toddler! Used a 9 inch pan as per the recipe. I added 2 TBSP of corn syrup to the glaze. I took this out at 33 mins, when it was springy and a knife came out clear. I know theyre more than an hour apart. Line bottom of pan with parchment paper . I hope you wont mind fans bringing you homemade food gifts, although I admit that could be seen as eery-creepy. We will definitely make it easier to find when we next redesign. This cake fulfills this type of beautiful economy and purpose including the pinch of salt in the icing ! This is an easy quick recipe if you are craving some chocolate cake. Forever grateful for this recipe! Will make it again! The cake came out dark and moist and fudgy but somehow still light. I made this as soon as I got home from work and tried itand didnt love it. I used coffee instead of water and some absurdly old unsweetened cocoa and the cake flavor was still wonderful! Also, the glaze tastes too much like olive oil. I made it with my 5 year old on the weekend, its super easy to make. I hope my friend Rochelles restaurant suggestions helped you in finding a dinner spot last night. It also expanded out of its cake tin like one of those black cobra fire crackers. Interesting, I had the same issue. Thanks for the new look at an old recipe. This looks amazing. Deb, you are my baking-fit-throwing sister from another mother. This cake is delicious! 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. With coconut, Id probably add some vanilla. This is information that would have been helpful at the start of the recipe. I made this cake a few times and it always worked well and loved it. candace nelson chocolate olive oil cake chef show recipe January 27, 2023 By brenner brothers bakery bellevue If not wine, maybe a strong tea that youd like Shall I use glass or metal? It called for sprinkling the top with an abundance of cinnamon-sugar before baking to form a slightly crunchy top. I made this over the weekend (just because)! Being too lazy to brew regular coffee, I had a stroke of genius: I used some decaf Starbucks Via I had on hand! As a follow-up: :). Im gonna try this version, though!! Came out a bit fudgier than that one, but perfect and delicious. In the cake or in the glaze? Im worried about the flavors. Id like to try it with avacado oil next time too. I made this last night and it came out very fudgy and moist not my thing, but other folks who ate it enjoyed it, so it comes down to whether you like light crumbs or dense crumbs in your cake. I can have it in the oven in 15 minutes!! To be honest, I had never heard of or tried a chocolate olive oil cake before, but oh, do I intend to fix that now!! Place eggs sugar and salt in a mixer bowl over simmering water, whisking constantly until mixture reaches 110 degrees. After reading the helpful comments, I reduced baking soda to 1 tsp (and also cut the sugar to 100 grams brown and 100 grams white) and it turned out wonderfully. I added a tsp or two of vanilla to both the cake and glaze. Havent tasted yet. Menu stephen friedman goldman sachs net worth. I doubled the recipe for a 913 cake. I had these same issues, but I thought it was cause I didnt have a 9 inch pan. Ive been making a version of Wacky Cake for years! It makes me think of question I have and a request for help. I made this cake tonight with the glaze for my parents 50th wedding anniversary dinner. I added a tad more olive oil and tried to coax the mixture to a more liquid state. Im a loaf kind of girl and my 9X5 gets much love. 1/4. I tried it 3x because of course I thought operator error and had the same problem each time. Thank you so much! Yes it can be made with GF flours! Black cocoa is very very Dutched so it could have thrown things off. I dont have an 9 pan, so I made a 8 and a mini. The recipe also looks another delectable one and perfect for the upcoming holiday season. Any idea if it can be made successfully with gluten free flour? Their version is also eggless and uses cocoa, a little less sugar, only 1 tsp baking soda. So easy and so good! The cake ran out of the pan. Rich, intensely chocolatey with a light crumb. Also because its very moist, you REALLY need to grease and flour your pan very, very well if you will be removing it from the pan to serve it, or it will stick. Still tasted good but very not pretty. Thanks! In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. This is the most insanely decadent, rich, and moist chocolate cake ever. Will definitely make again. I didnt love the glaze on its own but it was perfect with the cake, though I also loved it without it. Line a 9-inch round cake pan with parchment paper, grease with olive oil and dust with cocoa powder. Oh My Wow. It looks so amazing. It was very much like when I was 5 and at Disney World for the first time and Cinderella came to our breakfast table. Hi, made it yesterday for my sons birthday and it came out really really nice. Its so easy and turns out consistently perfect. Quite the pedigree. The cake tears very easily so be careful when moving it about (but it will also come back together very well if you press the torn bit back in). This has been my go-to recipe for many years, for my once highly-allergic-to-eggs- and-milk toddler, starting 30 years ago. (I also took another posters advice and added minced crystallized ginger YUM). Mine was totally different, like a thick ganache. This cake is so simple to make and turns out moist and delicious and perfect for a rainy Tuesday! This might be one of the best cakes Ive ever had. I brought the leftovers in to my office and people are raving about it, and its not just because the cake has caffeine in it :-). I hardly use any other oil these days, except when I make Asian style food I use sesame oil. I will make it long beyond our isolation period! OMG. Thanks! I believe the vinegar reacts with the baking soda to make the cake rise. This was simple and good! I was thrilled. No meat? No overflowing issues. I started making them when the baby (now 12) had an egg allergy. I think I will. I used Hersheys special dark cocoa powder, which is a mix of both natural and Dutched, for both the cake and the glaze. It turned out perfectly! It did not. I think the miracle is that you still had cake left four days later, fridge or not, moist or not. I did it as a loaf. I had another slice this morning and it definitely tasted better after cooling completely. So good, Im making it again two nights later. I left the test cake at room temp, haphazardly covered with cling wrap over 4-5 days, and it was tasty til the end. Mine took closer to 45 min in the oven. Thank you in advance. Its been a delightful thing to wake up for even on this muggy, unseasonal week in NC :). Super easy to make too. The coffee definitely makes a difference in the richness of the final product. I did also have that round part in the middle that sank even after baking it for 35 min. I just glazed it with a plain vanilla icing, and it was perfect. It was so yummy and chocolate-ly & I could taste a hint of the coconut oil too. I turned the temperature down after 45 min to avoid burning the edges while trying to cook the middle, but it didnt really cook through, even after an hour. How great would that be? * Its at room temp on a cake plate with glass dome. WebPreheat your oven to 350F. Not sure why. I just picked up my first bag of Bobs 1 to 1 and was dying to know whether I should try this recipe with it! Having said all this: the flavor and texture of the cake itself was DIVINE. This Chocolate Olive Oil Cake is perfect served with fresh strawberries or grated chocolate. Perhaps a dollop of cream on the side for a sumptuous dessert. However you eat it, you are sure to love it. This is an easy cake to make. You dont need an electric mixer to make the cake itself. I must ask, though, whats with all the advertising? I wonder if the EVOO will taste too grassy. Im making your brown butter coconut cookies foe my cousin at her request ( people are nuts about those cookies) now I need a excuse to make this! I have regular table salt and I have coarse crystals sea salt. And so easy I can make it as a second dessert most times. If Id like to make this in a 6 inch round cake pan, should I halve the ingredients? Made one for my sister who LOVES chocolate for her birthday. Perhaps but its not about the taste of the vinegar (you wont taste it) but activating the baking soda. Eggless cakes are more delicate than regular cakes. I reduced the baking soda to 1 tsp but in a 9 inch round pan I had to bake it about 45 minutes. Lastly, went with the other recipe notes and did 1 tsp of baking soda per cake (so 2 tsp total). (I used dark cocoa powder and Ghirardellis 60% cocoa morsels). Thank you. The flavor of this cake was wonderful, but it did sink a lot, & I had to bake it about 15 minutes longer.