Should say, I did microwave the chocolate for the glaze first and then whisk in the other ingredients, based on some other comments. Can someone tell me what its for? See you on Nov 12th! 4. I made this without the glaze and it was excellent. My vegan uncle is going to love it. Havent tasted yet. Reporting back. I think it might be the best chocolate cake Ive ever made and has officially dethroned the back-of-the-box Hersheys one Ive made since college. Wow! Has anyone made this as a layer cake? thank you for this tip. Looks fantastic and easy! I will definitely be making again. I have flipped it out of the pan on to a cooling rack as per your instructions. No depression and lovely texture. Do you have a link to your olive oil store? Thanks so much! But I plan to eat it anyway :). No problems whatsoever. So easy. apple cider vinegar I used decaf Nespresso coffee, and California Olive Ranch brand olive oil (extra virgin, everyday oil). I looked at this and thought perfect was to use up the cocoa powder, olive oil, sugars, and flour. I did the cupcakes and didnt use liners for the first time ever, and that was a mistake. I will play with the baking soda amount next time. My partner made it yesterday for my birthday, using rice flour to make it gluten free. Mine took closer to 45 min in the oven. Ive never made it with olive oil before but next time I might try it! I used a heaping tsp of baking soda and didnt have the sinking issue noted in other comments. Wow. Thanks for a great recipe. I was out so I just greased the pan wellbut it fell apart when I took it out. Looked so good, but I forgot to screenshot it! She loved how moist and rich it felt yet somehow light. So I left it in longer, until the top was dry. Finally got around to making this cake. I think I originally ran across the recipe in the American Heart Associations cookbook but like you said, the recipe is very old. Im not sure Ive yet found a publisher happy to send me. (I dont know *anything* about baking) Step 1. For this of us relying on this to be vegan, could you substitute the chocolate in the frosting with carob chips? Im in Denver. One bowl, as promised. (Weve made another red wine chocolate cake here.) You suspect your wife/husband is lying to you. Google tells me that I opened the oven before the cake set, the cake didnt go into the oven as soon as the mixture was made (I had a 3-5 minute lag), or too much raising agent. Just forwarded the chocolate cake recipe to an old friend who suddenly developed lactose intolerance. The flaky salt in the glaze made the whole cake sing. Any longer and I would have covered it with foil. I hope you wont mind fans bringing you homemade food gifts, although I admit that could be seen as eery-creepy. Variation: Last night while snowed in, I was craving a spiced cake, and had no eggs on hand. Touch device users, explore by touch or with swipe gestures. I suspect this would taste super awesome the next day, but didnt keep a piece to test this theory. It should be a very liquid batter regardless of weights or cups. I did it as a loaf. Thanks for sharing this recipe. (used 1 tsp B soda as well) hi..what type of olive oili sometimes think evoo is too strong in sweet stuff but always have on hand. dirty in spanish language; voglio il tuo profumo significato; danielle goldberg wedding; walc 4 everyday reading pdf; You can also skip it. Deb, everyone in my house is having a bad day. The first time I made it I followed the directions yet it hardened up and was a bit chunky. My mixer broke before Christmas AND I had been craving home made cake for way too long > search in the smitten archives for an easy chocolate cake yielded this bad boy . Ive seen this technique before, but never an explanation of why or whether it truly makes any difference. Deb, this cake is amazing! Loved this cake! This looks fun! NC has bookstores, mam! Its been a delightful thing to wake up for even on this muggy, unseasonal week in NC :). This was fab. WebHome. The wine and olive oil flavors really didnt come through. This cake is eggless and dairy-free; its excellent but has a unusually plush, light crumb. After I eat this olive oil cake first. 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. Pour the water over the top and mix with a fork. PS I cant thank you enough for your overwhelming generosity in sharing your recipes with EVERYONE via your weekly emails! 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. On Sunday, I baked this for 6 people. I made this cake yesterday for my book club today. Thank you! I baked the cake for another 30 minutes before I gave up. Wed both made it dozens of times in a 913 pan and it was always delicious. I was trying to make a vegan yule log. Montral! Im just making it over and over and over. 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! Love your ramped up version and will get to it very soon. Hi. That said, I think the sugar could be lowered for a darker, more bitterwsweet flavor. This cake is obscenely delicious. The center of the cake was depressed. My mother-in-law has allergies/sensitivities to gluten, eggs, nuts, dairy, and soy, and really misses (chocolate) dessert. If I were looking to bake a layer cake, Id use the I Want Chocolate Cake cake instead. Even the non-coffee drinker in the house understood that coffee improves the chocolate flavor. Also, so sad Im missing you in Philly :( as I just moved to London last month. Attempt number two, using regular cocoa and 1 1/2 tsp baking soda, baked yet again for 40 minutes. Use your recipes all the time! How would I adjust this recipe. Very delicious! we brought it for a dinner with friends and they wouldnt let us take the leftovers home ;), This came out incredibly good (should note that I subbed mashed banana for half the olive oil, cut the total sugar down to 1 cup and added some walnuts). Sure. Deb, come to New Zealand on your tour and escape the horrible winter weather in December and January! I had to kind of spread it- still really good, but I love the way yours sort of drips down the sides. One day Ill try it as written with no eggs! Are there any precautionary measures I should take in regards to baking this chocolatey madness in a humid environment? Next time, I would add more liquid. Chocolate and olive oil! I dont know why, but my taste buds jumped in a good way with that addition. This cake sounds fabulous! Oh yeah, team Wacky Cake here. YIKES! The cake was more to the fudgey side of things with all these tweaks. Used Hershey frosting again. Just a word of caution it is SO light and moist and crumbly it is VERY DELICATE coming out of the pan. I quickly textd my daughter we plan on being there. This cake is amazing. I like how easy this recipe is and how dark my cake came out. And used 1/2 cup home cold-brewed concentrate with my 1 cup water. Hi, made it yesterday for my sons birthday and it came out really really nice. I let it sit for 10 minutes before turning it out, having learnt my lesson with a previous loaf cake. What a big disappointment. First time Ive actually had a flat cake! I, too, struggled with the not-chocolately-enough aspect of my choco olive oil cake. Next time I will pick a more neutral oil. I will try again with regular flour when I have an event to go to. I hate sifting so I barely ever sift anything, and didnt for this cake (also, Im a regular cocoa powder person, not Dutch process). Frustrating because Ive made glaze that looked exactly like hers does in this recipe, but this time it wouldnt get to that consistency. 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. Worked fine. For the Montreal event, will you be talking or just parked at a table signing books? I personally like the thinner variation of this cake with more of a dense texture and more of the olive oil flavor coming though. Not sure why old corn syrup? I didnt use the olive oil, just safflower as I dislike the flavour of olive oil, and I chose the coffee vs water option. I use so much olive oil everywhere everyday. .hmmmmlayer cakes serve moreit might help you get the #s just a thought. Literally, in pieces. Has anyone tried to make this with GF flour? Coconut oil instead of olive oil, probably. Ill definitely be using this recipe as a cake base. This was such a winner that Im making it for the second time in one week (both for different celebrations of my BILs birthday). I have a very similar chocolate cake recipe from my mom her family called it Lake cake for reasons unknown. Even better after being left out for a day! Thanks for putting yourself out there and for not giving up. Too bad, since I was really looking forward to serving this tonight for Halloween with a visiting Italian friend who makes olive oil. Just made this with coffee. I too used to make the whacky cake and loved it, also a similar one called a mayonnaise cake. You feel your spouse keeps distance from you. So good that we cant stop eating them and we dont even miss the chocolate for dessert. I also was so happy you mentioned Peg Bracken, Deb. Definitely put a sheet pan under it just in case. Our tweak is to use black tea, orange extract, and Penzeys Baking Spice. so moist and almost brownie likelike the perfect in between a cake and brownie. I had a slice of cake when it was warm and didnt really enjoy it. Gosh that looks insanely good. It has nothing to do with diet or lite. It turned out GREAT! I know Santa Cruz has its own unique (awesome) thing going on. Thank you. Oh, and it took about ~35 minutes total to bake. I made this today. It overflowed both pans, had a horrible depression in the center, burned on the top and edges, and never baked in the center. Id love to know if it turns into a talk, demo, etc! It often happens when theres too much baking soda. Congrats on your new book. The cake is perfectly chocolatey and decadent, and Im sure Ill be making it for years to come! + 1/2 tsp vanilla. . Update: I used 50-50 EVOO and light olive oil and it was delicious. It was still delicious. 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. Its very tasty and dark chocolate-y. I hate the word moist, but that was the comment over and over again from everyone :). This cake is a mind-blower. I skipped the glaze and served it with unsweetened whipped cream. I used the amount of soda called for and didnt notice any off taste from that. I probably used one that is light to medium in flavor. This cake looks amazing! It was moist and delicious and made for a great breakfast too ;). I put the glaze ingredients into a bowl right after the cake went into the oven (and covered the bowl with cling wrap), and my cake took hours to cool so it took awhile until I microwaved the glaze, but I had no problems with that it was almost melted together after the initial 30 seconds so I just microwaved for 15 seconds more and then used it. Im a huge fan of Avocado oil in baking too. I made it again last night and it literally exploded all over my oven. As always, another great recipe. I tried it 3x because of course I thought operator error and had the same problem each time. Ive shared it with family because its so easy and yum. And so I found this when I googled smitten kitchen etc.! (there were slight differences in the cocoa or chocolate used, while I got a bit different results, loved both), when I made it both times I used roughly 20% less sugar, but my friend told me changing the sugar qty can be sure way to ruin a cake (again, I dont know anything about baking). When I saw on Instagram that you posted an added appearance in MAPLEWOOD NJ I got so excited! I make crazy cake a lot (kid with egg allergy) and I couldnt wait to try it with brown sugar. 1st go Followed the recipe exactly but swapped out 1/2 cup of the flour for coconut flour since Ive had it lying around. Still havent tried making the cake in a loaf pan which would make easier slicing. I ended up realizing that my baby doesnt have an opinion on chocolate but has STRONG opinions about blueberries, so I made a double recipe of your perfect blueberry muffins and half a recipe of the cream cheese frosting from the book so that I could frost a few, including the one for the birthday boy, but leave the rest plain, since the rest of the guests were adults. Despite all the chocolate you can still taste the olive oil (our apartment smelled like popcorn, not chocolate, when the cake was baking) and the glaze never came together it was more like a stiff frosting. This turned out well and looked beautiful, but we didnt love the flavor. Total hit. I cant wait to try an olive oil version!! Should have done 40, as its a tad under done. The second got a chocolate/peanut butter frosting which elevated the cake to outstanding. What kind of coco powder did you use here? I should also say the second time I made it with white vinegar, it completely overflowed the pan. (I did not have corn syrup on hand not sure if that would have affected the temperature.) This is based off a recipe by Nigella Allergic to vinegar/ would lemon juice work instead? Abort mission? oh my! I bake it in a 913 Pyrex baking dish which is the perfect size. Thank you for this! I used a mix of coffee and water as well as apple cider vinegar. Or, some other suggestion? Looked like a big muffin lol! I made this last night wouldve been 2 nights ago but I realized we had no cocoa powder, the horror! 3. The texture is perfect, just the right amount of sweetness. We served it with a fresh berry salad blueberries, strawberries and raspberries. It tastes great and no one will know its upside down but Id definitely reduce the baking soda next time. It spilled out of the pan in the oven, and had to then be surgically removed from the pan. However, after cooling down the whole cake tasted just fine and was served with fresh strawberries and whipped cream. Genius! 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. ON MIXING: When I added the dark brown sugar and the olive oil to the dry ingredients, as directed, the mixture became terribly clumpy. The family loves it. Certainly couldnt stack them! Couldnt be easier, either. It wasnt pronounced enough to make a difference to how the glaze settled, though. It turned out grainy, smelled less than chocolatey, and wouldnt spread well. I noticed that the cake had a noticeable baking soda taste the day after. I used coconut oil in place of the olive oil as that is what I had on hand. It was divine! Group sizes are usually restricted to a maximum of 25 and a minimum of 12. I popped back in the oven for 10 more minutes still gooey at the center! Still on the cooling rack. I baked them for 18 minutes and they came out moist with an airy texture. All those stoichiometric calculations and I still had it sink in the middle, but this is a cake for a pandemic, not for show! sigh. Anyway, 5 stars! Thank you! of xanthan gum. chips to melt after multiple 20-second bursts in the microwave, and then suddenly I could tell it was about to seize, so I slathered it on top of the cake just in time. Question: Can this be baked in a loaf pan or would it sink in the middle? What do you suggest? This cake was amazing! Please advise :), First off, this is the first cake I baked ever! Otherwise was very tasty!!! This looks amazing! 10 gold stars, Deb, for this delicious and easy recipe. Its elegant and holds up well too! Brava! Please try again, it is a wonderful cake! This cake, this is the chocolate cake of my dreams, dense but not heavy, very chocolatey and so moist. Once in a 9 round pan and once in an 8 square pan. springform pan with cooking spray. I have made this amazing cake many times, but I am just noticing that the cake calls for unsweetened cocoa, and frosting just cocoa powder. This was a bust, at 30 minutes the cake exploded over the pan onto the rack and base of the stove. I think it would be great but I might start with half since theres so much liquid here. I didnt even bother with the glaze because its so lovely just on its own. I used coffee instead of water and it was unbelievable. But I have also made this cake without the coffee and its still delicious! I made your Sweet Potato, Black Bean Salad with Pepita Dressing (adding Farrow to make it into a bowl) and this Olive Oil Chocolate Cake. Came out great in a loaf pan and as cupcakes. It was light, and moist, rich but not heavy. yummy and delicious cake.. thanks for sharing, That cake sure looks good! typo indeed. In my case, I ended up adding some heavy cream to the glaze (in addition to the olive oil and corn syrup) as I wanted more of a pourable and softer ganache, and that worked well, made in a double boiler. Add sour cream, port, salt and vanilla, and whisk again. Let me tell you even that was DELICIOUS! :) And thank you. Next post: sausage and potato roast witharugula. I remember being told once that chocolate is added to leftover plain ice cream base because the flavor covers up others. I completely forgot the granulated sugar. It worked. What did I do wrong? Did you bake two cakes or cut one in half? The cake was fudgey in the middle but still delicious. Not sure if that is the baking soda coming through or using extra virgin olive oil. Super simple but great recipe! This is helpful to know, thank you! I made this with water and adjusted the sugar a bit. I came looking for a chocolate zucchini cake, and came out with a Principal Trunchbull, make all my chocolaty cake dreams come true kinda cake. I will definitely make it again after I get a bigger pan! I love how many chocolate cake recipes you have. Just glorious. Thanks for the new ideas! Came out quite good. Its yummy and Ill definitely make this again. I only cooked it 30 seconds in the microwave and then stirred, stirred, stirred, so thankfully I had no burnt chocolate chips. Did not know difference in unsweetened cocoa powder, and cocoa powdermy store did not have just cocoa powder so I added a little sugar to the unsweetened for the frosting. No eggs is primary (severe egg allergy) and I too upped the cocoa, I use strong Italian roast coffee as the liquid, and extra virgin olive oil, I use balsimic vinegar.this has been our go to cake for the past 15 years of birthdays.or any time! Yours was the first blog I read regularly, and ever made more than one or two recipes from. Turned into a pasty (and not tasty) mess. The cake is wonderfully dark and the coffee works perfectly, but its as light as any cake Ive ever baked. I cant believe this is your first foray into Wacky cake! I had the same dip in the middle with 1.5t baking soda (darn, shoulda read the comments first!) Any tips? Your signing is at Manuels Tavern, an old Atlanta institution for journalists and politicians (Jimmy Carter announced his first run for GA governor there in 1970, for example). Does anyone know if this cake will suffer if I bake it, leave it overnight, and only glaze it the next day prior to serving? The chocolate chips. It has overflowed into the oven and burned, made a huge smoky mess. I sprinkled some Maldon sea salt flakes over the ganache and one would never guess its vegan. Ive actually really been wanting to make a vanilla version. Helme. CSU extension service has guidelines on specific altitude adjustments. Coming back here to say that the baking soda definitely needs to be reduced. Came out a bit dry and needed warming up to taste better when eating. As tomorrow is National Chocolate Cake Day I have this in the oven now, as cupcakes (18). The cake was springy and moist, and it did not sink. They are so wonderful. I was thrilled. I baked it in a lined and greased 9 inch springform pan. Hi! The cake never even got close to setting. Place eggs sugar and salt in a mixer bowl over simmering water, whisking constantly until mixture reaches 110 degrees. Put the cake pan on the burner and move it around until the entire bottom of the pan is warm to the touchagain, less than enough to burn you. I think this cake only works with mild, light olive oils. made 1x 8 cake pan plus 2 tall muffin cups Any advice and suggestions welcome! The cake did sink a bit in the center, but nothing a bit of glaze couldnt cover. I will let you know. Did everyone use only the amount listed? Cant wait for your cookbook, Love from Columbus, OH, Hi again, Deb! This cake is perfection. I made it with reg AP flour, baked the recipe in two 8 cake pans, which turned out v well. The second time I just used water and it was also delicious. NO sprinkles. I used sprinkles this week to divide the chocolate cake evenly, so he wouldnt eat my half. Great recipe, thanks for sharing. Made this tonight with coffee. It can be easily tweaked to be vegan, too, and it could certainly be made with coffee. Im sure Ive let it sit a few minutes, too, before putting in the oven. No idea if using stove top instead of microwave worked to keep it shiny?? Cake itself wouldnt spread well of this cake without the glaze settled, though it lying around out great a... Again for 40 minutes looked at this and thought perfect was to use up the cocoa,... Was moist and crumbly it is a wonderful cake first blog i read,! I hope you wont mind fans bringing you homemade food gifts, although i that. 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