And Ill bet a dusting of powdered sugar is just as easy and a nice finish (well, maybe frosting is nicer). The chocolate chips. Thanks. I hope my friend Rochelles restaurant suggestions helped you in finding a dinner spot last night. What do you think? I will have to keep this in my back paocket for when I dont have eggs on hand. If I were looking to bake a layer cake, Id use the I Want Chocolate Cake cake instead. Since theres vinegar in there, I didnt. WebPreheat your oven to 400f and spray a half sheet pan with vegetable oil and then line with parchment paper. I didnt use the olive oil, just safflower as I dislike the flavour of olive oil, and I chose the coffee vs water option. Didnt make the glaze, and I think it would be even better with it but it was really tasty without it. I doubled your measurements and baked the cake in 26 pan. I did the cupcakes and didnt use liners for the first time ever, and that was a mistake. I didnt know how much it would rise so I ended up with a lot of overflow that was (luckily) caught by the cookie sheet I placed the cake pan on top of in the oven. Whisk together. But sometimes it sinks for me and sometimes it doesnt. Let cool and I added where the water (or coffee) gets added. Sift in your dry ingredients, make three wells for the oil, vinegar and vanilla. And then you have to make a ganache instead because you give up for the moment and dont want to waste the last of the chocolate you have in the house. Would love any tips! I rescued it, but it was rather explosive. I may fill it with whipped cream? Oh yeah, team Wacky Cake here. Then I cut it into quarters, wrap it in foil, and freeze it in a Ziplock bag. Do you have any thoughts on whether this cake would work with GF flour, or perhaps, a combination of GF flour and corn flour, which she can do so, making it a bit like a chocolate polenta olive oil cake? I had a little trouble making the glaze thin enough to drizzle, any suggestions? My mother-in-law has allergies/sensitivities to gluten, eggs, nuts, dairy, and soy, and really misses (chocolate) dessert. I got a slight depression too which I thought might have been because I opened the oven and tested at 30 mins when the cake was still basically liquid. It was one recipe that we were both sad she lost with her other belongings in a house fire, so I was really happy to find it online a few years ago and that it wasnt some obscure thing that no one else had heard of. It is delicious. Totally easy to make (the only challenging part is flipping it from pan to rack to plate, because its so tender and delicate). I did not care for the glaze, though. It has a rich chocolate flavor and is so moist. I only use 1 tsp of baking powder and had no problems with the rise. And a large jar of wholemeal tahini (check the production date so you enjoy it fresh for longer). The cake was more to the fudgey side of things with all these tweaks. !.I have used both glaze and butter cream frosting! Great payoff for fairly minimum effort. Needed an extra 10 min in the oven. This is perfect. I made it with reg AP flour, baked the recipe in two 8 cake pans, which turned out v well. So I made this and it totally exploded out of the pan and all over the inside of my oven. Hi Debbie, I am quarantined at home and dont have any more all purpose flour. Could I add two eggs to this recipe without altering the leavening quantities? 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. Extra-virgin olive oil lends fruity, peppery flavor notes. Absolutely wonderful. Do you have any idea how long this might take in an air fryer? Once you pour the glaze on the cooled cake, you can either let the glaze set at room temp, or it will set more quickly in the frig. Ill definitely be using this recipe as a cake base. But the cake fell in the middle anyway. I did the glaze so i was ok with a less sweet cake. This was so delicious Deb, thank you. It is made slightly different, but quite a keeper.. this cake is so chocolaty i cant wait to try it Two questions Ive made it twice. She enjoyed the cake anyway because shes not very strict about veganism but I thought it might be worth pointing out. Continue beating on high and add the oil in a slow, steady stream. I use dutch process cocoa and really strong coffee every time. Added the zest of one orange rubbed into the sugar, 1 tsp vanilla and 1 tsp of Penzeys apple pie spice (cinnamon blend & mace) to the cake, added 1 1/2 tsp of apple pie spice to the glaze. It tasted amazing and really hit the spot. We actually froze half of this cake with the glaze for 3 or 4 months. Its just the style of cake. Any adjustments? I would advise against it unless you have time to audition it because the crumb seems too fragile and loose to me; might not come out in one piece. In our family, it is known as a wowie cake. Literally, in pieces. <3, Its Tuesday and I am making this cake @9:30 pm because my day could needed some improvement. 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). I wonder what could have happened. 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy From my experience making cakes containing fruit: the fruit pieces can scorch if they touch the pan, and sometimes excess sugar in the batter can cause it to brown more along the crust, imparting an unpleasant bitter flavor to that part of the cake. For a seasonal filling, I made a cranberry jelly with cardamom and a delightful cream-cheese-stablized chocolate whipped cream icingI didnt have coffee in the house, but used coffee substitute & found that it created a wonderful flavor. Thinking it would be great party bites. The cake did sink a bit in the center, but nothing a bit of glaze couldnt cover. (I think at least 70% of my cooking repatoire is SK at this point). 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. CSU extension service has guidelines on specific altitude adjustments. I made this cake the other day for a work party, and I made a vegan peanut butter frosting to go with it. The vinegar + baking soda reaction is what makes it rise, so you shouldnt leave it out! Still tasted great though! Thanks for the recipe! Finally, in the year of our lord 2022, I made this cake, and it was GLORIOUS. I appreciate your insight. I used cider vinegar and coffee. Not sure if honey works the same; corn syrup is for shine. The cake was probably just shy of 2 inches high, for reference. I pre-ordered from Barnes & Noble, and Im counting the days until it arrives. How do you think this would hold up as mini cupcakes? I made this with bobs 1:1 flour for the first time last week based on all the comments from people who had success. I think I will. (1) I weighed out my ingredients on a scale (thank you for including that in the instructions!) I have just made this with coffee, not water. I made this with metric weights and the batter was very liquid! Perfect! Chocolate is such a strong flavor that it covers almost anything, so any olive oil should be fine, except, of course, flavored olive oils like rosemary, etc. @icravephilly on instagram where I posted the cake! More Info At www.hallmarkchannel.com Visit site Recipes Candace Nelson Used Hersheys Cocoa chocolate frosting recipe instead. ..and Ill try coconut nectar instead of corn syrup on the glaze with the coconut oil cake; and maybe honey? After Eating one slice I am completely satisfied and happy! Sugar contributes moisture, so with less, it can get more dry or brittle. I think I just died and went to heaven. I am throwing a bridal shower for my soon-to-be daughter in law. From IG? The cake ran over the edges of the pan, dripped down the sides and made a burnt mess in the oven. (Have made it the original way and its also stellar, but wanted to point out some variations that are also great!). I was so disappointed that I didnt get to eat the cake that I decided to make a real chocolate cake and chose this one. Dusted with powder sugar. Not sure if that is the baking soda coming through or using extra virgin olive oil. This cake is similar to my go to 6 minute chocolate cake that I got out of the Moosewood Restaurant Cooks at Home. Once it was totally cooled, and I attempted to move to a plate, the whole cake fell apart. You have to taste this thing before you die. Absolutely delicious! It did not run over. I had been scared to delve into vegan baking but whenever Im scared of a food thing, youre the next person I consult for a recipe, after Ina. How great would that be? It was very sticky coming out of the on, so the glaze helped cover where some small bits had gotten stuck. amazing! Its a very moist cake, and almost difficult to over-bake. Im so excited about the new cookbook!!!! Made one for my sister who LOVES chocolate for her birthday. I was skeptical of an eggless cake, but this was so good and so easy. My oven required the full 35 min. I used some Greek olive oil that came from a specialty market, but next time I will used a milder olive oil I thought it gave a too prominent a grassy, or astringent quality to the cake. You do know Spain is definitely not Greece, right? Moist and fluffy, like an old-fashioned birthday cake. Great you published this for others. I dont have an 9 pan, so I made a 8 and a mini. My mother-in-laws go-to cake was always Wacky Cake, but somehow that never came to mind when looking for a vegan chocolate dessert! For those of you cooking at elevation, I thought Id throw this in the pile. Or are they two different things? Did not realize it was vegan till I got into the recipe. In a large bowl, sift the flour and cocoa, then add the sugars and sea salt. So easy and so good! I did not use light corn syrup and this happened to me anyway. Ive actually really been wanting to make a vanilla version. Congrats on your new book. I do believe I used Dutched though. Hey, Im jumping in as I just made this today using Arrowhead Mills Heritage Blend (GF) and coconut sugar for both the regular and brown sugar. I love it so much I dont even care that it will probably ruin all my weight loss progress. I made this with water and adjusted the sugar a bit. I suspect it was that the mixture had cooled too much and would have been fine had I given it a bit more time in the microwave. I also think a lighter olive oil works best or half olive oil and half lighter, neutral oil like sunflower. It overflowed both pans, had a horrible depression in the center, burned on the top and edges, and never baked in the center. With a butter cake, that would have been too much, but it was perfect here! I made this for a vegan Thanksgiving. I personally would hesitate to pour it over a out-turned cake, because the warm glaze is runny and copious. Love the deep chocolate flavor and the soft texture. After seeing your comment, weve decided well make this one the day before. This has been my go-to recipe for many years, for my once highly-allergic-to-eggs- and-milk toddler, starting 30 years ago. In a couple of weeks it will be the new base of my chocolate-bacon birthday cake with brigadeiro filling. Thank you. I probably wouldve eaten the glaze with a spoon by itself if I hadnt made it for my husbands bday. Preheat an oven to 350F (180C). I do plan to top it with your chocolate-sour cream frosting just like Turshen does on her cake because to me thats the worlds greatest cake topping. I have done that before too. (I feel like Ive become a cliche). Webcandace nelson chocolate olive oil cake chef show recipe. 1. cup (113g) coarsely chopped dark chocolate (equals a 4-ounce bar), or an equal amount of dark chocolate chips. When I went to cut the cake, the glaze cracked and it made for messy serving. https://west-coast-waterheater.com. The cake was so moist and tender, it melted on our tongues and the glaze (still a little warm and so wonderfully gooey because we couldnt wait for it to set completely) reminded me of a chocolate sauce my mother used to make for ice cream. I think the chocolate glaze would have been overkill. SO GOOD. Or I omit it altogether. Can I use regular vegetable (canola, etc)? Slightly off topic, but your comment about Dutched cocoa powder reminded me of this. I made this with Hersheys Special Dark cocoa and love it. I tried it 3x because of course I thought operator error and had the same problem each time. P.s. Ive made this cake several times, usually subbing vegetable oil for the olive oil, as Im not crazy about a strong olive oil taste. I am wondering, is there a way to make it with (much)less sugar without ruining it? Thank you! It did not. The cake is a bit fragile so needs to be handled with some care but its worth the extra effort. Just sayin. Im not sure. It was still delicious. Asking because Im planning on making this 2 days before serving to take away for the weekend. I wonder if the EVOO will taste too grassy. I baked it for 42 minutes. Familiar to many people as the traditional leavening agent in science-fair volcanoes. Chocolate and olive oil! My favorite chocolate cake. I messed up on the glaze though I think I probably overheated it because it was not smooth like your picture Ill try again. We all seem to struggle with it falling apart (either cracking down the middle or, in my case, some chunks sticking to my silicon cake mold). Im not sure how peanut butter would play with olive oil but here it is if anyone wants to try it. :). I will start by saying I love your recipes and you are my go to blog. Not sure but I do think the cake is pretty forgiving. Thank you for all of your fabulous recipes! 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. I think Ill be using this one on a regular basis! It is moist and decadent. I hope it is healthier. Did everyone use only the amount listed? Its probably the onetime use pie pan. I figured I already have many good chocolate cake recipes, I dont need this one. 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. I wonder why? Currently eating a slice from the fridge 2.5 days after it was originally baked, I honestly think it tastes better now than on day one, thanks Deb. However, dont always want 10 pages printed. And unlike you, Im a huge huge dessert fan, Ill try this recipe and Im pretty sure it will go in my top favorites. The cake was a success rather similar to Margaret Foxs Amazon Chocolate Cake. Use a mild olive oil, and I did add an egg to mine both times, reducing the water/coffee by 1/4 cup. I did a partial melt on the chips before adding the oil, but the chips were slow to melt ( * i should say that all of my appliances are brand new {approx 5 weeks} and I am still in learning curve mode with the newness of them,) so i added the remainder of the ingredients and checked the result every 30 seconds or so. and it was taking so long to bake that i was worried about the edges burning and i took it out and it cratered. Such a winner! This seems to be a death by chocolate cake Thanks for sharing! Are they the same thing? (I had the same problem!). I was about to comment the same about the Moosewood recipe. I made this last night and hubby swooned over it. You just made two vegans very happy! Being celiac, I was glad to find so many non gluten recipes. Want to make a few of tour chocolate cakes for thanksgiving.. Best cake I ever had! But what a treat!! Er, that should say: ended up glazing the night before and leaving it overnight at room temp. Keep doing such a fabulous job for travel foodies like me. Wii definitely be making again. Made many for us and vegan friends. I baked this cake last night for a friend who is allergic to eggs and milk, and it was a success!! Still needs the full 30 mins or a smidge more. Or baked too long after all? Thanks for the tip! ), And now Im off to pre-order. 2. I made this last night with the full baking soda amount, but I added two eggs (trying to avoid crumbly cake). Find out the truth and bring peace to your mind with ShrekHacker I had a hard time getting the lumps out of the batter, but they baked up perfectly (I made cupcakes in a silicon pan). Made this and it was delicious! I followed instructions to the t. What could be the problem? Please advise :), First off, this is the first cake I baked ever! Anyone tried that? The texture of the cake was the same as the chocolate version (including the sunken middle). I LOVE this cake recipe. Thank you for sharing this lovely recipe, Deb! Deb, .hmmmmlayer cakes serve moreit might help you get the #s just a thought. Such sadnessbut I am totally going to eat it anyways. You can really just mix the whole thing up one the pan. I made this for my birthday this weekend. Also, the only thing I used instead of corn syrup was pancake syrup all 3 times. I enjoy it too and I have to be careful not to eat an entire small cake of it myself! Cant wait to make. This will be my third time making this. 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! I made this cake recently, replacing all of the water with freshly brewed coffee and it came out unreal. It cracked badly when I went to slice the cake. The glaze stayed soft, and tasted luscious. maybe i dont even need to replace my mixer. The texture is amazing considering there are no eggs! I would swap by weight, so just use a tiny smidge more. I brought this to an early morning moms group as a surprise birthday cake for someone and trusted that if you said it was delicious, it would be. Deb is right about the baking soda. I used 1 1/2 tsp baking soda and baked the cake for 45 min its certaunly moist! Had to do a fast rescue as Id tried to use my 9 springform pan, but was off on the parchment lining and it began to leak, so scraped all into my 8 square. I am going to make it . Preheat the oven to 170C/325F/Gas 3. This cake was so simple and fantastic tasting! The glaze was a bit stiff, though I wasnt able to get it to pour down the sides, and the next day it was hard to cut through. Preheat the oven to 350F. This cake changes everything about sheltering in place. (I used dark cocoa powder and Ghirardellis 60% cocoa morsels). Also, the glaze tastes too much like olive oil. Im wondering if I need a pan with higher sides and less baking soda. Of course now Im kicking myself for it because you make this sound so appealing that I. I bake Julia Turshens Happy Wife Happy Life chocolate cake on the regular and currently have a little under half a cake sitting in my refrigerator waiting for its final hurrah after dinner tonight. Quick Q should I use natural or Dutch cocoa powder here? I have no idea how anyone made this recipe work and I do think this recipe needs to be re-tested. (Also, that was a COOL bookshop that I had never been to before.). So now I know what to make when my next chocolate craving strikes. I will let you know. 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. Super easy and my new go-to quick chocolate cake. Cannot wait to try this! Preheat oven to 350. Dont think chocolate magic shells ever reached Northern Ireland, but I dont imagine thats the glaze Im after! AND, as someone who is dairy sensitive, I can eat the entire cake without consequences. Im sure there are plenty of SK-followers from australasia whod love to host you! The first time, I intended for it to be a layer cake so I doubled it. I ended up glazing the night before as my schedule changed. Definitely put a sheet pan under it just in case. I made this twice with very different results! I love this cake and have made it several times. It will not taste like vinegar at all. Or perhaps a square baking pan is the way to go here with coconut oil instead of olive oil?! Some small bits had gotten stuck all these tweaks this would hold as... Three wells for the glaze with a butter cake, but your comment, weve decided make... Adjusted the sugar a bit of glaze couldnt cover before and leaving it overnight room! But this was so good and so easy the same problem each time moisture, so glaze... It arrives with a less sweet cake same about the Moosewood recipe, sift the flour cocoa. 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