Maybe try less baking soda as discussed above? It can be easily tweaked to be vegan, too, and it could certainly be made with coffee. Thanks, Deb! The caveat is, I make sure that the customs rules havent changed before I go. Hi Bria! It might have gotten lumped in with San Francisco? You do know Spain is definitely not Greece, right? I also was so happy you mentioned Peg Bracken, Deb. A whole aged Manchego bought in Spain is of the Costco price in the US! ), light Karo syrup, and the same olive oil. Jennifer. Let sit for 1 minute, and then gently whisk until all chocolate has melted and no lumps remain. The center of the cake was depressed. This was delicious! But here someone had success :https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-999574, Hi Deb, My family doesnt eat eggs which led me through many wacky cake recipes a-plenty. Definitely recommend the addition of coffee it gives it a good flavour without being overwhelming. For the glaze, Id use the coarse crystals you have, but try to them a little smaller do you have a mortar and pestle? and maybe you can post the recipe there if it turns out, please? ), And now Im off to pre-order. Just sayin! I think I originally ran across the recipe in the American Heart Associations cookbook but like you said, the recipe is very old. Cant wait to see you in Vancouver and get my book signed. I am wondering, is there a way to make it with (much)less sugar without ruining it? I saved it by adding heavy cream and a tablespoon of butter, but of course that wouldnt work if you were going vegan. This helps with its integrity as well. Thank you, Deb, for the always fabulous chocolatey baked goods! Could it be any better than this mistake which is likely to live on in family lore for years to come? The recipe went into the trash along with all three cakes. Could you provide directions for the glaze if one doesnt have a microwave. I weighed the ingredients, only used 1 teaspoon of baking soda, and put a pan underneath. :) I didnt make the glaze since I was really craving something purely cakey, but Im going to give it a go next time if I want to leave out the corn syrup (dont feel like Id get the use out of a full bottle) is there anything else I should substitute, or can I safely just leave it out and keep the rest of the recipe as-is? I kept it in the oven for probably about 45 minutes and finally took it out. I added 2/3 a cup of trader joes dark chocolate pound plus, chopped. One should use the newer and deeper 9 cake pans. * The glaze is vegan if you use dairy-free chocolate chips. I followed the recipe exactly, and was a little worried about the seemingly large amount of finished batter, but decided to forge ahead . Does it matter which type of olive oil? Next time, I would add more liquid. I recommend it. Please advise :), First off, this is the first cake I baked ever! Will you come to the UK at some point?! 1/4. Thank you so much! I love chocolate cake, but I never tried chocolate olive oil cake. I baked this cake last night for a friend who is allergic to eggs and milk, and it was a success!! Moist and fluffy, like an old-fashioned birthday cake. Hi! You could probably come up with an alternative to use, but that is what the recipe was probably missing? 1 1/2 tablespoons butter. Is this cake heavy and dense? This is perfect. I have used almond flour on the past for baking but it is definitely not a substitute for regular flour. The proportions are completely off on this recipe. Im a loaf kind of girl and my 9X5 gets much love. I threw all the glaze ingredients into a microwave-safe bowl and placed the bowl over a pot of simmering water. I didnt have corn syrup so I used agave syrup instead and it worked well. I didnt have much of a crater, at 4500 ft elevation. Can this recipe be doubled to make 24+ cupcakes? (A delicious chunk I promptly ate so no real tragedy, but FYI if this is for company.). I reduced the water by 1/4 cup, and added an egg (just because!). It spilled out of the pan in the oven, and had to then be surgically removed from the pan. Heres a link that explains the difference pretty clearly : https://www.livestrong.com/article/539346-dutch-processed-cocoa-powder-vs-unsweetened-cocoa-powder/. Now I really feel foolish: I went to my recipe file and lo and behold I DID reduce the baking soda to 1 tsp.! Instead of frosting, we usually do a cinnamon-sugar combo sprinkled all over the top. However, I used a Trade Joe California Estate olive oil, and for me, it had too strong a flavor. Well, it popped up on Twitter today, so I figured why not? I used coffee that I roasted brewed instead of the water,which added a new depth of flavor to the cake. When I make banana muffins for my husband I use 1 cup 1:1 and 3/4 cup GF oat flour and the texture is completely indistinguishable from regular glutened muffins. I baked the cake for another 30 minutes before I gave up. If I want to bake this in a 9x3x5 loaf pan do you think I should bake for the same amount of time (30-35 mins.)? In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined. Okay three minutes left on oven timer so Ill stop. Help! Oh, my goodness! (I also took another posters advice and added minced crystallized ginger YUM). :). Ive made wacky cakes before but this was the best recipe yet. Mine sank in the middle too, and Im at altitude (in Denver, so about a mile above sea level). Tonight, I made this with my 5 year old son, and it was still in the oven in under 10 minutes! Added a bit of coffee flavor without the caffeine. The first time I made it I followed the directions yet it hardened up and was a bit chunky. Not really an issue in my book. Its one of the easiest and best recipes for chocolate cake, and it whips together very quickly. not the best presentation. !.I have used both glaze and butter cream frosting! Im wondering if a little less baking soda (1 teaspoon vs. 1 1/2 teaspoons) might resolve this. Ive shared it with family because its so easy and yum. Can I use regular vegetable (canola, etc)? Thank you! It was fluffy and rich, and went down a treat with everyone who tried it. This is tasty but, as my kids pointed out, even prettier with star-shaped-sprinkes! Made this tonight with a couple of slight modifications cut baking soda to 1 tsp, as recommended by other commenters, and subbed butter for half of the olive oil in the cake and coconut oil for half of the olive oil in the glaze. I think so especially if youve baked with it before. When I went to cut the cake, the glaze cracked and it made for messy serving. Do you know if this recipe would work for cupcakes? Toss the cranberries with the 1 tablespoon of flour and set aside. I had zero issues! Yes,Yes, it is wonderful! Ive never made a chocolate cake before and my husband said this is his favorite! of restraint was used. Im going to love having these two simple blank slate but perfect as is cakes in my repertoire. I know I can trust your recipes to be great, even though vegan baking can sometimes be sub-par. How do you think this would hold up as mini cupcakes? Thank you! The cake was luscious glistening and gooey. Should say, I did microwave the chocolate for the glaze first and then whisk in the other ingredients, based on some other comments. Still dipped slightly but very very good. Huge success! Amounts can vary and will demand repeating to get just right. The cake was SO moist and flavorful. thank you for this tip. OMG! Looks fantastic and easy! Ive never tried olive oil (I usually use canola) but felt like a fancy cook when I switched to using red wine vinegar. Thanks for the recipe! It was divine! This reminds me of the Olive Oil Chocolate Mousse recipe I just tried from Food 52. 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. Beyond excited that you are coming to Atlanta! 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. Deb! Hi! I used a mild olive oil and couldnt taste it at all. Im in Denver. This is so good. 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? What a FANTASTIC idea. Wanting to try it for the Jewish holidays this year. If Im baking an everyday cake, you can bet it will be this one. 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. WebPreheat the oven to 350F. Thanks, There are 2-3 ads on the whole page; this hasnt changed in 10 years on the site. My daughter absolutely loved her birthday cake. Within the first few minutes, of me peeping in the glass window of the oven, I knew it wasnt going to rise. Deb, Or substitute it with something else? Ill be trying this recipe again, but a little different next time. Thanks for putting yourself out there and for not giving up. (Was so pleasant to halve a recipe without an egg in it!) So excited to get my book in the mail! My glaze microwaved fine, but I did it in 10-15 second increments and stirred very thoroughly in-between. I made this cake last nightour daughter cant have gluten [or dairy], so I changed the flour to gluten free and she was so excited! The glaze came out fine in consistency and was even shiny, but the honey taste was strong and distracting, and so I think the corn syrup would result in a purer sweet flavor for the glaze. Thanks for the information. Interesting ideas! It turned out GREAT! Ive actually really been wanting to make a vanilla version. I was disappointed when I made the everyday chocolate cake THIS is what I was craving! Cant wait! Absolutely delicious! I added an additional 10 minutes and it was perfection. :), Made this cake this weekend. Id sub in my favourite GF blend (rice, potato and tapioca) for the win! Ill also say that I never bother making a glaze. Regardless, its incredible! 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. Let cool slightly. Also, the glaze tastes too much like olive oil. I had to make something for a work function that was both gluten free and dairy free which is not my area of expertise, so I was worried. 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! Measure and sift the cocoa powder into a bowl or pitcher and The second time I used two 8-in pans. I havent made it with the glaze, I usually top it with a cream cheese frosting or a peanut butter frosting. Slightly off topic, but your comment about Dutched cocoa powder reminded me of this. Even though I made this on the weekend, I feel like this is the perfect weeknight cake. Im a little mystified by the folks saying they had to reduce the sugar or itd be too sweet because this cake seems way less sweet than most others, but to each his/her own mine was barely sweet with the called-for amount of sugar and the glaze together. My new go-to. The cake was probably just shy of 2 inches high, for reference. 214 views, 16 likes, 7 loves, 6 comments, 6 shares, Facebook Watch Videos from Pizzana: TGIChocolate! I bake cakes on the regular, Im not a beginner baker (or cook.) Took 40 min or a little more to get done in the middle, plus big sink in center. Please HELP me, what to add to make it thinner? It also got a bit less crumbly after a few more hours out at room temp. I used 1 tsp baking soda based on other comments but might try it with the full amount. Wow! I read the comments and put some of the extra batter in a small dish so it didnt overflow. Pour the water over the top and mix with a fork. I gave mine an extra 12 minutes and it was still raw in the middle. After having just made this cake (although I know you are asking Deb) I do NOT think it would work as a yule log. I doubled the recipe and baked it in a 9 x 13 pan. Without the glaze, should freeze just fine. Did not rise in the center. I read the warnings of other commenters to use cupcake liners, foolishly ignored them, and regretted it. My husband and I say it all the time! The next day at the wedding reception, those who had come to the rehearsal dinner found it and got it out, preferring it to the professionally made wedding cake! I just made this for the second time (my 5 yr old requested it). I made it for my anniversary last night and it was super easy, even with a two month old in tow, I didnt do the glaze, I cut out some heart designs from paper and sprinkled vanilla bean sugar so it had a nice pattern on it. Word of advice. My glaze became gritty (but not burnt) after melting. I reduce baking soda to a rounded 1 tsp. PS I cant thank you enough for your overwhelming generosity in sharing your recipes with EVERYONE via your weekly emails! The cake rose beautifully, and domed ever so slightly in the center. I thought there was too much sugar, but between the chocolate and the coffee, it was not very sweet at all. I usually skip the glaze (I find it weighs down the cake, since the crumb is so delicate) and usually have with whipped cream and maybe fruit. I made this with Hersheys Special Dark cocoa and love it. Deb! If I were looking to bake a layer cake, Id use the I Want Chocolate Cake cake instead. Still tasted good but very not pretty. It just keeps baking and not cooking through in the middle. I cut the sugar to 1/2 cup granulated and half cup brown and Was happy with result. Thank you for your reply. Substituted gluten-free flour for regular, switched out the olive oil and used apple sauce instead, used dairy-free choc chips and used flax oil (the only oil I can use) for the glaze. It tastes great and no one will know its upside down but Id definitely reduce the baking soda next time. Oh, I also dropped the baking soda to 1 tsp, rather than 1 1/2 tsp. It will probably work fine; it can be slightly less acidic but Im sure it could work. I used coconut oil in place of the olive oil as that is what I had on hand. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment. As tomorrow is National Chocolate Cake Day I have this in the oven now, as cupcakes (18). And so simple! This is the most insanely decadent, rich, and moist chocolate cake ever. Omg. This is an amazing cake! 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. This cake is my go-to vegan cake! (I did not have corn syrup on hand not sure if that would have affected the temperature.) Question: did you by any chance use Dutch process cocoa? P.S. Have you any idea how this might bake up in a loaf pan? I think you can definitely use table salt in the cake. I made this cake a few times and it always worked well and loved it. Then turn it out onto a cooling rack. I made this two nights ago for my family as a bundt cake (whilst in quarantine, Ive been doing quite a bit of baking and was eyeing this cake recipe for quite a while), and Im shocked. Said cake is insanely popular with every single person Ive made it for so now its the only chocolate cake I bake. (Im trying to lose weight). Well this is awkward. Unfortunately, Ive habituated myself to Covid winter baking and need to whittle down the waistline! This is the perfect week night cake. Thank you. The first was served with a dusting of powdered sugar (good). The batter was delicious; no olive oil flavor at all. I like making wacky cake and wanted to try this twist on one of our favorites. Dusted with powder sugar. Oil cakes cant be beat on the moist front. And a bottle of ouzo as suggested below:D Have fun! Light and fluffy the first day, denser and moister the second day, equally delicious both days. So delicious for a last minute dessert to take to a dinner with friends. 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