Thank you so much, Deb! Two questions: how do you get the batter smooth without adding too much air, and how do I get my glaze to look brown and than black? I stumbled across it in a Moosewood Cookbook probably 16 years ago and its been my family everyday cake ever since! Mahlab and mastic, if you like Greek baked goods (not sure if theyre cheaper to buy there, but they are specialty); wine, if you drink (and/or ouzo, but unless you like the taste of anise/licorice, you might not like it); and of course, olive oil. Love all your stuff! Because the batter I made was way more soupy than in any cake Ive ever made, and then although the cake seemed baked after about 34 minutes (springy, tester with a couple of crumbs on it), when I went to turn it out of the pan it made a huge mess, with all this gravy-like goop under the cake, which proceeded to slop all over my counter and floor. I think a better cocoa chocolate cake with similar rich darkness, but much more flavor, is the Guinness Chocolate cake on NYT. aw, boo made it a second time (in 8 which i thought Id done before?) About 38 minutes. It might have gotten lumped in with San Francisco? I used decaf Nespresso coffee, and California Olive Ranch brand olive oil (extra virgin, everyday oil). I also used Bobs Red Mill 1-to-1 gluten free flour because of my stepdaughters wheat allergy. Either way the glaze thickens nicely into a ganache-like thickness, which stays soft. Deb, a new cook book, and then a yummy dinner someone else cooks for me?! Will you come to the UK at some point?! It took me an extra 5 min. Its a very moist cake, and almost difficult to over-bake. Its the cake Ive made for 30+ years and now make with my grandsons! Thanks, Deb, for sharing this, and congratulations on birthing your new book :-). It sounds like your chocolate seized. And so simple! Thanks. 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 cant understand where the issue is! I was wondering if this could be successfully converted into cupcakes, and if so, would you recommend changing the baking time. Any possible issues with using light brown sugar instead of dark brown sugar? 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! Used coconut oil (rationing my olive oil!) With a good dutch-processed cocoa powder and cultured buttermilk (and then its no longer vegan), Fran Costigans chocolate cake is truly to live for: http://www.veganricha.com/2014/02/the-chocolate-torte-from-vegan.html. Used some leftover raspberry sauce from Inas Panna Cotta. Chocolate Olive Oil Cake 1 1/2 cups (195 grams) all-purpose flour 3/4 cup Ideas? I added more oil and pulled from the heat early. This cake is absolutely AH-M-ZING! I made this for Christmas Eve dessert and it was fantastic. Sigh smells great, looks terrible (huge crater, as others have noticed) and is still in the oven after 45 minutes. I rescued it, but it was rather explosive. This is the very first Smitten Kitchen recipe that has failed me! It took around 45-50 min. 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. How would I adjust this recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This looks AMAZING! Tartine 30m Chefs Chad Robertson and Chris Bianco take Jon and Roy through their intricate processes for artisan bread baking, fermentation and coffee roasting. It was super easy to pull together. I LOVE olive oil cake. I appreciate your insight. Thinking black cherry balsamic or fig It will probably work fine; it can be slightly less acidic but Im sure it could work. Most loaves seem to take 45-60 minutes to bake at 350, and you may want to let it cool in the pan for longer good luck! Served with powdered sugar. It can be easily tweaked to be vegan, too, and it could certainly be made with coffee. I am going to try this recipe. Coming back here to say that the baking soda definitely needs to be reduced. (Yay.). Mine is a regular cake pan/pie dish height, but it completely overflowed. I will definitely make this again! I bought it the first day it was available in store and have enjoyed everything Ive made so far. The only thing I had an issue with was that my glaze never made enough to drip down the sides. I havent made it with the glaze, I usually top it with a cream cheese frosting or a peanut butter frosting. ), And now Im off to pre-order. 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. I usually cut out the middle circle and call it a donut cake. It looks like other commenters have had issues with the cake sinking in the middle. I like how easy this recipe is and how dark my cake came out. About 20 min into the baking, the batter overflowed and now its been in the oven for 50 min and shows no signs of firming up in the middle. The cake base is vegan and makes for an excellent layer cake. lease returns for sale near me; ), light Karo syrup, and the same olive oil. Ozzaworld], from the album Next Hokage (Naruto Rap) [feat. Its a small un-club (4 of us) but our cooking skills are seriously respected by our friends and family. Just thought you should know! As always, thanks Deb. Happy to report I made this with gluten free four (Bobs Red Mill 1 to 1) and it was perfect! I once helped a friend make a wacky cake for a vegan classmate she had a crush on and it worked so well that now theyre married! If you dont want to taste it then an olive oil cake is not for you [personally I dont like it so Ive never made one]. But no! apple cider vinegar Im wondering if a little less baking soda (1 teaspoon vs. 1 1/2 teaspoons) might resolve this. Yay! Depends how sweet your sweet tooth is :) but with the glaze I found there to be a good balance. So did my toddler! I enjoy the comments a lot! I was looking for a recipe that would make life a bit better and found this. My favorite chocolate cake. I think the difference is that I used white vinegar this time versus apple cider the first time. use liners and dont overfill. That was a perfect baking time. Hi Deb, will this cake work in a loaf pan? Has anyone made this as a layer cake? Would love any tips! WebCandace Nelson executive producer and judge for the Netflixs Sugar Rush brought It is the only cake I can count on to come out great. per month. Silly question. Candace Nelsen Candace Nelson, Sprinkles Cupcakes & Food Networks Cupcake Wars Featured Chef in the 2011 Vanilla Vine, Issue #1. This cake was super moist and chocolat-y, but it was so moist it crumbled to bits when I tried to cut it. Separately, someone told me about his familys go-to chocolate cake thats made for every birthday thats plush and perfect and never fails. For years I have made a vegan chocolate cake in a bundt pan and it is my kids favorite. 1) I made it with gluten free flour. Yes, I think it would work fine for a layer cake. Deb! Welcome any other ideas for next time to prevent this! made as directed Woohoo! Made if for foodie friends and they loved it, too. I currently live outside the US and grocery stores here dont really offer corn syrup. yes! Unfortunately, it DID NOT WORK!!! Next time.. * Boiled the water and added to the unsweetened cocoa. I cant wait to try this. (I used dark cocoa powder and Ghirardellis 60% cocoa morsels). So I made it again. Luckily I put a sheet pan underneath to catch the mess. Now I really feel foolish: I went to my recipe file and lo and behold I DID reduce the baking soda to 1 tsp.! YES Im making this tonight this looks like a great weeknight cake! I switched out butter for the olive oil, since my costco brand EVOO was not something I wanted to emphasize in a cake, and i dialed back the sugar to 1 cup. It should be a hit with the grandkids. I adjusted by cooking for a little longer on a slightly lower temperature, to avoid any burning. It did not. Thanks for inspiring a Saturday morning bake, and letting me share my results! The cake was SO moist and flavorful. I am not a baker, but I saw this come up on Instagram and I had to try it. Posted Thanks for putting yourself out there and for not giving up. I really cannot sayIve only made it in 2x 8 pansHowever, Deb has a formula for this, iirc.its part of the wedding cake story from a few years ago. It was moist, fluffy, intensely chocolaty and delicious. I delivered to my husbands office still warm. 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). Thank you! Any longer and I would have covered it with foil. This is an awesome cake: huge flavor-to-effort ratio! 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! Could you make the glaze with milk chocolate chips? I dont think we can get corn syrup in the UK what would you recommend as an alternative for the shine please? Seriously. This cake is so simple to make and turns out moist and delicious and perfect for a rainy Tuesday! Volume: 1Episode: 1. It looked so easy and the chocolate mixture was nice and smooth, but the moment I tried to pour it, it thickened and would not spread. I originally made it for the family vegan with a raspberry sauce. :) I meant to say that this cake doesnt rise very much is why. Thought about halving the recipe, but decided to just make two and gift one, anticipating a good result (this is SK, after all!). Thanks for sharing. One bowl, 5 minutes and a simple but delicious dessert. 2) I used safflower oil because it is what we have the most of. I baked it for 40-45 mins and it came out great. . Can someone tell me what its for? 3. I was out so I just greased the pan wellbut it fell apart when I took it out. I would probably bake it longer than that if I make this again because my cake is too moist for my liking. After reading the comments, I omitted the corn syrup and it worked perfectly. If youre not sure, leave it a minute or two longer; it can take it without becoming dry like almost every other cake out there. Id recommend that you try this one- Mary Berry never fails! What a FANTASTIC idea. I made this cake e a few weeks ago and loved it! Husband says its one the best cakes hes had. Hope its a hit next time. 28 minutes at 350 and it caved in and was like pudding in the center. What a big disappointment. They roll better! I only had Hershey cocoa on hand maybe a better cocoa would have made a difference. making this note for myself for next time either go 9 or let it bake longer! 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. Thank you and I totally disagree that Blue Apron isnt for people who cant cook! I really loved the original Cockeyed Cake and jumped at the idea of a darker version. Was there any difference in your cakes appearance to Debs? 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. And used the coffee instead of water and topped with a dollop of whipped cream instead of glaze..delish. Excited to try this as I need a vegan+gf cake for my childs 4th birthday this weekendIll be serving 30 adults and 20 kids (yikes) and so am thinking of making two 913 pans - would that be x4 of the recipe or just doubling it? Ah, now this is interesting and might explain my results also. The batter was delicious; no olive oil flavor at all. Once it was totally cooled, and I attempted to move to a plate, the whole cake fell apart. Thank you! SASUKE RAP [RUSTAGE] Roblox ID. Super moist and delicious. (used 1 tsp B soda as well) Light and fluffy the first day, denser and moister the second day, equally delicious both days. I made this last night (and also got the depression in the center, but I definitely overfilled my cake pan) and brought it into work this morning. I will make it long beyond our isolation period! You are coming to Atlanta Im so excited! I just made this started it at 8:15 and just ate my first piece at 9:30! I made this with almond flour so it would be GF and the whole thing turned into a soupy molten mess! You said fall so Im making this for Thanksgiving! Came out a bit dry and needed warming up to taste better when eating. I stirred everything together before microwaving, and needed three 15-second bursts to get it melted and smooth. It. I used an ungreased aluminum pan with no parchment paper. I will try again with regular flour when I have an event to go to. Today. To me, this cake is best for something like a casual dinner with close friends something where you bring it to the table in the pan and dont mind if the pieces are a little crumbly, because it tastes so good. High elevation baking typically needs a bit more flour or less leavening, I think. A crowd pleaser for sure. Let The Colours Out 2. Unfortunately, Ive habituated myself to Covid winter baking and need to whittle down the waistline! Really? It cracked badly when I went to slice the cake. Do you have any high altitude recommendations? Does the kind of cocoa powder matter for the glaze at all? 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. Im wondering what could contribute to such varying baking times for this cake? Hi Diana! I will see her in Austin the day after my birthday! My husband recently celiac Any thoughts? It was still delicious. I threw all the glaze ingredients into a microwave-safe bowl and placed the bowl over a pot of simmering water. Im not sure I followed you wish to print the whole post including photos and comments? Just made this with dark cocoa and cold brewed coffee in place of water, stellar! I kept it in the oven for probably about 45 minutes and finally took it out. Definitely using the apple cider vinegar from now on!!! Id like to try it with avacado oil next time too. This may be a novice question but in the ingredients list, for the cake you list unsweetened cocoa, and for the glaze you list cocoa powder are these intentionally different? Thanks for sharing a delicious recipe. Happy Thanksgiving! I dont have an 9 pan, so I made a 8 and a mini. The cake is GREAT moist and rich and such a beautiful dark color and it absolutely scratched the chocolate itch. This cake is incredibly moist and rich, and it was easy enough to make while wearing a six-week-old baby! We cant wait to meet you! I have to make this cake ASAP! 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. Thank you. I substituted it for a simple chocolate glaze from Baking a Moment and it was perfect for us. Everyones favorite cake now. My roommates and I each had Not Great days today, so I made this! Both also take the cake for cuteness. I look forward to hearing what others think of this! I took the advice in the comments & only used 1tsp of baking soda. By November you may already be able to get the really sharp fresh oil from this years produce. WebSprinkles Founder Candace Nelson Shares Her Secret Recipe Olive Oil Orange Cake So I hope you have a wonderful day and remember you made someone elses attitude much improved. Pour the water over the top and mix with a fork. Ive made this a couple times now and I really like how simple it is that I can make it with things that I always have on hand in the kitchen. I didnt have corn syrup so I used agave syrup instead and it worked well. by morning, the flavors had really set and i love everything about it. They baked in about 20 minutes in dark nonstick pans at 350. One difference is that the baking soda and vinegar were mixed together and the foaming mixture was quickly stirred into the cake batter at the end. The cake was fudgey in the middle but still delicious. Im sure that it would have been even better with the glaze, but it is fantastic without. So excited about the book, hoping to catch you in SF in November! Loved it. + 1/2 tsp vanilla. Prepare to spot all sorts of Smitten Kitchen Family Members, eager to share stories about what a terrible cook I was as a kid. Congrats on your new book. Sugar contributes moisture, so with less, it can get more dry or brittle. Or lighter in texture? I did not use light corn syrup and this happened to me anyway. I would make it again, but with less baking soda and less water. Let fully cool, and glaze set up nicely. Once in a 9 round pan and once in an 8 square pan. Did you bake two cakes or cut one in half? But I plan to eat it anyway :). Mine was totally different, like a thick ganache. What went wrong? Im making the non-pumpkin pie dessert this week, and this is in my sights! You suspect your wife/husband is lying to you. - Single by Rustage on Apple Music. 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. So many happy memories of eating this cake! And so easy I can make it as a second dessert most times. My experience as well. But Id love to fix that one little blip before the birthday bake! I can have it in the oven in 15 minutes!! I have made this recipe a few times now. Question for you Unsweetened cocoa powder its the default in baking and recipes. First test-cake just came out of the oven. Same problem(s), but at least the smoke detectors didnt go off. and was so moved by this recipe that I finally felt compelled to post! Made it as mini cupcakes. 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. Did not rise in the center. I thought there was too much sugar, but between the chocolate and the coffee, it was not very sweet at all. After seeing your comment, weve decided well make this one the day before. Deb is right about the baking soda. Shall I use glass or metal? Hi, made it yesterday for my sons birthday and it came out really really nice. I dont normally bother with glaze but as it was quite a plain cake and I had the ingredients, I went for it and it made a lovely pudding after a Sunday roast with a little cream on the side. It seemed to work well. Thanks to all the comments, I cut back the baking soda to 1 tsp. This is spectacular! hmmm. 2. :) Id only do a partial swap (1/2 to 3/4 cup) but it might be nice for a grown-up dinner. I followed all the steps and the cake turned out super moist. No kidding! <3, Its Tuesday and I am making this cake @9:30 pm because my day could needed some improvement. The flavors are spectacular, and it really looks like something from the window of a Parisian patisserie. Turned out just as good as when Ive mixed it in a bowl. And it was! I, too, tweak itit can be good with raspberry vinegar, for example, and I always use coffee (instant espresso if I dont have any brewed). I used two 9 inch pans as I had too much batter for one. If anyones interested, Ill pop back and tell you how it went. Im going to the use 1 tsp as Deb recommended the next time I make this. In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined. I am a big fan of cake.Chocolate is my favorite one.Cant wait to try.Thanks. Temp registered about 200-205F in the middle. It looks like the glaze loses its shine if it sits in the fridge overnight. The only thing I changed in the recipe was to use some blueberries as decoration I really liked the freshness of the berries against the sweetness of the chocolate. This seems to be a death by chocolate cake Thanks for sharing! For this one, if youre not sure if its done yet, leave it a minute or two longer. I am definitely making this one tomorrow! This looks great! I forgot to mention that I have a wacky cake recipe that was passed down from my grandmother. My children have a few food allergies would you have any recommendations for a gluten free flour for this recipe? 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