I am tempted to make the cake again, using some of the suggestions from other posters you know, for science but I was pretty disappointed it dint work this time. Thank you for this! If your husband comes home with LIGHT corn syrup, throw it out or return it. I need to serve 15-20, though. Cant wait to see you in Vancouver and get my book signed. No matter, though, it tasted great. Thanks for inspiring a Saturday morning bake, and letting me share my results! I do live at 5000ft altitude as well, so maybe that played a part. Did it work out? Went on beautifully. I just made this for the second time (my 5 yr old requested it). I love this cake! I left work early, speedwalking the entire way to Union Square, fearing I would be too late and all of the wrist bands would be gone only to be told by the (laughing) information desk attendant at Barnes and Noble that I had the wrong week. 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. Made it without the glaze. Notes on cooking: * baked for 50 min; at 30, the top had just barely set and the cake was quite liquid. The batter overflowed the pan and at 35 minutes the middle is raw and the outside cooked. You just made two vegans very happy! Can the granular sugar and dark brown sugar be substituted with honey? 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 followed this step for step. The result was amazing, and I dusted the top with cinnamon, since here in Mexico chocolate is always paired with cinnamon. As always, thanks Deb. Deb, everyone in my house is having a bad day. Candace Nelson of Sprinkles Cupcakes and pizza maker Daniele Uditi; Credit: Heather Platt. I followed the recipe (minus the glaze) and it turned out excellent! 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, I just plopped it into a plastic container and put it in the freezer. What would you suggest instead to get that shine? Im pretty sure Ive always used just cocoa powder, but would love to know what was intended. Update: I used 50-50 EVOO and light olive oil and it was delicious. I had the same problem with the glaze. But it does have eggs (not that youd oppose :). In college I worked in a restaurant where we made a couple of double sheet cakes of essentially this same recipe daily for sack lunches (plain oil, though). Delicious easy cake thanks Deb! 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. Last night I took it out, put the frosting on, and left it on my countertop overnight. I only had Hershey cocoa on hand maybe a better cocoa would have made a difference. loved this! It makes me think of question I have and a request for help. Perhaps I should have used light or a different oil did anyone else taste bitterness? You never let me down! As cupcakes made with butter instead of olive oil and used the coffee. The flavor of this cake was wonderful, but it did sink a lot, & I had to bake it about 15 minutes longer. Chocolate Olive Oil Cake It should be a very liquid batter regardless of weights or cups. Cake. Maybe the amount of flour? Susan. I had to check myself for a second and say calm down, its probably Vancouver, WA because who comes to Canada? but you are :). Or a thick simple syrup? Next time I might sub a different oil for the glaze as it tasted a bit too olive for me, and add a little more salt than I did this time. I had slight caving in the middle, but it wasnt noticeable. Used coconut flavored coffee which my husband could taste in the final result but I couldnt, and used apple cider vinegar. Any reason this couldnt be made as cupcakes? http://benandbirdy.blogspot.com/2016/02/yay-its-wednesday-cake-cake.html. Once I had one slice, I immediately cut a seconddelicious! https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1361032 Frustrating because Ive made glaze that looked exactly like hers does in this recipe, but this time it wouldnt get to that consistency. :) My grandmothers recipe for Wacky Cake was the first cake I ever learned how to make when I was a kid. We devoured what was left on Monday. To begin, add the flour, cornmeal, baking powder, and salt to a medium bowl. I must say I was very skeptical that it might taste odd because of the olive oil, but it is fantastic! Thanks for another fantastic recipe, Deb! So fun to see you live last month in Boulder! Thanks! Because these were just for me, I didnt mind eating out of the pan with a spoon, but I couldnt get any out cleanly. Step 1. Weve been combining it with pistachio ice cream. * Boiled the water and added to the unsweetened cocoa. Love all your stuff! Im sorry if its already been asked, but does this cake freeze well? I left it cool much longer as well. Congrats on your new book. I used the coffee and it was dark, rich and with some whipped cream and vanilla bean ice cream, it rocked my world. In case this helps anyone: on the test cake I made previously, I ran into the same problem some others did with the glaze tightening up too much to spread after I added the corn syrup. As always, another great recipe. Come to North Carolina, pretty please? Hopefully it tastes just as good after being refrigerated overnight! My cake seemed underbaked, even after 40 minutes in the oven, had the depression in the center, and was much too fudgy and not enough cakey. All those stoichiometric calculations and I still had it sink in the middle, but this is a cake for a pandemic, not for show! Since coconut oil is solid at room temperature (unless of course youre in NJ in october), it will make a hard shell for the glaze. Directions. I made this as cupcakes, baked at 18 minutes and they came out well. Ive got a couple family members with allergies. Do you leave it a room temperature? Earl grey? Works great with butter instead of olive oil if a more traditionally tasting chocolate cake is desired. Swap out frosting recipe for a more traditional version too. For the Montreal event, will you be talking or just parked at a table signing books? Thanks for the delicious recipe! Love this cake so much. The second time I made it on the stovetop and it wasnt chunky, I cooked it on low heat stirring often, yet it it just sat on top of the cake and didnt run down the sides like in the lovely photos. On my calendar. I recommend it. Any thoughts??? 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! Im thinking of creating a chart on all the recipes from smitten kitchen that Ive made and remade with no failures (well,I failed at something with frozen puff pastry but Im blaming it and me not the recipe). Ive made this cake many times. 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! Yippee! I had a hard time getting the lumps out of the batter, but they baked up perfectly (I made cupcakes in a silicon pan). I used 1 tsp baking soda based on other comments but might try it with the full amount. Bake time was around 52 mins. Did not rise in the center. I picked chocolate chips for shopping ease, not any structural reason. Thank you for sharing these. And cheese! I doubled the recipe and baked it in a 9 X 13 pan. This cake is so simple to make and turns out moist and delicious and perfect for a rainy Tuesday! Any suggestions on how much espresso powder to use? (My olive oil is *very* olivey, and I was afraid it might overwhelm the other flavors.) Ive seen this technique before, but never an explanation of why or whether it truly makes any difference. Thanks, Deb, for another great recipe as well as your efforts to get there :-). Can this recipe be doubled to make 24+ cupcakes? Best wishes! Dusted with powder sugar. Depends how sweet your sweet tooth is :) but with the glaze I found there to be a good balance. So delicious, and had to share with my parents, who are dairy-free. (I used 1c coffee, 1/2c water.) Just wondering if you had come across it before? The olive oil has just the right earthiness to accentuate the chocolate, and the glaze is perfect (I made it without corn syrup). Yes here are a bunch of comments with tips from people who made it as cupcakes: Its of course more than usual as the book is two weeks out but I always make sure that I never post *only* about the book, theres always a new recipe too. It begged for vanilla ice cream, but againpandemic. The second time I pre-melted the chocolate (it took about a minute total), then added the oil, cocoa powder, and salt. Next time Im thinking maybe leave out the orange and add a little cayenne for a Mexican chocolate take on it. This was simple and good! You could probably come up with an alternative to use, but that is what the recipe was probably missing? If you forget it, and the cake cools completely (tho *Ive* never done that, yeah, right), run a spatula or knife around the outside of the cake to be sure its not stuck to the pan, and heat a stove burner on low. I hate sifting so I barely ever sift anything, and didnt for this cake (also, Im a regular cocoa powder person, not Dutch process). Each component of a story had to have necessary purpose. Thank you. This cake is divine. I had to add cooking time like others and used some honey instead of corn syrup, but am stunned at the result. Our tweak is to use black tea, orange extract, and Penzeys Baking Spice. The kind of chocolate cake I like! Ive been making a version of Wacky Cake for years! It should be a hit with the grandkids. The cake as it originally is written lacks egg, which means the structure will be very soft, and further compromising the structure by using a flour with no gluten just resulted in a 63 cake that still wasnt done after 2 hours of baking. I should have bought tickets the second they came out . * Made Julia Childs whipped cream that works great as a frosting. We cant wait to meet you! The birthday bake went well! Both taste equally delicious. Im a loaf kind of girl and my 9X5 gets much love. Perhaps you could try it again, adding ~1/2 tsp. I will try and reduce the amount of baking soda next time. Thinking of you often in New York and sending love. Made it with the mascarpone whipped cream (from the red wine chocolate cake recipe) bc I wanted something creamy. I adjusted by cooking for a little longer on a slightly lower temperature, to avoid any burning. We really love this cake, especially for the ease of preparation needed at the end of the week. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment. It is Mouth Watering and so Chocolaty. Very interested in trying the olive oil here. I know theyre more than an hour apart. So amazing. It smelled a little bit burnt and the edges were bubbling furiously (perhaps due to the oil?) How delicious is that chocolate cake!! The glaze was perfect texture and flavor. Dutch process cocoa, I learned after a bit of research, should not be used in a recipe that calls for baking soda. Deb, you are a life saver I need to make a vegan cake for a co-worker but left myself with little time. Were mix-in-the-pan people and its so easy to get one made that we do it often. I made this last night for one half of my daughters birthday cake (she wanted the other layer to be strawberry, and who am I to argue with a four year-old). Turns out perfectly every time. The coffee definitely makes a difference in the richness of the final product. Are there any precautionary measures I should take in regards to baking this chocolatey madness in a humid environment? But really, it is quite similar in texture and taste. You have no idea how I have been jonesing for that perfect chocolate cake, and now its within reach. Ive been wanting to try this recipe since I saw it here and today was finally the day. Still on the cooling rack. Add sour cream, port, salt and vanilla, and whisk again. Thank you so much! It was divine! First time with coffee in an 8 pan, which is all that I have. Definitely using the apple cider vinegar from now on!!! I am making forbthe second time today, feeds a lot of people because its perfectly rich!! This was such a winner that Im making it for the second time in one week (both for different celebrations of my BILs birthday). Place eggs sugar and salt in a mixer bowl over simmering water, whisking constantly until mixture reaches 110 degrees. Just out of the oven and turned out of the pan, and the crumbs are wonderful, the flavor intense. I didnt even frost it, just a shake of powdered sugar on top. Thanks for another great recipe! I followed the directions exactly and did not over-microwave the ingredients so I do not know why mine didnt flow like yours but it is delicious none the less and will become a regular at our house. Just frosted the top and sprinkled some rainbow nonpareils for a lovely birthday cake. I made this cake the other day for a work party, and I made a vegan peanut butter frosting to go with it. It was divine! Went about 8 minutes beyond the 35. Any tips? Would you double the recipe and bake in a 810 rectangle? Anyhow, Id probably just use a chocolate chip and cream ganache next time. I found the olive oil flavor of the glaze to be a little too much. Does that jump out at anyone as immediately problematic? Want to make a few of tour chocolate cakes for thanksgiving.. Best cake I ever had! I followed this recipe to a T and it came out a complete disaster! I am a little nervous about transfering it on to a serving dish but-fingers crossed. Webkatherine noelle wyman; cape breton post obituaries 2022. location symbol text in word; list of female jockeys australia; mike conley house columbus ohio address Super easy and my new go-to quick chocolate cake. But. I am quarantined at home and dont have any more all purpose flour. anyway, I understood what you were saying, Julia. Also the icing tastes way too much like olive oil but maybe will be good with the cake? That actually sounds like it just might work .. rosemary olive oil. Even better the 2nd day. Any possible issues with using light brown sugar instead of dark brown sugar? The glaze is vegan if you use dairy-free chocolate chips. Is the cocoa powder in the batter the same ingredient as the cocoa in the glaze?Thanks. I thought I would be clever and adapt this recipe for the bread machine. This cake, this is the chocolate cake of my dreams, dense but not heavy, very chocolatey and so moist. I ended up using this cakes recipe as inspiration, but subbed an equal weight of flour for the cocoa powder, and added 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ground cloves. Why isnt the Santa Cruz date listed on the poster? It sounds like the problem was letting it cool for hours in the pan, and the bottom of the cake steamed itself and held in too much moisture. I bake with almond flour and it simply isnt a substitutions for all recipes calling for flour. You can do that? This is an easy quick recipe if you are craving some chocolate cake. I know that the chocolate used for chips is often formulated to hold its shape when melted and cooled, as in cookies, so Im not sure if this glaze depends on some aspect of that formulation or not. 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. I will try it again with regular cocoa and let you know. My Husbands birthday next week, He loves chocolate very much. I needed cake after a long quarantine day and was amazed at how easy this was to make. The cake was denser than I thought though and very moist. I made the OOCC for holiday meal having baked the cake on saturday. My crumbly cake isnt pretty, but it is tasty! 1/2 C of Herseys cocoa powder Amanda, Im basically at sea-level, haha. Hi Deb, will this cake work in a loaf pan? no glaze, just a scoop of vanilla ice cream. I am thinking of baking them as muffins/cupcakes but unsure how long to leave them in the oven. What is that chemistry!? But I could tell from the top that it was still just a titch gummy, and I knew that was a frequent complaint. This looks delicious, Ive actually really been wanting to make a vanilla version. Now weve got a 1st bday coming up and the V+GF mama has requested this, but with a white/vanilla frosting. Thank you for your reply. Do you have any idea how long this might take in an air fryer? WebPreheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper. FYI, agave syrup works just as well as corn syrup in the glaze (I have made it with both-but always have agave on hand). Thank you. Im gonna try this version, though!! This is very similar to my favorite hersheys black magic cake. Do you have to put the corn syrup in the glaze? Thanks to all the comments, I cut back the baking soda to 1 tsp. Oh yeah, team Wacky Cake here. Brilliant! It will forever be my go-to cake. This looks simply divinejust what I was looking for today. No meat? Thanks! Vegans and non-vegans devoured it. Top with a sheet of parchment; secure springform ring on top and lock in place. This blooms the cocoa, drawing out more of the flavor. My version of rocky road frosting.someone asked in the comments Is to put small marshmellows on the cake once it is done and to put the cake under the broiler, watching closelythen pour on a chocolate glaze on top of the marshmellows. I glazed it and decorated with sprinkles. How can I make a vanilla version?? I found a bag that passed muster in the kosher section of a local supermarket. Yummy cake! Deb, I downloaded this recipe right after you published it in 2017, and I only made it for the first time last week. Thanks for the delicious recipe! I live on the CA coast so no altitude. I was looking for a recipe that would make life a bit better and found this. Made this tonight with coffee. Perhaps the cream cheese smoothed out any oily taste that others have mentioned. Smells heavenly but my cake fell in the middle a few minutes after I took it out of the oven? Just made this and it turned out beautifully. I can find out more, though. 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy Plus, Im glad its less sweet because the icingwhich hardened and now reminds me of hardshell ice cream toppingadds a nice amount of sweetness. For anyone having a problem with their cakes baking up with a dome in the middle, may I suggest something called Bake Even Strips? Very excited to try can I put the glaze on a few days before serving, or is it best right before? Coconut oil instead of olive oil, probably. Sometimes we made chocolate buttercream icing and sometimes green-tinted mint and chocolate chip icing. :-). candace nelson chocolate olive oil cake 27 Feb. candace nelson chocolate olive oil cake. I wonder if the EVOO will taste too grassy. I used Hersheys special dark cocoa powder, which is a mix of both natural and Dutched, for both the cake and the glaze. I presently have extra virgin in my cupboard. Thank you for sharing this lovely recipe, Deb! You suspect your wife/husband is lying to you. I did not use light corn syrup and this happened to me anyway. Measure and sift the cocoa powder into a bowl or jug and whisk in 125ml/ cup of boiling water until you have a smooth, chocolatey, still runny (but only just) paste. The cake came out dark and moist and fudgy but somehow still light. It stayed moist and flavorful for several days. I used only 1tsp of baking soda and didnt have any problems with sinking. I made this without the glaze and it was excellent. We ate the cake warm while watching Practical Magic. Folks really enjoyed it and it was fun to introduce everyone to something new. Pour the water over the top and mix with a fork. not dense, but not crumbly per se. 1/2 c each of granulated & brown sugar I did it as a loaf. Just delicious!!!! Let me tell you even that was DELICIOUS! Thanks, Deb. Its a family favorite. Several independent ones in the Chapel Hill area. This is an amazing cake! 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. One question: my cocoa (yes, its T.Joe too) seems to be super light: 3/4 cup is like 35 grams! because I did not put down anything to catch the overflow. Thanks! Halved the recipe, used a 6 inch circular cake pan, and baked for 30 minsworked great! Thank you thank you thank you! Lets be friends :). 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? I preheated to the right setting and checked my oven thermometer that I have as a secondary validation and I was at the right temp. So I dont typically have things fall unless I COMPLETELY forget about rising bread or something. This made about 12 cupcakes. Place eggs sugar and salt in a mixer bowl over simmering water, whisking constantly until mixture reaches 110 degrees. Brush a 9-inch round cake pan with olive oil and line the bottom with parchment paper. Add the olive oil, coffee and vanilla, and whisk until well combined. You said fall so Im making this for Thanksgiving! This was excellent! The cake was done in 35 minutes in my oven. The chocolate glaze in the Moosewood recipe, when cool, is more like a ganache which is soft. :). This is nearly identical to my go-to chocolate layer cake recipe; I got it from the Moosewood Book of Desserts (and made some tweaks along the way) a million years ago. Ive tried it twice, but both times it never seems to really set into anything like the photo or a ganache. So excited to see KC as one of your stops! So easy one bowl!!! This looks delicious! I make crazy cake a lot (kid with egg allergy) and I couldnt wait to try it with brown sugar. Thank you! 1st go Followed the recipe exactly but swapped out 1/2 cup of the flour for coconut flour since Ive had it lying around. 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. I love the glaze too. My son is allergic to eggs, wheat and all nuts, so was hoping this cake was the answer! This is the first cake Ive made from scratch, so I was very pleased with the result! Greece will be the only country we go to. The first time, I think I microwaved it too much and threw it out and started over. Thank you! I look forward to baking your version and seeing you in Portland, OR. @icravephilly on instagram where I posted the cake! The cake is moist and tender, and wonderful! It has to be a real, honest treat like this one, which is full of bittersweet dark chocolate and rich extra virgin olive oil, capped with a swoony full-cream laden icing. Very moist. I have been saving this for a Halloween cake since you posted it! Its at room temp on a cake plate with glass dome. Its going to be my go-to chocolate cake recipe for my sone. Stirred until everything was combined and then dipped the tops of the cupcakes into the glaze. Same problem(s), but at least the smoke detectors didnt go off. Came out deliciously moist! Or I omit it altogether. The third time, it still came out so thick, I could not get it to pour like your photos. It was delicious at lunch! I was just going to ask about coconut oil instead of olive. Perfect for anyone with MS following the OMS program. I made this last year and it went down so well and it took me time to re-find/remember which cake it was but this is it! Me too! Any kind works here; hope you like the cake. I just made this started it at 8:15 and just ate my first piece at 9:30! Thank you for the tip! I dont remember it saying you can use almond flour? After reading many of the comments from people who tried this cake, I made it today (with my kids) for my sons 5th birthday. Lovely cake: deep, dark chocolate flavor, fine crumb, and moist as stated in the recipe. This cake is perfect for the very small celebration were having for my husbands bday. 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. I believe its just a straight signing, unfortunately. I used the swiss buttercream recipe from here. Looked like a big muffin lol! Line bottom of a 9-inch springform pan with parchment paper; butter sides of pan. OMG! Thank you Deb. Being too lazy to brew regular coffee, I had a stroke of genius: I used some decaf Starbucks Via I had on hand! made 1x 8 cake pan plus 2 tall muffin cups Congrats on your new book. There was only one problem- there was way too much batter for a single 9-inch round cake pan. I put in a total of maybe 45 grams, but then had to add 2-3 Tbs more brown sugar. And Im so glad you like the cake. Just wanted to leave a note saying I made this *almost* as directed (with leftover coffee) but reduced both of the sugars by about 1/3 because most cakes are too sweet for my taste buds! I stirred everything together before microwaving, and needed three 15-second bursts to get it melted and smooth. Complete soup! Cake flour used. Need. My boyfriend, who is usually very underwhelmed by my baking, now trusts me significantly more. My new favorite cake :). You also need to make sure it is fully baked, as it is a very moist cake. 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