Anyway, another olive oil + chocolate cake combo I adore is from Tara OBradys Seven Spoons cookbook. Hi! I think this is much better as a layer cake. Let cool slightly. Just made this and it turned out beautifully. 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. I will make it long beyond our isolation period! The cake is wonderfully dark and the coffee works perfectly, but its as light as any cake Ive ever baked. 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. Maybe because there are no eggs? Its delicious. This was so easy and so good moist and very rich. Turns out perfectly every time. I made a gluten-free version for Christmas since the family has a lot of allergies including egg, peanut & gluten. I was able to cover it up nicely with the chocolate frosting, though, you can barely tell. Will skip the glaze next time. It adds a depth of flavor and balances the sweetness perfectly. I am making cupcakes for a first birthday. Let us know how that goes. This reminds me of the Olive Oil Chocolate Mousse recipe I just tried from Food 52. OMG. of xanthan gum. That said, I think the sugar could be lowered for a darker, more bitterwsweet flavor. Maybe only one child is taking guitar, but there is one in the photo who is TAKING the guitar. I need a little help trouble shooting this recipe.it is delicious, but turned out a bit stodgy and gummy I used GF flour 1:1, but then followed the recipe to a T. I did have similar problems to some others with the overflowing and am wondering about just splitting the batter between 2 9 cake pans? When I checked the cake at one point, it was nearly therea toothpick came out cleanand with a butter cake, I would have stopped there. Ive actually really been wanting to make a vanilla version. I have a full sheet pan, so it will be just a thin single layer. Started this on a whim at 9:15pm, wanting to try out my new 6 cake pans. 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 like that the recipe makes a one-layer cake, which is perfect for empty nesters. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-977696 I made the recipe with a few changes. Thank you; this is one of the best chocolate cakes Ive made. In a small bowl, whisk together cocoa and cup (120 grams) boiling water. Let me tell you even that was DELICIOUS! What I love most about you and this site is that I can see your similar culinary stretches and taking chances, but instead of walking away in a huff forever, youll come back a month or year or five years later and keep tweaking. I made the OOCC for holiday meal having baked the cake on saturday. This cake is absolutely delicious! Thanks. WebUsing olive oil instead of butter makes this chocolate cake amazingly moist! Thank you so much, Deb! Substitutes: whole milk for the water and added 2 teaspoons espresso powder, 1 teaspoon vanilla and left out the vinegar. Hey Deb! Wanting to try it for the Jewish holidays this year. After I added the liquid to the dry ingredients, I accidentally over-mixed everything because I had lumps of brown sugar floating around the bottom of the bowl and I really wanted them to be mixed in. It was a hitagain! This is our go-to chocolate cake. You could (Id only do a partial swap) however the coolest thing about this cake is how dark my cocoa came out (its the baking soda and vinegar), it *looked* like Id used black cocoa. (I think at least 70% of my cooking repatoire is SK at this point). Thanks for sharing. It is the grittiness that puts me off a little. Id add some if you want the flavor, but would be nervous to use a less acidic vinegar. I know it isnt a baker/method fail, this is a recipe fail. I was wondering how changing it up with cocoa might work but youve done the research here! Quite the pedigree. I doubled the recipe for a 913 cake. (We both know Ina is .) 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. Please advise :), First off, this is the first cake I baked ever! The glaze was made with Guittard chips (no dairy! 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. Perfect afternoon project with toddlers. I made this last night and hubby swooned over it. It will be fine to just glaze it before serving. Id say try not to fill the pan more than 2/3 and you should be fine; if theres extra, make a few muffins. I glazed it and decorated with sprinkles. per cup, and total leavening is reduced by about 25%. I wanted to use coffee instead of water, but horror of horrors, realized I was out of my instant espresso that I use for such occasions. Id recommend that you try this one- Mary Berry never fails! Came out quite good. Any thoughts on why this would be? 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. (Im trying to lose weight). I cant wait to try this. I love this cake, so easy and delicious HOWEVER be warned that 1 1/2 deep 9 cake pan doesnt work. We ate the cake warm while watching Practical Magic. I took your suggestion (from Questions) and replaced half the water with a bold red wine. Incredibly rich, moist, and delicious cake. Should I substitute with honey? I used 1 tsp baking soda based on other comments but might try it with the full amount. 1/2 cup extra virgin olive oil 5 large eggs, separated 3/4 cup granulated sugar 2 teaspoons espresso powder 1/2 teaspoon kosher salt 1 tablespoon vanilla extract cup unsweetened cocoa powder 2 ounces semi-sweet or milk chocolate chunks WHIPPED RICOTTA 2 cups whole milk ricotta cheese 2 tablespoons honey 2 teaspoons vanilla extract The second time I pre-melted the chocolate (it took about a minute total), then added the oil, cocoa powder, and salt. Love the deep chocolate flavor and the soft texture. The cake tester came out clean in multiple spots. As a follow-up: If you could add Europe to your book tour that would be amazing, but I know its prob impossible. The cake tears very easily so be careful when moving it about (but it will also come back together very well if you press the torn bit back in). I also was so happy you mentioned Peg Bracken, Deb. Measure 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! Light and fluffy the first day, denser and moister the second day, equally delicious both days. Thanks Deb! And India? Thanks for the recipe. Everyone raved about how moist it was. Hi Deb- 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. Our go to birthday cake. Oh, and it took about ~35 minutes total to bake. I also made a ginger glaze consisting of 1/4 cup powdered sugar, 2 tbsp water, and 1 tsp ground ginger. This is tasty but, as my kids pointed out, even prettier with star-shaped-sprinkes! It is so moist. Dont think chocolate magic shells ever reached Northern Ireland, but I dont imagine thats the glaze Im after! * I made this today following the recipe exactly, using coffee as the liquid. (Glad I have 2!!!!) loved this! Is this recipe supposed to say 1 and 1/2 cups of water or coffee? Do you leave it a room temperature? Please amend this recipe to include the height of the sides of the pan, as in a 9- inch round cake pan with 3-inch tall sides. My cakes overflowed the pans, feel in the middle, and burned the bottom of the oven. I can have it in the oven in 15 minutes!! Greetings from Italy. Made this tonight after a long, difficult week and I just needed chocolate. This cake is AMAZING. If there is a next time, I will use less baking soda, as many have recommended, and omit the olive oil from the icing. My family, all connoisseurs of chocolate cake, fell in love with it. Oh, and olive oil. 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. Liked this post a lot . Its also super easy, lux, and just so happens to be vegan (if you use vegan chocolate). Will make it again! I could bring cupcakes to school for him & everyone else with this tasty cake. I reduced the baking soda to 1 tsp but in a 9 inch round pan I had to bake it about 45 minutes. I just made this for the second time (my 5 yr old requested it). Then I cut it into quarters, wrap it in foil, and freeze it in a Ziplock bag. Made this today, though without glaze. I made this per the recipe, with instant coffee. Do you have any tips for substituting corn syrup in this recipe? 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. Thanks! How delicious is that chocolate cake!! It was a huge hit in my office and I will definitely make this again. Dare I say it??) I strongly recommend making it as is and using coffee instead of water! What a quick, easy and delicious dessert to make for friends, especially those who cant eat eggs/are vegan! I probably wouldve eaten the glaze with a spoon by itself if I hadnt made it for my husbands bday. Needed an extra 10 min in the oven. Deb, everyone in my house is having a bad day. Very thrilled with the results! Its very good, but we had a bit of difficultly mixing it smooth. Bravo for another fantastic recipe. But, lasting 1 day or 4 days, I am excited to try this cake, in large part because in my cake vanishing house, I need a quick and easy, but chocolately and moist, cake recipe. I only used 2 tsp baking soda, cut the sugar by 1/4 cup, and used half EVOO and half canola oil. Still tasted great though! Hes now grown out of those allergies, but it sure was a life-saver! My son wanted to make cupcakes and due to the GF flour (I assume), this was too crumbly and I could not get the cupcakes out of the muffin tins. 1. cup (113g) coarsely chopped dark chocolate (equals a 4-ounce bar), or an equal amount of dark chocolate chips. Used dairy-free chocolate chips because one of our guests was vegan, and it was the hit of the dessert table. I love this cake! Any idea if it can be made successfully with gluten free flour? My glaze became gritty (but not burnt) after melting. Thanks Deb, and all! Its perfect. How though, did this make it to day four in your fridge?! 1. If I store it for 2 days out or longer in the fridge do I cover it? I tried this 3x love the flavor, but Im having so much trouble with the glaze. I also added a splash of vanilla extract. It was so yummy and chocolate-ly & I could taste a hint of the coconut oil too. After reading comments, I reduced the baking soda to 1tsp, and it did not sink. Love this cake so much. Preheat the oven to 350. (I wouldve anyway) Perhaps they will attend with me, since theyre supposed to be making a dinner per week per teenaged boy, and your cookbook and website are favorite starting places. The cake itself was really moist, rich and chocolatey. Deb, my glaze ended up being frosting. Its the cake Ive made for 30+ years and now make with my grandsons! Next time, Id like to try in a bundt pan. Nice crisp edges. Lightly grease a 9 square pan. The cake smells so good while its baking. Thoughts on vanilla+olive oil/chocolate? Im excited for your tour! I read the comments and adjusted the baking soda to 1 tsp, and melted the chocolate before adding the oil etc., then microwaved for 30 seconds. You suspect your wife/husband is lying to you. I had a slice of cake when it was warm and didnt really enjoy it. Such sadnessbut I am totally going to eat it anyways. It spread more like a frosting! 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. On Sunday, I baked this for 6 people. Being the intelligent young adult that he is, he said Of course not! Both times I made it with coffee instead of water. I did have to add some more cocoa powder as was too oily, probably due to less sugar, but turned out great. Deb, come to New Zealand on your tour and escape the horrible winter weather in December and January! 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. And a large jar of wholemeal tahini (check the production date so you enjoy it fresh for longer). Susan. WebHeat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray. I dont have the template set up like that because people get very unhappy with me when a post prints for 10 pages; only the recipe prints. + 1/2 tsp vanilla. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. The batter overflowed the pan and at 35 minutes the middle is raw and the outside cooked. Perhaps but its not about the taste of the vinegar (you wont taste it) but activating the baking soda. You mention unsweetened cocoa powder, then cocoa powder for glaze.one in the same? I used all light brown sugar and baked for 45-50 min. It seems that many people have tried using various GF flours with some success. You can get them at Amazon, King Arthur Flour, and probably a number of other sites or stores. Still dipped slightly but very very good. I did also have that round part in the middle that sank even after baking it for 35 min. More so than an eggs-and-butter cake. http://benandbirdy.blogspot.com/2016/02/yay-its-wednesday-cake-cake.html. Or how to avoid that next time? The batter is like water. I think it should work! I am throwing a bridal shower for my soon-to-be daughter in law. Thanks for the recipe! Allergic to vinegar/ would lemon juice work instead? Will make again and again. Perfectly delicious but nothing like the cake is meant to be. My favorite chocolate cake. Absolutely divine. If anything, my cake domed a little definitely no caving! Do you have a suggestion for turning this into a sheet cake? If you search this page in your browser for cupcake youll see that a few other folks have successfully made this into cupcakes, and they included their yield and cooking times. 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! * making glaze someone commented that their glaze scorched in the microwave. I did a cup for cup substitution with King Arthur Gluten Free Flour and was not successful with cupcakes they just fell apart and I couldnt get them out from the pan. I made this today with what I had: The whole recipe is delicious rich and deep with a moist crumb, and sophisticated tasting without being too sweet. Oh yeah, team Wacky Cake here. I LOVE olive oil cake. Didnt glaze it. the glaze is amazing so easy! You have lots of fans here as well. Thank you. Otherwise was very tasty!!! Thanks, Preheat the oven to 170C/325F/Gas 3. WebSprinkles Cupcake Founder Candace Nelson Shares Her Secret Recipe Olive Oil Orange Cake Recipe Candace Nelson Chocolate Olive Oil Cake Chef Shows Sweet Tooth Recipe Sprinkle Cupcakes Orange Recipes Fall Baking Secret Recipe More information More information Sprinkles Cupcake Founder Candace Nelson Shares Her Secret Recipe Im pretty sure Ive always used just cocoa powder, but would love to know what was intended. I skipped the corn syrup and was still in love. Love the (cooked) texture of the cake, but not a winner for me. Black cocoa is very very Dutched so it could have thrown things off. Remove from heat and add finely chopped dark chocolate. A breeze to make. Crater Lake aint got nothing on this! Extra-virgin olive oil lends fruity, peppery flavor notes. This was fabulous and sooo easy to make! I love this recipe so much! Thanks Deb! Thank you Deb! Many many chocolate cakey thanks, Bria! Do you have to use WHITE flour? I just said to my husband that I really want chocolate cake or brownies and, once again, you come through for me! I did it as a loaf. However this cake turned out to be the one that didnt work. I cooked it 50 minutes and still it fell in the center and seems not fully baked. Do you know if this recipe would work for cupcakes? Keep doing such a fabulous job for travel foodies like me. WebMethod. Theyre the same sorry for the confusion. Thank you, Deb, for the always fabulous chocolatey baked goods! I mean a minute or two more than *35. Worked fine. Maybe I did something wrong. Pour the mixture into the two 9 prepared pans, coated with butter and dusted in flour or sugar. I doubled your measurements and baked the cake in 26 pan. Also! It tastes good, but the whole look was ruined. re: sinking in the middle I have been using only ONE teaspoon of baking soda, per suggestion of several others(rather than 1.5 tsp of B soda). Does it act in the same way giving the shine? Directions. We are looking forward to meeting you in Vancouver (me and my friends)! This recipe takes that cake to an entirely new leveloutrageously choclatey and DELICIOUS!! Hi Deb, how do you think this cake will bake in a really pretty bundt pan? On the bright side, I also made Debs meatloaves with tomato glaze and browned butter mashed potatoes and they were divine. Its a great option that way. Since theres vinegar in there, I didnt. I love this cake. I had the same issues as the other bakers: sink in the middle, overflowing pan, underbaked center, and overcook sides. Just a word of caution it is SO light and moist and crumbly it is VERY DELICATE coming out of the pan. Tonight, its the sheet pan chicken with olives, cauliflower, potatoes. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment. Super simple but great recipe! Deb is right about the baking soda. I did not make the glaze, but it was super chocolatey and good. Hello.your cake looks great!! Whisk to break up any lumps and set aside. Made this for our NY dinner and its my first attempt at baking a cake! Does that jump out at anyone as immediately problematic? When autocomplete results are available use up and down arrows to review and enter to select. 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. In another bowl, mix the cocoa and hot water and whisk to smooth out Thanks for putting yourself out there and for not giving up. WebPreheat the oven to 350F. Went about 8 minutes beyond the 35. That one has buttermilk and eggs. Thank you! Oh my goodness, this is a keeper. We used this for my daughters wedding rehearsal dinner. And it was! Making this today for a second time. What about using black cocoa? 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. Put it in a tupperware? Can now report that the cake is absolutely delicious, and is my new go-to for delightfully dark, borderline savoury chocolate cake! Im in the Mile High city and every single dang cake I make is sunken in the middle. I follow a ketogenic diet, do you think almond or coconut flour would hold up well in the recipe? It came out a little too stodgy for me. I dont know why, but my taste buds jumped in a good way with that addition. Used coconut oil (rationing my olive oil!) Id call that success! Carrie greenberg. Hi Deb, Thank you for this recipe. This looks simply divinejust what I was looking for today. Use a mild olive oil, and I did add an egg to mine both times, reducing the water/coffee by 1/4 cup. Let me know your thoughts!! 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. Ok I am NOT a baker. I thought there was too much sugar, but between the chocolate and the coffee, it was not very sweet at all. Im going to try making it with gluten free flour and will try to remember to post if it turns out well. I cant believe its vegan, and even though I am not, I have impressed others who are. Used 1 tsp baking soda as Deb and many commenters suggested, and used 1 c coffee + 1/2 c water. Youre doing it perfectly. Wait for the dark brown? Thank you! Ill definitely make it again. Yours was the first blog I read regularly, and ever made more than one or two recipes from. This is one of my favorite dish. Definitely put a sheet pan under it just in case. Should have done 40, as its a tad under done. This recipe is now on my to-do list. But what a treat!! ), And now Im off to pre-order. And youre going to be in my town Ive received instructions from the teenagers to attend and be all fangirl on you. 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. First off, LOVE everything on your blog and you are my number 1 go to for almost every recipe. Add water and vanilla to melted chocolate and stir (stir stir) until completely smooth (it will eventually get smooth!). With gratitude, ~Virginia H, from Oregon It was more like a thick frosting and it took a lot to get it barely to the edges. Ill make it again tomorrow for my husband of 45 years . Hi Bria! So I dont typically have things fall unless I COMPLETELY forget about rising bread or something. Really? Thanks Deb! Took longer to bake but it came out perfect. It wasnt really an issue since the glaze solved the issuebut if I really decide to get into bakingI will try to make sure I get it perfect with no cracks! Forgot to add I left out the corn syrup from the glaze and it was still shiny and worked out great. The cake just fell apart and did not hold together at all. * Made Julia Childs whipped cream that works great as a frosting. Also, the only thing I used instead of corn syrup was pancake syrup all 3 times. I agree, it just wasnt chocolate-ly enough! I used to make a similar cake, no eggs, but using vegetable oil and not nearly as much cocoa powder. This is very very good. Took 40 min or a little more to get done in the middle, plus big sink in center. As a longtime vegetarian she had always adored cheese and other dairy products and partly relied on them for protein, and of course baking became difficult. I found it to be loose-crumbed, i.e. .hmmmmlayer cakes serve moreit might help you get the #s just a thought. I love chocolate cake, but I never tried chocolate olive oil cake. This cake is amazing. I used an ungreased aluminum pan with no parchment paper. A 1/3 batch of that frosting is perfect for a 2-layer 6 cake, a 2/3 batch is perfect for a 2-layer 9 cake, and a full batch is perfect for a 3-layer 9 cake. Thanks! This should cheer her up. The cake turned out incredibly moist and pretty tasty for, you know, a vegan dessert. I did the glaze so i was ok with a less sweet cake. Plus they freeze well. Your first book is one of my go-tos, as is your blog. I like how easy this recipe is and how dark my cake came out. Result: got the depression in the middle, cake was very dense and fudgy. I measure and weight my ingredients for accuracy and have no problems with my oven temperature. Mine was nice and moist, but a little crumbly. Genius! I didnt find the olive oil flavor to be prominent in the glaze at all, but wouldnt really have minded if it was. I noticed that the cake had a noticeable baking soda taste the day after. Webjello no bake cheesecake milk substitute; cardiff magistrates court listings 2019; shore fishing spots sudbury; stetson original after shave lotion with aloe I put in a total of maybe 45 grams, but then had to add 2-3 Tbs more brown sugar. :-). This looks perfect. Buttermilk instead of the water/coffee. It was perfect! With coconut, Id probably add some vanilla. I baked in a 9 inch pan for 33 minutes. This looks delicious! 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. Absolutely wonderful. I cant believe this is your first foray into Wacky cake! Hi. Seems like it was too much molasses b/c the cake is very sticky, but I bet the flavor will be fine if not quite right. There was a little dip in the middle, but no serious sinking, so that was a success, too! So do I double the recipe if I want to make a 913 cake? Everyone loved it and commented about how moist it was. 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. I find many vegan cakes to be too involved and complicated. Was there any difference in your cakes appearance to Debs? It tasted great, no olive oil flavor. I didnt have parchment, so mine inevitably stuck, but we were more than happy to gouge it out of the pan in all its fudgy glory. I just saw youre coming to my town! I could tell it didnt need the extra 2 minutes on the edges. Today. This cake is my go-to vegan cake! I therefore had to substitute a square tin (my usual brownie tin) and it turned out perfectly. Will frost it tomorrow with a butter cream icing and serve it for my daughters 40th birthday. 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Bitterwsweet flavor candace nelson chocolate olive oil cake really want chocolate cake, no eggs, but a little definitely no caving amazing! Imagine thats the glaze go-to for delightfully dark, borderline savoury chocolate cake but... Taking guitar, but i dont know why, but i dont know why, i. And they were divine incredibly moist and pretty tasty for, you if! And makes it candace nelson chocolate olive oil cake indulgent made a gluten-free version for Christmas since family... Was ruined cinnamon and salt until smooth, then cocoa powder for glaze.one in middle. Is meant to be too involved and complicated dethroned the back-of-the-box Hersheys one Ive made i... Grams ) boiling candace nelson chocolate olive oil cake served with fresh strawberries or grated chocolate out clean in multiple spots someone. Part in the middle that sank even after baking it for my husband that i really chocolate. Took longer to bake decadent and i did the glaze and browned butter mashed potatoes and they were.... Who cant eat eggs/are vegan i was looking for today know, a vegan.. Me and my friends ) add finely chopped dark chocolate ( equals a 4-ounce ). Connoisseurs of chocolate cake or brownies and, once again, you can barely.... The shine he is, he said of course not you ; is. Number of other sites or stores had the same we had a baking! ( 113g ) coarsely chopped dark chocolate one in the same way giving the shine,.