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 bake it in a 913 Pyrex baking dish which is the perfect size. But really, it is quite similar in texture and taste. I live on the CA coast so no altitude. Thank you in advance. It often happens when theres too much baking soda. As always, another great recipe. If I were looking to bake a layer cake, Id use the I Want Chocolate Cake cake instead. But then the whole cake collapsed on one side when I layered it. My mother-in-law has allergies/sensitivities to gluten, eggs, nuts, dairy, and soy, and really misses (chocolate) dessert. Free. Thanks for the recipe! This is our go-to chocolate cake. This week, with so many cookies arriving from neighbors, I froze half a cake. candace nelson chocolate olive oil cake 27 Feb. candace nelson chocolate olive oil cake. Ive made this cake twice and it is delicious! Made it for desset! Thank you so much for this recipe and the many others in your new book, which I received for Hanukkah and cant wait to devour :-) wishing you the best in 2018 ! Its a family favorite. What a fabulous combination. I have found that the whole cake falls a little once I flip it out of the tin & is quite dense/fudgey. The family loves it. Came out a bit fudgier than that one, but perfect and delicious. But what do I know?? Thanks, Deb, for keeping these brilliant recipes coming. Looked like a big muffin lol! I only filled the pan 2/3 and made 4 little cupcakes. Thanks for sharing this recipe. Not sure but I do think the cake is pretty forgiving. It made me question whether it had been completed baked through. Will make this again with minor adjustments to method perhaps for a vegan friends birthday next week! Ive been making this cake since I was old enough to reach the countertop. Fortunately I made it in the morning for an evening birthday party. The ONLY bad thing about this cake was that as a caffeine-avoider, I am susceptible when I do indulge and with this over-indulgence, I was awake past 3am. My sister made this cake and said she followed the recipe (she even brewed coffee). I also added a splash of vanilla because Im obsessed with vanilla. Ive been an avid reader for the better part of a decade plus (and was even an EV neighbor for awhile!) Thinking of you often in New York and sending love. More so than an eggs-and-butter cake. 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. Baked with 1tsp. I took the cake in to the office where my vegan friends are, and we all thought it was tasty. Group sizes are usually restricted to a maximum of 25 and a minimum of 12. This turned out well and looked beautiful, but we didnt love the flavor. Will you come to the UK at some point?! I also used good quality, local olive oil and Equal Exchange cocoa. Thank you for sharing that lovely food recipe. For those who found the larger quantity of soda too much, consider the acidity of the other ingredients: regular cocoa, coffee, and vinegar are all acid and will react with the alkaline baking soda, whereas Dutch-process and water do not have the same reaction. FOREVER THIS IS MY CAKE. But I plan to eat it anyway :). It was really good. I feel exactly as you do when a baking recipe goes awry. Eat everywhere you can and then come tell us about it! Well, she used an 8 inch pan so maybe that explains the problems. It was very sticky coming out of the on, so the glaze helped cover where some small bits had gotten stuck. The cake ran out of the pan. I found a bag that passed muster in the kosher section of a local supermarket. Made if for foodie friends and they loved it, too. I used a mix of coffee and water as well as apple cider vinegar. The texture of the cake was wonderful, and I didnt have the depression issue a lot of other people mentioned. Vegans and non-vegans devoured it. I cooked it 50 minutes and still it fell in the center and seems not fully baked. In addition, I ended up putting more corn syrup in the glaze. The first one was allowed to cool thoroughly before adding the glaze. THANK YOU! Thanks for this treat Deb, happy Thanksgiving to you and yours! I used coffee that I roasted brewed instead of the water,which added a new depth of flavor to the cake. Certainly couldnt stack them! I presently have extra virgin in my cupboard. Your first book is one of my go-tos, as is your blog. I used a mild olive oil and couldnt taste it at all. This was great, though the glaze turned into more of a thick hardened frosting rather than a glaze, especially by next dayseems odd. Thanks! Like the chocolate magic shell dip you used to be able to get at ice cream parlors. I will definitely be coming back to this recipe again such an easy and delicious cake! no glaze, just a scoop of vanilla ice cream. Whisk in the 5 egg yolks, sugar, cocoa powder, espresso powder, salt, and vanilla until combined. Both taste equally delicious. I have made Wacky Cake in the pastCooks Illustrated has a version of it in its Lost Recipe cookbook, but I like the idea of a thicker cake (from upping the amount of the ingredients) and so I will certainly try yours. For this one, if youre not sure if its done yet, leave it a minute or two longer. See you there! Even better after being left out for a day! 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. But I added a little bit more flour and it turned out just like the batter in the pictures. Thank you, Deb, for the always fabulous chocolatey baked goods! In my fan oven the cake needed 40-45 mins at 160C which produced a very soft-crumbed cake with a lovely crisp but not burnt top. :). This recipe takes that cake to an entirely new leveloutrageously choclatey and DELICIOUS!! I had slight caving in the middle, but it wasnt noticeable. This was delicious! We once had 5 different batches of butterscotch pudding in the refrigerator (I think the final winner was your recipe!). Thank you very much!! Also have always wondered how on earth this cake WORKS. Pour over cake and let set before eating. Ive been making a non-olive oil version. I just made this and its so yummy! Made it without the glaze. I even weighed out the dry ingredients! Fan*tas*tic*. I am not smart enough to do this myself, but I want to adapt it to make a vanilla version (for a two layered cake). The cake was more to the fudgey side of things with all these tweaks. It seemed to work well. I took the advice in the comments & only used 1tsp of baking soda. Sure. I then served it with the mascarpone cream from the red wine chocolate cake recipe. Were you aware that you will discover loads of super-fast and fresh ELITE and SOCKS5 proxies at https://publicproxy.net/ try them! I used non-dairy chocolate chips so I was able to make this pareve and its a great end to a Shabbat meal. So now, do I reduce it further? 2nd go I wanted more of the cake but had run out of olive oil. My supermarket is out and only had cake flour. I will try it again with regular cocoa and let you know. Congratulations on the book. As always, thanks Deb. Were mix-in-the-pan people and its so easy to get one made that we do it often. You just made two vegans very happy! Oh, my goodness! I used coconut oil in place of the olive oil as that is what I had on hand. Deb! It bubbled up over the side of the pan and took much longer to cook than 35 mins. The only thing I had an issue with was that my glaze never made enough to drip down the sides. Such a hit when hosting a vegan family member. Coming back here to say that the baking soda definitely needs to be reduced. Or perhaps a square baking pan is the way to go here with coconut oil instead of olive oil?! Next time, I think Ill try a salty peanut butter frosting. I made this as a gift for my vegan friend and she raved about it; so did her non-vegan roommate. This recipe will move to the top of my list. I will say, I advise going for smaller portions because this cake is rich. 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. Carrie greenberg. Oh, good idea! Ive made this several times, halved, in a 6 pan. I reduced the baking soda to 1 tsp but in a 9 inch round pan I had to bake it about 45 minutes. As many commenters suggested, I scaled the baking soda back, using 2 tsp for a double recipe. definitely satisfies my chocolate cravings and my bf who doesnt like chocolate much couldnt stop eating this. First time followed recipe with coffee and cider vinegar exactly and came out good. stevens high school dress code; corozal, belize real estate for And Im always excited for a one bowl cake recipe. The cake smells so good while its baking. But what a treat!! I think the miracle is that you still had cake left four days later, fridge or not, moist or not. Just wanted to say that I tried mixing this directly in the pan today and succeeded! Question: did you by any chance use Dutch process cocoa? Im excited for your tour! WebUsing olive oil instead of butter makes this chocolate cake amazingly moist! I made two cakes, stacked and filled with raspberry jam, and frosted with the recipe from the I-want-chocolate chocolate cake (using vegan butter substitute for the buttercream). Question for you It came out of the pan no worries. I have made this cake at least 10 times. But no! But, I got to clean my oven which was long overdue, so happy ending, and the cake was salvageable. I am a very experienced baker. Willing to give this another go because it could be beautiful. It tastes great and no one will know its upside down but Id definitely reduce the baking soda next time. I made this again but used a much larger pan (913) and still had to bake for 40+ minutes. Maybe only one child is taking guitar, but there is one in the photo who is TAKING the guitar. I used white wine vinegar, I wonder if that matters? The second one turned out perfectly at 35 with no opening of the oven (except rotating the cake about halfway through baking). Just WOW. Also, I will wait until I can put in the full amt of cocoa pwdr to try this again and probably add a little more sugar than I did this time. Is this recipe supposed to say 1 and 1/2 cups of water or coffee? I made this last night with the full baking soda amount, but I added two eggs (trying to avoid crumbly cake). I had all the ingredients at home, and so I couldnt simply not make this. 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 used Seville orange coffee lurking in the cupboard yum! So many happy memories of eating this cake! I made this last night wouldve been 2 nights ago but I realized we had no cocoa powder, the horror! Could those things have made it fail? I will definitely make this again! My glaze became gritty (but not burnt) after melting. will you be adding any more Midwest tour stops? I used coffee. I let it sit for 10 minutes before turning it out, having learnt my lesson with a previous loaf cake. Everything turned out beautifully, however I reduced baking soda partway to 1 1/4 tsp to avoid cratering per the comments, and got just a little tiny dip in the middle of each, easily covered by the glaze. Love this cake so much. Im looking to make this gluten-free as well, did you add anything else besides the 1 to 1 gluten free flour to stabilise it? Without the glaze, should freeze just fine. Cupcakes are easier for the kids to hold and eat. .? 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, as someone who is dairy sensitive, I can eat the entire cake without consequences. My favorite chocolate cake. It was just so easy and delicious. hi..what type of olive oili sometimes think evoo is too strong in sweet stuff but always have on hand. Im sorry it gave you trouble; its definitely not you thats experiencing dipping, although I hadnt in the times I made it. Interesting twist on the old Wacky Cake recipe which I have been making for over 40 years. I made it very last minute before having my boyfriends new colleagues over for dinner and it was a huge hit. I am at high altitude (6,500 feet) and was worried this cake wouldnt work after reading comments that it sunk in the middle even at sea level. Instructions. Continue beating on high and add the oil in a slow, steady stream. It otherwise was a great texture perfect amount of chocolatey and the 2nd bite was better than the first. Often in cakes, its not a problem but I cannot say for sure here. A crowd pleaser for sure. Oh my god! Wish i could include a picture. I made this with metric weights and the batter was very liquid! 1:1 GF mix from Bobs Mill (blue label) 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. I made this cake yesterday for my book club today. 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). Because of the above issue, I was worried I ended up overmixing. I wondered the same, but trusted the recipe and kept whisking the water/coffee into the batter until it was more the consistency of a thin crepe batter. Followed the recipe exactly! Do you have any high altitude recommendations? Forgot to add I left out the corn syrup from the glaze and it was still shiny and worked out great. It was moist, fluffy, intensely chocolaty and delicious. Made this a few days ago while were all stuck inside amid the pandemic here in NYC perfect recipe for right now when eggs and butter arent easy to find. Thank you. Im gonna try this version, though!! 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 My new favorite cake :). Just wondering if you had come across it before? Was my first foray into turning a recipe gluten free but it seemed to turn out correct, the cake was super soft and moist and fudgy but airy at the same time (seems contradictory!). However, I took a gamble and did not line my cupcake tins (usually my nonstick ones release things pretty cleanly) but liners are a must for this one! Next time Ill try coffee instead of water. Do be warned it can be a little crumbly due to no eggs, so dont handle it too much before it gets to the serving plate. Doubling it, there was a little too much batter for two cake pans, so I did make a few cupcakes as well. I made it for the first time a few months ago, and have made it several times since. This is so good. I doubled the recipe for a 913 cake. But I had to bake 40 min and then it sunk. Im happy to report it worked just fine with the following adjustments: increase flour by 1/4 cup, increase coffee/water by 1/4 cup, decrease baking soda to 7/8 tsp. Chocolate nirvana. My mixer broke before Christmas AND I had been craving home made cake for way too long > search in the smitten archives for an easy chocolate cake yielded this bad boy . Ive made this GF many times (including once for a 4 tier birthday cake) using the Bobs red mill cup for cup flour (light blue label). Then she hacked through the crust on the rim of the pan to turn the cake out (which took some encouragement). I stumbled across it in a Moosewood Cookbook probably 16 years ago and its been my family everyday cake ever since! Do you have any idea how long this might take in an air fryer? I brought the leftovers in to my office and people are raving about it, and its not just because the cake has caffeine in it :-). I have a full sheet pan, so it will be just a thin single layer. I made it with water, not coffee, and can promise you its still full of flavor. Any tips? Ive made this cake countless times and 1) its always flawless, 2) its always best the next day, 3) its excellent with traditional chocolate buttercream frosting, and 4) its unreal with cream cheese frosting. Thanks! I have high expectations for it! 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. 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