Same problem(s), but at least the smoke detectors didnt go off. I panicked when I learned this, Ive never made a vegan meal before! many thanks, Maryam. As cupcakes made with butter instead of olive oil and used the coffee. I also used just water, not the coffee option. Perhaps I should have used light or a different oil did anyone else taste bitterness? I made a coconut milk ganache. While making the glaze, the chocolate seized up after just 30 seconds in the microwave. I am throwing a bridal shower for my soon-to-be daughter in law. Ive made it 3 times and can say that using coffee makes it so much more rich but doesnt taste like coffee at all just more intense chocolate. Thanks! I made it at 5pm when I hadnt even started cooking dinner yet and it was incredibly easy. So good that we cant stop eating them and we dont even miss the chocolate for dessert. When I could, though, the red wine chocolate cake was amazing! I suspect this would taste super awesome the next day, but didnt keep a piece to test this theory. This turned out well and looked beautiful, but we didnt love the flavor. sigh. Could you make the glaze with milk chocolate chips? This worked out well for me. I didnt use the olive oil, just safflower as I dislike the flavour of olive oil, and I chose the coffee vs water option. I figured I already have many good chocolate cake recipes, I dont need this one. I think the difference is that I used white vinegar this time versus apple cider the first time. Update: Attempt number one, using Dutch process cocoa and 1 1/2 tsp baking soda, baked for 40 minutes. Preheat oven to 350F. love how this comes together in a flash and you dont need to plan ahead and soften butter. I used Hersheys special dark cocoa powder, which is a mix of both natural and Dutched, for both the cake and the glaze. In Greece you will find Greek food: feta, zaziki, gyros and the lovely alcoholic beverage called ouzo. This is my go to for luscious flavor with little effort. The batter came almost up to the brim. I am going to try it, thanks for sharing a recipe with us. Works great with butter instead of olive oil if a more traditionally tasting chocolate cake is desired. They were delicious. Used 1 teaspoon baking soda only. I know theyre more than an hour apart. There was only one problem- there was way too much batter for a single 9-inch round cake pan. I personally would hesitate to pour it over a out-turned cake, because the warm glaze is runny and copious. Thanks Deb! This is by far the best vegan cake Ive tried. 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. But learn from my mistake: if you make this as cupcakes, use paper liners or go crazy on greasing your tins! Ive never made it with olive oil before but next time I might try it! Also, the only thing I used instead of corn syrup was pancake syrup all 3 times. The best chocolate cake!!! Oil cakes cant be beat on the moist front. Super easy and my new go-to quick chocolate cake. I made this with bobs 1:1 flour for the first time last week based on all the comments from people who had success. I took the cake out of the oven and scooped out some of the batter before putting it back in. Ill definitely make it again. Alas, baking cakes isnt my strong suit.until..THIS ONE! Im making this cake as I write this. Chocolate and olive oil! 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. It overflowed both pans, had a horrible depression in the center, burned on the top and edges, and never baked in the center. I used decaf Nespresso coffee, and California Olive Ranch brand olive oil (extra virgin, everyday oil). The glaze was delicious, but never hardened up. It came out a little too stodgy for me. Last night I was having a dream that I was going to eat chocolate cake, but right before I actually got to eat the cake my baby woke me up wanting to feed. Hi Tara, Dont know if youve seen my other posts, but it took my oven a full 53 minutes to get this cake baked properly. Its one of the best chocolate cakes Ive ever made. Preheat your oven to 170C/150C Fan/gas mark 3/325F. Hope you and your loved ones are safe and doing well. I cut up some strawberries and tossed with a little sugar to serve with it, and its a big hit. Webcandace nelson chocolate olive oil cake candace nelson chocolate olive oil cake. Does it need more cooking time? You you use another liquid sweetener (such as honey) for smoothness; the corn syrup provides more shine but most liquid sweeteners will make it more smooth. What do you think? Amazing and now my go-to easy chocolate cake. I followed the directions to a T. Any advice? I made the recipe with a few changes. Next time Im thinking maybe leave out the orange and add a little cayenne for a Mexican chocolate take on it. almost as good as my moms recipe, and even easier! But I knew you would have something yummy and, sure enough, you did! I baked this cake last night for a friend who is allergic to eggs and milk, and it was a success!! of white sugar and using half ww pastry flour and half all purpose. I made this for my birthday this weekend. The kids didnt complain, but Ill have to make it again to see whats up with the real deal. Yippee! Help please? thanks. Thank you. I delivered to my husbands office still warm. I will definitely make it again after I get a bigger pan! I made this cake for the third time this past weekend. NC has bookstores, mam! And one person told me I should start a business, and another told me it was the best cake shes ever eaten. Doubled the corn syrup in the glaze. The first time, I intended for it to be a layer cake so I doubled it. Next time Ill use double boiler to make glaze or maybe just use butter instead of the oil. I usually make it GF for friends with sensitivities, but the cake I made yesterday for Christmas was with reg flour & absolutely sumptuous!! And just abt perfect! Not at all good. Chocolate cake solves all of lifes problems. ( I tried olive oil but it made it too much olive oil how about just water? I have made 100+ of your recipes. Im vegan, theres a vegan recipe. (And will of course impart a lemon flavor, albeit subtle one.). Ill make it again tomorrow for my husband of 45 years . My question isdo you think this can be made as cupcakes? Why isnt the Santa Cruz date listed on the poster? Maybe only one child is taking guitar, but there is one in the photo who is TAKING the guitar. Do you think this cake would work with coconut milk in place of olive oil? OMG!!! Im going to try making it with gluten free flour and will try to remember to post if it turns out well. Today. To be honest, I had never heard of or tried a chocolate olive oil cake before, but oh, do I intend to fix that now!! If you used gluten free flour there would be nothing in this to act as a binder. Im wondering what could contribute to such varying baking times for this cake? Ive made this cake many times and LOVE it. I am definitely making this one tomorrow! The cake base is vegan and makes for an excellent layer cake. Loved! This cake is delicious; its hard to believe that its vegan/pareve. I didnt love the glaze on its own but it was perfect with the cake, though I also loved it without it. After reading through the comments, I also saw some people had problems with a depression forming, so per Debs advice I cut the baking soda to 1 tsp instead of 1 1/2 and had no problems. How would I adjust this recipe. I baked the cake for another 30 minutes before I gave up. I didnt have corn syrup so I used agave syrup instead and it worked well. Escorted group Jordan Tours Made it twice and both times it sunk in the middle. I love this cake and have made it several times. My cake was about to overflow at the 15 minute mark, but (thanks to the comments again) I had placed it on a lined sheet pan and I was watching it carefully. Its a cool, humid day in Virginia, so that may have something to do with it as well. Its one of the easiest and best recipes for chocolate cake, and it whips together very quickly. When autocomplete results are available use up and down arrows to review and enter to select. Hi, I was wondering if i could double the recipe and use a bigger pan to make this as a birthday cake. It was delicious and even better throughout the week. dirty in spanish language; voglio il tuo profumo significato; danielle goldberg wedding; walc 4 everyday reading pdf; Seriously. Do you have any advice to prevent this problem? 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 ! Any thoughts? Rave reviews all around. a little bit of b.soda smell & slight taste of b.soda when I tried it (still warmcouldnt wait!) I sprayed with non-stick spray and it is a non-stick muffin pan. Theres no way to delete or edit my comment but I wanted to share that the olive oil taste has gone down a lot and the cake tastes much better almost 24 hours later. ), I made the recipe with coffee and no corn syrup and it all worked out beautifully! Cocoa powder used was half Dutch half regular. I think I will. When I added the olive oil and brown sugar to the dry ingredients, there was no chance of whisking. The mixture was like mud and sawdust, and it took every bit of the coffee and vinegar to turn it into batter consistency. It will forever be my go-to cake. I ended up realizing that my baby doesnt have an opinion on chocolate but has STRONG opinions about blueberries, so I made a double recipe of your perfect blueberry muffins and half a recipe of the cream cheese frosting from the book so that I could frost a few, including the one for the birthday boy, but leave the rest plain, since the rest of the guests were adults. Thank You. Smitten Kitchen is my first stop for baked goods, but this was a wildly disappointing recipe. Its still delicious, by the way. dan haggerty children; muzzle brake with external threads. I will say, I advise going for smaller portions because this cake is rich. I had a feeling youd already answered that oneI tried scrolling through but you have (absolutely justifiably) SO MANY fans! Even my husband, who is usually underwhelmed by baked goods, sent me a text message the next day telling me how much he loved it. Is the cocoa powder in the batter the same ingredient as the cocoa in the glaze?Thanks. Are there any precautionary measures I should take in regards to baking this chocolatey madness in a humid environment? I had to check myself for a second and say calm down, its probably Vancouver, WA because who comes to Canada? but you are :). But then the whole cake collapsed on one side when I layered it. Line a 9-inch round cake pan with parchment paper, grease with olive oil and dust with cocoa powder. Finally got around to making this cake. 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. Thank you! As she and one of her best friends has an egg allergy, I was pleased as anything to remember that SK had an egg-free chocolate cake recipe. I made this without the glaze and it was excellent. Or lighter olive oil? Sift flour, baking soda and salt: In a large bowl, sift together flour, Since I went vegan, this has become my go-to cake recipe. Continue beating on high and add the oil in a slow, steady stream. 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. 1 1/2. It was more like a thick frosting and it took a lot to get it barely to the edges. I just pulled the cake out of the oven, and it smells wonderful. so easy to make and so worth it. Thanks for the new look at an old recipe. ), the crumbled layer didnt have the integrity to hold the 2nd layer. No- you should try a fatless sponge for a swiss role/ Yule log cake. Its a family favorite. Thank you, Deb, for the always fabulous chocolatey baked goods! (Was so pleasant to halve a recipe without an egg in it!) Thank you! 2. I made it into cupcakes (I got 12) and substituted cup for cup gluten free flour. You can use another acid though I used the same amount of lemon juice and it worked fine. Yours was the first blog I read regularly, and ever made more than one or two recipes from. 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. Personally, I like an unfrosted slice with a spoonful of peanut butter and a glass of milk on the side. This will become a staple cake in my home. I didnt make the glaze because I prefer a dusting of powdered sugar or whipped cream. It tasted amazing and really hit the spot. This recipe is now on my to-do list. and so easy!! PS. * 8-inch (8) round cake pan for 35 mins. 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. Thanks! Oh and to clarify, I didnt make the glaze- only the cake. Cake is delicious and glaze is too, but something weird happened when I made the glazechunks of it (the corn syrup?) Very easy to make and the closest I have come to making a moist chocolate mud cake. Topped with the glaze and raspberries and served with homemade ice cream. This looks amazing I absolutely need to try this cake! This is such a delicious cake. I used plain Pompeian EVOO because that was what I had on hand. This is the perfect week night cake. 10/10 would make again. Let us know how it goes, if you can. My husband loves it. *happy contented sigh*. I strongly recommend making it as is and using coffee instead of water! On Sunday, I baked this for 6 people. In fact, Ive been having a major cake craving for the last week or so (I think Im eating my political emotions) and this is just the thing to take the edge off. I regularly make a polenta cake with similar ingredients (olive oil and wine) and vary it with orange or lemon zest. The cake is moist and intensely chocolate in the best possible way. And I make a quick ganache for the frosting. It is a perfect combination. I made this cake in a loaf pan and sprayed it liberally with oil. Absolutely. Thank you, thank you, thank you for this delicious, easy to make and impossible to resist recipe! I am thinking of baking them as muffins/cupcakes but unsure how long to leave them in the oven. No cake (good, bad, ugly) has ever made it past day 2 in this household! This is an awesome cake: huge flavor-to-effort ratio! And cheese! I needed cake after a long quarantine day and was amazed at how easy this was to make. Fun to see your version posted here. WebInstructions. That said, I think the sugar could be lowered for a darker, more bitterwsweet flavor. Bloom the cocoa powder by whisk together the cocoa powder, espresso powder and boiling water in a bowl. So 1 tsp. Love this recipe. Being celiac, I was glad to find so many non gluten recipes. Lovely cake: deep, dark chocolate flavor, fine crumb, and moist as stated in the recipe. First published October 10, 2017 on smittenkitchen.com |, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, the book tour that begins the day the book comes out, Here is a current link for the second book, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-999574, http://www.veganricha.com/2014/02/the-chocolate-torte-from-vegan.html, http://www.bbc.co.uk/food/recipes/yule_log_15656, http://benandbirdy.blogspot.com/2016/02/yay-its-wednesday-cake-cake.html, https://www.livestrong.com/article/539346-dutch-processed-cocoa-powder-vs-unsweetened-cocoa-powder/, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-984159, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-977696, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-978599, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-980162, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-991246, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1361032, https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1371596, 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy, 1 tablespoon (15 ml) cider vinegar or white vinegar, 3/4 cup (135 grams) semisweet chocolate chips, 1 tablespoon (20 grams) light corn syrup (for shine). I preferred the cake heated over room temp/cooled & it actually reminded me of a lava cake, ha. Toss the cranberries with the 1 tablespoon of flour and set aside. Baked 45 min in an8pan plus a small extra mini loaf. The cake overflowed on to her baking stone and the center fell and she had to bake it for 50 minutes to achieve a clean tester. 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! Today is Day 3 and Im wishing I had a slice left over for a post-breakfast, pre-lunch snack. Am still trying to decide if I like the glaze but overall, am really enjoying picking away at this cake, as is my family. Not sure but I do think the cake is pretty forgiving. Even tho you glued it together with ganache (YUM! Its makes sense that it could lose some of its oomph if it sits as the combo of vinegar, soda and salt is what makes it rise. because I did not put down anything to catch the overflow. It is the BEST, the EASIEST, (did I say the BEST) chocolate cakeheck, the BEST chocolate dessert Ive ever made. I took a lot of libertieslike 1/2 regular flour & 1/2 bread flour, regular brown sugar, brown vinegar, wrong cake pan, TJ dark chocolate bar instead of chic chips, no corn syrup, etc. also can i freeze it? Also, even after 10 minutes of cooling time, I had trouble removing the parchment paper because it wanted to rip off a thin layer of cake! However, both times it has sunken down in the middle. Amounts can vary and will demand repeating to get just right. Last month though, my spouse asked for a white wine/olive oil cake for her birthday, so I googled a yellow cake version of this recipe, subbed olive oil for the vegetable oil and white wine for the water. Its for shine, not otherwise essential. Your first book is one of my go-tos, as is your blog. 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. Attempt number two, using regular cocoa and 1 1/2 tsp baking soda, baked yet again for 40 minutes. Its delicious! Its going to be my go-to chocolate cake recipe for my sone. Step 3. Update: I used 50-50 EVOO and light olive oil and it was delicious. Hi Deb, how do you think this cake will bake in a really pretty bundt pan? I second your recommendation to use some kind of muffin liner. I ended up glazing the night before as my schedule changed. Shall I use glass or metal? Oh goodness no; use light brown sugar. Id love to see a Smitten Kitchen amazing version of that: a vegan white wine olive oil birthday cake for grownups. (we are not vegans.) People begging for recipe. I am quarantined at home and dont have any more all purpose flour. Perfect for anyone with MS following the OMS program. But I had to bake 40 min and then it sunk. I just said to my husband that I really want chocolate cake or brownies and, once again, you come through for me! Fabulous!!!!! AND, as my sister-in-law uses only plant-based ingredients, I can bring it to her house (now that we can start visiting again) and brag that its dairy-free. 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. Made it without the glaze. In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. I made this following the metric instructions and ended up with a very liquid soup-y batter. Ill definitely be making this again since it is so quick, dark, and moist. Awesome Im making it again tonight, due to very popular demand. Super easy to make too. Thanks for a great recipe. It is DIVINE. Literally took 10 minutes to put together, including washing the bowl. Super moist, and almost melt in your mouth! I may fill it with whipped cream? Hi Deb, will this cake work in a loaf pan? I LOVED the taste of EVOO here. The batter didnt overflow, but it did sink in the middle. Id probably start by swapping the cocoa by weight for flour, dark brown sugar for more white sugar, and you could use coconut oil, I bet, instead of olive oil, if you wish. Oh My Wow. It is one of my go-tos that I try to convince newbies is easier than cake-mix! and I love the fact that almost everyone can eat it. Having it loosely covered can help. I was so disappointed that I didnt get to eat the cake that I decided to make a real chocolate cake and chose this one. Does that jump out at anyone as immediately problematic? The flavor of this cake was wonderful, but it did sink a lot, & I had to bake it about 15 minutes longer. Alternatively, you could try the recipe as is and bake it in one of the pans you mentioned, so you can see how much cake you would end up with. Depends how sweet your sweet tooth is :) but with the glaze I found there to be a good balance. 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. It was perfect! It did not run over. Alas, not a crumb remains. Is this because I overfilled my pan? Finished with a dusting of powdered sugar. Thanks for sharing a delicious recipe. 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. Perfect! I reduced the baking soda to 1 tsp but in a 9 inch round pan I had to bake it about 45 minutes. Do you have any thoughts on whether this cake would work with GF flour, or perhaps, a combination of GF flour and corn flour, which she can do so, making it a bit like a chocolate polenta olive oil cake? I followed the recipe exactly, and was a little worried about the seemingly large amount of finished batter, but decided to forge ahead . (insert dreamy-face emoji), Definitely want to try this! Oh no, its totally on. (Glad I have 2!!!!) Do you have a link to your olive oil store? I followed the recipe (minus the glaze) and it turned out excellent! So delicious! My only complaint is that the taste was a bit too cocoa powder-y for me. Everyone loved it and commented about how moist it was. Add the olive oil, coffee and vanilla, and whisk until well combined. Grammy and her wacky cake! 2. I have made olive oil cakes in the past and also vegan cakes and they are usually ok often they have a weird, too-oily texture, so i was delighted when this cake turned out actually cake-y! Interesting twist on the old Wacky Cake recipe which I have been making for over 40 years. (I also took another posters advice and added minced crystallized ginger YUM). No eggs to make cookies?!? That one you can take home, the rest should be consumed fresh. Oooooooooohhhhh! Our decadent dark chocolate olive oil cake was I would make it again, but with less baking soda and less water. It seemed to seize up no matter how much stirring I did. This will be my third time making this. Im a loaf kind of girl and my 9X5 gets much love. Because I wanted to keep them vegan (to bring to a hippie picnic party), I only lightly oiled my tins instead of buttering and flouring like I normally do. Success!! Result was delicious and moist, but warning: it did stick to the cake pan sides much more than expected so the sides looked less finished, and it baked for 40 min (all of this is in line with other comments). 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. Everyday reading pdf ; Seriously about just water of girl and my new go-to quick chocolate cake though! 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