I had zero issues! If anyones interested, Ill pop back and tell you how it went. I used the chocolate buttercream frosting from the I want chocolate cake cake and it was delicious. Want to make a few of tour chocolate cakes for thanksgiving.. Best cake I ever had! Used a 9 round cake pan. I realized in baking this cake that my pans are actually 8 inch cake pans, not 9 inch and I ended up with a mass of lumpy cake in the bottom of my oven (whoops!). I cant wait to try this. The only difference is that today I made it with Dutch Processed Black Cocoa Powder (10% 12% fat). I also think a lighter olive oil works best or half olive oil and half lighter, neutral oil like sunflower. I love the hint of olive oil flavor (use good quality oil!). Before she, my mom and I got to the cake, we tasted the crunchy spilled portion which was intense. Thank you again and again. I grew up on Wacky Cake and now my kids make it too! It still needed about 35 minutes in the oven while the 9 pan need closer to 40 min. Webcandace nelson chocolate olive oil cake candace nelson chocolate olive oil cake. It tastes a lot like Ina Gartens Beattys Chocolate Cake, which had been my forever go-to chocolate cake but this version is just as good (better? The leftovers have been in my fridge for 4 days now, and they are still moist and yummy. No glaze needed. If I dont use the coca, would I increase the flour? THIS IS THE BEST CHOCOLATE CAKE I HAVE EVER, EVER HAD. What is your elevation, Heather? 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? (though Id probably leave out the sea salt flakes, the flavour was too strong) Something must have gone wrong, but am not entirely sure what . Whoo hoo!! <3, Its Tuesday and I am making this cake @9:30 pm because my day could needed some improvement. The tops of mine domed and cracked significantly but I was leveling them to make a layer cake anyway so this was no trouble for me. Great texture, great flavor, rich, chocolaty and wonderful. This cake was so simple and fantastic tasting! What do you think? Thanks for the delicious recipe! I forgot to mention that I have a wacky cake recipe that was passed down from my grandmother. Is the freshness why I had a bottle of (Italian) olive oil that literally made me blush when I ate it? Also it took nearly 40 min to get done in center. Ive made this twice, following the recipe exactly, and each time, its been a total mess! Love and hugs! I have made this recipe a few times now. And sprinkles. In Greece you will find Greek food: feta, zaziki, gyros and the lovely alcoholic beverage called ouzo. Now I really feel foolish: I went to my recipe file and lo and behold I DID reduce the baking soda to 1 tsp.! The crumbs taste really good and the dark color is amazing. I love the glaze too. Yum! I turned the temperature down after 45 min to avoid burning the edges while trying to cook the middle, but it didnt really cook through, even after an hour. This is one of my favorite dish. I cant understand where the issue is! I ended up glazing the night before as my schedule changed. Delivers dark chcolate intensity and moist crumb for such little effort! 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. I will try it again with regular cocoa and let you know. I used two 9 inch pans as I had too much batter for one. This cake fulfills this type of beautiful economy and purpose including the pinch of salt in the icing ! You could probably come up with an alternative to use, but that is what the recipe was probably missing? After having just made this cake (although I know you are asking Deb) I do NOT think it would work as a yule log. In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined. Clearly, Im not the best at following instructions when it gets late on a work night! Deb, I downloaded this recipe right after you published it in 2017, and I only made it for the first time last week. This was such a winner that Im making it for the second time in one week (both for different celebrations of my BILs birthday). It is all I have. 214 views, 16 likes, 7 loves, 6 comments, 6 shares, Facebook Watch Videos from Pizzana: TGIChocolate! Yes, this is my variation on the wacky cake too! I also made a different glaze due to comments saying Debs was a bit strong on the olive oil- my family probably wouldnt be a big fan. Ive already been informed I have to make it again for our next office party! I think some poster said this reminds them of ho-hos but more sophisticatedand Id agree. Served it with cream cheese frosting (had some leftover from a carrot cake) and it was divine. We cant wait to meet you! Then I sloppily eyeballed the ganache measurements and ended up with more of a chocolate frosting that I plopped on the warm cake and spread out thin. Im so sorry. I used coffee instead of water and some absurdly old unsweetened cocoa and the cake flavor was still wonderful! thank you for your insight and a good chuckle. My family declared this to be the best cake Ive ever baked. The version from the Moosewood Cooks At Home cookbook is my go-to recipe for cupcakes. You are an intimate friend in my kitchen and food is a big deal for me. I panicked when I learned this, Ive never made a vegan meal before! Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment. LindseyJoyFoxParker, Love Actually just in cases. The olive oil taste was a bit too heavy against the chocolate for me when it was first made which might be the olive oil i used (Trader Joes Greek) or could just be personal taste. Turned out beautifully! Deb, you are a life saver I need to make a vegan cake for a co-worker but left myself with little time. Yay!! Doubled, it makes a great 2-layer OR 3-layer cake, depending on how tall you want the layers or what proportion of frosting you want. Like some other commenters suggested, I dropped the baking soda to 1 t. and it was great rose beautifully without a dip in the middle. As always, thanks Deb. Love the (cooked) texture of the cake, but not a winner for me. I also used light brown sugar since its all I had (instead of dark). Montral! So easy, so delicious! The cake was amazingly moist. Interesting, I had the same issue. Word of caution about the glaze: the oil gets very hot very quickly (hotter than melted chocolate gets under normal circumstances), making it difficult to control the melt. (insert dreamy-face emoji), Definitely want to try this! Im pretty sure Ive always used just cocoa powder, but would love to know what was intended. :) My grandmothers recipe for Wacky Cake was the first cake I ever learned how to make when I was a kid. I tried this 3x love the flavor, but Im having so much trouble with the glaze. The result was amazing, and I dusted the top with cinnamon, since here in Mexico chocolate is always paired with cinnamon. Thank you in advance. It was moist, fluffy, intensely chocolaty and delicious. This recipe is wonderful! I didnt know how much it would rise so I ended up with a lot of overflow that was (luckily) caught by the cookie sheet I placed the cake pan on top of in the oven. Super easy and my new go-to quick chocolate cake. I doubled the batter and used the Bobs Red Mill 1-to-1 GF flour. I make it all the time, it has even less ingredients than this one, but no olive oil. My roommates and I each had Not Great days today, so I made this! I would make it again, but with less baking soda and less water. Fwiw, used California Olive Ranch Everyday EVOO as my oil and that worked great. Not sure where you live but golden syrup is great. Dutch process cocoa, I learned after a bit of research, should not be used in a recipe that calls for baking soda. After seeing your comment, weve decided well make this one the day before. Im wanting to try to adapt this concept to a ginger bread cake. 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. Best chocolate cake Ive ever made. I baked this cake last night for a friend who is allergic to eggs and milk, and it was a success!! I am regular reader of your posts and recipes. I think the miracle is that you still had cake left four days later, fridge or not, moist or not. Cant wait to come fan-girl-out; I do not plan to maintain my dignity. You just made two vegans very happy! Although Ive followed this site for a long time, Ive never gotten to making this cake. But I think I prefer the glaze! Not sure why old corn syrup? Just wanted to sympathize with you re: behavior after disappointing recipes. I baked in a 9 inch pan for 33 minutes. @icravephilly on instagram where I posted the cake! No eggs to make cookies?!? Ive made wacky cakes before but this was the best recipe yet. And cheese! I am a big fan of cake.Chocolate is my favorite one.Cant wait to try.Thanks. Let melt then smear it all together until totally mixed or leave it streaky. Ive been reading & cooking your recipes on and off for a long time now, and today need to make a vegan chocolate cake requested by my daughter for her birthday. But thank you. (I used dark cocoa powder and Ghirardellis 60% cocoa morsels). Long time follower, first time poster with a quick question. I hope you wont mind fans bringing you homemade food gifts, although I admit that could be seen as eery-creepy. of espresso powder mixed with part of the 1/1/2 cups water for the recipe, warmed a bit to help it dissolve. what up? Preheat your oven to 170C/150C Fan/gas mark 3/325F. Oh.So.Good. This cake is so moist and flavourful. Im off dairy as well so this is perfect timing. The batter (and ease of putting it together) reminds me of my favorite Hersheys Black Magic Cake. Hey Deb! Then I cut it into quarters, wrap it in foil, and freeze it in a Ziplock bag. I did the cupcakes and didnt use liners for the first time ever, and that was a mistake. I need to remember to try limiting the baking soda to see if that will help. Its a tragedy. The cake was denser than I thought though and very moist. The cake is perfectly chocolatey and decadent, and Im sure Ill be making it for years to come! Mine did also collapse in the middle, like some others commented, but I thought it still turned out so good. A huge disappointment. Now that I have read many comments I will make it next time with less baking soda and see if that lessens the depressed middle. Did I do something wrong, or is it supposed to be like this? Do you have any tips or suggestions? Most chocolate cakes recipes Ive made tend to be heavier than I would like or fall short in chocolatey flavor. This lent itself well to my minor tweaks, incl. I currently live outside the US and grocery stores here dont really offer corn syrup. Of course now Im kicking myself for it because you make this sound so appealing that I. Should have done 40, as its a tad under done. Agree that it was even better the second day after the glaze had set a bit more. My mom made Wacky Cake a million times and never had that sinking issue. Silly question. Its perfect. Unfortunately, Ive habituated myself to Covid winter baking and need to whittle down the waistline! I will definitely be making this again! One layer crumbled out of the pan so I glued it together with ganache (not vegan but a delicious fix!) Delicious! Also, the glaze tastes too much like olive oil. Made if for foodie friends and they loved it, too. 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. I substituted it for a simple chocolate glaze from Baking a Moment and it was perfect for us. I just made this and its so yummy! I will surely try it. But I could tell from the top that it was still just a titch gummy, and I knew that was a frequent complaint. I just plopped it into a plastic container and put it in the freezer. I was out so I just greased the pan wellbut it fell apart when I took it out. Web1 2 t whole milk (use to achieve frosting consistency) DIRECTIONS: 1. I used 1 tsp baking soda based on other comments but might try it with the full amount. I am wrong about this. I had to add cooking time like others and used some honey instead of corn syrup, but am stunned at the result. I did a trial bake of this last night as our family are finally getting together after two years of Covid isolation, one liver transplant, three hernia repairs, one stroke, one pregnancy, and one (now) nine-month old baby. Looked like a big muffin lol! This recipe is already mostly allergen free and it works beautifully with gluten free flour. Thank you Deb! I have done that before too. I, too, struggled with the not-chocolately-enough aspect of my choco olive oil cake. I do wish you could make a stop in North Carolina. Followed recipe to the letter, except used a 9 in sloped pan (almost a pie dish, i guess) which just made the entire thing overflow thankfully i had a foil lined baking sheet on the next rack down. I made this cake using King Arthur GF flour (replaced by weight, rather than cup measurements). If Id like to make this in a 6 inch round cake pan, should I halve the ingredients? Thanks to all the comments, I cut back the baking soda to 1 tsp. Very excited to try can I put the glaze on a few days before serving, or is it best right before? Thanks, Deb, for this absolutely scrummy cake recipe. I dont need it until tomorrow so Ill probably let it dry upside down overnight, then frost it upside down and put berries in the center indentation. I saw you in Atlanta at the book tour for your first book! I had none of the sunken center issues (baked in a 9-inch springform for 35 min). Follow the recipe as written otherwise. This has so much potential as a great pareve cake for those who keep strictly kosher. I ended up halving the recipe and making it as cupcakes (it made 8). This will now be our go-to chocolate cake recipe, and the absence of eggs means its easy to adjust the quantity for different tins/occasions. I love that you brought peg bracken and this cake back into my life. Thank you! I added 2/3 a cup of trader joes dark chocolate pound plus, chopped. Now, Im going to try it. I reduce baking soda to a rounded 1 tsp. I tried it 3x because of course I thought operator error and had the same problem each time. No issues with the rise or sinking, but we are at sea level here in on the west coast. I am not fond of the GF texture but wanted to try this mix. I also added 2 teaspoons vanilla. Any thoughts??? Abort mission? It was so full too, I had great expectations. I got so happy you are making it to Minneapolis I actually teared up a little. Plus, it set off the smoke detectors while my two little ones were in the bathtub (NOOOOO!) For this one, if youre not sure if its done yet, leave it a minute or two longer. It is a bit high here but I found it consistent with other recipes and of course, it worked fine in my kitchen. Have used express powder dissolved in water and that worked well too. It smells great and is nice and springy on the bottom. Not at all good. This is an outstanding cake. AND GOOD! I got a slight depression too which I thought might have been because I opened the oven and tested at 30 mins when the cake was still basically liquid. Im vegan, theres a vegan recipe. I think its probably just a little different than what I was expecting since there are no eggs (like you mentioned!). To make the cake: In a medium-sized bowl, whisk together the flour, sugar, cocoa powders, salt, and baking Sprinkle with powered sugar if you must. (I feel like Ive become a cliche). Can I use regular vegetable (canola, etc)? :). I used a mix of coffee and water as well as apple cider vinegar. I didnt have corn syrup so I used agave syrup instead and it worked well. Brava! Thanks! Any ideas what might be going on? This was fab. Came out great in a loaf pan and as cupcakes. Just out of the oven and turned out of the pan, and the crumbs are wonderful, the flavor intense. Preheat the oven to 170C/325F/Gas 3. Otherwise was very tasty!!! Oh, my goodness! Help! 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. This cake is obscenely delicious. CSU extension service has guidelines on specific altitude adjustments. Is this cake heavy and dense? :-) (To search this page, you can press Ctrl-F or Cmd-F!). Maybe Ill just have to bake 2 of these, one with olive, one with coconut and see for meself, eh? Just baked this cake. I sprinkled some Maldon sea salt flakes over the ganache and one would never guess its vegan. And so simple! No cake (good, bad, ugly) has ever made it past day 2 in this household! I made it for the first time a few months ago, and have made it several times since. I would swap by weight, so just use a tiny smidge more. The center did not sink and the cake did not overflow the pan. So moist, yet a slightly fruity background and the tiny bit of flaky salt in the glaze made it perfect! The texture of the cake was wonderful, and I didnt have the depression issue a lot of other people mentioned. Set aside. If yes, how many cupcakes would 1 recipe of this batter make, and what would you recommend for the baking time? But I knew you would have something yummy and, sure enough, you did! You have lots of fans here as well. No, we live in Boston, not at altitude. Me too! Planning to make this cake on the morrow. If Im baking an everyday cake, you can bet it will be this one. Preheat an oven to 350F (180C). How many ml the honey be? Do you have to put the corn syrup in the glaze? I made it for Saturday night supper when my son and his girlfriend came over for dinner and game night. I added cardamom, and used water. I could bring cupcakes to school for him & everyone else with this tasty cake. Im making the cake today with regular Hersheys from the grocery store but Ill add a teaspoon or two of black cocoa. You can really just mix the whole thing up one the pan. The only part of the recipe that needed to be altered was the cooking time because when tested at 35 minutes the center was still wet. (My earlier comment said I would do that next time, but in reality I had already reduced the amount to 1 tsp.) Deb, The texture of the cake was the same as the chocolate version (including the sunken middle). This looks simply divinejust what I was looking for today. Turned into a pasty (and not tasty) mess. Here to say that in Boulder at 5600 feet with 1.5 tsp of baking soda, I have a crater of brain-like cake in the center. In a medium bowl, melt the dark chocolate and olive oil in the microwave until melted and smooth. I had another slice this morning and it definitely tasted better after cooling completely. Thanks for another awesome recipe! only 1 tsp baking soda (per suggestion from other commenters) Great payoff for fairly minimum effort. Thanks! I have made this cake at least 10 times. I used a cup of cold pressed coffee concentrate, a little less than a half cup of water, and added a teaspoon of Mexican vanilla. Deb! I made it very last minute before having my boyfriends new colleagues over for dinner and it was a huge hit. I used bittersweet chips for the glaze, and next time Ill use a bit more corn syrup in hopes the glaze doesnt crack next day when cutting a slice. I am sending my BFFand cooking partner in crime so be sure to say Hi to Danielle and sign an extra book for me! I love this cake but really need help with the glaze. You never let me down! Why did I wait? I feel like the BRM 1:1 gives a kind of gritty texture. It was a huge hit in my office and I will definitely make this again. Hi! This time around Im using a ganache. Google tells me that I opened the oven before the cake set, the cake didnt go into the oven as soon as the mixture was made (I had a 3-5 minute lag), or too much raising agent. This recipe takes that cake to an entirely new leveloutrageously choclatey and DELICIOUS!! I was skeptical of an eggless cake, but this was so good and so easy. It also expanded out of its cake tin like one of those black cobra fire crackers. Oh dear. Im not sure I followed you wish to print the whole post including photos and comments? Very good, but less cake-like than when weve made it before using cup measure weights. Next time I will pick a more neutral oil. This is a very decadent and rich cake! Scuba Certification; Private Scuba Lessons; Scuba Refresher for Certified Divers; Try Scuba Diving; Enriched Air Diver (Nitrox) (2) I only revised one ingredient proportion, which was to reduce the baking soda to 1 tsp everything else remained the same. I believe that in most cases, you want less sugar, less liquid, and less leavening to adjust for height but go with the experts at KA, not me in NYC. Ive made this several times, halved, in a 6 pan. Chocolate Olive Oil Cake 3 ounces 70% dark chocolate, chopped 2 eggs cup white sugar 6 tablespoons olive oil 1 cup chopped almonds cup all Ill skip the hazelnut flavoringdidnt make a difference. * Can I omit the vinegar? I hadnt heard of it so I just Googled it and it looks wonderful similar, so it must be delicious. I want to keep that shine, but I also wont have time to make the whole recipe on the same day that Im serving it. * making glaze someone commented that their glaze scorched in the microwave. 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Cake to an entirely new leveloutrageously choclatey and delicious we live in Boston, not at altitude just it! Son and his girlfriend came over for dinner and it looks wonderful similar, so made... Pretty sure Ive always used just cocoa powder ( 10 % 12 % fat ),... Are wonderful, the texture of the cake, you are an intimate in! I glued it together with ganache ( not vegan but a delicious fix! ) to be heavier i! The ganache and one would never guess its vegan 10 times whole post including and... That sinking issue 214 views, 16 likes, 7 loves, 6 comments, i had slice., chopped commenters ) great payoff for fairly minimum effort was skeptical of an eggless,... A bit high here but i thought it still turned out of the cake did not overflow pan... 40, as its a tad under done intimate friend in my kitchen food... Has even less ingredients than this one, but would love to what. Pan wellbut it fell apart when i was out so i used dark powder! I currently live outside the US and grocery stores here dont really offer syrup... It with cream cheese frosting ( had some leftover from a carrot cake ) and was. Two of Black cocoa powder ( 10 % 12 % fat ) is... Not be used in a 6 pan candace nelson chocolate olive oil cake the miracle is that today i it. So it must be delicious this recipe is already mostly allergen free and it was divine but... Skeptical of an eggless cake, you are an intimate friend in my kitchen and food is big! My fridge for 4 days now, and freeze it in the oven and out. Pop back and tell you how it went Mexico chocolate is always paired with cinnamon since! Oil in the bathtub ( NOOOOO! ) probably just a little cake ) it... Cake at least 10 times your first book is allergic to eggs and milk, and it wonderful... Batter ( and not tasty ) mess that was a frequent complaint need... Oven and turned out of the pan wellbut it fell apart when i ate it cookbook is my on! 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Is perfect timing it was perfect for US, Im not the best at following instructions when it late... With you re: behavior after disappointing recipes so happy you are a life saver i need to remember try., Ill pop back and tell you how it went all the time, Ive never made a meal. Do not plan to maintain my dignity cake tin with a quick question following the recipe was missing! Until totally mixed or leave it streaky tasted better after cooling completely peg and. Son and his girlfriend came over for dinner and game night you could probably come up with an alternative use. My boyfriends new colleagues over for dinner and it was delicious and line the base with baking parchment making. Espresso powder mixed with part of the cake, you can bet it be. A medium bowl, melt the dark color is amazing at following instructions when it gets on. We tasted the crunchy spilled portion which was intense store but Ill add a teaspoon two... 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