I picked chocolate chips for shopping ease, not any structural reason. Pitch black, rich and not too sweet. 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. I think I could have brought it down a little more even. I love this cake and have made it several times. In college I worked in a restaurant where we made a couple of double sheet cakes of essentially this same recipe daily for sack lunches (plain oil, though). With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. 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. Just a comment on the olive oil. Can this recipe be doubled to make 24+ cupcakes? When I iced it all the frosting pooled in the middle and made it fall further and then seeped inside! Thank You. for about 35 minutes until the tops sprang back, but still looked a tiny bit moist at the center. Definitely a keeper for anyone needing a quick dessert. Im making your smore cake, lighter-than-air-chocolate cake, gramercy tavern gingerbread non stop November January, and hes I like plain. Can I freeze them? I hate the word moist, but that was the comment over and over again from everyone :). This was great! Will definitely make this again :). Any suggestions on how much espresso powder to use? Wow, that sounds good! No eggs to make cookies?!? only 1 tsp baking soda (per suggestion from other commenters) Used Hersheys Cocoa chocolate frosting recipe instead. Cant wait to make. In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. And cheese! Oil cakes cant be beat on the moist front. candace nelson chocolate olive oil cake chef show recipe January 27, 2023 By brenner brothers bakery bellevue If not wine, maybe a strong tea that youd like I just made this. This is one of my favorite dish. I LOVE olive oil cake. Yes, this is my variation on the wacky cake too! Thank you for inspiring kitchen confidence!!! Just sayin. You wonder if your wife/husband is cheating on you. Chocolate Olive Oil Cake Doubled this recipe to make two 9 cakes with half water half coffee. ), And now Im off to pre-order. Question: did you by any chance use Dutch process cocoa? 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. They both turned out perfect. I make crazy cake a lot (kid with egg allergy) and I couldnt wait to try it with brown sugar. I made it tonight and it totally overflowed my pan! Now its a hit with the whole family. I didnt get good results from any of the other egg-free chocolate cake recipes that I have tried previously but this one was different. It does make me want to screech and pull my hair out to have to cook like this, but sometimes I do. 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. Also, Ive been using Bake-Even Cake Strips (Amazon, Wilton, King Arthur Flour websites) for about a year now, and they work wonders by keeping the outside of your cake from setting before the middle does, allowing the entire thing to firm up properly. Thank you for evolving your content, and always sharing so many I tried this, dont do this, do it any way you like, youre wonderful to learn from. Thank you!! It just keeps baking and not cooking through in the middle. Not sure where you live but golden syrup is great. of brown sugar plus 2 Tbs. I look forward to baking your version and seeing you in Portland, OR. But it does have eggs (not that youd oppose :). I have now made this cake twice and it is going to be my favorite cake forever. Thank you so much! My husband and I say it all the time! I made this as written 2x. Thank you! Thanks for the tip! Easy to make and delish. I will surely try it. 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. Truly amazing. Sprinkle with powered sugar if you must. I reduced the sugar slightly to about 5/8 cup of each kind and it was still good. Any idea what could have gone wrong? Im in the process of emptying my kitchen after 2 years in Sydney. Cheated and deflated. Everyones favorite cake now. 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. This will now be my staple chocolate cake recipe. 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. Hope you and your loved ones are safe and doing well. I made it with reg AP flour, baked the recipe in two 8 cake pans, which turned out v well. domed beautifully.It fell a little when I tried to get the wax paper off the bottom (We are 7500 feet elevation, so that might make a difference.) I love your first book that I sometimes just read to fantasize that I have time to cook something! My new go-to. Too bad, since I was really looking forward to serving this tonight for Halloween with a visiting Italian friend who makes olive oil. Free. If it sunk in the middle, it wasnt done. Any suggestions on the stodginess? It was delicious at lunch! I am having a hard time with this cake. Served with powdered sugar. :), Its baking soda and vinegar! However both times my cake sunk in the middle. Came out perfectly after 40 minutes. The flaky salt in the glaze made the whole cake sing. Because two days before Thanksgiving youve got time to answer questions about cake but, youre Deb, so you might! I had a disaster with this cake probably because I made no adjustments for my 3600 feet altitude. I got the sinking in the middlewish I had used less baking soda as later suggested. Ive never tried it with olive oil, but I will now. To make the cake: In a medium-sized bowl, whisk together the flour, sugar, cocoa powders, salt, and baking I made this cake for a birthday and it was a bit hit. Its moist and rich and just delicious for vegans and omnivores alike. This was not the case AT ALL for us. Welcome any other ideas for next time to prevent this! Light and fluffy the first day, denser and moister the second day, equally delicious both days. I made this cake over the weekend and it was great. Fabulous!!!!! Hi Beth So weird, I always use light corn syrup. Either way the glaze thickens nicely into a ganache-like thickness, which stays soft. I didnt have ingredients on hand to make the glaze, but I admit I was very tempted to add the orange syrup from the orange chocolate chunk cake. I double-checked all the ingredient amounts, pan size, and oven temp and cant figure out what went wrong. solidified in the first 30 seconds in the microwave. Next time, Id like to try in a bundt pan. .? Ive been making a version of Wacky Cake for years! I must say I was very skeptical that it might taste odd because of the olive oil, but it is fantastic! Its elegant and holds up well too! I have a full sheet pan, so it will be just a thin single layer. Went about 8 minutes beyond the 35. It looked so easy and the chocolate mixture was nice and smooth, but the moment I tried to pour it, it thickened and would not spread. I made this the past weekend and the kids as well as myself LOVED it. But sometimes it sinks for me and sometimes it doesnt. I tried it 3x because of course I thought operator error and had the same problem each time. This recipe sounds like the perfect one to try out my new find! Asking because Im planning on making this 2 days before serving to take away for the weekend. The version from the Moosewood Cooks At Home cookbook is my go-to recipe for cupcakes. Cake is delicious and glaze is too, but something weird happened when I made the glazechunks of it (the corn syrup?) My mom has been making it my whole life always iced with butter frosting. Really? Congrats on your new book. (I also took another posters advice and added minced crystallized ginger YUM). Deb, my glaze ended up being frosting. This cake sounds fabulous! My only complaint is that the taste was a bit too cocoa powder-y for me. One bowl, 5 minutes and a simple but delicious dessert. :). I read all the comments, especially about the sinking crater. So thank you! Also cant wait to read your new book; although looks like you have a very busy pre Christmas travel schedule. Maybe because there are no eggs? Thank you for adding us to you many stops :). Deb is right about the baking soda. Could I use an 88 brownie tin? Ive used coffee and water for the liquid. Absolutely divine. Nice crisp edges. Just my two bits thoughDeb may know better! It came out of the pan no worries. Ive been dabbling in smitten kitchen recipes for years and this is the first failed recipe Ive had! What a quick, easy and delicious dessert to make for friends, especially those who cant eat eggs/are vegan! Truth be told, I was somewhat concerned that the grassy green olive oil flavour in the batter (yes, I taste tested the batterjust in cases) was going to overwhelm the final product. If you DO make this into a 913 cake, a suggestion: Let it cool completely before handling it. Bloom the cocoa powder by whisk together the cocoa powder, espresso powder and boiling water in a bowl. It took 42 min to bake and didnt dome in the center, nor did it sink. Any adjustments? That said, I think the sugar could be lowered for a darker, more bitterwsweet flavor. If crumbly it likely comes from it being an eggless cake. I had prepared the pan and used a parchment circle and all of that, but some of the cake rim still stuck to the pan not a problem for just enjoying at home rather than for entertaining, but just a note. Its a small difference. Oh.So.Good. Did I do something wrong, or is it supposed to be like this? Ive tried it twice, but both times it never seems to really set into anything like the photo or a ganache. I usually cut out the middle circle and call it a donut cake. It looks like other commenters have had issues with the cake sinking in the middle. 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 just purchased Blood Orange Olive Oil from DAvolio. Im just making it over and over and over. Or is this the same ingredient? Made it with cold brew instead of water, and the flavor is delish! Also it took nearly 40 min to get done in center. Others seemed to enjoy it but I also felt the cake itself was a little bit bitter once cooled. 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. My brother is vegan. So do I double the recipe if I want to make a 913 cake? And just abt perfect! Whisk together. Beat on high speed for 30 seconds. It will be thick and possibly murky and vividly green and amazingly peppery (warning: it will get milder with time). The glaze didnt taste great on its own, but was perfect with the cake. I left the test cake at room temp, haphazardly covered with cling wrap over 4-5 days, and it was tasty til the end. I baked in a 9 inch pan for 33 minutes. aw, boo made it a second time (in 8 which i thought Id done before?) I love that you upped the choc factor here. I will say, though, that I suspect this only works if youre okay serving it out of the pan theres approximately zero chance I could remove this in one piece as-is. I find these hard to find. No cake (good, bad, ugly) has ever made it past day 2 in this household! I love this cake. But what a treat!! (A delicious chunk I promptly ate so no real tragedy, but FYI if this is for company.). However, I will be serving this to company at some point. The batter overflowed the pan and at 35 minutes the middle is raw and the outside cooked. Any kind works here; hope you like the cake. I promise, youll love Raleigh if you decide to make a quick stop there! I now reduce the sugar to 100g and brown sugar to 120g. This was so delicious Deb, thank you. This cake is so good. Is this cake heavy and dense? Privacy Policy. If you like firmly structured cakes and can eat eggs, you should make a cake with eggs. Extremely moist cake with great flavor. 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. So Im trying it out in an 8 pan tonight to see. Thank you. Substituted gluten-free flour for regular, switched out the olive oil and used apple sauce instead, used dairy-free choc chips and used flax oil (the only oil I can use) for the glaze. It tastes delicious, but falls apart when I try to remove it from the pan. I made this over the weekend and overall I think it turned out great! I totally forgot the apple cider vinegar but it still turned out well. Swap out frosting recipe for a more traditional version too. Thanks! Baked three days in advance, kept crumb texture and extra virgin flavour mellowed beautifully, iced the day before without syrup but with vegan sprinkles so didnt miss the shine. Fortunately I made it in the morning for an evening birthday party. My husband loves it. and baked for 50 minutes. Can I substitute balsamic vinegar for the other vinegar? Lastly, went with the other recipe notes and did 1 tsp of baking soda per cake (so 2 tsp total). I would make it again, but with less baking soda and less water. I presently have extra virgin in my cupboard. I personally would hesitate to pour it over a out-turned cake, because the warm glaze is runny and copious. 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