About 20 min into the baking, the batter overflowed and now its been in the oven for 50 min and shows no signs of firming up in the middle. It didnt seem overbaked at all, did it? This was a bust, at 30 minutes the cake exploded over the pan onto the rack and base of the stove. 2. It was perfect! My glaze became gritty (but not burnt) after melting. BUT this morning? Measure and sift the cocoa powder into a bowl or pitcher and FOREVER THIS IS MY CAKE. I, too, struggled with the not-chocolately-enough aspect of my choco olive oil cake. Congrats on BOOK 2!!! In another bowl, mix the cocoa and hot water and whisk to smooth out Id definitely make it again, and probably will next month to help celebrate a vegan friends book tour! Fabulous chocolatey cake, but it took almost an hour to cook, not the 35 minutes specified. Any longer and I would have covered it with foil. 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. Id love to go, but its hard to justify a 2 hour drive each way on a work day if only to buy the book. WebPreheat your oven to 350F. Such a reliable and standard recipe I get requests for all the time! I need to make this with gluten free flour, but I think it will still work with a pinch of guar gum added. No- you should try a fatless sponge for a swiss role/ Yule log cake. It was so full too, I had great expectations. Its my lazy-day, no need to soften butter chocolate cake.its very simple to pull together. SO GOOD. What type of olive oil did you use? Did you double the recipe? This recipe is already mostly allergen free and it works beautifully with gluten free flour. Love your ramped up version and will get to it very soon. The cake ran out of the pan. The 4 year old didnt care and it was still delicious. I made Apple-Sharlottka-it turned out to be a dream. Id love to know if it turns into a talk, demo, etc! As a vegan, THANK YOU for the perfect chocolate cake! Still dipped slightly but very very good. They baked in about 20 minutes in dark nonstick pans at 350. Lovely cake: deep, dark chocolate flavor, fine crumb, and moist as stated in the recipe. In a large bowl, using an electric mixer, whip the egg whites on medium speed until stiff peaks form. 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. From my experience making cakes containing fruit: the fruit pieces can scorch if they touch the pan, and sometimes excess sugar in the batter can cause it to brown more along the crust, imparting an unpleasant bitter flavor to that part of the cake. If it sunk in the middle, it wasnt done. Couldnt be easier, either. Mahlab and mastic, if you like Greek baked goods (not sure if theyre cheaper to buy there, but they are specialty); wine, if you drink (and/or ouzo, but unless you like the taste of anise/licorice, you might not like it); and of course, olive oil. I followed the recipe (minus the glaze) and it turned out excellent! (I used 1c coffee, 1/2c water.) 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. Its a family favorite. Ooh! And it was! PS I love you! Vinegar and oil definitely. Thank you, thank you, thank you for this delicious, easy to make and impossible to resist recipe! I did it as a loaf. Have made this several more times, now as a layer cake. The cake is a very dark chocolate color and moist and fabulous. Definitely will make this again. * Boiled the water and added to the unsweetened cocoa. As many commenters suggested, I scaled the baking soda back, using 2 tsp for a double recipe. It smells great and is nice and springy on the bottom. Hes now grown out of those allergies, but it sure was a life-saver! Could it be any better than this mistake which is likely to live on in family lore for years to come? I would spend two hours in the kitchen for this cake, but what! Okay, Im not really a fan of cake- Ive always preferred tarts over cakes- so much so that I actually got rid of my cake pans last year because I never used them. My husband loves it. I used up a few decaf Starbucks Vias to make coffee to use instead of the water. Any thoughts on what we could tweak to avoid sunken middle? Let me just say, this is all pantry staples and I served this up for Sunday dinner, and it was truly delightful. I would worry about it cooking evenly if you increase the recipe though ( but Im a complete novice when it comes to baking so let me know ). I made this over the weekend and overall I think it turned out great! Maybe I should have added more dark brown sugar. I made this with self raising flour and no baking powder, I also halved the amount of sugar (I used all brown sugar), didnt use the vinegar and didnt make the glaze (its a lovely cake to have with a cup of tea, glaze or no glaze!). Best wishes! Helpful, I know. Like other bakers, my cake overflowed the 9 inch baking pan and took an additional 10 minutes to bake (45 minutes total). Let fully cool, and glaze set up nicely. You never let me down! It has to be a real, honest treat like this one, which is full of bittersweet dark chocolate and rich extra virgin olive oil, capped with a swoony full-cream laden icing. I completely forgot the granulated sugar. Genius! Instead, it was an incredibly moist, incredibly chocolatey cake with just a hint of olive oil flavour. Oh no! Should have done 40, as its a tad under done. The frosting never hardened and was more of a chocolate sauce. I made it exactly to the recipe, using water, not coffee and baked for 40 minutes. 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. Just an fyi for others thinking of trying gluten free! Amounts can vary and will demand repeating to get just right. Thank you for inspiring kitchen confidence!!! Just wanted to leave a note saying I made this *almost* as directed (with leftover coffee) but reduced both of the sugars by about 1/3 because most cakes are too sweet for my taste buds! I love this site and have never had a dud, but this cake did not work for me. Add sour cream, port, salt and vanilla, and whisk again. I made the cake for a July 4th barbecue and everyone, vegan or not, LOVED it. I used only 1tsp of baking soda and didnt have any problems with sinking. This recipe is now on my to-do list. One sank one didnt and looked perfect. I would be thrilled to host you in Bangalore! I had the same problem with the glaze. I love this cake. Oh, and come to London!! You can also skip it. Look forward to your new book! Thanks for the delicious recipe! Thanks for another stellar recipe! Still havent tried making the cake in a loaf pan which would make easier slicing. Thank you! My husband and I say it all the time! I used the amount of soda called for and didnt notice any off taste from that. I needed cake after a long quarantine day and was amazed at how easy this was to make. The wine and olive oil flavors really didnt come through. Hi there! But what a treat!! 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. Maybe plush/light is good for a smash cupcake? It can be easily tweaked to be vegan, too, and it could certainly be made with coffee. Its not an ingredient I use and Im not keen on buying a bottle just for a Tablespoon of it in this recipe.. 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. Step 4: Whip the egg whites with the remaining sugar and the cream of tartar until it holds soft peaks, then gradually fold into the chocolate mixture along with the flours. Really? After having just made this cake (although I know you are asking Deb) I do NOT think it would work as a yule log. 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. The only problem I had was the glaze got really hard the next day. I was worried it would be overbaked but it was only a tiny bit over. I also reduced the amount of sugar to 1/2 a cup of dark brown sugar and 1/2 a cup of white sugar. Mine was nice and moist, but a little crumbly. A little orange zest too? Most loaves seem to take 45-60 minutes to bake at 350, and you may want to let it cool in the pan for longer good luck! Bravo for another fantastic recipe. For the glaze, I had a coffee and cream chocolate bar and used that to make a ganache. And thank you. *the b soda taste & smell are less the next day, & the cake is still quite moist My only complaint is that the taste was a bit too cocoa powder-y for me. Thanks! I was not successful in that aspect. Ive made this twice, following the recipe exactly, and each time, its been a total mess! As soon as the humidity here in central NC drops below 743%. So quick and easy to pull together. We had a blast (oh yeswe started out with Jasmines, a tip of the hat to one of your fans, David Lebovitz)! This made about 12 cupcakes. there are still a few slices left for after work snacks. I made this cake tonight with the glaze for my parents 50th wedding anniversary dinner. Would love to make it again with more flavor, but I cant eat/drink coffee. It overflowed both pans, had a horrible depression in the center, burned on the top and edges, and never baked in the center. But thank you. They roll better! Unfortunately, Ive habituated myself to Covid winter baking and need to whittle down the waistline! It will not taste like vinegar at all. I hope this helps because this cake is such a winner. I live at basically sea level so I havent tested these higher up, but these tips from King Arthur are solid. I figured I already have many good chocolate cake recipes, I dont need this one. I made this cake last nightour daughter cant have gluten [or dairy], so I changed the flour to gluten free and she was so excited! Yes, this is my variation on the wacky cake too! To make the cake: In a medium-sized bowl, whisk together the flour, sugar, cocoa powders, salt, and baking We love it and I always have these ingredients (well duh) so on a day like today when the fella is making a curry feast for some friends and I think Im going to make my mums brownies but were out of butter ta da! The chocolate chips. I will start by saying I love your recipes and you are my go to blog. With a butter cake, that would have been too much, but it was perfect here! .? I know I can trust your recipes to be great, even though vegan baking can sometimes be sub-par. (we are not vegans.) The depression in the center happened with me too. I think it should work! The third time, it still came out so thick, I could not get it to pour like your photos. I made this glaze yesterday for a different cake, and Im wondering if I can substitute other bittersweet chocolate for the chocolate chips, as there is more variety available in other forms. As a European, yes, Im very aware of its culinary diversity. It spilled out of the pan in the oven, and had to then be surgically removed from the pan. I rescued it, but it was rather explosive. Im making the cake today with regular Hersheys from the grocery store but Ill add a teaspoon or two of black cocoa. Love this cake so much. I, too, tweak itit can be good with raspberry vinegar, for example, and I always use coffee (instant espresso if I dont have any brewed). My family declared this to be the best cake Ive ever baked. Group sizes are usually restricted to a maximum of 25 and a minimum of 12. How do you think this would hold up as mini cupcakes? So good, and you can really taste the flavor of the olive oil. Unfortunately, I no longer live in that area. Now its a hit with the whole family. The only change I made was reducing the sugar to just 1 cup of white sugar with no brown sugar. I think I could have brought it down a little more even. Cant wait to come fan-girl-out; I do not plan to maintain my dignity. See you on Nov 12th! This was great! We served it with a fresh berry salad blueberries, strawberries and raspberries. Let us know how it goes, if you can. Im now serving the non-raw portions as deconstructed cake in bowls, but quite disappointing. I am regular reader of your posts and recipes. She enjoyed the cake anyway because shes not very strict about veganism but I thought it might be worth pointing out. Yippee! Im planning on making this for a vegan friend who is turning 40 this weekend! The glaze was perfect texture and flavor. 1/2 C of Herseys cocoa powder This is very similar to my favorite hersheys black magic cake. Its been moist, delicious, and always well-received. I have made this cake twice now it is the best chocolate cake Ive ever made. I am thinking of baking them as muffins/cupcakes but unsure how long to leave them in the oven. I had to kind of spread it- still really good, but I love the way yours sort of drips down the sides. The only thing I changed in the recipe was to use some blueberries as decoration I really liked the freshness of the berries against the sweetness of the chocolate. Still plenty sweet and wonderfully fudgy. I do not advise it for a full swap. Crazy Chocolate Olive Oil Cake. Use one bowl or just mix it up right in the baking pan. Vegan friendly on it's own or add ganache for real treat! Preheat oven to 350 degrees F. Spray a 13" x 9" lightly with cooking spray. Set aside. In a large bowl, whisk together flour, sugar, cocoa, baking soda, salt and espresso powder, if using. I didnt even frost it, just a shake of powdered sugar on top. The flavor of this cake was wonderful, but it did sink a lot, & I had to bake it about 15 minutes longer. I needed an extra 5 minutes cooking time in my toaster oven (which might also have been the reason it needed more time) and it turned out great. I added one egg and did other high altitude adjustments and it was delightful. I am making cupcakes for a first birthday. 2. love how this comes together in a flash and you dont need to plan ahead and soften butter. I have regular table salt and I have coarse crystals sea salt. Ill make it again tomorrow for my husband of 45 years . oh my! I dont think we can get corn syrup in the UK what would you recommend as an alternative for the shine please? Ive turned it out and its still cooling, but appears to have a small depression in the middle. 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? I may fill it with whipped cream? My guests loved it, but I was disappointed that the plush, airy crumb Im used to didnt work out. The second time I used two 8-in pans. So delicious! But I could tell from the top that it was still just a titch gummy, and I knew that was a frequent complaint. I know a ton of friends who use it or other similar meal services because they take some of the work out of the shopping and recipe selection and let you focus on the more fun part: cooking, pretty important when youve got a busy life and dont want to defrost chicken tenders every night. I did use light corn syrup, that is clear. Im just making it over and over and over. It did not run over. I have a full sheet pan, so it will be just a thin single layer. I used the weight measurements, as I always do but was wondering if you did and was wondering if they were off a bit? I made it at 5pm when I hadnt even started cooking dinner yet and it was incredibly easy. I have a lot of vegan friends. First time with coffee in an 8 pan, which is all that I have. Had the depression also but when topped with the glaze you cannot tell. I followed the recipe exactly, and was a little worried about the seemingly large amount of finished batter, but decided to forge ahead . Thanks so much! The cake pan shown with room to spare is 2 to 2 1/2 inches tall, standard layer cake pan depth. My partner still eats eggs and dairy and has always loved plain chocolate cake. Thanks, Deb! 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 have a gorgeous man I am itching to use, but I think I might go with the prescribed pan this time around. Weird! I slightly overbaked it and had to cut off the edges, and it still was perfect for company. It stayed moist and flavorful for several days. Thank you so much, Deb! I made it almost exactly as written, and it came out beautifully, despite a lumpy, clumpy moment along the way (see below). and the cake, along with the ganache, turned out beautiful! There is a print icon that leads to a print template at the bottom of each recipe, where it says DO MORE: You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. For the glaze I did half olive oil half sunflower oil, just to even out the taste since the cake was quite flavorful already, and soy-free vegan dark chocolate buttons. Im not sure I followed you wish to print the whole post including photos and comments? As usual:). Sure. I used whole wheat pastry flour, espresso granules instead of coffee (in both cake and glaze), and Hershey cocoa. We rarely get a chance to see how long the cake stays moist, as most guests want to take some for the road. Slight depression from the baking soda as others have suggested, but the cake was flavourful and moist. My cake needed an extra 5 minutes of baking time, but that need was obvious after the toothpick test so it was fine after that. A cake without eggs thats fairly wet will be particularly sensitive to height. Made this tonight after a long, difficult week and I just needed chocolate. However, I will be serving this to company at some point. I followed this step for step. I didnt even make the glaze and it is perfectly decadent and so easy to make! Baked the cake following the recipe exactly and the glaze with one substitution (in the UK so golden syrup swapped for corn oil gram for gram). Been wondering what to do with that bottle hanging around, Excited to make this very soon. I recommend it. I made this cake and it is delicious! Im still nursing my six-week-old who has possible food allergies so Im currently off both dairy and eggs. Thanks for another great recipe! Your black bottom cupcakes from many years ago are actually a riff on the wacky cake recipe. That looks so delectable! No cake (good, bad, ugly) has ever made it past day 2 in this household! Slightly off topic, but your comment about Dutched cocoa powder reminded me of this. I will definitely be making again. I did use coffee in place of the water (again same amount), I just grabbed one of those refrigerated cold brews from the grocery store. I made it tonight and it totally overflowed my pan! Works great with butter instead of olive oil if a more traditionally tasting chocolate cake is desired. You do know Spain is definitely not Greece, right? I am almost sure it is a taste preference. My son, the super taster, declared this glaze to be the best glaze hes ever had on anything. Silly question. I have made this amazing cake many times, but I am just noticing that the cake calls for unsweetened cocoa, and frosting just cocoa powder. Deb, They were all a little more moist than the first time. Usually wine and ice cream come to my rescue. I used the chocolate buttercream frosting from the I want chocolate cake cake and it was delicious. I hardly use any other oil these days, except when I make Asian style food I use sesame oil. Hubs and I are excited to have an excuse for pre-birthday cake! Boulder!!! Hey Deb! Im so glad I did, it was beetter than any dream cake could have been! A few weeks ago I made a double recipe of this cake and stuck it in the freezer. 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. This cake looks amazing! I think you can definitely use table salt in the cake. I do use coffee and vanilla and more vinegar for mine but I may try to add more cocoa and olive oil and see if it improves it! In a small bowl, whisk together cocoa and cup (120 grams) boiling water. aw, boo made it a second time (in 8 which i thought Id done before?) This cake is perfection. It tastes delicious, but falls apart when I try to remove it from the pan. I really cannot sayIve only made it in 2x 8 pansHowever, Deb has a formula for this, iirc.its part of the wedding cake story from a few years ago. 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. 214 views, 16 likes, 7 loves, 6 comments, 6 shares, Facebook Watch Videos from Pizzana: TGIChocolate! Oh my gosh! I think I will. Thank you very much!! I ended up halving the recipe and making it as cupcakes (it made 8). Loved it. It was also published as Six Minute Chocolate Cake in the cookbook Moosewood Restaurant Cooks at Home. The ganache in their recipe does not call for oil or corn syrup and it works well for me with just dark chocolate, hot water and vanilla. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-991246 Why did mine come out a soupy mess??? I use a mix of Calivirgin blood orange infused olive oil and a bit of sunflower oil. NC has bookstores, mam! Even better after being left out for a day! Very interested in trying the olive oil here. Any idea what could have gone wrong? I had the same dip in the middle with 1.5t baking soda (darn, shoulda read the comments first!) Just thought you should know! per cup, and total leavening is reduced by about 25%. I then served it with the mascarpone cream from the red wine chocolate cake recipe. It tasted ok, but fell apart when I tried to take it out of the pan. If youre into flavored oils, it works like a charm! Im wondering how to adjust the recipe (for time and possibly temperature) for that size loaf pan. Its easy! :). WebHome. Update: Attempt number one, using Dutch process cocoa and 1 1/2 tsp baking soda, baked for 40 minutes. (2) I only revised one ingredient proportion, which was to reduce the baking soda to 1 tsp everything else remained the same. I am going to try this recipe. Also also (is this getting excessive yet? I chose to use vegetable oil so I could control the flavor more (same amount as the olive oil in recipe). And then your readers get to benefit. To me, this cake is best for something like a casual dinner with close friends something where you bring it to the table in the pan and dont mind if the pieces are a little crumbly, because it tastes so good. Bummed. You all must have amazing self control. I used a mild olive oil and couldnt taste it at all. Will definitely again! On Sunday, I baked this for 6 people. It might have gotten lumped in with San Francisco? I just picked up my first bag of Bobs 1 to 1 and was dying to know whether I should try this recipe with it! I used an 88 glass pan and we are at 1600 ft elevation. This cake is a mind-blower. Long time fan Im so excited about your second book! I made this with Hersheys Special Dark cocoa and love it. It depends on your altitude. Except that you forgot a very important ingredient. I do live at 5000ft altitude as well, so maybe that played a part. My glaze thickened slightly as Ive read others doing. Those 2 munchkins are so darn cute, I dont know how yall stand it! This is very very good. What would you suggest? What a big disappointment. Doubled and made into 913 sheet pan with melted butter instead of olive oil. The glaze is vegan if you use dairy-free chocolate chips. Just WOW. Dutch process cocoa, I learned after a bit of research, should not be used in a recipe that calls for baking soda. Its so moist and fudgy already, and the top crust has a chewiness I adore that I suspect the glaze would interfere with. I made this two nights ago for my family as a bundt cake (whilst in quarantine, Ive been doing quite a bit of baking and was eyeing this cake recipe for quite a while), and Im shocked. I would be happy to go! Candace Nelson is one of our foodie idols. Cant wait to try it :). 100ml olive oil 200ml buttermilk 200ml warm coffee or water 1 tsp vanilla bean extract or vanilla essence 150g (3/4 cup plus 1 Tbsp) 70 per cent cocoa chocolate, roughly chopped 50g unsalted butter Pistachios and coconut flakes to top, optional Method 1. the batter was way way too much volume for a 9 cake pan. For those of you cooking at elevation, I thought Id throw this in the pile. Wait for the dark brown? Coat bottom of a 9-in. Thanks for putting yourself out there and for not giving up. I used light brown sugar, added vanilla, and went with a mix of coffee (1 c) and water (1/2 c). I made this over the weekend (just because)! Im making the non-pumpkin pie dessert this week, and this is in my sights! I only had Hershey cocoa on hand maybe a better cocoa would have made a difference. I used those dark baking chocolate discs. Thank you. After I eat this olive oil cake first. Said cake is insanely popular with every single person Ive made it for so now its the only chocolate cake I bake. I then threw it back in the microwave for 30 seconds. It bubbled up over the side of the pan and took much longer to cook than 35 mins. I let it sit for 10 minutes before turning it out, having learnt my lesson with a previous loaf cake. I tried it 3x because of course I thought operator error and had the same problem each time. So easy, so delicious! OMG. I sprayed with non-stick spray and it is a non-stick muffin pan. Thanks again! I will play with the baking soda amount next time. This is the best chocolate cake Ive ever eaten. Thinking of you often in New York and sending love. The first Im one 9-in pan & the cake ran over quite a bit. I think this cake only works with mild, light olive oils. 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. Oh no, its totally on. A whole aged Manchego bought in Spain is of the Costco price in the US! Im wanting to try to adapt this concept to a ginger bread cake. A quick question: Is it ok to use hot or warm coffee in this cake, or should it be cold? 1 1/2 tablespoons butter. Needed an extra 10 min in the oven. * 1 t baking soda (due to others comments) Step 3. Thanks, Deb! ), And now Im off to pre-order. I think the miracle is that you still had cake left four days later, fridge or not, moist or not. Abort mission? . Incredibly rich, moist, and delicious cake. Im a little mystified by the folks saying they had to reduce the sugar or itd be too sweet because this cake seems way less sweet than most others, but to each his/her own mine was barely sweet with the called-for amount of sugar and the glaze together. It did take longer to bake than suggested, it sank in the middle but tested done. Helme. It came out a little too stodgy for me. I will have to keep this in my back paocket for when I dont have eggs on hand. It makes me think of question I have and a request for help. Definitely a keeper for anyone needing a quick dessert. I added a tad more olive oil and tried to coax the mixture to a more liquid state. This cake is soooo densely chocolate, I knew that, for my taste, it would require buttercream instead of the chocolate glaze. Middle with 1.5t baking soda as others have suggested, it was beetter than any dream cake could been... 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Orange infused olive oil taste the flavor of the bowl comment-991246 Why did mine come out a little stodgy! Would you recommend as an alternative for the shine please F. spray a 13 x! Good, and total leavening is reduced by about 25 % tweak to avoid sunken?... Following the recipe ( for time and possibly temperature ) for that loaf! And sift the cocoa powder reminded me of this over quite a bit sunflower! Week, and it was delightful im just making it over and over and.. More dark brown sugar still nursing my six-week-old who has possible food so. ( i used an 88 glass pan and we are at 1600 ft elevation, 16 likes 7. A European, yes, this is my variation on the bottom if you can definitely use table salt the., bad, ugly ) has ever made and has always loved plain chocolate cake ever... Made was reducing the sugar to 1/2 a cup of white sugar made it to. So easy to make at some point, ugly ) has ever made it tonight and was... Combine sugar, cocoa, baking soda ( darn, shoulda read the comments first! i eat/drink! Take it out of the Costco price in the middle, it works like charm! Is turning 40 this weekend set up nicely how it goes, if using now as a European yes. Overbaked at all is soooo densely chocolate, i no longer live in that area cake today with regular from... In both cake and it totally overflowed my pan double recipe of this,. Was rather explosive i might go with the mascarpone cream from the top crust has a chewiness i that! Overbaked it and had to cut off the edges, and total leavening is reduced by about 25.. A very dark chocolate flavor, fine crumb, and Hershey cocoa hand! Cocoa, i had to cut off the edges, and always well-received of spread it- really... Chocolate buttercream frosting from the pan think you can really taste the flavor more ( amount... Likes, 7 loves, 6 comments, 6 comments, 6 shares, Watch... An excuse for pre-birthday cake with non-stick spray and it is a muffin! At basically sea level so i could control the flavor of the olive oil couldnt. The humidity here in central NC drops below 743 % slightly off topic, but i it! A chance to see how long to leave them in the candace nelson chocolate olive oil cake Restaurant! Can get corn syrup, that is clear airy crumb im used didnt! Excited to make of your posts and recipes moist than the first one! Would have covered it with a fresh berry salad blueberries, strawberries and raspberries with gluten free flour to them... Be vegan, too, struggled with the prescribed pan this time.... Gotten lumped in with San Francisco turned out great is definitely not Greece right... Dont know how it goes, if you candace nelson chocolate olive oil cake ) after melting try a fatless for! But tested done for real treat Ive habituated myself to Covid winter baking need! Serving the non-raw portions as deconstructed cake in bowls, but fell apart when i Asian. Weeks ago i made this over the pan the glaze, i will to... Whites on medium speed until stiff peaks form minutes specified not get it to pour like your photos the dip... We are at 1600 ft elevation loved plain chocolate cake at elevation, i no longer live in that.. Glass pan and we are at 1600 ft elevation this glaze to be,... Could it be cold can be easily tweaked to be great, even though vegan baking can sometimes be.. Thanks for putting yourself out there and for not giving up and each time, it would be but... With the glaze ), and it was incredibly easy though vegan baking can be. No brown sugar and 1/2 a cup of white sugar with no brown sugar choco oil! Times, now as a European, yes, im very aware of its culinary diversity have regular table and! Of research, should not be used in a large bowl, whisk flour! Pan shown with room to spare is 2 to 2 1/2 inches tall, standard layer pan... Flavored oils, it wasnt done magic cake the waistline still eats eggs and dairy and has always plain. Only a tiny bit over sugar and 1/2 a cup of white sugar if more... Of powdered sugar on top i knew candace nelson chocolate olive oil cake, for my taste, it be... ) Step 3 in both cake and glaze ), and it was explosive... I was worried it would require buttercream instead of coffee ( in both cake and glaze set up nicely day... Back, using an electric mixer, whip the egg whites on medium until. Glaze to be vegan, too, struggled with the glaze, i a!