Then turn it out onto a cooling rack. Thanks for the recipe. I put the glaze ingredients into a bowl right after the cake went into the oven (and covered the bowl with cling wrap), and my cake took hours to cool so it took awhile until I microwaved the glaze, but I had no problems with that it was almost melted together after the initial 30 seconds so I just microwaved for 15 seconds more and then used it. CHROMA by RUSTAGE, released 12 December 2015 1. The glaze is vegan if you use dairy-free chocolate chips. I love how many chocolate cake recipes you have. and WAY less fussy. This was my first time using a GF flour blend and I think it worked really well in this recipe. Chocolate Olive Oil Cake 1 1/2 cups (195 grams) all-purpose flour 3/4 cup I use espresso powder. This is information that would have been helpful at the start of the recipe. I sprinkled some Maldon sea salt flakes over the ganache and one would never guess its vegan. I thought there was too much sugar, but between the chocolate and the coffee, it was not very sweet at all. Though I also cant tell what it would be like with less amazing cocoa powder I used Droste, which is the best in my opinion. Hope you and your loved ones are safe and doing well. It took 42 min to bake and didnt dome in the center, nor did it sink. Even though I made this on the weekend, I feel like this is the perfect weeknight cake. And a large jar of wholemeal tahini (check the production date so you enjoy it fresh for longer). I have been making this cake my whole life! I made this last night and hubby swooned over it. Extremely moist cake with great flavor. I made your Chocolate Olive oil cake this morning and it was a Epic fail! Thank You. It tastes good, but the whole look was ruined. Wed both made it dozens of times in a 913 pan and it was always delicious. Yes, I think it would work fine for a layer cake. Volume: 1Episode: 1. Used 1 tsp baking soda as Deb and many commenters suggested, and used 1 c coffee + 1/2 c water. This blooms the cocoa, drawing out more of the flavor. thank you for this tip. My biggest hope is that Deb adds more vegan cake recipes as good as this one to SK like a vanilla cake or a lemon cake or coconut! Thank you so much! Side note: Deb, it was so cool meeting you in Dallas! .hmmmmlayer cakes serve moreit might help you get the #s just a thought. Thank you for sharing this lovely recipe, Deb! a little bit of b.soda smell & slight taste of b.soda when I tried it (still warmcouldnt wait!) Slight depression from the baking soda as others have suggested, but the cake was flavourful and moist. ), And now Im off to pre-order. Everything turned out beautifully, however I reduced baking soda partway to 1 1/4 tsp to avoid cratering per the comments, and got just a little tiny dip in the middle of each, easily covered by the glaze. May never make another type of icing/frosting again. But what a treat!! I made this twice over this past snowy weekend and it just didnt work. I have a gorgeous man I am itching to use, but I think I might go with the prescribed pan this time around. I used Bertolli Extra Light Olive Oil because thats what I had in the pantry and the cocoa powder I used was Valrhona which is a Dutch Process cocoa. This reminds me of the Olive Oil Chocolate Mousse recipe I just tried from Food 52. You are going to be in Houston (where I live) on my birthday! Its just the style of cake. Didnt notice until I tasted itit rose beautifully (1 1/8 tsp baking soda), and tasted a little bland but not terrible. Make glaze: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides. And I did end up finding more flour when it was in the oven, so my substitution wasnt even necessary. My partner made it yesterday for my birthday, using rice flour to make it gluten free. (I ate the parts left behind with a spoon, so no complaints there.). My cake had a slight depression as well. 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. And Im so glad you like the cake. It seemed to seize up no matter how much stirring I did. Love the ganache on top. Thank you Deb. I made Apple-Sharlottka-it turned out to be a dream. I have to make this cake ASAP! How delicious is that chocolate cake!! Made this with the chocolate butter cream in Debs I-Want-Chocolate-Now Cake and it paired great together. The caveat is, I make sure that the customs rules havent changed before I go. Ive already been informed I have to make it again for our next office party! If I were looking to bake a layer cake, Id use the I Want Chocolate Cake cake instead. WebHeat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round I LOVED the taste of EVOO here. YIKES! Personally, Id rather drizzle warmed pure over the cake slices before serving I get chocolate cake with strawberry puree at a certain restaurant every time I go there and its delicious. Helme. My husband and I say it all the time! Went ahead and reduced the baking soda to a slightly-heaping teaspoon due to the comments and also due to having experienced a bunch of sinking with a previous olive oil cake, I think it was a good adjustment. This recipe takes that cake to an entirely new leveloutrageously choclatey and DELICIOUS!! Will make again. Any thoughts? Neapolitan Ice view all recipes tips. Even better after being left out for a day! Hey, Im jumping in as I just made this today using Arrowhead Mills Heritage Blend (GF) and coconut sugar for both the regular and brown sugar. Ive made this GF many times (including once for a 4 tier birthday cake) using the Bobs red mill cup for cup flour (light blue label). This recipe is probably the first chocolate cake Ive loved (that I have made) outright on its own. Deb love this cake and am planning on making it for Thanksgiving. A different structure and direction with orange and milk and eggs, but this makes me want to fiddle and swap in some cocoa powder there to get all of the above. 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. I will definitely make it again after I get a bigger pan! My new favorite cake :). 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. I chose to use vegetable oil so I could control the flavor more (same amount as the olive oil in recipe). Your blog made me laugh and brightened up my mood. (I used dark cocoa powder and Ghirardellis 60% cocoa morsels). Two questions Ive made it twice. You might want to check out the comment guidelines before chiming in. Weird! Team butter frosting here too. Want to make ASAP. I made a glaze with ~3tbsp of butter and ~4oz of dark chocolate. recipes. thanks. I reduced the water by 1/4 cup, and added an egg (just because!). One thing I want to do is use this recipe for cupcakes but Im not sure if I need to adjust the baking time. I love your website and have enjoyed cooking through your cookbook recipes. I made this without the glaze and it was excellent. You are coming to Atlanta Im so excited! This will be my third time making this. It seems that many people have tried using various GF flours with some success. However this cake turned out to be the one that didnt work. I used coconut oil in place of the olive oil as that is what I had on hand. Did anyone else have this problem? I figured I already have many good chocolate cake recipes, I dont need this one. So good that we cant stop eating them and we dont even miss the chocolate for dessert. Thanks, Deb. Hi Deb! 20% reduction shouldnt destroy a cake. What I love most about you and this site is that I can see your similar culinary stretches and taking chances, but instead of walking away in a huff forever, youll come back a month or year or five years later and keep tweaking. Amanda, Im basically at sea-level, haha. of white sugar and using half ww pastry flour and half all purpose. For the 8 pan, I didnt add all the batter (had enough for 2 additional cupcakes). i made a notation on my copy of the recipe and will follow your lead when I make the glaze tomorrow morning. How can you make a chocolate cake with no eggs?? Can you tell me more about the collapse on one side? First off, LOVE everything on your blog and you are my number 1 go to for almost every recipe. The cake did sink a bit in the center, but nothing a bit of glaze couldnt cover. WebInstructions. I tried using my springform pan, but it was leaking, so I dumped it into an 8 inch one. Definitely using the apple cider vinegar from now on!!! I will still be delighted to sign all other orders that come in, but it will be when I can stop by between book tour stops. I will start by saying I love your recipes and you are my go to blog. 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. We ate the cake warm while watching Practical Magic. 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. Made this for our NY dinner and its my first attempt at baking a cake! The coconut flavor of the ganache did not match too well with the olive oil in my opinion unfortunately. I doubled it and stacked it to make it more celebratory. Made it with the mascarpone whipped cream (from the red wine chocolate cake recipe) bc I wanted something creamy. I have done that before too. Now, Im taking it on the road to a crowd! Somehow I am just underwhelmed by the depression cakes (I made the plush coconut one during quarantine). It is a bit high here but I found it consistent with other recipes and of course, it worked fine in my kitchen. Plus, it set off the smoke detectors while my two little ones were in the bathtub (NOOOOO!) To a different degree, Comment by Babyzenitsuwrld. Im a huge fan of Avocado oil in baking too. Also, how should I increase the ingredients and cook time? Boulder!!! Cake is delicious and glaze is too, but something weird happened when I made the glazechunks of it (the corn syrup?) Some versions are even mixed in the baking pan. Just wanted to sympathize with you re: behavior after disappointing recipes. I love this site and have never had a dud, but this cake did not work for me. Great texture, great flavor, rich, chocolaty and wonderful. Vegan Sweet Potato Cake. If you havent been here before know that we are now considered to have been better Chinese food than Hong Kong, so if you like Dim Sum and dumplings plan a few stops. Still tasted great though! Let us know how that goes. Next Hokage (Naruto Rap) [feat. Mom of baby and her mom are both dairy-allergic, so this fit the bill perfectly. The glaze is lovely and makes it so indulgent. Thank you! This is an amazing helpful website but I am getting overwhelmed with plugs for the book and other ads. This is the very first Smitten Kitchen recipe that has failed me! Wrong Flow 6. We had a blast (oh yeswe started out with Jasmines, a tip of the hat to one of your fans, David Lebovitz)! Im wondering how to adjust the recipe (for time and possibly temperature) for that size loaf pan. Yesterday, I finally baked again, and it was this. I had to bake my cake for 45-50 mins. This has so much potential as a great pareve cake for those who keep strictly kosher. and leftover coffee. It was still delicious. I made them as cupcakes before and could not get them out of the pan, had to throw them out because they were not salvageable. Anyway, another olive oil + chocolate cake combo I adore is from Tara OBradys Seven Spoons cookbook. Chocolate is magic like that! I made this cake 6 times and it was perfect each time. I baked the cake for another 30 minutes before I gave up. And it was! Ive shared it with family because its so easy and yum. 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 ! Listen to top songs featuring Rustage on JioSaavn. Woohoo! I also used Bobs Red Mill 1-to-1 gluten free flour because of my stepdaughters wheat allergy. Whenever I bring a dessert to a party, I often show up with that and then this cake and its always a hit. Dont let the unusual addition of olive oil give any hesitation. (It also took 15 minutes longer to bake than the recommended time, but it did turn out delicious!). I slightly overbaked it and had to cut off the edges, and it still was perfect for company. Hi, I love this cake and have made it a bunch of times. Thank you so much for this amazing blog with so many good recipes, many of which work really beautifully in Kosher kitchens! Next time Id reduce the baking soda or increase the vinegar just a tad, but the base flavor wasnt strong enough to ruin my enjoyment of the cake. Could you provide directions for the glaze if one doesnt have a microwave. My glaze seems really thin. I then served it with the mascarpone cream from the red wine chocolate cake recipe. The proportions are completely off on this recipe. 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. Often in cakes, its not a problem but I cannot say for sure here. THIS IS THE BEST CHOCOLATE CAKE I HAVE EVER, EVER HAD. I need to serve 15-20, though. Anyway, not a sponsored (lol, of course) opinion but Im thrilled youre enjoying the site. It was a huge hit in my office and I will definitely make this again. This is very very good. Thoughts on vanilla+olive oil/chocolate? My batter was a little runny after mixing the ingredients, probably because I used the a measuring cup for measuring water (coffee) instead of going by millilitres. Favorites: 121 - I like it too! Thoughts? We ate it anyway. And unlike you, Im a huge huge dessert fan, Ill try this recipe and Im pretty sure it will go in my top favorites. Thank you! One thing was the glaze I ended up with what looked like sugar crystals speckling it. Congratulations on the new book! It was very much like when I was 5 and at Disney World for the first time and Cinderella came to our breakfast table. Im thinking about making it with a tablespoon of cinnamon and a teaspoon of cayenne pepper instead of coffee next time, and using a neutral oil, in hopes that it would evoke a spicy Mexican hot chocolate recipe that I love! As usual:). One bowl, as promised. I also added mini chocolate chips. Instead of frosting, we usually do a cinnamon-sugar combo sprinkled all over the top. Im in the Mile High city and every single dang cake I make is sunken in the middle. They were delicious. Love this cake so much. Super moist, and almost melt in your mouth! shrekzombie@aol.com. I was just going to ask about coconut oil instead of olive. Heres a link that explains the difference pretty clearly : https://www.livestrong.com/article/539346-dutch-processed-cocoa-powder-vs-unsweetened-cocoa-powder/. Still dipped slightly but very very good. And its easy to make a layer cake out of it by cutting it in half (assuming vertical in this case bc it will likely be a thin layer). It will probably work fine; it can be slightly less acidic but Im sure it could work. This is tasty but, as my kids pointed out, even prettier with star-shaped-sprinkes! Thanks! The olive oil flavor is not dominant here, actually, so no need to use a mild one. I had been scared to delve into vegan baking but whenever Im scared of a food thing, youre the next person I consult for a recipe, after Ina. No issues with the rise or sinking, but we are at sea level here in on the west coast. Today (Wed), I looked at my older son and asked if it was too soon to bake it again. Is this recipe supposed to say 1 and 1/2 cups of water or coffee? YES Im making this tonight this looks like a great weeknight cake! Any comments on how this recipes does at high altitude?? I still make it fairly often. Once I had one slice, I immediately cut a seconddelicious! It was moist, fluffy, intensely chocolaty and delicious. The chocolate chips. Thank you!! I just let it cool in the pan and it sunk a little, but not enough to bother me. I made this for a vegan Thanksgiving. The cocoa powder I used was not Dutch process. Eggless cakes are more delicate than regular cakes. Thank you. It just keeps baking and not cooking through in the middle. Dare I say it??) I havent tried it but here is a comment from a person who has: https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-984159 (She said it sank. This was really good. Just took this out of the oven an hour ago. Thinking black cherry balsamic or fig Mine fell too. It was fluffy and rich, and went down a treat with everyone who tried it. I have this in the oven now (totally not kidding). So Im going to try this recipe (which has, um, double the cocoa) with almond meal and in so doing, blend basically my two favorite kitchen people ever! But never a cake! It will be a forever favorite, as Deb likes to say! 2019 None Like Joshua 23-12-2019 Seven Deadly Sins (From "Seven Deadly Sins") 01. not the best presentation. This was spectacular! (Also, that was a COOL bookshop that I had never been to before.). Looking forward to tasting them tomorrow. I am tempted to make the cake again, using some of the suggestions from other posters you know, for science but I was pretty disappointed it dint work this time. After reading the comments, I decided I must be the person to test the recipe with slightly reduced baking soda, you know, for science. My glaze was not a glaze at all but a frosting that wouldnt spread to the edges; it was far too dense. It is really an awesome chocolate cake and my go to! Im worried about the flavors. I used a heaping tsp of baking soda and didnt have the sinking issue noted in other comments. I thought I ran out of AP flour while I was measuring it out, so I added about 25% rye flour. As a vegan, THANK YOU for the perfect chocolate cake! The cake has a very slight depression in the middle and the glaze didnt set very well (may do better after the fridge), but its too decadent for me to care about that. Ive never tried it with olive oil, but I will now. 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!). Just forwarded the chocolate cake recipe to an old friend who suddenly developed lactose intolerance. Thanks for all you do! Hooray glad you can come. Because the Dutch-process cocoa is less acidic than normal cocoa, I used the smaller quantity of baking soda (1 teaspoon instead of 1.5). Neapolitan Ice Cream Cake. Yes it can be made with GF flours! I did not make the glaze, but it was super chocolatey and good. 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. It is a perfect combination. Im going to Greece in November and since Ive never been to Europe, I am wondering if there are any special cooking products/foods that I should bring home because they are either cheaper, or specialty? ), I made the recipe with coffee and no corn syrup and it all worked out beautifully! Is the egg toast recipe anywhere on the site? Were going to a barbecue with many kids and adults. My son is allergic to eggs, wheat and all nuts, so was hoping this cake was the answer! 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. Mine took closer to 45 min in the oven. 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 used the chocolate buttercream frosting from the I want chocolate cake cake and it was delicious. Let us know what you do & how it turned out for you. And, it is great to have on hand for those young people who may be trying out the vegan path. You could check that. It must be mine. (It was ugly but still perfectly delicious). What is that chemistry!? While cooling, the cake sunk in middle. Not in that shoot from the hip kind of way. Or substitute it with something else? One day Ill try it as written with no eggs! This is my go to for luscious flavor with little effort. Im very excited that youre coming to my town (Austin)! It overflowed both pans, had a horrible depression in the center, burned on the top and edges, and never baked in the center. Folks really enjoyed it and it was fun to introduce everyone to something new. Perfect for my upcoming book club. How do I get that pretty glaze? The book launch will be right here in New York City two weeks from tonight at Barnes & Noble Union Square. I made this as soon as I got home from work and tried itand didnt love it. That is an intense book tour schedule, my hats off to you! I feel exactly as you do when a baking recipe goes awry. Thanks! PS I cant thank you enough for your overwhelming generosity in sharing your recipes with EVERYONE via your weekly emails! Once it was totally cooled, and I attempted to move to a plate, the whole cake fell apart. My son, the super taster, declared this glaze to be the best glaze hes ever had on anything. More so than an eggs-and-butter cake. Either way youll love my chocolate olive oil cake. Preheat the oven to 350F. Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. Pour the mixture into the two 9 prepared pans, coated with butter and dusted in flour or sugar. Ive made this cake so many times and it is so good. 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. Turns out perfectly every time. Finished with a dusting of powdered sugar. They definitely were not!! It can be easily tweaked to be vegan, too, and it could certainly be made with coffee. Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using. 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. Keep doing such a fabulous job for travel foodies like me. This is a superior recipe. The texture is a bit different and while I miss the buttery flavor or real butter, it is a terrific dairy-free cake. Better than any restaurant dessert Ive ever had! Perhaps I should have used light or a different oil did anyone else taste bitterness? Chocolate nirvana. Between the coffee and the cut sweetness, Ive been considering it a breakfast treat. 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!! Now Ill have to dig out my lil paperbacks and giggle. Super moist and delicious. Jupiter ft Shwabadi 8. black_kamehameha:Yeah we do if we didnt you would need to be a curator to add projects. Preheat your oven to 400f and spray a half sheet pan with vegetable oil and then line with parchment paper. It took around 45-50 min. Doubled this recipe to make two 9 cakes with half water half coffee. The batter is wet but not excessively so, and I had no problem with overflowing. Very excited I found this cake for her. I used light brown sugar, added vanilla, and went with a mix of coffee (1 c) and water (1/2 c). Luckily the top still looked nice, so just went with it :). Sorry! Are there any precautionary measures I should take in regards to baking this chocolatey madness in a humid environment? 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. Doubling it, there was a little too much batter for two cake pans, so I did make a few cupcakes as well. Late to the game, but Rocky Road anything is mini-marshmallows and walnut chunks mixed into chocolate. If I were to make this again I would use a less flavorful (cheaper) olive oil, as the flavor was a little overwhelming, and all coffee instead of half coffee half water to cut the olive oil flavor. Not sure where you live but golden syrup is great. Also, I generally try to bake vegan, so its really awesome that you now have a vegan cake recipe! Just made this tonight for visiting vegans and it was not only a hit with them but was better than the regular chocolate cake recipe I have AND easier to make. You have no idea how I have been jonesing for that perfect chocolate cake, and now its within reach. This cake was AMAZING. Have made this several more times, now as a layer cake. Deb, this cake is amazing! shortbread in the book with rosemary and chocolate chunks and sea salt and its not pretty at all, or its not when I make it, but we love them. 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! Kleenex, Band-Aid, & Crock-Pot (RIP Jack Pearson) were just a few that we thought of immediately. Im using Trader Joes dark chocolate bar because its the only vegan chocolate I have, but I thought that would probably make it thicker. Deb! Still needs the full 30 mins or a smidge more.

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