Let cool slightly. If I store it for 2 days out or longer in the fridge do I cover it? 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 After having just made this cake (although I know you are asking Deb) I do NOT think it would work as a yule log. It will not taste like vinegar at all. I used the swiss buttercream recipe from here. Anyway, not a sponsored (lol, of course) opinion but Im thrilled youre enjoying the site. In the cake or in the glaze? Deb, I have been looking for a good dairy free coco powder for a co-worker who is dairy/nut free due to allergies. 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! It fell significantly in the middle, and then when glazed, gravity drew the glaze into the depression in the center! Add dry ingredients into a large bowl and whisk together to combine. Preheat an oven to 350F (180C). Youre doing it perfectly. Youre so trustworthy and I just love your sense of humor + curiosity. I live on the CA coast so no altitude. Very good, but less cake-like than when weve made it before using cup measure weights. :) So GOOD. Just my two bits thoughDeb may know better! But I think Ill branch out, since I can make this one almost in my sleep now. Interesting, I had the same issue. It still tasted great once I cleaned up the mess and finished baking it in my other oven. Set aside. ps The batter didnt overflow, but it did sink in the middle. Dont try to add it to the chocolate glaze it makes the chocolate seize and then you have to cry. Baked 45 min in an8pan plus a small extra mini loaf. Whats different about Dutch process? another follow-upI have made this cake 4 times this year, and it has not failed me at all! I feel exactly as you do when a baking recipe goes awry. Im worried about the flavors. P.S. the batter was way way too much volume for a 9 cake pan. This is the best chocolate cake Ive ever eaten. I spread vanilla Ice cream between two frozen slices and voila a frozen ice cream sandwich. I let it sit for 10 minutes before turning it out, having learnt my lesson with a previous loaf cake. Thanks! Thank you! Generally, at 5-6000 feet, the sugar is reduced by 1 tbsp. Can now report that the cake is absolutely delicious, and is my new go-to for delightfully dark, borderline savoury chocolate cake! I will try and reduce the amount of baking soda next time. I made this cake last night to bring to a Mothers Day dinner tonight. The family loves it. The benefit of dusting with powdered sugar was not needing to wait too long for it to cool after baking. I used dark chocolate chips the yellow bag. Chocolate nirvana. 10 gold stars, Deb, for this delicious and easy recipe. I used all light brown sugar and baked for 45-50 min. I love Smitten Kitchen, but I tried to make this cake and ended up throwing it out. Does it matter which type of olive oil? 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 stayed true to the glaze though I went with Trader Joes pound plus dark chocolate instead of chocolate chips. Do you have a suggestion for turning this into a sheet cake? Perhaps I hadnt truly let it fully cool it looked too good! Your recipes are all fab. I forgot to mention that I have a wacky cake recipe that was passed down from my grandmother. One difference is that the baking soda and vinegar were mixed together and the foaming mixture was quickly stirred into the cake batter at the end. The cake was done in 35 minutes in my oven. I broke a big chunk out of mine that way! Loved it. 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 gonna try this version, though!! I second your recommendation to use some kind of muffin liner. Hi Deb, Came out perfectly after 31 minutes in the oven. Made this tonight after a long, difficult week and I just needed chocolate. Thank you for sharing that lovely food recipe. Oh my gosh! And Im so glad you like the cake. I think Ill be using this one on a regular basis! Thanks, Deb! 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 sift the dry ingredients together and whisk the brown sugar and oil and about half the water/coffee together before adding close enough to one-bowl for me, and way less struggle than trying to whisk the sludge that I got the first time. Help please? Thanks again! (Im trying to lose weight). Try it everyoneyou will like it! There is also dark corn syrup which is brown. Still on the cooling rack. Its going to be my go-to chocolate cake recipe for my sone. This was great, though the glaze turned into more of a thick hardened frosting rather than a glaze, especially by next dayseems odd. It is a bit high here but I found it consistent with other recipes and of course, it worked fine in my kitchen. YES Im making this tonight this looks like a great weeknight cake! I used instant espresso powder+hot water and the chocolate flavor came out really deep and the cake is just all around satisfying. Or would I not get the same result? Oh no, its totally on. One should use the newer and deeper 9 cake pans. Thanks for this treat Deb, happy Thanksgiving to you and yours! Theres no way to delete or edit my comment but I wanted to share that the olive oil taste has gone down a lot and the cake tastes much better almost 24 hours later. Will definitely make this again :). I also added 1/2 tsp of xanthan gum (Bobs Red Mill) to stabilize. You could (Id only do a partial swap) however the coolest thing about this cake is how dark my cocoa came out (its the baking soda and vinegar), it *looked* like Id used black cocoa. Ive made this cake successfully several times in a rectangular glass Pyrex baking dish and its come out great, and is more portable for taking somewhere else. Just took this out of the oven an hour ago. Very excited I found this cake for her. I have a full sheet pan, so it will be just a thin single layer. This lent itself well to my minor tweaks, incl. Whenever I go to Spain to see family, I buy a whole Manchego. If I were to do it again, Id have just done it all in a DIY double boiler, so I could be less paranoid about overheating things. Didnt make the glaze, and I think it would be even better with it but it was really tasty without it. Made this and it was delicious! The kids didnt complain, but Ill have to make it again to see whats up with the real deal. Then she hacked through the crust on the rim of the pan to turn the cake out (which took some encouragement). Thanks to Deb for an excellent recipe and commenters for accumulated wisdom, as usual. This will now be my staple chocolate cake recipe. My batter was a thin liquid, but I persevered with a 9in pan. Smells heavenly but my cake fell in the middle a few minutes after I took it out of the oven? will you be adding any more Midwest tour stops? Need. WebPreheat your oven to 350F. I have a chocolate cake war time recipe that I found years ago that makes a lovely moist cake without eggs. This was phenomenal! Its come out perfectly every single time, and been quickly demolished. The cake was more to the fudgey side of things with all these tweaks. I popped it in the microwave at work but dont have one at home I love the gooeyness of the glaze a day one. I made this cake as directed, and while it tasted great, it wasnt pretty. Hi, this looked so delicious and doubly so because no butter and no eggs=awesome! Again, thanks for this recipe. Literally took 10 minutes to put together, including washing the bowl. Sift the flours, sugar, baking soda and salt together in a large bowl. It has nothing to do with diet or lite. and was so moved by this recipe that I finally felt compelled to post! This recipe sounds like the perfect one to try out my new find! And then you have to make a ganache instead because you give up for the moment and dont want to waste the last of the chocolate you have in the house. It seemed to seize up no matter how much stirring I did. Any tips? I made this last night with a good quality Sicilian olive oil and the taste was really overpowering and off. ;) Be sure to let it cool in the pan until the pan is not hot enough to burn you before you turn it out onto a cooling rack. This is nearly identical to my go-to chocolate layer cake recipe; I got it from the Moosewood Book of Desserts (and made some tweaks along the way) a million years ago. It is very moist, but also crumbly so Id suggest being extra careful as you remove it from the pan to cool and then onto a plate after that. (Glad I have 2!!!!) I doubled the batter and used the Bobs Red Mill 1-to-1 GF flour. I bake it in a 913 Pyrex baking dish which is the perfect size. Hi. And I make a quick ganache for the frosting. Id definitely make it again, and probably will next month to help celebrate a vegan friends book tour! Does that sound right? This recipe makes a marvelously tall two-layer 6 cake. The cake did sink a bit in the center, but nothing a bit of glaze couldnt cover. Ive been dabbling in smitten kitchen recipes for years and this is the first failed recipe Ive had! Can the granular sugar and dark brown sugar be substituted with honey? I have just made this with coffee, not water. This looks great! + 1/2 tsp vanilla. (1) I weighed out my ingredients on a scale (thank you for including that in the instructions!) I am definitely making this one tomorrow! I am making forbthe second time today, feeds a lot of people because its perfectly rich!! It was one recipe that we were both sad she lost with her other belongings in a house fire, so I was really happy to find it online a few years ago and that it wasnt some obscure thing that no one else had heard of. I am not a baker, but I saw this come up on Instagram and I had to try it. For those asking about whether it can be a layer cake, I tried and it didnt work for me (Reading through the comments, it sounds like the lack of eggs means less structural integrity.) I popped the cake in the fridge when it was finished to keep it away from my naughty and curious cat, and Im finding that I really like it cold! Have made this several more times, now as a layer cake. candace nelson chocolate olive oil cake 27 Feb. candace nelson chocolate olive oil cake. The vinegar + baking soda reaction is what makes it rise, so you shouldnt leave it out! Probably could have used 5 mins more. Also, it was very pretty! Great recipe, thanks for sharing. Ill definitely make it again. I doubled the recipe for a 913 cake. The cake never even got close to setting. My only complaint is that the taste was a bit too cocoa powder-y for me. You are brilliant, and thank you for sharing! Looked like a big muffin lol! Based on the comments I reduced the baking soda to 1 tsp and the coffee to 1 cup. I made the Meatballs Marsala with Egg Noodles & Chives, a pile of sauteed greens, and your Fudgy Chocolate Cake from your great Everyday cookbook. Next time Ill know better! This cake fulfills this type of beautiful economy and purpose including the pinch of salt in the icing ! Thanks so much! I make it all the time, it has even less ingredients than this one, but no olive oil. It smells great and is nice and springy on the bottom. Yes, in general, but for the glaze, any kind will do. Of course I had to eat those bits right away, just to keep things tidy! The top never really got springy, but tester came out clean. The result was so good, very moist and squishy with a crispy top. I was fretting when I read more comments (after it was in the oven) saying I should have used less baking soda, but thankfully all was well. I added all the dry ingredients (including the brown sugar), stirred it and crushed the many lumps with a fork, and then mixed in the wet ingredients. Been wondering what to do with that bottle hanging around, Excited to make this very soon. Made if for foodie friends and they loved it, too. The texture of the cake was wonderful, and I didnt have the depression issue a lot of other people mentioned. It did take longer to bake than suggested, it sank in the middle but tested done. My son, the super taster, declared this glaze to be the best glaze hes ever had on anything. You can get them at Amazon, King Arthur Flour, and probably a number of other sites or stores. Several independent ones in the Chapel Hill area. Thanks Deb! Do you think this cake would work with coconut milk in place of olive oil? Any thoughts? I used a packet of Starbucks instant coffee and added the 1 1/2 cups of water to it. It was what I always wanted for my birthday. ( I tried olive oil but it made it too much olive oil how about just water? Question: Can this be baked in a loaf pan or would it sink in the middle? Rosemary and olive oil are a great combo I made shortbread cookies once that were wonderful. I had a little trouble making the glaze thin enough to drizzle, any suggestions? Deb, you are my baking-fit-throwing sister from another mother. I did use coffee (more accurately, water + ancient instant espresso powder), and threw in a bit of cake flour to the total cause I use KAF which is higher protein. :). Let cool 5 minutes. That can make a huge difference to baked goods. Is this cake heavy and dense? I think this cake only works with mild, light olive oils. It will be a forever favorite, as Deb likes to say! Maybe 45-50 minutes. Even tho you glued it together with ganache (YUM! We rarely get a chance to see how long the cake stays moist, as most guests want to take some for the road. Nice crisp edges. If crumbly it likely comes from it being an eggless cake. You could probably come up with an alternative to use, but that is what the recipe was probably missing? Id like to make this cake in a 913 pan. The first time I made it I followed the directions yet it hardened up and was a bit chunky. The flaky salt in the glaze made the whole cake sing. I would be thrilled to host you in Bangalore! However this cake turned out to be the one that didnt work. Its a small difference. Will make this again with minor adjustments to method perhaps for a vegan friends birthday next week! Thanks! It was light, and moist, rich but not heavy. I do not advise it for a full swap. 2. Not in that shoot from the hip kind of way. Also I made this in an 8x8x3 pan and it only juuuust barely fit, though the volume should be the same as a 9 round pan. Also, the Tuesday cake thing reminded me of Catherine Newmans blog about Yay Its Wednesday Cake cake! No eggs to make cookies?!? Id love to see a Smitten Kitchen amazing version of that: a vegan white wine olive oil birthday cake for grownups. This is perfect. It was fluffy and moist! I make crazy cake a lot (kid with egg allergy) and I couldnt wait to try it with brown sugar. Definitely using the apple cider vinegar from now on!!! Do you have any thoughts on whether this cake would work with GF flour, or perhaps, a combination of GF flour and corn flour, which she can do so, making it a bit like a chocolate polenta olive oil cake? The wacky cakes Ive made dont even call for brown sugar, but I like that idea! P.s. Heres a link that explains the difference pretty clearly : https://www.livestrong.com/article/539346-dutch-processed-cocoa-powder-vs-unsweetened-cocoa-powder/. Could you make the glaze with milk chocolate chips? Made many for us and vegan friends. (we are not vegans.) It was gorgeous, delicious, and deeply chocolatey, and tasted nearly as good three days later. Its already such a wet batter I might start with only swapped the brown sugar. I did have a slight dip in the center but gave it an extra 3-5 minutes in the oven and it came out fine. Baked in two 8in pans and they were done in about 32 minutes, probably could have used around 35 but I was worried the cakes might be dry. Used 1 teaspoon baking soda only. :) I meant to say that this cake doesnt rise very much is why. I cant believe its vegan, and even though I am not, I have impressed others who are. The texture of the cake was the same as the chocolate version (including the sunken middle). I used a just barely rounded teaspoon. Cant wait to try this to share with her! Hello, The glaze stayed soft, and tasted luscious. 4. cups (350g) ultra ripe bananas (from about 3 large bananas), mashed with a fork into a smooth puree. Way, way, way, way TOO MUCH SUGAR!!!! For the glaze, I had a coffee and cream chocolate bar and used that to make a ganache. If I were looking to bake a layer cake, Id use the I Want Chocolate Cake cake instead. So delicious! Dusted with powder sugar. Thanks for the recipe. Next time I will try adding the coffee, vinegar, and oil all together and see if that helps. Thank you very much!! Its so moist and fudgy already, and the top crust has a chewiness I adore that I suspect the glaze would interfere with. to cook through. Not sure why old corn syrup? Just glorious. 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. Clearly, Im not the best at following instructions when it gets late on a work night! I made this cake and it was beautiful and delicious! But what a treat!! WebHeat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray. Let me know your thoughts!! I cant wait to try this. Speaking of the glaze melting the chips first and then whisking everything else in is also the way to go here, as many comments attest. Halved the recipe, used a 6 inch circular cake pan, and baked for 30 minsworked great! Ive made the moosewood version of this (6 minute chocolate cake) more times than I can count, and every variation Ive ever seen calls for vanilla. Coat bottom of a 9-in. Turned out beautifully! Did not rise in the center. It is so moist. Time to begin again! Were mix-in-the-pan people and its so easy to get one made that we do it often. Sometimes I add around a teaspoon of vanilla or cinnamon to the cake base as well. Theres a new vegan cake recipe here today: Plush Coconut Cake!!! The only issue for me was that the glaze had a rancid (or maybe burned) smell to it which I suspect, based on comments, is due to the oil getting too hot in the microwave. Find out the truth and bring peace to your mind with ShrekHacker Made this tonight with a couple of slight modifications cut baking soda to 1 tsp, as recommended by other commenters, and subbed butter for half of the olive oil in the cake and coconut oil for half of the olive oil in the glaze. It stayed moist and flavorful for several days. The batter was delicious; no olive oil flavor at all. Eggless cakes are more delicate than regular cakes. Same problem(s), but at least the smoke detectors didnt go off. Ive made this and love it. I panicked when I learned this, Ive never made a vegan meal before! I follow a ketogenic diet, do you think almond or coconut flour would hold up well in the recipe? Thanks for the great memory! I can honestly say that I have never baked 2 cakes in one week, let alone the same cake, unless maybe it was a holiday and I had a house full of guests, but I doubt even then. Doubled this recipe to make two 9 cakes with half water half coffee. It was a hitagain! I made this exactly as written (with coffee, not water), and it was delicious. As she and one of her best friends has an egg allergy, I was pleased as anything to remember that SK had an egg-free chocolate cake recipe. Sure. Im not vegan, but sometimes I bake for a friend who is, and she tells me that not all chocolate chips are vegan. This is such a delicious cake. * baking soda reduced to 1 ts per Debs note in the comments, and there was a slight depression in the center, but not much, and the cake didnt have a baking soda taste. Maybe I did something wrong. I love this cake but really need help with the glaze. Speaking of accidentally vegan, Im thinking of making this for a vegan coworker but dont have a reliable cake pan. Im vegan, theres a vegan recipe. This was a bust, at 30 minutes the cake exploded over the pan onto the rack and base of the stove. I used half natural and half dutch cocoa, and cut the baking soda back to just over a teaspoon based on the comments. Good luck on the tour! ), Thank you Deb! Just wondering if you had come across it before? I know Santa Cruz has its own unique (awesome) thing going on. Somehow I am just underwhelmed by the depression cakes (I made the plush coconut one during quarantine). Agree that it was even better the second day after the glaze had set a bit more. 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! It was divine! I definitely think you could with coconut oil. Does anyone have any ideas how I can do this? When I went to cut the cake, the glaze cracked and it made for messy serving. Hi Lizthanks for sharing the info about the flour/spice version! I didnt find the olive oil flavor to be prominent in the glaze at all, but wouldnt really have minded if it was. I tried it in a bundt pan, and it was nice but was a small ring. My two year old and I quickly threw this together at 4:30 for guests who were coming at 7:30. Ive dedicated myself to learning every kind of technique and sourcing the best recipes since I was 20. I will play with the baking soda amount next time. When its winter I add chopped crystallized ginger to the batter, do it youll be glad you did! I love how many chocolate cake recipes you have. Your signing is at Manuels Tavern, an old Atlanta institution for journalists and politicians (Jimmy Carter announced his first run for GA governor there in 1970, for example). It was moist, fluffy, intensely chocolaty and delicious. I have never warmed to the idea of making a cake with cooking oil in it but as this was with the good oil I thought I would give it a go. Sometimes I top with a Baileys spiked buttercream. Was there any difference in your cakes appearance to Debs? Another person also described the mix of brown sugar, coconut and butter mixture, broiled on the hot cake which is also delish! I used plain Pompeian EVOO because that was what I had on hand. ONE NOTE fresh out of the oven, its not great. The birthday bake went well! . The proportions are completely off on this recipe. *happy contented sigh*. Made this cake last night for a dinner party and it was devoured with not a crumb left on the plate! I used a heatproof bowl set over simmering water to make the glaze, rather than the microwave, melting the chocolate a bit first, before adding everything else and that seemed to work well. and baked for 50 minutes. As cupcakes made with butter instead of olive oil and used the coffee. I think it should work! Id add some if you want the flavor, but would be nervous to use a less acidic vinegar. Greetings from Italy. (I used 1c coffee, 1/2c water.) I made the OOCC for holiday meal having baked the cake on saturday. Menu stephen friedman goldman sachs net worth. Amanda, Im basically at sea-level, haha. Use something dark; you wont regret 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. We like having chocolate cake in the refrigerator (who wouldnt) and Im going to give this cake recipe a whirl this weekend. As a European, yes, Im very aware of its culinary diversity. I added 2 TBSP of corn syrup to the glaze. Still plenty sweet and wonderfully fudgy. Looked so good, but I forgot to screenshot it! Im sure there are plenty of SK-followers from australasia whod love to host you! Fabulous chocolatey cake, but it took almost an hour to cook, not the 35 minutes specified. We cant wait to meet you! Thanks! So good, Im making it again two nights later. You feel your spouse keeps distance from you. If Im baking an everyday cake, you can bet it will be this one. I stirred everything together before microwaving, and needed three 15-second bursts to get it melted and smooth. Thanks for the recipe! I will try again with regular flour when I have an event to go to. Hi Bria! I had a slice of cake when it was warm and didnt really enjoy it. It almost overflowed the pan when I poured it in, but didnt overflow in the oven. Many many chocolate cakey thanks, Bria! Like you, someone to read for the attitude (in a good sense), not just the recipes. Easy to make and delish. I cut the baking soda to 1 teaspoon, baked in a square 88 pan. this cake is so good my family love it they did not is vegan, Help! This recipe is already mostly allergen free and it works beautifully with gluten free flour. I used decaf Nespresso coffee, and California Olive Ranch brand olive oil (extra virgin, everyday oil). I didnt use the glaze in the recipe, because I already had some melted chocolate glaze I had kept from something else, and I might just do that glaze again and not the olive oil one. For the Montreal event, will you be talking or just parked at a table signing books? This was not the case AT ALL for us. I made this per the recipe, with instant coffee. WebDirections Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper. It is made slightly different, but quite a keeper.. this cake is so chocolaty i cant wait to try it 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. I dont have an 9 pan, so I made a 8 and a mini. Thanks for another awesome recipe! Both times the cooking time was a lot longer than the recipes 50 minutes the first and 36 minutes the second. In case this helps anyone: on the test cake I made previously, I ran into the same problem some others did with the glaze tightening up too much to spread after I added the corn syrup. Wow. Thank you for your reply. I also added a splash of vanilla extract. Hi Beth So weird, I always use light corn syrup. Even though the old standard will be hard to beat I cant wait to try your version with olive oil and brown sugar!