I totally forgot the apple cider vinegar but it still turned out well. I will let you know how it turns out. I also used light brown sugar since its all I had (instead of dark). Id like to try it with avacado oil next time too. my roommate also loves it!! The glaze was a bit stiff, though I wasnt able to get it to pour down the sides, and the next day it was hard to cut through. I have a son who is allergic to eggs and wheat so would be wonderful to swap out the flour. USE LINERS. I have a question about this recipe, and want to note a variation I tried. I took your suggestion (from Questions) and replaced half the water with a bold red wine. Hi Tara, Dont know if youve seen my other posts, but it took my oven a full 53 minutes to get this cake baked properly. I stumbled across it in a Moosewood Cookbook probably 16 years ago and its been my family everyday cake ever since! Thank you! You can really just mix the whole thing up one the pan. Hi. However, after cooling down the whole cake tasted just fine and was served with fresh strawberries and whipped cream. I make it with a broiled brown sugar, butter, coconut and nuts topping, and its like a super moist German chocolate cake. Do you think this type of cake would work as a yule log? 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. Yes,Yes, it is wonderful! My glaze was not a glaze at all but a frosting that wouldnt spread to the edges; it was far too dense. Cheese! the batter was way way too much volume for a 9 cake pan. Im just making it over and over and over. 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. 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. This recipe is wonderful! Because if there are people out there whose Tuesdays are not improved by a thick slice of perfect chocolate cake, well, I havent met any. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-991246 (I ate the parts left behind with a spoon, so no complaints there.). Please allow me to introduce you to one without which no birthday around here is complete. Ive dedicated myself to learning every kind of technique and sourcing the best recipes since I was 20. Im glad Im not the only one. The cake itself was really moist, rich and chocolatey. I looked at this and thought perfect was to use up the cocoa powder, olive oil, sugars, and flour. We are looking forward to meeting you in Vancouver (me and my friends)! Willing to give this another go because it could be beautiful. I have made this recipe a few times now. When I went to cut the cake, the glaze cracked and it made for messy serving. Skip the icing. 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). I followed all the steps and the cake turned out super moist. I used to make a similar cake, no eggs, but using vegetable oil and not nearly as much cocoa powder. I just made this started it at 8:15 and just ate my first piece at 9:30! And the batter was super-runny. It rose quite a bit but did not overflow (though the top did sink a bit will reduce the baking soda as suggested next time.) This is now a new family favourite. I made this over the weekend and overall I think it turned out great! It otherwise was a great texture perfect amount of chocolatey and the 2nd bite was better than the first. I only had Hershey cocoa on hand maybe a better cocoa would have made a difference. In a small bowl, whisk together cocoa and cup (120 grams) boiling water. I sprinkled some Maldon sea salt flakes over the ganache and one would never guess its vegan. Unsweetened cocoa powder its the default in baking and recipes. 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. Like other bakers, my cake overflowed the 9 inch baking pan and took an additional 10 minutes to bake (45 minutes total). Any common on how this recipes does at high altitude?? A few weeks ago I made a double recipe of this cake and stuck it in the freezer. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-980162 Perfect in my book, even without the glaze. Let us know how it goes, if you can. Earl grey? I was just going to ask about coconut oil instead of olive. This looks PERFECT for me with all my stupid food issues and allergies! * Im so glad I did, it was beetter than any dream cake could have been! I made this cake yesterday for my book club today. This looks amazing. I halved the recipe and made it in a 6in round tin, baked for 40 mins at 350 and followed the recipe exactly except used honey instead of corn syrup in the glaze. Im now serving the non-raw portions as deconstructed cake in bowls, but quite disappointing. Sometimes I top with a Baileys spiked buttercream. Seriously. This cake is eggless and dairy-free; its excellent but has a unusually plush, light crumb. But I have also made this cake without the coffee and its still delicious! I made this today. If/when I do, Ill report back. SO moist and yummy. In the glaze I think the crystals will be a better flavor. How wonderful! Thank you!! Im going to try it with avocado oil instead of the olive oil! Were going to try that with this one :-). My brother is vegan. I made this twice over this past snowy weekend and it just didnt work. Typically, its fairly thin and the proportion of cocoa powder to flour is relatively low; it yields a brown cake, but not one chocolaty enough to please the likes of me. It should be a hit with the grandkids. Then I cut it into quarters, wrap it in foil, and freeze it in a Ziplock bag. I once helped a friend make a wacky cake for a vegan classmate she had a crush on and it worked so well that now theyre married! I took the cake out of the oven and scooped out some of the batter before putting it back in. I made this over the weekend (just because)! Super moist, and almost melt in your mouth! I made this cake using King Arthur GF flour (replaced by weight, rather than cup measurements). Overall, the cake had a fabulous, moist texture and the glaze was not overly sweet. "; Dan Bull performs a verse in "It's a Joy" as Uncle Jack, who he also played in his own song for the game. I may add a bit of vanilla next time. Or perhaps a square baking pan is the way to go here with coconut oil instead of olive oil?! The olive oil flavour really came through. I do not advise it for a full swap. But, I got to clean my oven which was long overdue, so happy ending, and the cake was salvageable. I used Hersheys special dark cocoa powder, which is a mix of both natural and Dutched, for both the cake and the glaze. Delish! I hope it is healthier. Not sure what I did wrong! Hi! It feels fall-ish, even if the weather outside is defiantly summer-ish. I bake all the time in this oven so that is not the problem. Perfect for my upcoming book club. Let it rest for hours, and then when I tried to take it out, the bottom around the whole perimeter was completely raw. This is tasty but, as my kids pointed out, even prettier with star-shaped-sprinkes! Better than any restaurant dessert Ive ever had! 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. Overall, it was delicious with vanilla ice cream and this is definitely a keeper recipe. The first batch charred the chips (I used mini, so they perhaps had less room for error), and I was left with an extremely hot, partially smooth ganache full of tiny bits of burnt chocolate. Structurally it didnt hold up. So nice meeting you yesterday, sorry about the rain (Raincouver). I saw this recipe yesterday afternoon and just *had* to make it immediately. Learn from me!! I un-veganized it but its a great base recipe to play with. My question isdo you think this can be made as cupcakes? Just some info regarding cake tins: https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1361032 fire it to good. made 1x 8 cake pan plus 2 tall muffin cups WebFinish with a pinch of flakey salt before the chocolate hardens. My friends loved it, so decadent and I loved being able to say it was vegan! Great payoff for fairly minimum effort. Candace Nelsen Candace Nelson, Sprinkles Cupcakes & Food Networks Cupcake Wars Featured Chef in the 2011 Vanilla Vine, Issue #1. Plus they freeze well. This was really good. Oh my gosh! Quite jazzed about this cake, too, but I might have to add a wee bit of cinnamonthat would put it squarely into the Fall category for me! Hi Diana! Followed recipe to the letter, except used a 9 in sloped pan (almost a pie dish, i guess) which just made the entire thing overflow thankfully i had a foil lined baking sheet on the next rack down. Would coconut oil work as a substitute for the olive oil and corn syrup in glaze and still give a shiny finish? Thank you! This cake, this is the chocolate cake of my dreams, dense but not heavy, very chocolatey and so moist. $2. The second time I made it on the stovetop and it wasnt chunky, I cooked it on low heat stirring often, yet it it just sat on top of the cake and didnt run down the sides like in the lovely photos. It can be easily tweaked to be vegan, too, and it could certainly be made with coffee. Thinking black cherry balsamic or fig Absolutely divine. It tastes nearly identical to Beattys Chocolate Cake (my favorite chocolate cake recipe). I had already baked 40 dozen various kinds of cookies and mini tarts for Sukkot and 2 upcoming bar mitzvahs. Did anyone else have this problem? I have a blood orange olive oil Ive been wanting to try in a recipe . You do know Spain is definitely not Greece, right? All these years later, this is still our favorite hurryupchocolatecake recipe! Will you come to the UK at some point?! (New Years Eve, Prosecco, and olive oil chocolate cake ice cream sandwich HELLO 2021!). Luckily I put a sheet pan underneath to catch the mess. this cake is so good my family love it they did not is vegan, Help! Been wondering what to do with that bottle hanging around, Excited to make this very soon. 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). Well this is awkward. I made thisand forgot to put in the granulated sugar since the kids burst through the door home from school at just that moment and broke my concentration. I dont know if I want to use Olive Oil. Fan*tas*tic*. So yummmy!! (Im trying to lose weight). I used the weights given rather than measuring, not convinced they are correct? Now time to sleep for a week. The depression in the center happened with me too. I was thrilled. I am almost sure it is a taste preference. Variation: Last night while snowed in, I was craving a spiced cake, and had no eggs on hand. 5. This is an easy quick recipe if you are craving some chocolate cake. Hello, Thank you Deb! Ill definitely make it again. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-978599 Today. Looking to add chunks of whole roasted strawberries(I think this will be ok). How do you think buckwheat flour would work in this recipe? 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. I baked in a 9 inch pan for 33 minutes. I do wish you could make a stop in North Carolina. I measure and weight my ingredients for accuracy and have no problems with my oven temperature. I mean a minute or two more than *35. Any other liquid suggestions? Ive been making a version of Wacky Cake for years! Thank you for all of your fabulous recipes! Now weve got a 1st bday coming up and the V+GF mama has requested this, but with a white/vanilla frosting. You cant quite put your finger on what the flavor difference is its just more complex. If youre not sure, leave it a minute or two longer; it can take it without becoming dry like almost every other cake out there. This time around Im using a ganache. I live on the CA coast so no altitude. The second time I just used water and it was also delicious. @icravephilly on instagram where I posted the cake! LindseyJoyFoxParker, Love Actually just in cases. 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 ). Its usually later, i.e. I expected that so much agitation would ruin the texture, but the cake was wonderful (due, I think, to using 1 tsp baking soda and not underbaking). Id say try not to fill the pan more than 2/3 and you should be fine; if theres extra, make a few muffins. Awesome He just loved the chocolaty taste. Me too! Because the batter I made was way more soupy than in any cake Ive ever made, and then although the cake seemed baked after about 34 minutes (springy, tester with a couple of crumbs on it), when I went to turn it out of the pan it made a huge mess, with all this gravy-like goop under the cake, which proceeded to slop all over my counter and floor. I like the bit of sea salt in the glaze! I was worried it would be overbaked but it was only a tiny bit over. Youre doing it perfectly. 1) I made it with gluten free flour. But doing that is not ideal, because cooling completely in the pan only makes it more moist. (4) I toothpick tested to ensure it was ready. I didnt even bother with the glaze because its so lovely just on its own. I have recently stated to my husband that if Id learned to cook on the stove Im using right now, Id think I was a terrible cook! Happy to report I made this with gluten free four (Bobs Red Mill 1 to 1) and it was perfect! Its of course more than usual as the book is two weeks out but I always make sure that I never post *only* about the book, theres always a new recipe too. This cake is divine. I made this the other day as a birthday cake and without a microwave (we dont have one) to make the glaze. Do you know if this recipe would work for cupcakes? Thank you! Today is Day 3 and Im wishing I had a slice left over for a post-breakfast, pre-lunch snack. CHROMA by RUSTAGE, released 12 December 2015 1. Love your ramped up version and will get to it very soon. I recommend using half the amount of cocoa powder so its thinner. I had to make something for a work function that was both gluten free and dairy free which is not my area of expertise, so I was worried. I believe that in most cases, you want less sugar, less liquid, and less leavening to adjust for height but go with the experts at KA, not me in NYC. Thank you; this is one of the best chocolate cakes Ive made. WebDirections Preheat your oven to 325 degrees F. Grease your springform pan with a little 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 made it at 5pm when I hadnt even started cooking dinner yet and it was incredibly easy. Privacy Policy. I used to make and sell custom cakes, and Wacky Cake is my go-to chocolate cake recipe. Loved! The best chocolate cake!!! This worked out well for me. It turns out Im among the few. Couldnt be easier, either. We devoured what was left on Monday. Next time try to come to Edmonton, I promise its not the frozen tundra everyone thinks it is ;). 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. That way the large ice cream makers dont waste other base flavors. Delicious, simple cake. Join. I have been saving this for a Halloween cake since you posted it! Those 2 munchkins are so darn cute, I dont know how yall stand it! The cake collapsed, caved in as it cooled. I have a whole new level of respect for people cooking on less than *perfect* stoves otherwise known to most of the world as, a typical day. Plus, Im glad its less sweet because the icingwhich hardened and now reminds me of hardshell ice cream toppingadds a nice amount of sweetness. Ok. Do not know what happened here. I only wish I had recognized the potential of my humble pantry ingredients a long time ago. Should I double? My family declared this to be the best cake Ive ever baked. My husband didnt love it because of the olive oil flavor. 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. 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. The frosting was not runny enough to pour over the cake, so the whole thing was an epic fail. 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. It all turned out perfectly. Maybe I did something wrong. And cheese! Does it just get smooshed when you turn it over on the cooling rack (I always just leave it to cool in the cake pan so I am missing some critical skills here..). Neapolitan Ice Cream Cake. Next time, I think Ill try a salty peanut butter frosting. 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