10/10 would make again. Not sure why. My 5 yo said mom I think this is your best cook ever. Although to be fair hes not very discerning about treats ;) I didnt make the ganache, just sprinkled some powdered sugar on top. Even better the 2nd day. It tastes great but looks awful! Stirred until everything was combined and then dipped the tops of the cupcakes into the glaze. I love this cake! I usually throw in very small pinch of cinnamon and white pepper too. Thank you so much for such a well-written article. Abort mission? Im going to try it with avocado oil instead of the olive oil! USE LINERS. After reading the comments, I decided I must be the person to test the recipe with slightly reduced baking soda, you know, for science. I made this over the weekend and overall I think it turned out great! Maybe Ill just have to bake 2 of these, one with olive, one with coconut and see for meself, eh? Still needs the full 30 mins or a smidge more. My mixer broke before Christmas AND I had been craving home made cake for way too long > search in the smitten archives for an easy chocolate cake yielded this bad boy . I made this cake a few times and it always worked well and loved it. The cake was springy and moist, and it did not sink. Step 1. This lent itself well to my minor tweaks, incl. Hi there! Oh dear. I also used some of the batter to make 6 cupcakes, because I was worried about overflow in the 9 x 13 pan. 2 tablespoons creamy peanut butter Came out perfectly after 31 minutes in the oven. Having said all this: the flavor and texture of the cake itself was DIVINE. The glaze stayed soft, and tasted luscious. I currently live outside the US and grocery stores here dont really offer corn syrup. 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! When I make banana muffins for my husband I use 1 cup 1:1 and 3/4 cup GF oat flour and the texture is completely indistinguishable from regular glutened muffins. I have a vegan daughter so am thrilled to get this recipe. They were delicious. Huge success! I hadnt been able to eat processed sugar for a few months, and a couple weeks ago, I found out that I finally could again. You could probably come up with an alternative to use, but that is what the recipe was probably missing? I used cider vinegar and coffee. OMG. I had the same issues as the other bakers: sink in the middle, overflowing pan, underbaked center, and overcook sides. 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! Hi. I ended up using this cakes recipe as inspiration, but subbed an equal weight of flour for the cocoa powder, and added 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ground cloves. When I was a child my mom got a camping cookbook from Marlboro and a very similar cake recipe was in it. What a FANTASTIC idea. Its very good, but we had a bit of difficultly mixing it smooth. This cake is absolutely delicious! Both times the cooking time was a lot longer than the recipes 50 minutes the first and 36 minutes the second. Ill skip the hazelnut flavoringdidnt make a difference. Its elegant and holds up well too! The cake itself was really moist, rich and chocolatey. I never have corn syrup in the house, so the first time I used Lyles Golden Syrup and the second time I used agave syrup. So moist and rich. For a seasonal filling, I made a cranberry jelly with cardamom and a delightful cream-cheese-stablized chocolate whipped cream icingI didnt have coffee in the house, but used coffee substitute & found that it created a wonderful flavor. While cooling, the cake sunk in middle. I made this following the metric instructions and ended up with a very liquid soup-y batter. 20% reduction shouldnt destroy a cake. My mom has been making it my whole life always iced with butter frosting. Place eggs sugar and salt in a mixer bowl over simmering water, whisking constantly until mixture reaches 110 degrees. I am highly picky about my chocolate cakes and this one is a keeper for sure. A quick question: Is it ok to use hot or warm coffee in this cake, or should it be cold? The cake is a bit fragile so needs to be handled with some care but its worth the extra effort. 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 like that the recipe makes a one-layer cake, which is perfect for empty nesters. I made this as written 2x. This is so good. The texture is a bit different and while I miss the buttery flavor or real butter, it is a terrific dairy-free cake. If yes, how many cupcakes would 1 recipe of this batter make, and what would you recommend for the baking time? Thanks again . Has anyone tried to make this with GF flour? WebHome. No sinking :) Guests loved it! It is all I have. Its moist, and dense, but better than I imagined a vegan cake would be. WebMethod. 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. Of course I had to eat those bits right away, just to keep things tidy! I followed all the steps and the cake turned out super moist. Or I omit it altogether. I wondered the same, but trusted the recipe and kept whisking the water/coffee into the batter until it was more the consistency of a thin crepe batter. Tonight, its the sheet pan chicken with olives, cauliflower, potatoes. A huge disappointment. Thanks so much! This was so easy and so good moist and very rich. Of note is my cake took 40 minutes to test clean. Its just the style of cake. It has overflowed into the oven and burned, made a huge smoky mess. Hoping to see you at B&N, my fellow New Yorker :D. Thanks, cant wait. My kids love helping make it because they can lick the bowls (no raw eggs). Also, it was very pretty! First time with coffee in an 8 pan, which is all that I have. Instructions. Please advise :), First off, this is the first cake I baked ever! My husband and I say it all the time! It was creamy just like regular ganache. There was a distinct olive oil flavour on the day of baking, but on the second day it is not very noticeable. Her recipe does not call for coffee but I have used that instead of water and it really does add to flavor. Ah, now this is interesting and might explain my results also. Should say, I did microwave the chocolate for the glaze first and then whisk in the other ingredients, based on some other comments. It makes my life easier ;) It tasted great, no olive oil flavor. I made it for Saturday night supper when my son and his girlfriend came over for dinner and game night. No kidding! Wow! Sorry you missed that! Love your books and recipes, deb! He just loved the chocolaty taste. 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!! Line bottom of pan with parchment paper . Now, Im taking it on the road to a crowd! I used coffee instead of water and some absurdly old unsweetened cocoa and the cake flavor was still wonderful! Does it matter if Im not using a different chocolate than semisweet chocolate chips? maybe i dont even need to replace my mixer. Doubled this recipe to make two 9 cakes with half water half coffee. If I dont use the coca, would I increase the flour? I made it into cupcakes (I got 12) and substituted cup for cup gluten free flour. Attempt number two, using regular cocoa and 1 1/2 tsp baking soda, baked yet again for 40 minutes. I also was so happy you mentioned Peg Bracken, Deb. 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. Ill definitely be using this recipe as a cake base. The glaze was perfect texture and flavor. Im making the cake today with regular Hersheys from the grocery store but Ill add a teaspoon or two of black cocoa. It was very much like when I was 5 and at Disney World for the first time and Cinderella came to our breakfast table. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment. Hi, made it yesterday for my sons birthday and it came out really really nice. I did use a different frosting though, so no review on that. Just wondering if you had come across it before? It also expanded out of its cake tin like one of those black cobra fire crackers. It adds a silky tang that most tasters cant quite place until they are told. For a less prominent flavor, Honestly, it is one of the best and easiest cakes I have ever made. It came out of the pan no worries. If anything, my cake domed a little definitely no caving! Thank you so much for this delicious recipe! 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. Thanks Deb! I am not smart enough to do this myself, but I want to adapt it to make a vanilla version (for a two layered cake). I have made this cake twice now it is the best chocolate cake Ive ever made. Yes! I need to make this with gluten free flour, but I think it will still work with a pinch of guar gum added. 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. Our tweak is to use black tea, orange extract, and Penzeys Baking Spice. definitely satisfies my chocolate cravings and my bf who doesnt like chocolate much couldnt stop eating this. It also darkens the cake (mine is almost black). They love the name of it! The proportions are completely off on this recipe. PS I cant thank you enough for your overwhelming generosity in sharing your recipes with EVERYONE via your weekly emails! Im finding it incredibly soupy. Perhaps you could try it again, adding ~1/2 tsp. Made with La Colombe cold brew in place of water. Also, the Tuesday cake thing reminded me of Catherine Newmans blog about Yay Its Wednesday Cake cake! I cooked it 50 minutes and still it fell in the center and seems not fully baked. thanks. About Us; Staff; Camps; Scuba. And so easy I can make it as a second dessert most times. I made this cake as directed, and while it tasted great, it wasnt pretty. Ooh! (I wouldve anyway) Perhaps they will attend with me, since theyre supposed to be making a dinner per week per teenaged boy, and your cookbook and website are favorite starting places. This took me back many decades, when I baked the wacky cake from Peg Brackens I Hate to Cook book over my lunch hour and took it in to work to celebrate the birth of my bosss first child. How do you think buckwheat flour would work in this recipe? I do add an egg (reduce liquid by 1/4 cup) and I also used whole wheat pastry flour and I also add vanilla. Amazing. Thanks! A breeze to make. I made this for my daughters birthday because I wanted a simple recipe I can make with a toddler and a baby to take care of. I then threw it back in the microwave for 30 seconds. I also made a different glaze due to comments saying Debs was a bit strong on the olive oil- my family probably wouldnt be a big fan. Perfectly delicious but nothing like the cake is meant to be. Thank you for all of your fabulous recipes! This may have been mentioned but Nigella Lawson has a chocolate olive oil cake that can be made gluten-free by substituting almond meal for the flour. I followed the recipe exactly, and was a little worried about the seemingly large amount of finished batter, but decided to forge ahead . Minutes the first cake i baked ever and ended up with a little oil and the. No caving stop eating this breakfast table ended up with a very liquid soup-y.... N, my fellow New Yorker: D. Thanks, cant wait in a mixer over. 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