Any recs? I cannot wait to make this again, but Im going to have to use a different pan, less baking soda, and figure out something else for the glaze. A friend made it for me and I loved it so much I asked about it and she gave me the recipe, I made it twice and loved it both times. 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. I think the coffee/water amount is way off. Ive already been informed I have to make it again for our next office party! I didnt have the issues with crumbling or caving in that others had, and followed the recipe exactly. almost as good as my moms recipe, and even easier! The first time, I intended for it to be a layer cake so I doubled it. Love this recipe. Let melt then smear it all together until totally mixed or leave it streaky. Everyone loved it and commented about how moist it was. I did open the oven at 30 minutes when it was still very liquid (altitude means that everything takes longer to cook), and it sunk shortly after, so maybe that did it? If eggs or dairy arent an issue, I do like the celebration cake in the second book, especially for kids birthdays. These are AMAZING! should I bake longer? It was an ok cake that I used to make if I didnt have much time, butthen I tried this recipe. I too used to make the whacky cake and loved it, also a similar one called a mayonnaise cake. My friend made it too with the same oil (he gets it from a restaurant he works at) and thought the same. the cake itself took an additional 10 minutes in the oven* and the glaze on monday morning. (A delicious chunk I promptly ate so no real tragedy, but FYI if this is for company.). Brilliant! 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.) Once you pour the glaze on the cooled cake, you can either let the glaze set at room temp, or it will set more quickly in the frig. I will try and reduce the amount of baking soda next time. The batter (and ease of putting it together) reminds me of my favorite Hersheys Black Magic Cake. Ive made lots of your recipes Deb, and never encountered a mess like this. Used a 9 inch pan as per the recipe. per cup, and total leavening is reduced by about 25%. Used Hershey frosting again. Do you think this recipe would work well as cupcakes? Thank you for sharing these. It was super quick and it was great. the glaze is amazing so easy! I made it for my anniversary last night and it was super easy, even with a two month old in tow, I didnt do the glaze, I cut out some heart designs from paper and sprinkled vanilla bean sugar so it had a nice pattern on it. WebPreheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper. Ive made wacky cakes before but this was the best recipe yet. This is helpful to know, thank you! Congrats on your new book. Adding hot coffee plus 1/4 cup of bourbon for the liquid was a great idea. Line a 9-inch round cake pan with parchment paper, grease with olive oil and dust with cocoa powder. It will be thick and possibly murky and vividly green and amazingly peppery (warning: it will get milder with time). Cake. My question isdo you think this can be made as cupcakes? But no! Thank you. The cake did sink a bit in the center, but nothing a bit of glaze couldnt cover. Hi, this looked so delicious and doubly so because no butter and no eggs=awesome! Plain ginger tea comes to mind, as does a grocery store brand orange & spice tea I just finished a box of. It is a bit high here but I found it consistent with other recipes and of course, it worked fine in my kitchen. I also add chocolate chips to the batter, which gives it some nice melty nuggets. 1. Again, thanks for this recipe. I made this a few weeks ago and it turned out great, as expected. Place eggs sugar and salt in a mixer bowl over simmering water, whisking constantly until mixture reaches 110 degrees. My husband and I say it all the time! It looked so easy and the chocolate mixture was nice and smooth, but the moment I tried to pour it, it thickened and would not spread. Also the icing tastes way too much like olive oil but maybe will be good with the cake? Instead of frosting, we usually do a cinnamon-sugar combo sprinkled all over the top. Thank you for this incredible recipe, its a winner. This is the most insanely decadent, rich, and moist chocolate cake ever. I chose to use vegetable oil so I could control the flavor more (same amount as the olive oil in recipe). For those of you cooking at elevation, I thought Id throw this in the pile. My sibling and I used to fight over who got to have the goo that was always left at the bottom of the cake pan. Based on the comments I reduced the baking soda to 1 tsp and the coffee to 1 cup. 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. Maybe plush/light is good for a smash cupcake? The person I bake cakes for has celiac and cant eat dairyso this gets me halfway, Ill be experimenting with the gf part and will report back. This is now a new family favourite. Made this a few days ago while were all stuck inside amid the pandemic here in NYC perfect recipe for right now when eggs and butter arent easy to find. It was so full too, I had great expectations. Great recipe, thanks for sharing. I have a bottle of hazlenut oil that might be interesting to try with this one. Also, I will wait until I can put in the full amt of cocoa pwdr to try this again and probably add a little more sugar than I did this time. Next time will use coffee. and it only sunk the tiniest bit (a great space for extra glaze!). 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. Next time, I may add a pinch of cinnamon to the glaze I felt it needed a bit of something extra, although Im not sure what. Used a 9 round cake pan. Thanks. It tastes great and no one will know its upside down but Id definitely reduce the baking soda next time. Additionally, I had same issue that others are having with the glazeit immediately hardened/thickened while whisking and was utterly unspreadable. Loved this cake! But I knew you would have something yummy and, sure enough, you did! The cake turned out perfect despite the thin batter looking like chocolate water.no depression in the center, fully cooked at 40mins, and tasted wonderful. I cant wait to try this. 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. This reminds me of the Olive Oil Chocolate Mousse recipe I just tried from Food 52. WebHome. About Us; Staff; Camps; Scuba. Im off dairy as well so this is perfect timing. Thank you so much for this delicious recipe! However, both times it has sunken down in the middle. AND, as someone who is dairy sensitive, I can eat the entire cake without consequences. Wow! I know about Dutch Process cocoa needing an acid to help, but KAs website said as long as there is an acid in the recipe, you shouldnt have to swap baking powder for baking soda. After trying this as a layer cake with the Chocolate Sour Cream Frosting based on a suggestion in the comments, I will never go back (unless making a single layer suited for the ganache) would seek out vegan sour cream if I needed to keep it vegan! Looked like a big muffin lol! Very delicious! The recipe is flexible: substitute Greek yogurt for sour cream, use a combination of all-purpose and whole-grain flours, and add walnuts or almonds in place of the pecans (or omit the nuts entirely). I used those dark baking chocolate discs. First test-cake just came out of the oven. But really, it is quite similar in texture and taste. thank you for your insight and a good chuckle. I made this for our anniversary today and I had a few problems. Vegans and non-vegans devoured it. What a quick, easy and delicious dessert to make for friends, especially those who cant eat eggs/are vegan! Im vegan, theres a vegan recipe. You said fall so Im making this for Thanksgiving! I was prepared not to like this. So I am excited to try your extra-chocolate version with olive oil! However this cake turned out to be the one that didnt work. 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. Can I skip the corn syrup? I made Apple-Sharlottka-it turned out to be a dream. Ive tried and if I come away even mildly unhappy with the results the day feels ruined. 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. And a large jar of wholemeal tahini (check the production date so you enjoy it fresh for longer). I only filled the pan 2/3 and made 4 little cupcakes. I took your suggestion (from Questions) and replaced half the water with a bold red wine. Even better after being left out for a day! Highly recommend making with coffee as well. I am so happy I could cry. Used some leftover raspberry sauce from Inas Panna Cotta. I am your biggest fan in Vancouver and can prove this because when I just type s into Google.well you know where that leads to! chocolate olive oil cake and a Neapolitan ice cream terrine I remember being told once that chocolate is added to leftover plain ice cream base because the flavor covers up others. The second one turned out perfectly at 35 with no opening of the oven (except rotating the cake about halfway through baking). Thanks Deb! Next time Im thinking maybe leave out the orange and add a little cayenne for a Mexican chocolate take on it. I dont always have sinking issuesthe I Want Chocolate Cake cake, for example, comes out perfect every time. I made this as a gift for my vegan friend and she raved about it; so did her non-vegan roommate. Hi! We really love this cake, especially for the ease of preparation needed at the end of the week. It made me question whether it had been completed baked through. I adjusted by cooking for a little longer on a slightly lower temperature, to avoid any burning. Well, quite a few did not come out of the pan in one piece, but they were salvageable enough to bring to the picnic, and their fudgy, moist texture and rich, earthy, perfectly sweet taste made up for their fragmentation! It called for sprinkling the top with an abundance of cinnamon-sugar before baking to form a slightly crunchy top. I would spend two hours in the kitchen for this cake, but what! I omitted the syrup from the glaze and substituted 2 oz. I believe the vinegar reacts with the baking soda to make the cake rise. The resulting temperature is lukewarm, which I use immediately. The next day at the wedding reception, those who had come to the rehearsal dinner found it and got it out, preferring it to the professionally made wedding cake! Topped with the glaze and raspberries and served with homemade ice cream. Like you, someone to read for the attitude (in a good sense), not just the recipes. I did use EVOO. USE LINERS. Im still nursing my six-week-old who has possible food allergies so Im currently off both dairy and eggs. I wanted to confirm that the unsweetened cocoa in the cake and the cocoa powder in the glaze are the same ingredient. I was about to comment the same about the Moosewood recipe. We all seem to struggle with it falling apart (either cracking down the middle or, in my case, some chunks sticking to my silicon cake mold). Abandon ship? I only wish I had recognized the potential of my humble pantry ingredients a long time ago. I didnt even frost it, just a shake of powdered sugar on top. No idea if using stove top instead of microwave worked to keep it shiny?? and so easy!! Its for shine, not otherwise essential. this cake is so good my family love it they did not is vegan, Help! Put it in a tupperware? I quickly textd my daughter we plan on being there. My tweak/upgrade was to use coffee (strong instant espresso, actually) EXCLUSIVELY in my version. Also cant wait to read your new book; although looks like you have a very busy pre Christmas travel schedule. Its a tragedy. Also, so sad Im missing you in Philly :( as I just moved to London last month. *This cake looks moist and decadent. domed beautifully.It fell a little when I tried to get the wax paper off the bottom Hooray glad you can come. The glaze is vegan if you use dairy-free chocolate chips. Making this today for a second time. Candace Nelson is one of our foodie idols. Also, it was very pretty! The batter was delicious; no olive oil flavor at all. I made this with metric weights and the batter was very liquid! Thank you. Next time I will try adding the coffee, vinegar, and oil all together and see if that helps. I added a tad more olive oil and tried to coax the mixture to a more liquid state. Cant wait! Would you double the recipe and bake in a 810 rectangle? Alexis, I dont have any experience with silicon cake molds, so I cant say if theyll work on them. Thanks for another stellar recipe! I weighed my ingredients for accuracy, substituted almond flour, and only used 1 tsp of baking soda (as comments suggested). Added the zest of one orange rubbed into the sugar, 1 tsp vanilla and 1 tsp of Penzeys apple pie spice (cinnamon blend & mace) to the cake, added 1 1/2 tsp of apple pie spice to the glaze. I added cardamom, and used water. I also buttered the pan really well and it came out easily. Or lighter olive oil? WebPreheat your oven to 400f and spray a half sheet pan with vegetable oil and then line with parchment paper. 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. I made this with Hersheys Special Dark cocoa and love it. I would probably bake it longer than that if I make this again because my cake is too moist for my liking. My cake had a slight depression as well. I had to add cooking time like others and used some honey instead of corn syrup, but am stunned at the result. Im sorry to hear. One bowl, 5 minutes and a simple but delicious dessert. I broke a big chunk out of mine that way! I made a glaze with ~3tbsp of butter and ~4oz of dark chocolate. Cant wait to see you! Maybe 45-50 minutes. I do wish you could make a stop in North Carolina. I love this cake and have made it several times. I added a tsp or two of vanilla to both the cake and glaze. All those stoichiometric calculations and I still had it sink in the middle, but this is a cake for a pandemic, not for show! It looks so amazing. Thank you for the time you put into all your recipes and for so generously providing them to us! Took out at 30 mins and could have taken it out earlier- due to it being dark brown I didnt realise the edges were getting crispy. More Info At www.hallmarkchannel.com Visit site Recipes Candace Nelson Let us know how that goes. Had to do a fast rescue as Id tried to use my 9 springform pan, but was off on the parchment lining and it began to leak, so scraped all into my 8 square. My husband, on the other hand, will make the same recipe over and over until its right. I will definitely be making again. Thanks for the great recipe! Cake is amazing! Toss the cranberries with the 1 tablespoon of flour and set aside. I am having a hard time with this cake. They are so wonderful. I also think a lighter olive oil works best or half olive oil and half lighter, neutral oil like sunflower. The second time I pre-melted the chocolate (it took about a minute total), then added the oil, cocoa powder, and salt. Free. 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. Pour over cake and let set before eating. While cooling, the cake sunk in middle. Must try your version to compare. Moist and fluffy, like an old-fashioned birthday cake. WebUsing olive oil instead of butter makes this chocolate cake amazingly moist! Whoops, there was a lag and I didnt see that Deb already responded! Result was delicious and moist, but warning: it did stick to the cake pan sides much more than expected so the sides looked less finished, and it baked for 40 min (all of this is in line with other comments). 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. Oh, my goodness! This was definitely one of the least attractive things Ive made, but my god was it delicious. 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