Finally made this with half a Cara Cara orange worth of zest, and it was DELICIOUS! Thank you in advance. a little bit of b.soda smell & slight taste of b.soda when I tried it (still warmcouldnt wait!) It lends itself well to making as a giant sheet cake so great for parties etc. The crumbs taste really good and the dark color is amazing. So yummy, and so easy, and so quick (which is what I needed it to be with two small kids and a 9 am deadline). Me too! https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-977696 For the cake: (yields 5 cups batter) Preheat oven to 350F and prepare an 8-cup bundt pan with oil and dusting of flour. I suspect this would taste super awesome the next day, but didnt keep a piece to test this theory. Add water and vanilla to melted chocolate and stir (stir stir) until completely smooth (it will eventually get smooth!). I also added 2 teaspoons vanilla. The flaky salt in the glaze made the whole cake sing. If/when I do, Ill report back. Fortunately I made it in the morning for an evening birthday party. The result was amazing, and I dusted the top with cinnamon, since here in Mexico chocolate is always paired with cinnamon. I also used some of the batter to make 6 cupcakes, because I was worried about overflow in the 9 x 13 pan. Next time I might sub a different oil for the glaze as it tasted a bit too olive for me, and add a little more salt than I did this time. Preheat your oven to 350F. I think the coffee/water amount is way off. I did the glaze so i was ok with a less sweet cake. I read the warnings of other commenters to use cupcake liners, foolishly ignored them, and regretted it. It was fluffy and moist! What do you think? Unfortunately, I no longer live in that area. Changes I often make: I add a layer of raspberry jam (strained of the seeds) between the cake base and the chocolate glaze and then a pile of fresh raspberries on the top in the middle, covered in powdered sugar. When I iced it all the frosting pooled in the middle and made it fall further and then seeped inside! I took this out at 33 mins, when it was springy and a knife came out clear. Made this cake last night for a dinner party and it was devoured with not a crumb left on the plate! Baked three days in advance, kept crumb texture and extra virgin flavour mellowed beautifully, iced the day before without syrup but with vegan sprinkles so didnt miss the shine. I baked the cake for another 30 minutes before I gave up. 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. 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. Crazy Chocolate Olive Oil Cake. Use one bowl or just mix it up right in the baking pan. Vegan friendly on it's own or add ganache for real treat! Preheat oven to 350 degrees F. Spray a 13" x 9" lightly with cooking spray. Set aside. In a large bowl, whisk together flour, sugar, cocoa, baking soda, salt and espresso powder, if using. Also cant wait to read your new book; although looks like you have a very busy pre Christmas travel schedule. It also took almost an hour to bake. Thank you for the tip! My question: do you think it has to be olive oil or would avocado oil work just as well? I have a gorgeous man I am itching to use, but I think I might go with the prescribed pan this time around. So it was entirely gluten free and vegan and incredibly delicious. Most loaves seem to take 45-60 minutes to bake at 350, and you may want to let it cool in the pan for longer good luck! Wanting to try it for the Jewish holidays this year. Crazy cake has been one of my favorites since childhood. Speaking of accidentally vegan, Im thinking of making this for a vegan coworker but dont have a reliable cake pan. It was a hitagain! That just made me realize how perfect a cake this would be to bake on a family vacation to, say, a *lake* cabinthanks for prompting that connection! Im glad Im not the only one. I made 1/3 recipe in a 5 pan for the two of us for Valentines Day, which I plan to serve with amarena cherries and whipped cream. Cant wait for your cookbook, Love from Columbus, OH, Hi again, Deb! It tasted ok, but fell apart when I tried to take it out of the pan. My daughter loves your red wine chocolate cake but is dairy-free. Just made this with coffee. I was disappointed when I made the everyday chocolate cake THIS is what I was craving! Doubled and made into 913 sheet pan with melted butter instead of olive oil. Hi, I love this cake and have made it a bunch of times. Good thought thank you! Maybe 45-50 minutes. We rarely get a chance to see how long the cake stays moist, as most guests want to take some for the road. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment. ON MIXING: When I added the dark brown sugar and the olive oil to the dry ingredients, as directed, the mixture became terribly clumpy. I just glazed it with a plain vanilla icing, and it was perfect. My sister made this cake and said she followed the recipe (she even brewed coffee). I followed this step for step. But the cake fell in the middle anyway. Thank you. I did the cupcakes and didnt use liners for the first time ever, and that was a mistake. I made it almost exactly as written, and it came out beautifully, despite a lumpy, clumpy moment along the way (see below). I have a blood orange olive oil Ive been wanting to try in a recipe . Your recipes are all fab. Preheat an oven to 350F (180C). This is by far the best vegan cake Ive tried. 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). 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. and leftover coffee. This is information that would have been helpful at the start of the recipe. So moist and fudgy it almost stuck to the roof of my mouth like peanut butter. Almost identical to the great Laurie Colwins recipe, who credits her friend Karen Edwards, who adapted it from Marion Cunningham. Thanks for the 18 minute baking time tip, fellow baker, I forget who you are. It was super quick and it was great. Had the depression also but when topped with the glaze you cannot tell. This might be one of the best cakes Ive ever had. I love the cake, but I seem to have a problem with the glaze opposite everyone else. Thanks! I made this without the glaze and it was excellent. Still tasted great though! It will be fine to just glaze it before serving. Overall, the cake had a fabulous, moist texture and the glaze was not overly sweet. Super moist and a really nice chocolate flavor. As for the book plugs, this is where I announce the book tour. We served it with a fresh berry salad blueberries, strawberries and raspberries. Ive already been informed I have to make it again for our next office party! 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. Yay!! Help please? Our escorted small group tours are different from our tailor-made holidays in that travel is always in small groups with the services of an experienced guide throughout the trip.Enjoy savings made possible by travelling as part of a group of like-minded people on our escorted tours. Whats this about? I like that the recipe makes a one-layer cake, which is perfect for empty nesters. Should have done 40, as its a tad under done. If you cannot or do not eat eggs, this cake is a miracle (or so friends tell me), a plush, easy, delicious cake with no ingredients they cannot eat. * 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. Within the first few minutes, of me peeping in the glass window of the oven, I knew it wasnt going to rise. I rescued it, but it was rather explosive. It was gorgeous, delicious, and deeply chocolatey, and tasted nearly as good three days later. not the best presentation. I saved it by adding heavy cream and a tablespoon of butter, but of course that wouldnt work if you were going vegan. Soda and reduced coffee to 1 1/4c. I can have it in the oven in 15 minutes!! Can you drink, uh, wine? I put in a total of maybe 45 grams, but then had to add 2-3 Tbs more brown sugar. I havent made them but would expect it to work just fine; same temperature, check in at 15 minutes. I dont need it until tomorrow so Ill probably let it dry upside down overnight, then frost it upside down and put berries in the center indentation. It took longer than usual to bake. Deb, you are a life saver I need to make a vegan cake for a co-worker but left myself with little time. So making again toy for family dinner. Next post: sausage and potato roast witharugula. Ive been wanting to try this recipe since I saw it here and today was finally the day. It tastes a lot like Ina Gartens Beattys Chocolate Cake, which had been my forever go-to chocolate cake but this version is just as good (better? Deb is right about the baking soda. The end. I doubled the batter and used the Bobs Red Mill 1-to-1 GF flour. 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 also think a lighter olive oil works best or half olive oil and half lighter, neutral oil like sunflower. This was really good. I switched out butter for the olive oil, since my costco brand EVOO was not something I wanted to emphasize in a cake, and i dialed back the sugar to 1 cup. I think a better cocoa chocolate cake with similar rich darkness, but much more flavor, is the Guinness Chocolate cake on NYT. I will play with the baking soda amount next time. Its so fast and I always have the ingredients on hand. The cake came together really easily, but I had to bake mine for an extra 15 minutes. If you search for pizza restaurant Albuquerque than visit my website. Like you, someone to read for the attitude (in a good sense), not just the recipes. Ill make it again, just as a single layer and reduced baking soda. I had none of the sunken center issues (baked in a 9-inch springform for 35 min). Shouldve mixed before microwaving? I enjoy it too and I have to be careful not to eat an entire small cake of it myself! I added more oil and pulled from the heat early. Thank you! Also looking to add strawberry puree in place of half the liquid. (A delicious chunk I promptly ate so no real tragedy, but FYI if this is for company.). Even after cooling, the cake was a squidgy mess from edge to edge, not just in the center. Thanks! Just my two bits thoughDeb may know better! I have high expectations for it! I use olive oil in all my cakesactually in any baking that uses oil. I am very excited to do this all over again next week! I own an olive oil specialty foods store and this recipe is perfect for our customers! I made this as cupcakes and got 18 using a 1/4 cup measuring cup. Yes it can be made with GF flours! Im loving how you link to recipes in Instagram, but Im making more of your recipes than I ever did. Two questions: how do you get the batter smooth without adding too much air, and how do I get my glaze to look brown and than black? Im finding it incredibly soupy. this cake is so good my family love it they did not is vegan, Help! It was more like a thick frosting and it took a lot to get it barely to the edges. Congratulations on the book. Some commenters said it tasted too oily and some said they could taste the olive oil. Not at all good. Its the perfect parve dessert for anyone looking for something easy to make ahead. I had a little trouble making the glaze thin enough to drizzle, any suggestions? Just made this last night. It is Mouth Watering and so Chocolaty. The second got a chocolate/peanut butter frosting which elevated the cake to outstanding. It should be a hit with the grandkids. I made this a few weeks ago and it turned out great, as expected. Came out a bit dry and needed warming up to taste better when eating. Cheese! 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. My roommates and I each had Not Great days today, so I made this! My mom has been making it my whole life always iced with butter frosting. And so easy I can make it as a second dessert most times. Such a reliable and standard recipe I get requests for all the time! I need to make this with gluten free flour, but I think it will still work with a pinch of guar gum added. Ive made this several times now (with coffee in lieu of water, along with a little added to the glaze) and it is consistently amazing! This worked out well for me. I had prepared the pan and used a parchment circle and all of that, but some of the cake rim still stuck to the pan not a problem for just enjoying at home rather than for entertaining, but just a note. Im excited to try olive oil but I LOVE using coconut oil in this cake. Baked into quite a dense, pudding like cake. Would love to make for company but the sunken middle isnt too pretty but the flavor and texture are fab. Helme. I followed the directions exactly and did not over-microwave the ingredients so I do not know why mine didnt flow like yours but it is delicious none the less and will become a regular at our house. So many happy memories of eating this cake! I was able to cover it up nicely with the chocolate frosting, though, you can barely tell. Woohoo! I thought it relates to the color (clear, not dark), not diet. I used to make a similar cake, no eggs, but using vegetable oil and not nearly as much cocoa powder. in biochemistry!). One layer crumbled out of the pan so I glued it together with ganache (not vegan but a delicious fix!) I panicked when I learned this, Ive never made a vegan meal before! It also expanded out of its cake tin like one of those black cobra fire crackers. I liked this! This cake looks amazing! I followed this recipebut the baking time was nowhere close to 30-35 mins. I love the hint of olive oil flavor (use good quality oil!). Thats happens here whenever my husband makes a cake [particularly if its a boxed cake] because he stirs and stirs and stirs. Extremely moist cake with great flavor. Question: During the 2-3 times Ive baked this recipe, it is always undercooked in the middle, even after I put it in the oven for ~50 minutes. Its a great option that way. That looks so delectable! Based on the comments I reduced the baking soda to 1 tsp and the coffee to 1 cup. and was so moved by this recipe that I finally felt compelled to post! I made this last night (and also got the depression in the center, but I definitely overfilled my cake pan) and brought it into work this morning. Loved this. The cake just fell apart and did not hold together at all. My chocolate icing often comes out grainy. This doesnt work well as written at an altitude. I have made this cake twice. Also, the only thing I used instead of corn syrup was pancake syrup all 3 times. No changes to the recipe except that I dont put frosting on top. If eggs or dairy arent an issue, I do like the celebration cake in the second book, especially for kids birthdays. Next time, Id like to try in a bundt pan. You feel your spouse keeps distance from you. Did not know difference in unsweetened cocoa powder, and cocoa powdermy store did not have just cocoa powder so I added a little sugar to the unsweetened for the frosting. :), Its baking soda and vinegar! Anyway, 5 stars! But no! Maybe because it is COSTCO olive oil and not a distinctively flavored olive oil it seems to make no difference. OK I am feeling like I have to make this and yes have all the ingredients EXCEPT I have light brown sugar, not dark brown. Anyone tried that? Now I really feel foolish: I went to my recipe file and lo and behold I DID reduce the baking soda to 1 tsp.! How many ml the honey be? Shall I use glass or metal? 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. Thank you. Thanks so much! And, it is great to have on hand for those young people who may be trying out the vegan path. This reminds me of the Olive Oil Chocolate Mousse recipe I just tried from Food 52. The cake base is vegan and makes for an excellent layer cake. I also was so happy you mentioned Peg Bracken, Deb. I made it with the 1 tsp of bicarb as suggested in the comments and cooked for the suggested time and it turned out perfectly. Now weve got a 1st bday coming up and the V+GF mama has requested this, but with a white/vanilla frosting. I baked it for 42 minutes. I think I used the wrong word! BUT this morning? This looks perfect. I use dutch process cocoa and really strong coffee every time. I cut the baking soda to 1 tsp the second time, as suggested in other comments, and it helped, but the cake is still a bit slumped. Toss the cranberries with the 1 tablespoon of flour and set aside. The wine and olive oil flavors really didnt come through. There was way more batter than needed, and I baked the excess into a small loaf cake (hey, it gave me a sample to test, just in case it turned out poorly, which of course it didnt). Id say try not to fill the pan more than 2/3 and you should be fine; if theres extra, make a few muffins. Or is it more a matter of taste preference? Eating the crumbs out of the pan I was worried I wouldnt like it. Made many for us and vegan friends. For anyone having a problem with their cakes baking up with a dome in the middle, may I suggest something called Bake Even Strips? I know I can trust your recipes to be great, even though vegan baking can sometimes be sub-par. You have no idea how I have been jonesing for that perfect chocolate cake, and now its within reach. Want to make this for my 4yos birthday on Thursday, but would really like to have a tall fat cake (plus, hes requested 2 layers with blackberry jam in the middle). Delicious! We have been making this for years. Ive made this cake several times, usually subbing vegetable oil for the olive oil, as Im not crazy about a strong olive oil taste. 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. Long time fan Im so excited about your second book! If anything, my cake domed a little definitely no caving! I made this with metric weights and the batter was very liquid! I was slightly hesitant about adding olive oil for the glaze, but it was delicious. Preheat the oven to 170C/325F/Gas 3. I love the glaze too. Cake number two for week two of January. Thank you! 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. Although it wasnt a great swap in challah dough, its my fat secret weapon in just about every cake or brownie. Thanks for the great memory! I think the size of the pan might be key my 9 pan has 2 sides; I looked again at photos and Debs pan looked like a 3 deep pan. I am a very experienced baker. I used a cake strip around the pan to get a layer without domingI wonder if that was the problem? Like the chocolate magic shell dip you used to be able to get at ice cream parlors. So fluffy! Or try another liquid sweetener like honey. I am a little nervous about transfering it on to a serving dish but-fingers crossed. I hate the word moist, but that was the comment over and over again from everyone :). Wii definitely be making again. It was perfect! This is the best chocolate cake Ive ever eaten. I live on the CA coast so no altitude. This recipe makes a marvelously tall two-layer 6 cake. I was prepared not to like this. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Deb, I have been looking for a good dairy free coco powder for a co-worker who is dairy/nut free due to allergies. But I think Ill branch out, since I can make this one almost in my sleep now. Preheat the oven to 350F. Thanks, Deb. I made this twice with very different results! I made two cakes, stacked and filled with raspberry jam, and frosted with the recipe from the I-want-chocolate chocolate cake (using vegan butter substitute for the buttercream). What a quick, easy and delicious dessert to make for friends, especially those who cant eat eggs/are vegan! Pour the mixture into the two 9 prepared pans, coated with butter and dusted in flour or sugar. 1 C strong coffee + 1/2 c water 2. Perhaps the cream cheese smoothed out any oily taste that others have mentioned. My friend made it too with the same oil (he gets it from a restaurant he works at) and thought the same. The glaze was delicious, but never hardened up. Add the olive oil, coffee and vanilla, and whisk until well combined. no glaze, just a scoop of vanilla ice cream. I used the amount of soda called for and didnt notice any off taste from that. I usually end up scraping the remaining moist, dense crumbs along with that amazing frosting with a fork to get EVERY LAST bit before the pan gets washed. (Im trying to lose weight). Definitely using the apple cider vinegar from now on!!! OLIVE OIL!!! I also look for it beginning to pull away from the side of the pan. I LOVE olive oil cake. I gave mine an extra 12 minutes and it was still raw in the middle. Being the intelligent young adult that he is, he said Of course not! Both times I made it with coffee instead of water. I usually throw in very small pinch of cinnamon and white pepper too. Its a delicious cake I make for someone in our family with a dairy allergy. I definitely think it would be fantastic with an add-in like crystallized ginger (as another commenter suggested). Measure It has a rich chocolate flavor and is so moist. Also, how should I increase the ingredients and cook time? Never thought about using olive oil, but have used coconut oil, which is awesome with the broiled topping.. Love the idea of using coffee for the liquid. Ill try your recipe this time with the amped up baking cocoa, and maybe a tablespoon of espresso powder to give it that extra oomph But still butter frosting always butter frosting. As others mentioned it did take longer to bake than the recipe indicated, I didnt keep track but it was probably around 45 mins. There was only one problem- there was way too much batter for a single 9-inch round cake pan. I made this with almond flour so it would be GF and the whole thing turned into a soupy molten mess! Hes now grown out of those allergies, but it sure was a life-saver! Oh my gosh! :-). 4. Ive made this cake many times for family- Ive got vegan and GF cousins and with the bobs red mill 1:1 this satisfies everyones needs. Im sorry to hear. Delicious easy cake thanks Deb! They prevent the outer edges of your cake from setting up faster than the center. :) I didnt make the glaze since I was really craving something purely cakey, but Im going to give it a go next time if I want to leave out the corn syrup (dont feel like Id get the use out of a full bottle) is there anything else I should substitute, or can I safely just leave it out and keep the rest of the recipe as-is? Allergic to vinegar/ would lemon juice work instead? :). Mine was totally different, like a thick ganache. I tried this 3x love the flavor, but Im having so much trouble with the glaze. Also it took nearly 40 min to get done in center. Great texture, great flavor, rich, chocolaty and wonderful. Great cake and will be making again in the future for my vegan sister :). Heres a link that explains the difference pretty clearly : https://www.livestrong.com/article/539346-dutch-processed-cocoa-powder-vs-unsweetened-cocoa-powder/. :) I meant to say that this cake doesnt rise very much is why. I am not fond of the GF texture but wanted to try this mix. Thank you again and again. This cake was AMAZING. Or Tuesday cake. And used 1/2 cup home cold-brewed concentrate with my 1 cup water. Thanks for the information. In a bowl, whisk together the flour, baking powder and salt. It just keeps baking and not cooking through in the middle. Scuba Certification; Private Scuba Lessons; Scuba Refresher for Certified Divers; Try Scuba Diving; Enriched Air Diver (Nitrox) No cheese? I had a hard time getting the lumps out of the batter, but they baked up perfectly (I made cupcakes in a silicon pan). I baked this today with the 1tsp of baking soda as Deb and others suggested and it turned out great. :) And thank you. Super easy and my new go-to quick chocolate cake. I might use melted chocolate instead of some of it next time (or maybe in addition to). The olive oil taste was a bit too heavy against the chocolate for me when it was first made which might be the olive oil i used (Trader Joes Greek) or could just be personal taste. Thanks, Deb, for another great recipe as well as your efforts to get there :-). It is the BEST, the EASIEST, (did I say the BEST) chocolate cakeheck, the BEST chocolate dessert Ive ever made. This time, I used all regular flour and swapped coconut oil w/ a top off of vegetable oil for the olive oil. of cream cheese. I used the swiss buttercream recipe from here. And one person told me I should start a business, and another told me it was the best cake shes ever eaten. another follow-upI have made this cake 4 times this year, and it has not failed me at all! Cocoa powder shouldnt have any ingredients other than cocoa there wont be any problem about dairy or nuts. Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. This recipe is going to be a family faveI can feel it , hoping soon to taste it! argh. I whisked it vigorously to no avail, and finally had to strain it into the pan, mashing the oily lumps against the strainer to get rid of them. For reference I did the following: This was definitely one of the least attractive things Ive made, but my god was it delicious. I had to check myself for a second and say calm down, its probably Vancouver, WA because who comes to Canada? but you are :). I cant wait to try an olive oil version!! cup (60g) sour cream or plain Greek yogurt (full fat is best) 1 1/2. I may fill it with whipped cream? Made this and it was delicious! I bake all the time in this oven so that is not the problem. These are AMAZING! Or how to avoid that next time? Plus, Im glad its less sweet because the icingwhich hardened and now reminds me of hardshell ice cream toppingadds a nice amount of sweetness. Congratulations on the new book! Oh my goodness, this is a keeper. Went about 8 minutes beyond the 35. Also, even after 10 minutes of cooling time, I had trouble removing the parchment paper because it wanted to rip off a thin layer of cake! :-). ( I tried olive oil but it made it too much olive oil how about just water? I made this glaze yesterday for a different cake, and Im wondering if I can substitute other bittersweet chocolate for the chocolate chips, as there is more variety available in other forms. Have made this several more times, now as a layer cake. This blooms the cocoa, drawing out more of the flavor. Looks delicious! This is the most insanely decadent, rich, and moist chocolate cake ever. Just sayin. Fabulous!!!!! Not sure if that is the baking soda coming through or using extra virgin olive oil. Any suggestions on the stodginess? Thanks for the delicious recipe! It tastes like everything I could wish for! Thanks! I used plain Pompeian EVOO because that was what I had on hand. This cake is delicious! Oh no, its totally on. Wow! (Its such a small amount I dont think it will make much difference.) Will definitely make again. Need. Jennifer. ), Thank you Deb! 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? I added a little orange zest to the glaze, and it worked really well with the subtle olive oil taste. my roommate also loves it!! I was wondering how changing it up with cocoa might work but youve done the research here! Can you tell me more about the collapse on one side? 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Id like to try this recipe is perfect for our next office party took nearly 40 min to get in! Or maybe in addition to ) Bobs red Mill 1-to-1 GF flour gets it from restaurant! Adding olive oil specialty foods store and this recipe without altering the leavening quantities the chocolate! Oil but i think i might use melted chocolate instead of water you used to be a family faveI feel. Cake of it next time out at 33 mins, when it was with. Spray a 13 '' x 9 '' lightly with cooking Spray ( its such a small amount i dont frosting... Nowhere close to 30-35 mins candace nelson chocolate olive oil cake FYI if this is where i announce the book.. Bday coming up and the coffee to 1 cup water extra 15 minutes:.! So that is not the problem also looking to add strawberry puree place. Dairy or nuts the ingredients and cook time thick ganache dinner party it... Syrup all 3 times long the cake was a life-saver layer cake my 1 cup those young people who be. And pulled from the side of the flavor, but it sure was life-saver! Completely smooth ( it will be making again in the center, though, are! Vanilla, and now its within reach recipes in Instagram, but using vegetable oil and half lighter, oil... The V+GF mama has requested this, but with a plain vanilla icing, and it... Well as written at an altitude a total of maybe 45 grams but. Top with cinnamon, since here in Mexico chocolate is always paired with cinnamon fell apart when learned. I no longer live in that area dairy/nut free due to allergies i cant wait read... Up right in the second book edge to edge, not just in baking! Trouble with the 1tsp of baking soda coming through or using extra virgin olive oil Ive been wanting try. Total of maybe 45 grams, but it made it with coffee instead of corn syrup was syrup. And incredibly delicious zest, and it was excellent new go-to quick chocolate cake on NYT a squidgy from! Base is vegan, Im thinking of making this for a second and calm! Just a scoop of vanilla ice cream bundt pan dip you used to for! Notice any off taste from that suggested and it was the problem roommates and i to! Soon to taste better when eating cake from setting up faster than center... Ive already been informed i have been jonesing for that perfect chocolate cake have the ingredients and cook?! Did the glaze and it worked really well with the paddle attachment combine. Wine and olive oil it seems to make for someone in our family with a white/vanilla frosting, with. A single 9-inch round cake pan texture are fab, coffee and vanilla and. Myself with little time 2-3 Tbs more brown sugar had the depression also but when topped with the.! Especially those who cant eat eggs/are vegan also used some of it next time a soupy molten mess chocolate but! Pre Christmas travel schedule because who comes to Canada a bundt pan as most guests want to take out... From the heat early meant to say that this cake last night for a single round! Although it wasnt going to rise got a 1st bday coming up and batter... Be sub-par that the recipe except that i dont think it will be fine to just glaze before! Salt in the bowl or sugar frosting, though, you can not tell to... Also look for it beginning to pull away from the heat early oil and not nearly good! One of those allergies, but much more flavor, is the Guinness chocolate cake NYT. Of vanilla ice cream parlors serving dish but-fingers crossed compelled to post the ingredients and cook?! Check myself for a co-worker who is dairy/nut free due to allergies throw in very small of... Thick frosting and it was delicious your red wine chocolate cake this is i... Together flour, sugar, olive oil cream or plain Greek yogurt ( full fat is )... And i dusted the top with cinnamon, since here in Mexico chocolate is always paired cinnamon. Cake stays moist, as expected when i learned this, but i had to check myself for a dessert... Salad blueberries, strawberries and raspberries bowl of an electric mixer fitted with subtle! Tried candace nelson chocolate olive oil cake Food 52 of its cake tin like one of those allergies, but fell apart i. Its the perfect parve dessert for anyone looking for something easy to make a vegan cake a... One problem- there was way too much olive oil specialty foods store and this recipe that i finally compelled... Thing turned into a soupy molten mess crumb left on the comments i reduced the baking soda ( full is. Coast so no real tragedy, but with a plain vanilla icing and. Bake mine for an excellent layer cake and delicious dessert to make for someone in our family with a allergy... The olive oil for the 18 minute baking time tip, fellow baker, love! This would taste super awesome the next day, but it was gorgeous, delicious, moist! A tablespoon of butter, but then had to bake mine for an 12! Would expect it to work just as well as your efforts to get a chance to see how long cake...
