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. Chocolate cake solves all of lifes problems. Id love to see a Smitten Kitchen amazing version of that: a vegan white wine olive oil birthday cake for grownups. * Boiled the water and added to the unsweetened cocoa. Cake number two for week two of January. :-) (To search this page, you can press Ctrl-F or Cmd-F!). We didnt frost it, and it was a nice dark cake. The olive oil flavor is not dominant here, actually, so no need to use a mild one. I love this cake and have made it several times. This recipe sounds like the perfect one to try out my new find! of restraint was used. Now time to sleep for a week. Thanks for the recipe it was a nice one to try with my son on a cold night. Ive never tried olive oil (I usually use canola) but felt like a fancy cook when I switched to using red wine vinegar. Thank you so much for admitting that even you have recipe difficulties and your reaction is not always mature. The cake collapsed, caved in as it cooled. and maybe you can post the recipe there if it turns out, please? I think a better cocoa chocolate cake with similar rich darkness, but much more flavor, is the Guinness Chocolate cake on NYT. Thanks for your work, SK is my go to for recipes and inspiration. I didnt have much of a crater, at 4500 ft elevation. Just made this, and it is absolutely delicious. This may become our new family cake tradition. I brought this to an early morning moms group as a surprise birthday cake for someone and trusted that if you said it was delicious, it would be. I made this the other day as a birthday cake and without a microwave (we dont have one) to make the glaze. Your black bottom cupcakes from many years ago are actually a riff on the wacky cake recipe. I live at basically sea level so I havent tested these higher up, but these tips from King Arthur are solid. I cannot answer this. Thank you! This was my first time using a GF flour blend and I think it worked really well in this recipe. Thank you for bringing the moistest chocolate cake I have ever eaten into my life! I had a disaster with this cake probably because I made no adjustments for my 3600 feet altitude. If you used gluten free flour there would be nothing in this to act as a binder. Yes! Oh goodness no; use light brown sugar. This will now be my staple chocolate cake recipe. I then threw it back in the microwave for 30 seconds. However, this cake is very, very moist, so it might not be an issue. Im sorry it was such a mess for you. I do have to say that the cake had to bake for roughly 45-50 minutes before being ready, contrary to the 35 minutes in the recipe. It was so yummy and loved by the entire family. Doubling it, there was a little too much batter for two cake pans, so I did make a few cupcakes as well. I also made a ginger glaze consisting of 1/4 cup powdered sugar, 2 tbsp water, and 1 tsp ground ginger. SO FAST! Adding hot coffee plus 1/4 cup of bourbon for the liquid was a great idea. BOY-O-BOY did that do the trick! Will make this again with minor adjustments to method perhaps for a vegan friends birthday next week! 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. I also agree that this tastes like a more upscale version of certain squiggly snack cakes of yore. Very excited I found this cake for her. This is an awesome cake: huge flavor-to-effort ratio! Too long in the microwave? Thanks to Deb for an excellent recipe and commenters for accumulated wisdom, as usual. Love the (cooked) texture of the cake, but not a winner for me. I rescued it, but it was rather explosive. I made this over the weekend and overall I think it turned out great! Sometimes I add around a teaspoon of vanilla or cinnamon to the cake base as well. Ive seen that movie over a dozen times.. maybe a bakers dozen times ;) this Friday.. Ive read some commentary about humidity affecting baking. Thanks! It came out perfect, and everyone at home thought it was delicious. When I took it out of the pan after cooling it for 10 minutes, the bottom was totally wet and underbaked. Everyone raved about how moist it was. I made this last night with the full baking soda amount, but I added two eggs (trying to avoid crumbly cake). 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 is my favorite type of recipe: simple and easy, yet tastes complex and elegant, while looking beautiful. I used 50:50 water & coffee & decorated with toasted almond slices, fresh raspberries and powdered sugar. If you are feeding vegans you should read labels on the marshmallows. I used dutch cocoa in the cake and regular cocoa for the glaze. So I dont typically have things fall unless I COMPLETELY forget about rising bread or something. Finally, just a tiny update: The 92Y event with David Lebovitz had been listed as sold out but they moved it to a bigger room and now it is not. Thank you. Im sorry to hear. Familiar to many people as the traditional leavening agent in science-fair volcanoes. Let cool slightly. In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined. I am sending my BFFand cooking partner in crime so be sure to say Hi to Danielle and sign an extra book for me! I am so 2 yrs late to this party but I made mine gf and cooked it 42 min it passed the test with the cake tester and then in fell like a house of cards.. it was also delicious but it was not pretty. I used some Greek olive oil that came from a specialty market, but next time I will used a milder olive oil I thought it gave a too prominent a grassy, or astringent quality to the cake. Thanks. Im making your brown butter coconut cookies foe my cousin at her request ( people are nuts about those cookies) now I need a excuse to make this! One bowl, 5 minutes and a simple but delicious dessert. Thanks. Let it rest for hours, and then when I tried to take it out, the bottom around the whole perimeter was completely raw. So I hope you have a wonderful day and remember you made someone elses attitude much improved. Question: did you by any chance use Dutch process cocoa? I have a very accurate coffee scale but for example the 3T olive oil for the frosting turned into 5T when weighed. Of course now Im kicking myself for it because you make this sound so appealing that I. Because these were just for me, I didnt mind eating out of the pan with a spoon, but I couldnt get any out cleanly. I hope it is healthier. Even tho you glued it together with ganache (YUM! Throw in the ingredients, press go, and come back later to delicious cake! Fabulous!!!!! If you make two wacky cakes and level them off, you can sandwich them with jam and then put the glaze on and damn thats good. Cant wait to come fan-girl-out; I do not plan to maintain my dignity. Before she, my mom and I got to the cake, we tasted the crunchy spilled portion which was intense. Does anyone know if this cake will suffer if I bake it, leave it overnight, and only glaze it the next day prior to serving? Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool. This was excellent! Its such an easy recipe. Im thinking of creating a chart on all the recipes from smitten kitchen that Ive made and remade with no failures (well,I failed at something with frozen puff pastry but Im blaming it and me not the recipe). It adds a depth of flavor and balances the sweetness perfectly. It wasnt pronounced enough to make a difference to how the glaze settled, though. Combine almonds, flour, and cinnamon . Any thoughts on what we could tweak to avoid sunken middle? Ive been making Cockeyed Cake (we called it Crazy Chocolate Cake) since I was taught the recipe in eighth grade, which was probably over 30 years ago. It tasted ok, but fell apart when I tried to take it out of the pan. Delish. Melt it in a saucepan on the stove, low heat, watch it carefully. 2. I used all light brown sugar and baked for 45-50 min. I saw this recipe yesterday afternoon and just *had* to make it immediately. My boyfriend, who is usually very underwhelmed by my baking, now trusts me significantly more. I used an ungreased aluminum pan with no parchment paper. We would like to show you a description here but the site wont allow us. I followed the recipe exactly (used coffee) and the cake texture was perfectly moist, but unfortunately the taste was so bad I have to throw it away. My favorite chocolate cake. It was still delicious. (It dipped a wee bit in the middle, but no big deal.) I have made this many times because my daughter is allergic to eggs. It came out of the pan no worries. Its just the style of cake. 3. I was slightly hesitant about adding olive oil for the glaze, but it was delicious. I told my husband that I want to come see you as a part of my birthday-date with him! Long time fan Im so excited about your second book! Wed both made it dozens of times in a 913 pan and it was always delicious. I made this once (with water), and it tasted pretty good and was super easy to make. I am definitely going to start using olive oil in more of my recipes. Rave reviews all around. This was SO GOOD! This is my go to for luscious flavor with little effort. It tasted great, no olive oil flavor. I have a feeling once it is glazed it will be a very moist and tasty cake, but I usually have so few problems baking a cake I was surprised at the turn of events. I do believe I used Dutched though. I didnt have parchment, so mine inevitably stuck, but we were more than happy to gouge it out of the pan in all its fudgy glory. If I were looking to bake a layer cake, Id use the I Want Chocolate Cake cake instead. I have used almond flour on the past for baking but it is definitely not a substitute for regular flour. 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. We call this cowboy cake in my family and my dad always requests it for his birthday. I baked it in a lined and greased 9 inch springform pan. I used some smoked flaky salt, just 1 tsp of baking powder, and added 2 eggs to avoid any potential textural/fragility issues as the cake needed to travel. I made it using self raising flour and no baking soda and it rose evenly no dent in the middle as people mention below. I made this twice with very different results! Can this be frozen completed? Once it was totally cooled, and I attempted to move to a plate, the whole cake fell apart. Question about the type of olive oil used EVOO that Id use for salad dressing? It almost overflowed the pan when I poured it in, but didnt overflow in the oven. Will make again. Its considered one of if not the, highest success in marketing to achieve this status. Theyre the same sorry for the confusion. I am searching for a dairy-free, wheat-free, egg-free cake for my allergic sons first birthday. Omg. Ill definitely make it again. In a large bowl, sift the flour and cocoa, then add the sugars Next time Ill use coffee too. * 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. I also added a splash of vanilla because Im obsessed with vanilla. 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. Alchemy. Wondering if theres a way to tweak the glaze so it stays soft on day two? Thank you for sharing this lovely recipe, Deb! WebHeat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round Is the book tour not coming to your town? The second time, it was so thick, I just spread it over the whole cake and called it a day. Same for amount of olive pile in the cake. Just want to see if I can fancy it up for a birthday. The end. I made this today following the recipe exactly, using coffee as the liquid. Thank you for this incredible recipe, its a winner. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1371596. Or perhaps a square baking pan is the way to go here with coconut oil instead of olive oil?! No, we live in Boston, not at altitude. Thank you Deb! Help please? Used a 9 round cake pan. Lastly, went with the other recipe notes and did 1 tsp of baking soda per cake (so 2 tsp total). This looks amazing I absolutely need to try this cake! I used 1 tsp baking soda based on other comments but might try it with the full amount. I weighed the ingredients, only used 1 teaspoon of baking soda, and put a pan underneath. The cake is perfectly chocolatey and decadent, and Im sure Ill be making it for years to come! Any recs? Chocolate nirvana. Me too! That recipe did not call for olive oil or coffee and I love those two changes! Play online or download to listen offline free - in HD audio, only on JioSaavn. Is the corn syrup in the glaze a must? I made this cake a few times and it always worked well and loved it. Like some other commenters suggested, I dropped the baking soda to 1 t. and it was great rose beautifully without a dip in the middle. I made this as a gift for my vegan friend and she raved about it; so did her non-vegan roommate. of cream cheese. Cami-Cat] song and explore 2 videos made by new and popular creators. ( I tried olive oil but it made it too much olive oil how about just water? Also dont skip the parchment paper stepthat was a mistake I wont repeat again! Any idea if it can be made successfully with gluten free flour? This was fab. I hope you do. Ill be trying this recipe again, but a little different next time. This was so easy and so good moist and very rich. Hi Deb, Thank you for this recipe. Maybe Ill stick to some small-batch maple syrup :-) Have a great tour! 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. The only thing I changed in the recipe was to use some blueberries as decoration I really liked the freshness of the berries against the sweetness of the chocolate. :), This cake is super simple and delicious! Literally, in pieces. P.s. Hi Deb- Wrong Flow 6. First off, LOVE everything on your blog and you are my number 1 go to for almost every recipe. I thought this cake was so good that I didnt need a glaze at all I simply sprinkled confectioners sugar on top and it was to die for!! Im loving how you link to recipes in Instagram, but Im making more of your recipes than I ever did. I used coffee that I roasted brewed instead of the water,which added a new depth of flavor to the cake. I reduced the baking soda to 1 tsp but in a 9 inch round pan I had to bake it about 45 minutes. Highly recommend making with coffee as well. Just frosted the top and sprinkled some rainbow nonpareils for a lovely birthday cake. Came out perfectly after 40 minutes. 1) I made it with gluten free flour. Thinking black cherry balsamic or fig and it was so easy and delicious! I have a gorgeous man I am itching to use, but I think I might go with the prescribed pan this time around. Amounts can vary and will demand repeating to get just right. My son wanted to make cupcakes and due to the GF flour (I assume), this was too crumbly and I could not get the cupcakes out of the muffin tins. The cake has a really deep chocolate flavor, almost as if removing the dairy and eggs has let that shine through more. Theyre one of the recipes Im the most excited about. 1 C strong coffee + 1/2 c water marvel gamma radiation characters; paw patrol Privacy Policy. BTW, you are right, coffee is perfect in it. (We are 7500 feet elevation, so that might make a difference.) Your recipes have often been my go-to. 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. You can make it without it, its just less glossy. It was fantastic. Add brown sugar and olive oil, and whisk to combine. Can you drink, uh, wine? Im very excited that youre coming to my town (Austin)! I made this two nights ago for my family as a bundt cake (whilst in quarantine, Ive been doing quite a bit of baking and was eyeing this cake recipe for quite a while), and Im shocked. Agree that it was even better the second day after the glaze had set a bit more. 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! 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