I stomp out of the kitchen in a huff, or at least the mental equivalent of it, and Im crabby and cranky and resent the recipe that should have been better and the loss of time I could have been doing anything else. Ended up pressing it through a strainer, and gradually adding the liquid back, getting it smooth with each addition. PS I love you! One difference is that the baking soda and vinegar were mixed together and the foaming mixture was quickly stirred into the cake batter at the end. I substituted it for a simple chocolate glaze from Baking a Moment and it was perfect for us. Ill bet a dusting of powdered sugar is just all around satisfying say, is Road. I know that the chocolate used for chips is often formulated to hold its shape when melted and cooled, as in cookies, so Im not sure if this glaze depends on some aspect of that formulation or not. After reading comments, I reduced the baking soda to 1tsp, and it did not sink. It was fluffy and rich, and went down a treat with everyone who tried it. Cookies. Baked the cake almond or coconut flour since Ive had it lying around myself Covid.
I added a tsp or two of vanilla to both the cake and glaze. Chefs Mary Sue Milliken and Susan Feniger make another hilarious duo so this is a super fun one to watch. I live at basically sea level so I havent tested these higher up, but these tips from King Arthur are solid. When I was a child my mom got a camping cookbook from Marlboro and a very similar cake recipe was in it. Boulder!!! My husband, on the other hand, will make the same recipe over and over until its right. I made them as cupcakes before and could not get them out of the pan, had to throw them out because they were not salvageable. 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. I need to make this with gluten free flour, but I think it will still work with a pinch of guar gum added. I made this once (with water), and it tasted pretty good and was super easy to make. This is so good. Love all your stuff! Its makes sense that it could lose some of its oomph if it sits as the combo of vinegar, soda and salt is what makes it rise. This is helpful to know, thank you! Its usually later, i.e. Learn from me!! We call this cowboy cake in my family and my dad always requests it for his birthday. I made this last night for one half of my daughters birthday cake (she wanted the other layer to be strawberry, and who am I to argue with a four year-old). The next day, I was convinced I made an error when calculating the double-portion, so I made just one. This is now a new family favourite. It spread more like a frosting! I made it in a sort of double boiler (put a chinois over a pot of boiling water, and put all the glaze ingredients in a bowl in the chinois) and that worked fine. I tried oil and flouring the pan B/c I had no parchment, and the cake stuck fast to the bottom of the pan. I didnt, however, love the glaze, as the olive oil taste was, to me, quite powerful. Today is Day 3 and Im wishing I had a slice left over for a post-breakfast, pre-lunch snack. You cant really tell theyre dairy free! I am quarantined at home and dont have any more all purpose flour. Can someone tell me what its for? I used freshly brewed coffee instead of water and would definitely recommend it.
My new favorite accidentally vegan recipe! I popped the cake in the fridge when it was finished to keep it away from my naughty and curious cat, and Im finding that I really like it cold! But really, it is quite similar in texture and taste. Next time try to come to Edmonton, I promise its not the frozen tundra everyone thinks it is ;). :), Deb is the birthday queen! Tonight, yearning for a piece, I took it out of the freezer and cut thin, 2 slices. The results were perfect. I found it to be loose-crumbed, i.e. This cake is perfection. * 8-inch (8) round cake pan for 35 mins. Yes here are a bunch of comments with tips from people who made it as cupcakes: :), Its baking soda and vinegar! Now Ill have to dig out my lil paperbacks and giggle. Made tonight with leftover coffee I think that makes a difference. I made this as cupcakes; I did 1.5x the recipe and got 12 normal-sized cupcakes and 12 mini ones. I made this last night using extra virgin olive oil, a mix of natural unsweetened and Dutch processed cocoa, and room temperature instant coffee. I am a little nervous about transfering it on to a serving dish but-fingers crossed. Curabitur venenatis, nisl in bib endum commodo, sapien justo cursus urna. I doubled the recipe and baked it in a 9 X 13 pan. I waited overnight to cool for the glaze and the finished cake was incredibly moist and delicious, it was definitely one of the best and the easiest cakes Ive ever baked! The cake was so moist and tender, it melted on our tongues and the glaze (still a little warm and so wonderfully gooey because we couldnt wait for it to set completely) reminded me of a chocolate sauce my mother used to make for ice cream. I made this as cupcakes, baked at 18 minutes and they came out well. What a tease! Looked like a big muffin lol! I made this per the recipe, with instant coffee. Thanks. I had microwaved the chocolate, cocoa, and salt to melt, then mixed in the oil and corn syrup. Adding hot coffee plus 1/4 cup of bourbon for the liquid was a great idea. Reporting back.
I bought vanilla bean powdered sugar and used it to make designs on the cake (a bit like latte art). I made this as cupcakes and got 18 using a 1/4 cup measuring cup. Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. There are any number of decaf herbal teas that might complement chocolate nicely! Theyre the same sorry for the confusion. I used coffe instead of water and to the glaze I added some excellent flakey Malden salt. Often in cakes, its not a problem but I cannot say for sure here. 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. This cake is delicious; its hard to believe that its vegan/pareve. Ok I am NOT a baker. Substitutes: whole milk for the water and added 2 teaspoons espresso powder, 1 teaspoon vanilla and left out the vinegar. Do you have to use WHITE flour? Thanks! Thank you! 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. Now, about that Chocolate Olive Oil Cake.
Today is the day! Then I cut it into quarters, wrap it in foil, and freeze it in a Ziplock bag. Youre so trustworthy and I just love your sense of humor + curiosity. I made this tonightloved the cake, thought the glaze made it not as good. Best chocolate cake Ive ever made. After putting it in the fridge, the glaze hardens and I like it even more. ;).
Maybe I should have added more dark brown sugar. I also added a tsp of my homemade rum vanilla to it. Even better the 2nd day. Required fields are marked *. 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! 
I am a very experienced baker.
Sorry I meant for this to be a stand alone comment not reply . 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! Lastly, went with the other recipe notes and did 1 tsp of baking soda per cake (so 2 tsp total). I turned the temperature down after 45 min to avoid burning the edges while trying to cook the middle, but it didnt really cook through, even after an hour. Mixed using a whisk. Certainly no valley. I would spend two hours in the kitchen for this cake, but what! When I was a kid in the 60s and 70s, our household knew the simple, one-bowl chocolate cake as cub cake.. Ive made this cake countless times and 1) its always flawless, 2) its always best the next day, 3) its excellent with traditional chocolate buttercream frosting, and 4) its unreal with cream cheese frosting.
Roy and Jon met up with legendary chef Wolfgang Puck who gave Jon a hard time for not being able to "properly" make an omelette. Made it for desset! So quick and easy to pull together. You can do that? I know a ton of friends who use it or other similar meal services because they take some of the work out of the shopping and recipe selection and let you focus on the more fun part: cooking, pretty important when youve got a busy life and dont want to defrost chicken tenders every night. many thanks, Maryam. To compensate, I used avocado oil in the glaze, but I couldnt get all the choc. I took a lot of libertieslike 1/2 regular flour & 1/2 bread flour, regular brown sugar, brown vinegar, wrong cake pan, TJ dark chocolate bar instead of chic chips, no corn syrup, etc. Thanks! A cake without eggs thats fairly wet will be particularly sensitive to height. I cut the baking soda to 1 teaspoon, baked in a square 88 pan. I hope you wont mind fans bringing you homemade food gifts, although I admit that could be seen as eery-creepy. I tried this 3x love the flavor, but Im having so much trouble with the glaze. Have used express powder dissolved in water and that worked well too. Up well in the year 2019 trying to resist talking about the book nonstop but FWIW, theres an oil Coconut oil next time Im thinking maybe leave out the comment guidelines before chiming in young people may! Took 40 min to cook and was still uncooked in the middle more to the pan i able. hmmm. My supermarket is out and only had cake flour. (2) I only revised one ingredient proportion, which was to reduce the baking soda to 1 tsp everything else remained the same.
My family, all connoisseurs of chocolate cake, fell in love with it. I took the advice in the comments & only used 1tsp of baking soda. Ive never made it with olive oil before but next time I might try it! While this cake tastes delicious the presentation does not meet my standards. Id love to see a Smitten Kitchen amazing version of that: a vegan white wine olive oil birthday cake for grownups. Also, so sad Im missing you in Philly :( as I just moved to London last month. I had no issues with a sinking cake, though it did take about 45 minutes to fully cook in my square 8 pan. You can get them at Amazon, King Arthur Flour, and probably a number of other sites or stores. OLIVE OIL!!! The cake was amazingly moist. Turned out perfect in taste and texture until I couldnt wait for it to cool, tried to turn it over so I could have the flat side up top to cover in chocolate, and accidentally broke it into two crumbly halves. Ive made this cake several times, usually subbing vegetable oil for the olive oil, as Im not crazy about a strong olive oil taste. AND, as my sister-in-law uses only plant-based ingredients, I can bring it to her house (now that we can start visiting again) and brag that its dairy-free. I used the amount of soda called for and didnt notice any off taste from that. The Manchego was just an example of the kind of thing (cheese, you know, the first word of my reply) that you can bring back to the US. I love this cake and have made it several times. I will have to keep this in my back paocket for when I dont have eggs on hand. I also was so happy you mentioned Peg Bracken, Deb. Wait for the dark brown? Which based on research can be from to high of a temp. They just finished their third installment and once you've binged it, I know you'll be good and hungry. No, I have not figured out how to clone myself (we all know Id just make the clone do the dishes anyway) but even better, you can pre-order a signed cookbook inscribed any way you wish through The Strand, a beloved bookstore in my neighborhood. Hi Deb, I used dark chocolate chips the yellow bag. This recipe will move to the top of my list. This cake is divine. The wine and olive oil flavors really didnt come through. Here to say that in Boulder at 5600 feet with 1.5 tsp of baking soda, I have a crater of brain-like cake in the center. The cake is so good and simple that I keep making it despite this! There is a print icon that leads to a print template at the bottom of each recipe, where it says DO MORE: You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. Cant wait for your cookbook, Love from Columbus, OH, Hi again, Deb! Any idea what could have gone wrong?
Just delicious!!!! Any thoughts??? Just when I thought I couldnt love you more..you post an Egg. I think I could have brought it down a little more even. The first was served with a dusting of powdered sugar (good). 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. Made it without the glaze. 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.
What do you think? Served it with cream cheese frosting (had some leftover from a carrot cake) and it was divine. My glaze was not a glaze at all but a frosting that wouldnt spread to the edges; it was far too dense. Cake. That is an intense book tour schedule, my hats off to you!
Made if for foodie friends and they loved it, too. Just forwarded the chocolate cake recipe to an old friend who suddenly developed lactose intolerance. Seconds in the bottom of a large mixing bowl candace nelson chocolate olive oil cake chef show recipe was Excellent as well, Live in Boston, not just in the centre so i just flipping! I love how many chocolate cake recipes you have. I was about to comment the same about the Moosewood recipe. Im at 6900 ft. oh my! Use something dark; you wont regret it. Hello,
Thank you! No cheese? Ive never made a chocolate cake before and my husband said this is his favorite! https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1361032 The kind of chocolate cake I like! They prevent the outer edges of your cake from setting up faster than the center.
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