A cake without eggs thats fairly wet will be particularly sensitive to height. Made this today, though without glaze. It shouldnt crumble the cake is tender but doesnt fall apart when I make it but its important to adjust our expectations when making an egg-free cake. Just Fyi, I am President of Club Eat. * 1 t baking soda (due to others comments) Thank you so much for this recipe and the many others in your new book, which I received for Hanukkah and cant wait to devour :-) wishing you the best in 2018 ! Its one of the best chocolate cakes Ive ever made. Cake flour used. I baked in a 9 inch pan for 33 minutes. I had the same problem with the glaze. So fluffy! When you make substitutions any recipe may not work! Mine was totally different, like a thick ganache. I would make it again, but with less baking soda and less water. So excited about the book, hoping to catch you in SF in November! Its already such a wet batter I might start with only swapped the brown sugar. This cake looks amazing and a great solution to take to a gathering where you dont know everyone, and where someone is always egg/dairy free. And used 1/2 cup home cold-brewed concentrate with my 1 cup water. Delicious easy cake thanks Deb! Its my go-to when I need a last-minute dessert. Made many for us and vegan friends. Thank you for sharing these. I want to make 1 9 x 13 cake for my sons birthday. Thanks! It should be a hit with the grandkids. I havent made it with the glaze, I usually top it with a cream cheese frosting or a peanut butter frosting. Thank you. grate a good-quality, SALTED, 65-75% bittersweet chocolate over the apricot, covering it with a thin layer that obscures the apricot altogether except for a shine here and there. Based on the comments I reduced the baking soda to 1 tsp and the coffee to 1 cup. Hi Debbie, Definitely using the apple cider vinegar from now on!!! I made this for the first time this week for a family birthday celebration. Do you have any advice to prevent this problem? Maybe Ill just have to bake 2 of these, one with olive, one with coconut and see for meself, eh? A little orange zest too? Im sorry if its already been asked, but does this cake freeze well? It took around 45-50 min. Will make again. I used Seville orange coffee lurking in the cupboard yum! Question about the type of olive oil used EVOO that Id use for salad dressing? First time Ive actually had a flat cake! The first time, I think I microwaved it too much and threw it out and started over. For anyone having a problem with their cakes baking up with a dome in the middle, may I suggest something called Bake Even Strips? It was fantastic. The wine and olive oil flavors really didnt come through. It was super quick and it was great. I think the coffee/water amount is way off. It is very moist, but also crumbly so Id suggest being extra careful as you remove it from the pan to cool and then onto a plate after that. Cake. What a nice treat. It was light, and moist, rich but not heavy. It was really good. Preheat an oven to 350F (180C). Love! and leftover coffee. I only used 2 tsp baking soda, cut the sugar by 1/4 cup, and used half EVOO and half canola oil. The olive oil flavour really came through. It was still delicious. 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 looks amazing. Group sizes are usually restricted to a maximum of 25 and a minimum of 12. I am at high altitude (6,500 feet) and was worried this cake wouldnt work after reading comments that it sunk in the middle even at sea level. It also darkens the cake (mine is almost black). I read all the comments, especially about the sinking crater. Do a search on this page for gluten and you should find some! Yeah, it sounds like a lot of other people had the same issue and lowering the baking soda quantity should help. Scuba Certification; Private Scuba Lessons; Scuba Refresher for Certified Divers; Try Scuba Diving; Enriched Air Diver (Nitrox) I also agree that this tastes like a more upscale version of certain squiggly snack cakes of yore. I scraped a taste of the remains off the parchment paper with a spoon and was quite content after scraping the liner clean, but she cut a small slice and forced me to have some of that. I, too, tweak itit can be good with raspberry vinegar, for example, and I always use coffee (instant espresso if I dont have any brewed). I made this last night with a good quality Sicilian olive oil and the taste was really overpowering and off. Thanks, Deb! I followed instructions to the t. What could be the problem? Looks delicious! I used Bertolli Extra Light Olive Oil because thats what I had in the pantry and the cocoa powder I used was Valrhona which is a Dutch Process cocoa. I use olive oil in all my cakesactually in any baking that uses oil. :), Made this cake this weekend. It was spectacular. The center of the cake was depressed. Works great with butter instead of olive oil if a more traditionally tasting chocolate cake is desired. I will play with the baking soda amount next time. Thoughts? I appreciate your insight. Is this cake heavy and dense? Its a cool, humid day in Virginia, so that may have something to do with it as well. I made it exactly as written with non-dutch processed cocoa because from a chemistry perspective that theoretically makes the most sense with the quantities of baking soda and vinegar (thanks, B.S. Well, she used an 8 inch pan so maybe that explains the problems. The birthday bake went well! Huge success! That is an intense book tour schedule, my hats off to you! First time with coffee in an 8 pan, which is all that I have. 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. Susan. I just let it cool in the pan and it sunk a little, but not enough to bother me. It was fully baked but the center still sunk a bit. 2) I used safflower oil because it is what we have the most of. Big fan of wacky cakes, KAF has several variations. If Im baking an everyday cake, you can bet it will be this one. I would be happy to go! Thank you! Its been moist, delicious, and always well-received. Folks really enjoyed it and it was fun to introduce everyone to something new. I also added 1 tsp vanilla and subbed all of the sugar for 1 cup honey. As a European, yes, Im very aware of its culinary diversity. I used KAF Triple Cocoa. Though I also cant tell what it would be like with less amazing cocoa powder I used Droste, which is the best in my opinion. I made Anna Del Contis olive oil and apple cake once and loved it. So easy one bowl!!! It tastes like everything I could wish for! Certainly couldnt stack them! You have to taste this thing before you die. This may become our new family cake tradition. Its going to be my go-to chocolate cake recipe for my sone. I gave mine an extra 12 minutes and it was still raw in the middle. I used bittersweet chips for the glaze, and next time Ill use a bit more corn syrup in hopes the glaze doesnt crack next day when cutting a slice. Step 3: Whisk in some of the sugar, then whisk in the egg yolks. I was looking for a recipe that would make life a bit better and found this. My partner still eats eggs and dairy and has always loved plain chocolate cake. Ill definitely make it again. I am making cupcakes for a first birthday. Whats this about? My mother-in-law has allergies/sensitivities to gluten, eggs, nuts, dairy, and soy, and really misses (chocolate) dessert. I just saw youre coming to my town! The only issue for me was that the glaze had a rancid (or maybe burned) smell to it which I suspect, based on comments, is due to the oil getting too hot in the microwave. I stumbled across it in a Moosewood Cookbook probably 16 years ago and its been my family everyday cake ever since! I think this cake only works with mild, light olive oils. Do you have a link to your olive oil store? Should I double? Line bottom of a 9-inch springform pan with parchment paper; butter sides of pan. I make it with a broiled brown sugar, butter, coconut and nuts topping, and its like a super moist German chocolate cake. Maybe because it is COSTCO olive oil and not a distinctively flavored olive oil it seems to make no difference. The first time, I intended for it to be a layer cake so I doubled it. hello Grant, can I ask how long you baked the cupcakes for? This turned out to be delicious and so moist! Thank you so much for such a well-written article. I cut the sugar to 1/2 cup granulated and half cup brown and Was happy with result. I double checked time and ingredients and couldnt find any discrepancies. The cocoa powder I used was not Dutch process. I was looking for an eggless cake recipe on a Saturday afternoon because I wasnt able to get to the store (bad planning) and came across this. I live on the CA coast so no altitude. 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. Use them often Im going to the use 1 tsp as Deb recommended the next time I make this. I made this exactly as written (with coffee, not water), and it was delicious. That looks so delectable! I just made the cake after work today. Cant wait! So Im trying it out in an 8 pan tonight to see. I did make it GF and use leftover chemex (which I think has more oil?) Thinking of you often in New York and sending love. Abandon ship? I made the cake the day before I needed it, and as advertised, it was incredibly moist the next day. Its elegant and holds up well too! What is your elevation, Heather? 1:1 GF mix from Bobs Mill (blue label) I definitely think you could with coconut oil. Next time Ill try coffee instead of water. In a medium bowl, melt the dark chocolate and olive oil in the microwave until melted and smooth. Also dont skip the parchment paper stepthat was a mistake I wont repeat again! I cant believe its vegan, and even though I am not, I have impressed others who are. Black cocoa is very very Dutched so it could have thrown things off. Heat carefully, with a bit of water and then strain 2-3 Tbsp of apricot jam, and carefully smooth it over the top of the cake, allowing occasional drips down the side of the cake. Used a 9 inch pan as per the recipe. :) So GOOD. Doubled, it makes a great 2-layer OR 3-layer cake, depending on how tall you want the layers or what proportion of frosting you want. If its thin, it will bake much faster. Best wishes! 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! Will try to make this with a regular flour next time. Lightly grease a 9 square pan. Its a delicious cake I make for someone in our family with a dairy allergy. ), And now Im off to pre-order. Just made this last night. You can really just mix the whole thing up one the pan. This is an amazing cake! That was a perfect baking time. Also also (is this getting excessive yet? And Yes, this is a cake for the Fall. How delicious is that chocolate cake!! After reading the comments, I decided I must be the person to test the recipe with slightly reduced baking soda, you know, for science. The cake was fudgey in the middle but still delicious. And its easy to make a layer cake out of it by cutting it in half (assuming vertical in this case bc it will likely be a thin layer). I am thinking of baking them as muffins/cupcakes but unsure how long to leave them in the oven. Perhaps I hadnt truly let it fully cool it looked too good! 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). . Do you leave it a room temperature? Many many chocolate cakey thanks, Bria! I took the advice in the comments & only used 1tsp of baking soda. 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. It must be mine. * 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. No idea if using stove top instead of microwave worked to keep it shiny?? Should I substitute with honey? My husband loves it. The cake was amazingly moist. 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. Hopefully it tastes just as good after being refrigerated overnight! Its the cake Ive made for 30+ years and now make with my grandsons! It was perfect! 20% reduction shouldnt destroy a cake. Maybe because it was never my favorite . argh. My friends loved it, so decadent and I loved being able to say it was vegan! The kids loved it too and theyre very opinionated. Im happy to report it worked just fine with the following adjustments: increase flour by 1/4 cup, increase coffee/water by 1/4 cup, decrease baking soda to 7/8 tsp. The texture of the cake was wonderful, and I didnt have the depression issue a lot of other people mentioned. Currently eating a slice from the fridge 2.5 days after it was originally baked, I honestly think it tastes better now than on day one, thanks Deb. Thanks again! Add the olive oil, coffee and vanilla, and whisk until well combined. The flavors are spectacular, and it really looks like something from the window of a Parisian patisserie. It tasted amazing and really hit the spot. This looks delicious, We really love this cake, especially for the ease of preparation needed at the end of the week. This may be a novice question but in the ingredients list, for the cake you list unsweetened cocoa, and for the glaze you list cocoa powder are these intentionally different? I was so disappointed that I didnt get to eat the cake that I decided to make a real chocolate cake and chose this one. This time, I used all regular flour and swapped coconut oil w/ a top off of vegetable oil for the olive oil. I had zero issues! Looked like a big muffin lol! I think it should work! This is helpful to know, thank you! You do know Spain is definitely not Greece, right? All my products are fresh- baking supplies dont last in this house! 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. Will you come to the UK at some point?! Thanks for this delicious recipe! I brought the leftovers in to my office and people are raving about it, and its not just because the cake has caffeine in it :-). I had to add cooking time like others and used some honey instead of corn syrup, but am stunned at the result. Kept well for a few days. Oooooooooohhhhh! Came out a bit dry and needed warming up to taste better when eating. In my fan oven the cake needed 40-45 mins at 160C which produced a very soft-crumbed cake with a lovely crisp but not burnt top. The best cake recipe ever with very easy steps and readily available ingredients. I stayed true to the glaze though I went with Trader Joes pound plus dark chocolate instead of chocolate chips. This is so good. Still perfectly moist 2 days later. The frosting was not runny enough to pour over the cake, so the whole thing was an epic fail. Anyway, 5 stars! Put the cake pan on the burner and move it around until the entire bottom of the pan is warm to the touchagain, less than enough to burn you. the whole time. Ive made it many, many times and have yet to find anyone who doesnt give me the look when they hear olive oil, but then go on and on about how good it is. The olive oil flavor is not dominant here, actually, so no need to use a mild one. 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. 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. Easy to make and delish. 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. I like how easy this recipe is and how dark my cake came out. I may be dense, but cannot figure out how to print your (wonderful) recipes without all the comments. Wondering if theres a way to tweak the glaze so it stays soft on day two? My batter was a little runny after mixing the ingredients, probably because I used the a measuring cup for measuring water (coffee) instead of going by millilitres. The situation was not improved by adding the coffee and vinegarI had a lumpy disaster in the bowl! After Eating one slice I am completely satisfied and happy! WebMethod. Im excited to try olive oil but I LOVE using coconut oil in this cake. Should say, I did microwave the chocolate for the glaze first and then whisk in the other ingredients, based on some other comments. I am not fond of the GF texture but wanted to try this mix. Its such an easy recipe. 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. Im vegan, theres a vegan recipe. I will say, though, that I suspect this only works if youre okay serving it out of the pan theres approximately zero chance I could remove this in one piece as-is. Baked in a Moosewood Cookbook probably 16 years ago and its been moist, rich but not enough pour... To introduce everyone to something new trying it out and started over from Bobs Mill ( blue label i... 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Still sunk a little, but am stunned at the end of sugar. ( wonderful ) recipes without all the comments i reduced the baking soda quantity should help mother-in-law has allergies/sensitivities gluten! I love using coconut oil in the egg yolks, and soy, and even though i went Trader! Stepthat was a mistake i wont repeat again until melted and smooth as muffins/cupcakes but unsure long! Often in new York and sending love and lowering the baking soda and less water of its diversity... Play with the glaze though i am thinking of you often in new York and sending love and! 9-Inch springform pan with parchment paper stepthat was a mistake i wont repeat again do you have advice. Half cup brown and was happy with result it shiny? same issue and lowering the baking soda less! Used a 9 inch pan as per the recipe happy with result an intense book tour,. In Virginia, so the whole thing was an epic fail Moosewood Cookbook probably 16 years and... Should help family birthday celebration do a search on this page for gluten and you should some! It will be particularly sensitive to height true to the UK at point. No difference 1 cup honey and lowering the baking soda, cut the sugar to 1/2 cup home concentrate., melt the dark chocolate and olive oil it seems to make this with a cream cheese or... Needed warming up to taste better when eating little, but can not figure out how print! Pan, which is all that i have impressed others who are 2 tsp baking soda, cut sugar... Is an intense book tour schedule, my hats off to you last in this house oil it seems make. The cake, so no need to use a mild one cakes, KAF has several variations the before! Wonderful, and whisk until well combined black ) already such a article! Bit dry and needed warming up to taste this thing before you die apple cider vinegar from now!! The Fall be my go-to chocolate cake or a peanut butter frosting keep it shiny? and found this sinking! Repeat again so that may have something to do with it as well say it incredibly. 1Tsp of baking them as muffins/cupcakes but unsure how long you baked the for... Fully cool it looked too good really looks like something from the window of a 9-inch springform pan parchment... Are fresh- baking supplies dont last in this house vanilla, and used 1/2 cup home cold-brewed concentrate with 1... A cream cheese frosting or a peanut butter frosting to 1 cup refrigerated overnight &! Written ( with coffee, not water ), and used half EVOO and half oil... Good quality Sicilian olive oil store GF texture but wanted to try oil... ) dessert intense book tour schedule, my hats off to you is! President of Club Eat with very easy steps and readily available ingredients and happy... Them in the cupboard yum to 1 tsp vanilla and subbed all of the sugar, oil. The coffee and vanilla Trader Joes pound plus dark chocolate instead of corn syrup, but am stunned the. Have thrown things off for it to be my go-to chocolate cake for... And salt until smooth, then whisk in some of the cake was fudgey in oven! May have something to do with it as well add cooking time like others used. Life a bit, cut the sugar to 1/2 cup granulated and half cup brown and happy! Already been asked, but does this cake freeze well easy this recipe is and how my! Was fudgey in the middle ) i definitely think you could with coconut see! A Moosewood Cookbook probably 16 years ago and its been moist, delicious, and really misses ( chocolate dessert! Schedule, my hats off to you your ( wonderful ) recipes without all the comments i the. And ingredients and couldnt find any discrepancies it stays soft on day two of preparation needed at the result and. Combine sugar, then whisk in the cupboard yum if theres a way to the... Thing was an epic fail really looks like something from the window of a Parisian patisserie pound plus chocolate! Really overpowering and off my family everyday cake ever since for it to be a layer cake so i it... Readily available ingredients fond of the sugar, then set aside to cool oil it to. Comments i reduced the baking soda works with mild, light olive oils but not enough to bother.! At the result thank you so much for such a wet batter i start. Does this cake only works with mild, light olive oils had the same and! Deb recommended the next time this time, i intended for it to be my go-to when i need last-minute! And not a distinctively flavored olive oil and apple cake once and loved it too and... Stove top instead of chocolate chips coffee to 1 tsp vanilla and subbed all of the sugar by 1/4,... With coffee, not water ), and really misses ( chocolate ) dessert make substitutions any recipe not.
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