Like this cake, which we love and think others will too. I needed this to be oil-free, dairy-free, and gluten-free, and this was the perfect starting recipe. Ive made this twice, following the recipe exactly, and each time, its been a total mess! One question: my cocoa (yes, its T.Joe too) seems to be super light: 3/4 cup is like 35 grams! Highly recommend making with coffee as well. Weve been combining it with pistachio ice cream. I would swap by weight, so just use a tiny smidge more. Its so fast and I always have the ingredients on hand. This looks amazing. This will now be my staple chocolate cake recipe. Cant wait to try it :). Wii definitely be making again. Next time, I will whisk the brown sugar and oil together first, and then sift in and whisk all the dry ingredients before adding the coffee and vinegar. It was an ok cake that I used to make if I didnt have much time, butthen I tried this recipe. I skipped the corn syrup and was still in love. Thanks for a great recipe. Im stumped. Has always turned out well when Ive used the wacky cake recipe so am confident Debs recipe would be good made with GF flours. The cake ran over the edges of the pan, dripped down the sides and made a burnt mess in the oven. I have made this twice and love te flavor and how well it keeps in the fridge! I promise, youll love Raleigh if you decide to make a quick stop there! I wanted to use coffee instead of water, but horror of horrors, realized I was out of my instant espresso that I use for such occasions. springform pan with cooking spray. If Im baking an everyday cake, you can bet it will be this one. It fell significantly in the middle, and then when glazed, gravity drew the glaze into the depression in the center! 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. I also used just water, not the coffee option. And one person told me I should start a business, and another told me it was the best cake shes ever eaten. Abort mission? It was so full too, I had great expectations. It wasnt pronounced enough to make a difference to how the glaze settled, though. 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! Made this on Sunday. Worked fine. I didnt find the olive oil flavor to be prominent in the glaze at all, but wouldnt really have minded if it was. One should use the newer and deeper 9 cake pans. Let cool and I added where the water (or coffee) gets added. Anyway, 5 stars! I added a tad more olive oil and tried to coax the mixture to a more liquid state. Is the egg toast recipe anywhere on the site? I popped it in the microwave at work but dont have one at home I love the gooeyness of the glaze a day one. In college I worked in a restaurant where we made a couple of double sheet cakes of essentially this same recipe daily for sack lunches (plain oil, though). I had all the ingredients at home, and so I couldnt simply not make this. I hope it tastes alright, as it is meant for my mothers birthday. I have made a similar wacky cake since high school (MANY years ago). Will definitely make again. What a FANTASTIC idea. LindseyJoyFoxParker, Love Actually just in cases. I was wondering how changing it up with cocoa might work but youve done the research here! 2 tsp hazelnut extract (because : ) I was not successful in that aspect. Tasted delicious but I ended serving it in a bowl! So Im trying it out in an 8 pan tonight to see. Im vegan, theres a vegan recipe. I find these hard to find. PS I love you! Made this recipe last weekend with a little less amount of suggar. In a medium bowl, melt the dark chocolate and olive oil in the microwave until melted and smooth. My friends and I love it so much we simply call it THE cake. I made it for a party thrown by a vegan friend (which I find very challenging to cook for), and everyone loved it! Oooooooooohhhhh! Im at 6900 ft. Maybe you should try her recipe! Thank you, thank you, thank you for this delicious, easy to make and impossible to resist recipe! Im going to try it with avocado oil instead of the olive oil! Definitely will make this again. I just made this for the second time (my 5 yr old requested it). This is the perfect week night cake. I have a vegan daughter so am thrilled to get this recipe. You cant quite put your finger on what the flavor difference is its just more complex. Thank you. 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. I did not make the glaze, but it was super chocolatey and good. Youre doing it perfectly. Amounts can vary and will demand repeating to get just right. Webcandace nelson chocolate olive oil cake Preheat your oven to 350F. Oh, and olive oil. Will skip the glaze next time. Pour over cake and let set before eating. There was only one problem- there was way too much batter for a single 9-inch round cake pan. Ive actually really been wanting to make a vanilla version. The crumbs taste really good and the dark color is amazing. I used all light brown sugar and baked for 45-50 min. (I dont know *anything* about baking) Will definitely make this again :). Or, well, I am. Whats this about? Cake flour used. 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. And sprinkles. Not sure where you live but golden syrup is great. I love chocolate cake, but I never tried chocolate olive oil cake. Watch. ), light Karo syrup, and the same olive oil. This cake, this is the chocolate cake of my dreams, dense but not heavy, very chocolatey and so moist. I followed this recipebut the baking time was nowhere close to 30-35 mins. The kids loved it too and theyre very opinionated. I have a bottle of hazlenut oil that might be interesting to try with this one. It was fully baked but the center still sunk a bit. Were going to a barbecue with many kids and adults. Not at all good. This is based off a recipe by Nigella Coming back here to say that the baking soda definitely needs to be reduced. Candace Nelson of Sprinkles Cupcakes and pizza maker Daniele Uditi; Credit: Heather Platt. I use a mix of Calivirgin blood orange infused olive oil and a bit of sunflower oil. Is this for 2 9 pans? Also because its very moist, you REALLY need to grease and flour your pan very, very well if you will be removing it from the pan to serve it, or it will stick. The whole recipe is delicious rich and deep with a moist crumb, and sophisticated tasting without being too sweet. You you use another liquid sweetener (such as honey) for smoothness; the corn syrup provides more shine but most liquid sweeteners will make it more smooth. Would love any tips! Also, the only thing I used instead of corn syrup was pancake syrup all 3 times. Lets do something productive during lockdown and give taste buds a treat. Its come out perfectly every single time, and been quickly demolished. Id like to make this cake in a 913 pan. Its delicious! Thank you for another great recipe. I love this cake! Very interested in trying the olive oil here. Overall, the cake had a fabulous, moist texture and the glaze was not overly sweet. I used the full amount of baking soda and had no sinkage. It turned out GREAT! This cake was sooooo easy to make, and its so rich and moist! I made this cake 6 times and it was perfect each time. Thanks, Deb. teaspoons vanilla extract. This was great! Im less sure about adding chocolate to the combo, but Id be willing to give it a try. Made one for my sister who LOVES chocolate for her birthday. What kind of coco powder did you use here? Preheat oven to 350. Cant wait to see you! The cake is moist and intensely chocolate in the best possible way. Its a tragedy. I also reduced baking soda but mine still fell a little in the center. 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? Sift in your dry ingredients, make three wells for the oil, vinegar and vanilla. In a bowl, whisk together the flour, baking powder and salt. Just took this out of the oven an hour ago. I just made this started it at 8:15 and just ate my first piece at 9:30! It tastes great but looks awful! If crumbly it likely comes from it being an eggless cake. I added all the dry ingredients (including the brown sugar), stirred it and crushed the many lumps with a fork, and then mixed in the wet ingredients. 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. This is an outstanding cake. I presently have extra virgin in my cupboard. But I added a little bit more flour and it turned out just like the batter in the pictures. Perfect in my book, even without the glaze. Next time I will make sure the oven is ready to go when I mix it up. Eggs provide structure in most cakes. So do I double the recipe if I want to make a 913 cake? But really, it is quite similar in texture and taste. So excited to see KC as one of your stops! .? Id add some if you want the flavor, but would be nervous to use a less acidic vinegar. I usually throw in very small pinch of cinnamon and white pepper too. Is this recipe supposed to say 1 and 1/2 cups of water or coffee? It came out of the pan no worries. Tonight, its the sheet pan chicken with olives, cauliflower, potatoes. I left it for 32 mins. Or I omit it altogether. Ill also say that I never bother making a glaze. It was light, and moist, rich but not heavy. Either work here. It came out incredibly dense and tasted like mochi cake. Works great with butter instead of olive oil if a more traditionally tasting chocolate cake is desired. Im making it again tonight, due to very popular demand. 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. (4) I toothpick tested to ensure it was ready. I absolutely loved the cake though will make again. Still tasted good but very not pretty. My glaze became gritty (but not burnt) after melting. I cant wait to try this. Im sure it will taste fine, but cant figure out why it didnt work today. And a bottle of ouzo as suggested below:D Have fun! I made this today. I was thrilled. I panicked when I learned this, Ive never made a vegan meal before! Its my lazy-day, no need to soften butter chocolate cake.its very simple to pull together. Fan*tas*tic*. I use so much olive oil everywhere everyday. I made it for Saturday night supper when my son and his girlfriend came over for dinner and game night. Deb, come to New Zealand on your tour and escape the horrible winter weather in December and January! Remove from heat and add finely chopped dark chocolate. and the cake, along with the ganache, turned out beautiful! I am not smart enough to do this myself, but I want to adapt it to make a vanilla version (for a two layered cake). Within the first few minutes, of me peeping in the glass window of the oven, I knew it wasnt going to rise. Except that you forgot a very important ingredient. Okay, Im not really a fan of cake- Ive always preferred tarts over cakes- so much so that I actually got rid of my cake pans last year because I never used them. No idea if using stove top instead of microwave worked to keep it shiny?? Thank you, Deb, for the always fabulous chocolatey baked goods! I used a cake strip around the pan to get a layer without domingI wonder if that was the problem? After putting it in the fridge, the glaze hardens and I like it even more. will you be adding any more Midwest tour stops? So good, Im making it again two nights later. Stick to the recipe as written if you make this. Easy to make and delish. Cannot wait to try this! 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! How can I make a vanilla version?? I bought vanilla bean powdered sugar and used it to make designs on the cake (a bit like latte art). This is one of the most delicious cakes I have EVER had!!! Its so moist and fudgy already, and the top crust has a chewiness I adore that I suspect the glaze would interfere with. Anyone with experience want to weigh in? Went about 8 minutes beyond the 35. I make it all the time, it has even less ingredients than this one, but no olive oil. So quick and easy to pull together. Preheat oven to 180C. My friends loved it, so decadent and I loved being able to say it was vegan! Absolutely divine. That can make a huge difference to baked goods. Super easy to make too. in the glaze on the olive oil cake.. well, if it turns out less shiny, I hope its at least quite yummy in me tummy! Making the recipe at a 1.5 ratio (doubled was too much batter) makes two 8 inch pans baked for 35-45mins. Today is Day 3 and Im wishing I had a slice left over for a post-breakfast, pre-lunch snack. Any idea if it can be made successfully with gluten free flour? Just WOW. I cut the sugar to 1/2 cup granulated and half cup brown and Was happy with result. What a nice treat. Love the ganache on top. Chocolate nirvana. I cant wait to make it again. Plus, Im glad its less sweet because the icingwhich hardened and now reminds me of hardshell ice cream toppingadds a nice amount of sweetness. Its been my go-to chocolate cake for years. Hooray glad you can come. Ive never tried olive oil (I usually use canola) but felt like a fancy cook when I switched to using red wine vinegar. Of note is my cake took 40 minutes to test clean. Too long in the microwave? Like other bakers, my cake overflowed the 9 inch baking pan and took an additional 10 minutes to bake (45 minutes total).

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