Laurie Colwin said whoever invented it should get a Nobel Prize, so in our house it has always been called Nobel Prize Cake. 10/10 would make again. No glaze needed. MY FLATMATE JUST MADE THIS AND IT IS GLORIOUS! This looks PERFECT for me with all my stupid food issues and allergies! Easy, quick and yummy Cooked for 45 minutes. A different structure and direction with orange and milk and eggs, but this makes me want to fiddle and swap in some cocoa powder there to get all of the above. The glaze didnt taste great on its own, but was perfect with the cake. I used half natural and half dutch cocoa, and cut the baking soda back to just over a teaspoon based on the comments. Making the recipe at a 1.5 ratio (doubled was too much batter) makes two 8 inch pans baked for 35-45mins. This will be my third time making this. This looks great! The batter didnt overflow, but it did sink in the middle. Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Also, how do you get the top of your cake flat? I love this cake but really need help with the glaze. That way the large ice cream makers dont waste other base flavors. Wouldnt be able to tell its vegan just the right amount of sweet and chocolatey, and so moist! Thank you for the tip! Its the cake Ive made for 30+ years and now make with my grandsons! I wouldnt have used extra virgin olive oil as the flavor was strongly pronounced. I made a raspberry glaze for the cake and it was absolutely delicious! I made a ganache glaze frosting and the combo tasted better!!! I reheated in microwave in 15 to 20 second increments and it did not pour. Set oven temperature to 350 degrees Fahrenheit. Ive made this a couple times now and I really like how simple it is that I can make it with things that I always have on hand in the kitchen. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-977696 I think it would be great but I might start with half since theres so much liquid here. It will not taste like vinegar at all. Such sadnessbut I am totally going to eat it anyways. However, I routinely get a sunken middle. Dont think chocolate magic shells ever reached Northern Ireland, but I dont imagine thats the glaze Im after! 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. Thanks for your work, SK is my go to for recipes and inspiration. Any thoughts??? Thank you for sharing that lovely food recipe. As for the book plugs, this is where I announce the book tour. Combine the liquids with the dry ones. Variation: Last night while snowed in, I was craving a spiced cake, and had no eggs on hand. After 10 to 15 minutes of cooling time after removing the cake from the oven, refrigerate it until the chocolate topping is completely set. Hubs and I are excited to have an excuse for pre-birthday cake! It was divine! Free. Used coconut flavored coffee which my husband could taste in the final result but I couldnt, and used apple cider vinegar. Mine bubbled over the single cake pan. Boulder!!! I delivered to my husbands office still warm. I bake all the time in this oven so that is not the problem. My only addition was to add some chopped pistachios on the top for some color. The coffee definitely makes a difference in the richness of the final product. However this cake turned out to be the one that didnt work. I bake with almond flour and it simply isnt a substitutions for all recipes calling for flour. First time followed recipe with coffee and cider vinegar exactly and came out good. Cupcakes are easier for the kids to hold and eat. Used 1 teaspoon baking soda only. Just sayin. I followed this recipebut the baking time was nowhere close to 30-35 mins. I used coffee rather than water, and I used one 8 round pan and one 3x5 mini pan. I know it isnt a baker/method fail, this is a recipe fail. Don't dirty more than one bowl; just toss everything in the dish you'll be using to bake it. The chocolate glaze here is not traditional, but I couldnt resist; it too is vegan if you use dairy-free chocolate chips. Im sure it will taste fine, but cant figure out why it didnt work today. Ive never made it with olive oil before but next time I might try it! This looks PERFECT for me with all my stupid food issues and allergies! I like how easy this recipe is and how dark my cake came out. Even better after being left out for a day! The second time, it was so thick, I just spread it over the whole cake and called it a day. I think it adds a nice touch. We ate the cake warm while watching Practical Magic. Added the zest of one orange rubbed into the sugar, 1 tsp vanilla and 1 tsp of Penzeys apple pie spice (cinnamon blend & mace) to the cake, added 1 1/2 tsp of apple pie spice to the glaze. I havent doubled it but its a finicky cake and I cannot promise it wont cave if you do. Thank you! Excellent! From IG? Next time I will try adding the coffee, vinegar, and oil all together and see if that helps. This cake was super moist and chocolat-y, but it was so moist it crumbled to bits when I tried to cut it. My cake seemed underbaked, even after 40 minutes in the oven, had the depression in the center, and was much too fudgy and not enough cakey. After I added the liquid to the dry ingredients, I accidentally over-mixed everything because I had lumps of brown sugar floating around the bottom of the bowl and I really wanted them to be mixed in. In a couple of weeks it will be the new base of my chocolate-bacon birthday cake with brigadeiro filling. Also, it was very pretty! Sorry you missed that! Do you have any thoughts on whether this cake would work with GF flour, or perhaps, a combination of GF flour and corn flour, which she can do so, making it a bit like a chocolate polenta olive oil cake? Bake at 350 degrees Fahrenheit until golden (175 degrees C). Thanks, I enjoyed a slice this morning for a tea break! WebSprinkles Founder Candace Nelson Shares Her Secret Recipe - Public Lives, Secret Recipes I was sitting around with friends the other night talking about products that we refer to by Best chocolate cake Ive ever made. Somehow I am just underwhelmed by the depression cakes (I made the plush coconut one during quarantine). Used a 9 inch pan as per the recipe. Mom of baby and her mom are both dairy-allergic, so this fit the bill perfectly. Plus they freeze well. It fell significantly in the middle, and then when glazed, gravity drew the glaze into the depression in the center! Will definitely make this again :). He just loved the chocolaty taste. Thanks. It adds a depth of flavor and balances the sweetness perfectly. Prepare two 8-inch cake pans by greasing and lining them with baking parchment or paper. The benefit of dusting with powdered sugar was not needing to wait too long for it to cool after baking. I enjoy it too and I have to be careful not to eat an entire small cake of it myself! Made this recipe last weekend with a little less amount of suggar. Did anyone else have this problem? It is a bit high here but I found it consistent with other recipes and of course, it worked fine in my kitchen. I remember being told once that chocolate is added to leftover plain ice cream base because the flavor covers up others. I added an additional 10 minutes and it was perfection. Hi Deb, I did have to add some more cocoa powder as was too oily, probably due to less sugar, but turned out great. This was so easy and so good moist and very rich. Im just making it over and over and over. I do believe I used Dutched though. When I was a kid in the 60s and 70s, our household knew the simple, one-bowl chocolate cake as cub cake.. OMG!!! 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. I also made a ginger glaze consisting of 1/4 cup powdered sugar, 2 tbsp water, and 1 tsp ground ginger. That looks so delectable! Havent tasted yet. Having now made this wonderful cake a number of times, I want to pass on my recommendation for a topping that really plays up and complements the chocolate flavor and fine texture. :). Another person also described the mix of brown sugar, coconut and butter mixture, broiled on the hot cake which is also delish! SO FAST! Forever grateful for this recipe! Deb, I have made this cake three times during the quarantine. Could those things have made it fail? Please advise :), First off, this is the first cake I baked ever! This cake is eggless and dairy-free; its excellent but has a unusually plush, light crumb. Im sorry to hear. I read the comments and adjusted the baking soda to 1 tsp, and melted the chocolate before adding the oil etc., then microwaved for 30 seconds. Brush a 9-inch round cake pan with olive oil and line the bottom with parchment paper. Hi Diana! Next time, I think Ill try a salty peanut butter frosting. I had no issues with a sinking cake, though it did take about 45 minutes to fully cook in my square 8 pan. CSU extension service has guidelines on specific altitude adjustments. Congratulations on the cookbook I cant wait for it to arrive on my doorstep! The first time I made it I followed the directions yet it hardened up and was a bit chunky. I made this cake as well and it took 10 or so minutes longer to bake than the stated time in the recipe and even then, it was very moist, and more dense and fudgy than I expected I think with this cake it may be better to err on the side of baking over the stated time. I added a tad more olive oil and tried to coax the mixture to a more liquid state. After reading many of the comments from people who tried this cake, I made it today (with my kids) for my sons 5th birthday. Today however it just never really baked. This looks amazing! Thanks for another great recipe! If there is a next time, I will use less baking soda, as many have recommended, and omit the olive oil from the icing. It came out incredibly dense and tasted like mochi cake. I left the test cake at room temp, haphazardly covered with cling wrap over 4-5 days, and it was tasty til the end. This is helpful to know, thank you! It took 42 min to bake and didnt dome in the center, nor did it sink. When its winter I add chopped crystallized ginger to the batter, do it youll be glad you did! This might be one of the best cakes Ive ever had. I used plain Pompeian EVOO because that was what I had on hand. You mention unsweetened cocoa powder, then cocoa powder for glaze.one in the same? I made this cake tonight with the glaze for my parents 50th wedding anniversary dinner. I have high expectations for it! (BTW, this only works when the cake top isnt too domed, which has happened to me once or twice.) I am almost sure it is a taste preference. The kids didnt complain, but Ill have to make it again to see whats up with the real deal. Thanks Deb! About 38 minutes. I used a just barely rounded teaspoon. 2021-02-17T00:06:06Z Comment by Golden ocelot 1234. 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