Thanks for the new ideas! Will you come to the UK at some point?! The top never really got springy, but tester came out clean. The link for personalized books seems to not be right. lease returns for sale near me; But I added a little bit more flour and it turned out just like the batter in the pictures. I used pastry flour because I was low on all purpose, Dutch-process cocoa, coffee, and cider vinegar. I just made the cake after work today. I used cider vinegar and coffee. No eggs is primary (severe egg allergy) and I too upped the cocoa, I use strong Italian roast coffee as the liquid, and extra virgin olive oil, I use balsimic vinegar.this has been our go to cake for the past 15 years of birthdays.or any time! My supermarket is out and only had cake flour. 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! My partner made it yesterday for my birthday, using rice flour to make it gluten free. Now Ill have to dig out my lil paperbacks and giggle. Or Tuesday cake. The results were perfect. also can i freeze it? Her recipe does not call for coffee but I have used that instead of water and it really does add to flavor. 1/2 C of Herseys cocoa powder Today I made the cake and it it was a soupy mess that covered the bottom of my oven. She enjoyed the cake anyway because shes not very strict about veganism but I thought it might be worth pointing out. Candace Nelsen Candace Nelson, Sprinkles Cupcakes & Food Networks Cupcake Wars Featured Chef in the 2011 Vanilla Vine, Issue #1. Once you pour the glaze on the cooled cake, you can either let the glaze set at room temp, or it will set more quickly in the frig. This was fabulous and sooo easy to make! I reduced the sugar slightly to about 5/8 cup of each kind and it was still good. You can definitely freeze it. ON GUMMINESS: I think this may have to do with underbaking. Because the batter I made was way more soupy than in any cake Ive ever made, and then although the cake seemed baked after about 34 minutes (springy, tester with a couple of crumbs on it), when I went to turn it out of the pan it made a huge mess, with all this gravy-like goop under the cake, which proceeded to slop all over my counter and floor. Kleenex, Band-Aid, & Crock-Pot (RIP Jack Pearson) were just a few that we thought of immediately. And Yes, this is a cake for the Fall. To be honest, I had never heard of or tried a chocolate olive oil cake before, but oh, do I intend to fix that now!! 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! My Husbands birthday next week, He loves chocolate very much. (I dont know *anything* about baking) Sometimes we made chocolate buttercream icing and sometimes green-tinted mint and chocolate chip icing. I totally forgot the apple cider vinegar but it still turned out well. I used two 9 inch pans as I had too much batter for one. If you DO make this into a 913 cake, a suggestion: Let it cool completely before handling it. Can either of these sub in for the fine sea salt? But thank you. The glaze came out fine in consistency and was even shiny, but the honey taste was strong and distracting, and so I think the corn syrup would result in a purer sweet flavor for the glaze. Both also take the cake for cuteness. I just said to my husband that I really want chocolate cake or brownies and, once again, you come through for me! Thank you for your reply. Thanks for another great recipe! Deb, I have been looking for a good dairy free coco powder for a co-worker who is dairy/nut free due to allergies. (A delicious chunk I promptly ate so no real tragedy, but FYI if this is for company.). But. It did not. Any comments on how this recipes does at high altitude?? Last month, I shared the trailer for the book and told you all about the book tour that begins the day the book comes out and I promised additional cities would be added. (I wouldve anyway) Perhaps they will attend with me, since theyre supposed to be making a dinner per week per teenaged boy, and your cookbook and website are favorite starting places. Theyre the kind they sell. Just took this out of the oven an hour ago. I made this with King Arthur Gluten Free flour and it did not turn out well, I actually had to throw it away. Question: Can this be baked in a loaf pan or would it sink in the middle? Thanks! Oh, I also dropped the baking soda to 1 tsp, rather than 1 1/2 tsp. BTW, you are right, coffee is perfect in it. (And will of course impart a lemon flavor, albeit subtle one.). I am a little nervous about transfering it on to a serving dish but-fingers crossed. But I think I prefer the glaze! Thank you, thank you, thank you for this delicious, easy to make and impossible to resist recipe! Ive seen this technique before, but never an explanation of why or whether it truly makes any difference. I did use light corn syrup, that is clear. Thanks for this comment! I think I will. Brilliant! I made Anna Del Contis olive oil and apple cake once and loved it. So excited about the book, hoping to catch you in SF in November! Deb is right about the baking soda. I will try again with regular flour when I have an event to go to. If youre using honey, I recommend using one thats less strongly flavored. Let melt then smear it all together until totally mixed or leave it streaky. Weve been combining it with pistachio ice cream. JT Music, Rustage & Dan Bull] The Stupendium. Listen to your favorite songs from Rustage. I also added a splash of vanilla extract. Whoops, there was a lag and I didnt see that Deb already responded! I also added 1 t of vanilla since I cant imagine chocolate cake without it and used 1 tsp. 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. I have made Wacky Cake in the pastCooks Illustrated has a version of it in its Lost Recipe cookbook, but I like the idea of a thicker cake (from upping the amount of the ingredients) and so I will certainly try yours. Thats happens here whenever my husband makes a cake [particularly if its a boxed cake] because he stirs and stirs and stirs. This cake fulfills this type of beautiful economy and purpose including the pinch of salt in the icing ! I love this cake but really need help with the glaze. Thanks for the great recipe! Maybe 45-50 minutes. Thanks, Deb, for this absolutely scrummy cake recipe. I took the cake out of the oven and scooped out some of the batter before putting it back in. Could this have anything to do with my suddenly soupy cake? I am thinking of baking them as muffins/cupcakes but unsure how long to leave them in the oven. I feel exactly as you do when a baking recipe goes awry. It was very much like when I was 5 and at Disney World for the first time and Cinderella came to our breakfast table. Chocolate. It is the grittiness that puts me off a little. I dont like my cakes overly sweet, and reduced both sugars to 120g each. But the cake fell in the middle anyway. I have a chocolate cake war time recipe that I found years ago that makes a lovely moist cake without eggs. Thank you this genius transformation of the wacky cake. Cant wait to try it :). Also made my whole family write a poem to me about me and my wonderful self so I would share this recipe with them muahaha. I followed this recipebut the baking time was nowhere close to 30-35 mins. I made this, delicious. I cut the baking soda to 1 teaspoon, baked in a square 88 pan. (used 1 tsp B soda as well) With a good dutch-processed cocoa powder and cultured buttermilk (and then its no longer vegan), Fran Costigans chocolate cake is truly to live for: http://www.veganricha.com/2014/02/the-chocolate-torte-from-vegan.html. Hi, I just made this simple yummy-looking cake and followed your directions exactly but, something went terribly wrong. You wonder if your wife/husband is cheating on you. One sank one didnt and looked perfect. I made this the other day as a birthday cake and without a microwave (we dont have one) to make the glaze. Add brown sugar and olive oil, and whisk to combine. Tonight, yearning for a piece, I took it out of the freezer and cut thin, 2 slices. If you used gluten free flour there would be nothing in this to act as a binder. The cake as it originally is written lacks egg, which means the structure will be very soft, and further compromising the structure by using a flour with no gluten just resulted in a 63 cake that still wasnt done after 2 hours of baking. Looking to add chunks of whole roasted strawberries(I think this will be ok). So 1 tsp. And both times the cake had a major sinkhole in the middle. It is a perfect combination. I used to make a similar cake, no eggs, but using vegetable oil and not nearly as much cocoa powder. Did I do something wrong, or is it supposed to be like this? Im less sure about adding chocolate to the combo, but Id be willing to give it a try. Please try again, it is a wonderful cake! yes! I think the difference is that I used white vinegar this time versus apple cider the first time. My favorite variation is black bottom cake. will you be adding any more Midwest tour stops? 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. I did use a different frosting though, so no review on that. Same, I didnt have parchment paper on hand so buttered heavily instead, and it still got pretty stuck on the bottom. Made this cake last night for a dinner party and it was devoured with not a crumb left on the plate! Typically, any oil is used but I found in this cake the perfect chance to realize my chocolate olive oil cake dreams in a cake I think we should all stop what we are doing and make right now. Id sub in my favourite GF blend (rice, potato and tapioca) for the win! I found a bag that passed muster in the kosher section of a local supermarket. How would I adjust this recipe. Thank you for sharing these. I popped back in the oven for 10 more minutes still gooey at the center! Thanks! Ya- definitely not overbaked. Featured. I also used 1 cup of coffee, a half cup of water, rather than 1/5 cups of water, and that, too, worked beautifully. Hi there! The batter didnt overflow, but it did sink in the middle. Or baked too long after all? The cake base is vegan and makes for an excellent layer cake. Topped with the glaze and raspberries and served with homemade ice cream. For anyone having a problem with their cakes baking up with a dome in the middle, may I suggest something called Bake Even Strips? One layer crumbled out of the pan so I glued it together with ganache (not vegan but a delicious fix!) I put in a total of maybe 45 grams, but then had to add 2-3 Tbs more brown sugar. This is very similar to my favorite hersheys black magic cake. I had to bake it 5 minutes longer than called for to get it cooked through. And one person told me I should start a business, and another told me it was the best cake shes ever eaten. It is really an awesome chocolate cake and my go to! Please advise :), First off, this is the first cake I baked ever! I tried subbing agave nectar, and it tasted good but never set up. WebHeat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round Attempt number two, using regular cocoa and 1 1/2 tsp baking soda, baked yet again for 40 minutes. Really want to send it to my husbandas a buy this for my birthday. Im in the process of emptying my kitchen after 2 years in Sydney. Today. I didnt even frost it, just a shake of powdered sugar on top. I added a little orange zest to the glaze, and it worked really well with the subtle olive oil taste. You wonder if your partner does something behind your back. Late Night Burger 28m Being the intelligent young adult that he is, he said Of course not! Both times I made it with coffee instead of water. May never make another type of icing/frosting again. Ideas? Thanks for another fabulous recipe Deb! I didnt realise beforehand how runny this batter is, so I advise you dont use this cake as an opportunity to whip out your new springform tin, as I did, or youll end up, like me, with batter leaking out all over your kitchen bench. Im thinking about making it with a tablespoon of cinnamon and a teaspoon of cayenne pepper instead of coffee next time, and using a neutral oil, in hopes that it would evoke a spicy Mexican hot chocolate recipe that I love! Alchemy. Listen to music from rustage like Copy (Kakashi Rap), Bound by Blood & more. Delicious! Thank you so much! I didnt make the glaze because I prefer a dusting of powdered sugar or whipped cream. SO moist and yummy. Will skip the glaze next time. I made it for my anniversary last night and it was super easy, even with a two month old in tow, I didnt do the glaze, I cut out some heart designs from paper and sprinkled vanilla bean sugar so it had a nice pattern on it. The cake overflowed on to her baking stone and the center fell and she had to bake it for 50 minutes to achieve a clean tester. I think so especially if youve baked with it before. Its already such a wet batter I might start with only swapped the brown sugar. I have a very accurate coffee scale but for example the 3T olive oil for the frosting turned into 5T when weighed. Used coconut flavored coffee which my husband could taste in the final result but I couldnt, and used apple cider vinegar. Yippee! So it was entirely gluten free and vegan and incredibly delicious. The resulting temperature is lukewarm, which I use immediately. Do you have any advice to prevent this problem? I wonder if its the cocoa powder that causes the cake to have the depression. If you used Dutch process (like I did), it will mess things up. Like another commenter, I found it impossible to whisk the brown sugar and oil into the dry ingredients without adding all the other liquid what a clumpy mess! I am not a baker, but I saw this come up on Instagram and I had to try it. It might have gotten lumped in with San Francisco? I did a trial bake of this last night as our family are finally getting together after two years of Covid isolation, one liver transplant, three hernia repairs, one stroke, one pregnancy, and one (now) nine-month old baby. yummy and delicious cake.. thanks for sharing, That cake sure looks good! Access to the "Patron" Rank on my discord which gives you access to the Patron exclusive chat Download English songs RUSTAGE is creating Music Videos and Other Content. Whenever I go to Spain to see family, I buy a whole Manchego. The cake is moist and intensely chocolate in the best possible way. Can you drink, uh, wine? Hey Deb! Chocolate is such a strong flavor that it covers almost anything, so any olive oil should be fine, except, of course, flavored olive oils like rosemary, etc. Easy to make and delish. I am going to try it, thanks for sharing a recipe with us. Ill definitely make it again. I was anticipating a pour-able ganache, but wound up with something more fudge textured. Thank you, So I made it again. I made this over the weekend and overall I think it turned out great! My favorite chocolate cake. Thanks, Finally, in the year of our lord 2022, I made this cake, and it was GLORIOUS. The texture of the cake was the same as the chocolate version (including the sunken middle). Grease the bottom and sides of the pan, line it with the parchment paper, grease the parchment, and set aside. I suspect it was that the mixture had cooled too much and would have been fine had I given it a bit more time in the microwave. I used coffee and added a generous dose of cardamom, which really compliments the bitterness of the coffee and chocolate nicely. Let it cool in the pan, then removed it from the pan and put it on a cooling rack. Trader Joes has the right kind. Such sadnessbut I am totally going to eat it anyways. Use them often 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. I just glazed it with a plain vanilla icing, and it was perfect. I dont have the template set up like that because people get very unhappy with me when a post prints for 10 pages; only the recipe prints. It has overflowed into the oven and burned, made a huge smoky mess. Songs lyrics, discography and videoclips by Rustage. Vegans and non-vegans devoured it. I used hot chocolate pwder and glaze came out grainy so Im assuming I chose wrong. If Id like to make this in a 6 inch round cake pan, should I halve the ingredients? I definitely think you could with coconut oil. I popped it in the microwave at work but dont have one at home I love the gooeyness of the glaze a day one. I made this once (with water), and it tasted pretty good and was super easy to make. Late to the game, but Rocky Road anything is mini-marshmallows and walnut chunks mixed into chocolate. Scarlett's Pasta (AGLIO E OLIO) Roast Mojo Pork. It was so yummy and chocolate-ly & I could taste a hint of the coconut oil too. Its been fun trying out all your recipes. Hi Debbie, 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. I have a bottle of hazlenut oil that might be interesting to try with this one. Or lighter olive oil? made this today. Welcome any other ideas for next time to prevent this! No changes to the recipe except that I dont put frosting on top. fire it to good. Ive been using light olive oil (not lite), and I wonder if I should boldly go for extra virgin next time, so I have a sense of the savory. What about using black cocoa? Google tells me that I opened the oven before the cake set, the cake didnt go into the oven as soon as the mixture was made (I had a 3-5 minute lag), or too much raising agent. and it only sunk the tiniest bit (a great space for extra glaze!). Awesome Its the cake Ive made for 30+ years and now make with my grandsons! The second time I used two 8-in pans. !.I have used both glaze and butter cream frosting! I cant believe its vegan, and even though I am not, I have impressed others who are. OLIVE OIL!!! Will try to make this with a regular flour next time. I used an ungreased aluminum pan with no parchment paper. The best part is i can put this together while the baby naps. You cant really tell theyre dairy free! I made this exactly as written (with coffee, not water), and it was delicious. Ive never made a chocolate cake before and my husband said this is his favorite! I just let it cool in the pan and it sunk a little, but not enough to bother me. No problems whatsoever. 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. (Its such a small amount I dont think it will make much difference.) I look forward to baking your version and seeing you in Portland, OR. I have high expectations for it! Coconut milk, Im not as confident. 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. BTW the batter was water thin, and even though I cooked it 15 minutes longer than specified it still sank in the middle. Deb, The cake turned out incredibly moist and pretty tasty for, you know, a vegan dessert. It will be a forever favorite, as Deb likes to say! The cake tears very easily so be careful when moving it about (but it will also come back together very well if you press the torn bit back in). Husbandas a buy this for my birthday, using rice flour to make a similar cake, a suggestion let... 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