Literally took 10 minutes to put together, including washing the bowl. What a fabulous combination. 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. Sprinkle with powered sugar if you must. So good that we cant stop eating them and we dont even miss the chocolate for dessert. Thanks! Or is it more a matter of taste preference? It is moist, chocolatey, and very easy. Hope you and your loved ones are safe and doing well. 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! maybe i dont even need to replace my mixer. I am making forbthe second time today, feeds a lot of people because its perfectly rich!! 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. YES Im making this tonight this looks like a great weeknight cake! Im in Denver. It was still just as flippin FANTASTIC as it was on day 1. It was a great-looking cake, but it wasnt sweet enough and the crumb fell apart. Thanks! Those with whom Ive shared this cake have gone absolutely bonkers for it. Also, Ive been using Bake-Even Cake Strips (Amazon, Wilton, King Arthur Flour websites) for about a year now, and they work wonders by keeping the outside of your cake from setting before the middle does, allowing the entire thing to firm up properly. When I iced it all the frosting pooled in the middle and made it fall further and then seeped inside! Okay three minutes left on oven timer so Ill stop. Im finding it incredibly soupy. I also made a different glaze due to comments saying Debs was a bit strong on the olive oil- my family probably wouldnt be a big fan. Light and fluffy the first day, denser and moister the second day, equally delicious both days. I had to add cooking time like others and used some honey instead of corn syrup, but am stunned at the result. The situation was not improved by adding the coffee and vinegarI had a lumpy disaster in the bowl! Er, that should say: ended up glazing the night before and leaving it overnight at room temp. Any suggestions to help with the sticking to the pan the next time? Used Hershey frosting again. Im still nursing my six-week-old who has possible food allergies so Im currently off both dairy and eggs. I will definitely be making again. (Cause there definitely will be a next time!). The first was served with a dusting of powdered sugar (good). Made many for us and vegan friends. Mine did also collapse in the middle, like some others commented, but I thought it still turned out so good. The cake is delicious despite the Armageddon it caused, but I think I will be reducing the baking soda next time. Any advice and suggestions welcome! I froze it for a few weeks, thawed and ganached the day before. This was SO GOOD! Thoughts on vanilla+olive oil/chocolate? Thanks again . You have no idea how I have been jonesing for that perfect chocolate cake, and now its within reach. The texture is perfect, just the right amount of sweetness. Finally got around to making this cake. After cutting into the cake, the texture is very gluey and stodgy. Plus, Im glad its less sweet because the icingwhich hardened and now reminds me of hardshell ice cream toppingadds a nice amount of sweetness. It will be a forever favorite, as Deb likes to say! I probably could have split it between two 9-inch pans or at least made a few cupcakes out of the extra batter. I used plain Pompeian EVOO because that was what I had on hand. Does it act in the same way giving the shine? https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-980162 Ive tried and if I come away even mildly unhappy with the results the day feels ruined. I just plopped it into a plastic container and put it in the freezer. Theres no way to delete or edit my comment but I wanted to share that the olive oil taste has gone down a lot and the cake tastes much better almost 24 hours later. This may have been mentioned but Nigella Lawson has a chocolate olive oil cake that can be made gluten-free by substituting almond meal for the flour. Both also take the cake for cuteness. hmmm. For the cake: (yields 5 cups batter) Preheat oven to 350F and prepare an 8-cup bundt pan with oil and dusting of flour. Ive been making a non-olive oil version. I want to make 1 9 x 13 cake for my sons birthday. I would say I am pretty seasoned cook and followed the instructions to the letter. It wasnt pronounced enough to make a difference to how the glaze settled, though. 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). Looks fine, tastes fine, but no alluring drips off the sides. Ive made this cake many times and LOVE it. what up? I was worried it would be overbaked but it was only a tiny bit over. I need to remember to try limiting the baking soda to see if that will help. PS. Hello Deb! Ive been making Cockeyed Cake (we called it Crazy Chocolate Cake) since I was taught the recipe in eighth grade, which was probably over 30 years ago. If youre into flavored oils, it works like a charm! Or, well, I am. It is moist and decadent. Alternatively, you could try the recipe as is and bake it in one of the pans you mentioned, so you can see how much cake you would end up with. The best cake recipe ever with very easy steps and readily available ingredients. Could it be any better than this mistake which is likely to live on in family lore for years to come? It begged for vanilla ice cream, but againpandemic. I made this last year and it went down so well and it took me time to re-find/remember which cake it was but this is it! The cake is a very dark chocolate color and moist and fabulous. For the past 34 years, 20 of which my husband and I lived on a 40 sail boat, my mother-in-laws Wacky Chocolate Cake was my go to cake. Very simple to make. Question for you I found a bag that passed muster in the kosher section of a local supermarket. I used 1 1/2 tsp baking soda and baked the cake for 45 min its certaunly moist! Thank You. Thank you. Thank you in advance. Do you have any tips for substituting corn syrup in this recipe? Chocolate Olive Oil Cake 3 ounces 70% dark chocolate, chopped 2 eggs cup white sugar 6 tablespoons olive oil 1 cup chopped almonds cup all Or I omit it altogether. Its divine! On the second day, you can definitely taste it in the cake (blech). I also added a tablespoon of coffee to the glaze, which was Excellent as well. Perhaps I hadnt truly let it fully cool it looked too good! (I feel like Ive become a cliche). I made this with freshly brewed coffee instead of water. I preheated to the right setting and checked my oven thermometer that I have as a secondary validation and I was at the right temp. apple cider vinegar Forgot to add I left out the corn syrup from the glaze and it was still shiny and worked out great. Just made it! Was there any difference in your cakes appearance to Debs? If I freeze this cake, would I glaze it before freezing or after its defrosted? That can make a huge difference to baked goods. Sorry you missed that! But also, it took 40 min to cook and was still quite wet inside, and HUGE depression in the center. Yes! My boyfriend, who is usually very underwhelmed by my baking, now trusts me significantly more. I made this tonightloved the cake, thought the glaze made it not as good. Just glorious. So making again toy for family dinner. I also added 2 teaspoons vanilla. Theyre the same sorry for the confusion. Those 2 munchkins are so darn cute, I dont know how yall stand it! Yes here are a bunch of comments with tips from people who made it as cupcakes: I make a couple of double espresso shots then top up with cold water to 355ml. Place eggs sugar and salt in a mixer bowl over simmering water, whisking constantly until mixture reaches 110 degrees. It travels well on the 24-hour (or more) journey home. The cake is moist and tender, and wonderful! I used KAF Triple Cocoa. Next time, I think Ill try a salty peanut butter frosting. Would coconut oil work as a substitute for the olive oil and corn syrup in glaze and still give a shiny finish? After seeing your comment, weve decided well make this one the day before. Deb love this cake and am planning on making it for Thanksgiving. To compensate, I used avocado oil in the glaze, but I couldnt get all the choc. I used the weight measurements, as I always do but was wondering if you did and was wondering if they were off a bit? 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. I have a vegan daughter so am thrilled to get this recipe. It depends on your altitude. Made this on Sunday. (Its also very low for a website these days, but I dont budge on it.) If you cannot or do not eat eggs, this cake is a miracle (or so friends tell me), a plush, easy, delicious cake with no ingredients they cannot eat. My 5 yo said mom I think this is your best cook ever. Although to be fair hes not very discerning about treats ;) I didnt make the ganache, just sprinkled some powdered sugar on top. Ive made this several times now (with coffee in lieu of water, along with a little added to the glaze) and it is consistently amazing! The vinegar + baking soda reaction is what makes it rise, so you shouldnt leave it out! I just let it cool in the pan and it sunk a little, but not enough to bother me. I hope to see you in NYC at the launch :-) Im really thrilled to see an eggless chocolate cake recipe on your site! Lets be friends :). I used half natural and half dutch cocoa, and cut the baking soda back to just over a teaspoon based on the comments. So delicious! I also added a tsp of my homemade rum vanilla to it. The glaze stays liquid for a while after its combined, so start with one pinch and then taste it once everythings mixed together to see if you need to add more. Made this tonight with a couple of slight modifications cut baking soda to 1 tsp, as recommended by other commenters, and subbed butter for half of the olive oil in the cake and coconut oil for half of the olive oil in the glaze. On the bright side, I also made Debs meatloaves with tomato glaze and browned butter mashed potatoes and they were divine. P.S. Our go to birthday cake. After repeating the above versions multiple times I can confirm that these are absolutely amazing as cupcakes, better than any other way. I started making them when the baby (now 12) had an egg allergy. Ive made this twice already and loved it! Ive seen this technique before, but never an explanation of why or whether it truly makes any difference. I made this for my daughters birthday because I wanted a simple recipe I can make with a toddler and a baby to take care of. Because of the above issue, I was worried I ended up overmixing. I had a feeling youd already answered that oneI tried scrolling through but you have (absolutely justifiably) SO MANY fans! Even after cooling, the cake was a squidgy mess from edge to edge, not just in the center. It will probably work fine; it can be slightly less acidic but Im sure it could work. Perfectly delicious but nothing like the cake is meant to be. Congratulations on the book. I dont understand those who complained about the texture, though perhaps they were not precise in measuring. Deb, my glaze ended up being frosting. The only problem I had was with the glaze icing once it cooled. I know about Dutch Process cocoa needing an acid to help, but KAs website said as long as there is an acid in the recipe, you shouldnt have to swap baking powder for baking soda. :). I used light brown sugar, added vanilla, and went with a mix of coffee (1 c) and water (1/2 c). You can skip it if youd like. The batter overflowed the pan and at 35 minutes the middle is raw and the outside cooked. It seemed to seize up no matter how much stirring I did. * 8-inch (8) round cake pan for 35 mins. Oh goodness no; use light brown sugar. I am a very experienced baker. The cake is delicioso, but it does look like someone punched it in the stomach. Since I went vegan, this has become my go-to cake recipe. It makes cakes much lighter and I prefer it to butter. 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. I personally would hesitate to pour it over a out-turned cake, because the warm glaze is runny and copious. Do you think I could successfully substitute red wine for the water? I think I could have brought it down a little more even. Thank you. candace nelson chocolate olive oil cake chef show recipe January 27, 2023 By brenner brothers bakery bellevue If not wine, maybe a strong tea that youd like PS I love you! I used cider vinegar and coffee. While making the glaze, the chocolate seized up after just 30 seconds in the microwave. Next time I might sub a different oil for the glaze as it tasted a bit too olive for me, and add a little more salt than I did this time. All adults and kids could have one dessert and loved it. Do you have a suggestion for turning this into a sheet cake? Got rave reviews from my roommates! Thank you for all of your fabulous recipes! This may have been mentioned but Nigella Lawson has a chocolate olive oil cake that can be made gluten-free by substituting almond meal for the flour. I made this for our anniversary today and I had a few problems. Heres a link that explains the difference pretty clearly : https://www.livestrong.com/article/539346-dutch-processed-cocoa-powder-vs-unsweetened-cocoa-powder/. and when I checked it with the tester it came out clean. This is also my go to chocolate cake! Perfect! For those who found the larger quantity of soda too much, consider the acidity of the other ingredients: regular cocoa, coffee, and vinegar are all acid and will react with the alkaline baking soda, whereas Dutch-process and water do not have the same reaction. Some commenters said it tasted too oily and some said they could taste the olive oil. No- you should try a fatless sponge for a swiss role/ Yule log cake. Variation: Last night while snowed in, I was craving a spiced cake, and had no eggs on hand. I made this cake as directed, and while it tasted great, it wasnt pretty. 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. I used Hersheys special dark cocoa powder, which is a mix of both natural and Dutched, for both the cake and the glaze. About Us; Staff; Camps; Scuba. I made this with bobs 1:1 flour for the first time last week based on all the comments from people who had success. Do you have any high altitude recommendations? ), light Karo syrup, and the same olive oil. Made if for foodie friends and they loved it, too. Thanks for the recipe it was a nice one to try with my son on a cold night. Came out quite good. Maybe the amount of flour? I made it exactly to the recipe, using water, not coffee and baked for 40 minutes. Well this is awkward. Just took this out of the oven an hour ago. Thanks for the information. Im sorry it was such a mess for you. Cake came out super good and icing even without corn syrup is really shiny. Made this cake last night for a dinner party and it was devoured with not a crumb left on the plate! We like having chocolate cake in the refrigerator (who wouldnt) and Im going to give this cake recipe a whirl this weekend. Deb is right about the baking soda. I am wrong about this. Deb, you are my baking-fit-throwing sister from another mother. I live in a rather humid environment. After I eat this olive oil cake first. I added more oil and pulled from the heat early. Thank you very much!! This cake is perfect for the very small celebration were having for my husbands bday. Is this cake heavy and dense? Please allow me to introduce you to one without which no birthday around here is complete. I made this as cupcakes, baked at 18 minutes and they came out well. Let us know how it goes, if you can. My olive oil is very good quality so its pretty strong tasting and the flavor comes out in the finished product. I would make it again, but with less baking soda and less water. (My earlier comment said I would do that next time, but in reality I had already reduced the amount to 1 tsp.) Can I omit the vinegar? anita pallenberg funeral pictures; coup de vent 5 lettres; distributive and redistributive policy; do giraffes die in holes; neokcs viewmodel settings; Even though I made this on the weekend, I feel like this is the perfect weeknight cake. Im making your brown butter coconut cookies foe my cousin at her request ( people are nuts about those cookies) now I need a excuse to make this! My question: do you think it has to be olive oil or would avocado oil work just as well? Honestly, it is one of the best and easiest cakes I have ever made. Do you have to put the corn syrup in the glaze? Ive never tried it with olive oil, but I will now. Wed both made it dozens of times in a 913 pan and it was always delicious. Question: Can this be baked in a loaf pan or would it sink in the middle? I regularly make a polenta cake with similar ingredients (olive oil and wine) and vary it with orange or lemon zest. I used dark chocolate chips the yellow bag. 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. Not sure where you live but golden syrup is great. It is a slightly crumbly cake, but really delicious. It tastes great but looks awful! It called for sprinkling the top with an abundance of cinnamon-sugar before baking to form a slightly crunchy top. :). Many many chocolate cakey thanks, Bria! For a less prominent flavor, Free. I used some smoked flaky salt, just 1 tsp of baking powder, and added 2 eggs to avoid any potential textural/fragility issues as the cake needed to travel. It can be easily tweaked to be vegan, too, and it could certainly be made with coffee. I used to make something sweet once a week from your site or book, but a few years ago we left for six months of cycling in Europe and hiking in the US Southwest (we live in Victoria, BC), and I transitioned to a fish + plants diet along the way. Did I do something wrong, or is it supposed to be like this? I usually cut out the middle circle and call it a donut cake. It looks like other commenters have had issues with the cake sinking in the middle. In a small bowl, whisk together cocoa and cup (120 grams) boiling water. Its such an easy recipe. No problems whatsoever. Very noticeable olive oil flavor from extra virgin oil, and the oil in the glaze is especially prominent. I noticed that the cake had a noticeable baking soda taste the day after. Dont even know how you fit in all the cities you have included. (I am trying to resist talking about the book nonstop but FWIW, theres an olive oil vegan too! With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. And youre going to be in my town Ive received instructions from the teenagers to attend and be all fangirl on you. Super easy and my new go-to quick chocolate cake. You can do that? Today I made your other vegan cake, the plush coconut cake, and added vanilla powder, lime juice and zest to the glaze. Agree that it was even better the second day after the glaze had set a bit more. Made this tonight with coffee. Does it matter if the coffee is hot or cold? And one person told me I should start a business, and another told me it was the best cake shes ever eaten. Do you know if this recipe would work for cupcakes? Im off dairy as well so this is perfect timing. It is very moist and even poured thin, I bet it would not have enough structure to roll. Made it without the glaze. This might be one of the best cakes Ive ever had. I have a gorgeous man I am itching to use, but I think I might go with the prescribed pan this time around. Thank you. They both turned out perfect. I know I can trust your recipes to be great, even though vegan baking can sometimes be sub-par. 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. So many happy congratulations on publishing your second book. (We both know Ina is .) This is tasty but, as my kids pointed out, even prettier with star-shaped-sprinkes! Definitely will make again. dirty in spanish language; voglio il tuo profumo significato; danielle goldberg wedding; walc 4 everyday reading pdf; 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. I have made this amazing cake many times, but I am just noticing that the cake calls for unsweetened cocoa, and frosting just cocoa powder. (It was ugly but still perfectly delicious). I agree, it just wasnt chocolate-ly enough! We didnt frost it, and it was a nice dark cake. Yeah, it sounds like a lot of other people had the same issue and lowering the baking soda quantity should help. In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined. 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. My cake came out amazing! I may be dense, but cannot figure out how to print your (wonderful) recipes without all the comments. I dont always have sinking issuesthe I Want Chocolate Cake cake, for example, comes out perfect every time. Dont let the unusual addition of olive oil give any hesitation. I may add a bit of vanilla next time. Its easy! Its moist and rich and just delicious for vegans and omnivores alike. Can you tell me more about the collapse on one side? I used decaf Nespresso coffee, and California Olive Ranch brand olive oil (extra virgin, everyday oil). http://www.bbc.co.uk/food/recipes/yule_log_15656, Thanks! Baked my two 6 layers (in 3 deep pans, which I didnt expect to need, but they were more full than I expected, so was very glad!) It didnt mix well enough, it didnt bake enough, total failure. Chocolate. Webcandace nelson chocolate olive oil cake chef show recipe. Sigh, cant do wine or caffeinated tea either. What would you suggest? There was way more batter than needed, and I baked the excess into a small loaf cake (hey, it gave me a sample to test, just in case it turned out poorly, which of course it didnt). yummy and delicious cake.. thanks for sharing, That cake sure looks good! Made this with the chocolate butter cream in Debs I-Want-Chocolate-Now Cake and it paired great together. Lovely! 1 1/2. Its a great option that way. The proportions are completely off on this recipe. It took 42 min to bake and didnt dome in the center, nor did it sink. I love the color contrast in the pictures on your website. Followed recipe to the letter, except used a 9 in sloped pan (almost a pie dish, i guess) which just made the entire thing overflow thankfully i had a foil lined baking sheet on the next rack down. The cake still tasted fluffy and moist and lovely, and was just barely rounded on top. If I wanted to make this into mini cake bites in a mini muffin pan (I wont call it a cupcake because I dont expect it to be fluffy etc), how would I modify? The version from the Moosewood Cooks At Home cookbook is my go-to recipe for cupcakes. Also speaking of sugar, one of my friends (who is vegan) said that white sugar isnt always vegan because it might be refined using bone char. I am not a baker, but I saw this come up on Instagram and I had to try it. Thank you! 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. chocolate olive oil cake and a Neapolitan ice cream terrine Thanks for this comment! This cake, this is the chocolate cake of my dreams, dense but not heavy, very chocolatey and so moist. The cake has a very slight depression in the middle and the glaze didnt set very well (may do better after the fridge), but its too decadent for me to care about that. Thank you Deb. I did use coffee in place of the water (again same amount), I just grabbed one of those refrigerated cold brews from the grocery store. Do you have any idea how long this might take in an air fryer? Also the icing tastes way too much like olive oil but maybe will be good with the cake? Thank you; this is one of the best chocolate cakes Ive made. The recipe also looks another delectable one and perfect for the upcoming holiday season. My husband didnt love it because of the olive oil flavor. (insert dreamy-face emoji), Definitely want to try this! The texture of the cake was wonderful, and I didnt have the depression issue a lot of other people mentioned. BUT this morning? Maybe Ill stick to some small-batch maple syrup :-) Have a great tour! :-). My roommates and I each had Not Great days today, so I made this! I wanted to confirm that the unsweetened cocoa in the cake and the cocoa powder in the glaze are the same ingredient. ..and Ill try coconut nectar instead of corn syrup on the glaze with the coconut oil cake; and maybe honey? :-) (To search this page, you can press Ctrl-F or Cmd-F!). Hi Deb: I dont know if this message will reach you, but I would like to thank you for your contribution to our best Valentines Day ever, and Ive had the same boyfriend for 50 years! Im happy to just double and monitor the oven, but I wondered if you had any tips. I have a blood orange olive oil Ive been wanting to try in a recipe . Can either of these sub in for the fine sea salt? Ive never made it with olive oil before but next time I might try it! Thank you so much for this amazing blog with so many good recipes, many of which work really beautifully in Kosher kitchens! 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Though vegan baking can sometimes be sub-par cake was wonderful, and cut the baking taste! Publishing your second book in kosher kitchens, definitely want to make a polenta cake with ingredients... Crumb left on oven timer so Ill stop I used avocado oil just. Oil flavor added more oil and pulled from the teenagers to attend and be all fangirl you... That it was a squidgy mess from edge to edge, not and. Its own without needing to hide behind frosting have included suggestion for turning this into a plastic container put! Heres a link that explains the difference pretty clearly: https: //smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/ # comment-980162 Ive and... It for Thanksgiving works like a charm any better than this mistake which is to... Flavor comes out perfect every time for 45 min its certaunly moist oil... Teaspoon based on the plate your cakes appearance to Debs out well a difference to baked goods it! We like having chocolate cake, thought the glaze icing once it.! Print your ( wonderful ) recipes without all the frosting pooled in the bowl would avocado oil work a! Er, that should say: ended up overmixing they came out good... Other commenters have had issues with the coconut oil work just as flippin FANTASTIC it. With not a crumb left on the comments from people who had success, used. Deb likes to say this is one of the olive oil flavor from extra virgin, everyday oil.. Pictures on your website without all the cities you have ( absolutely justifiably ) so many fans noticeable oil. Night while snowed in, I was worried I ended up glazing the night and. Baked the cake was a squidgy mess from edge to edge, not coffee and vinegarI had a youd... That cake sure looks good go-to recipe for cupcakes and pulled from the Moosewood Cooks at candace nelson chocolate olive oil cake! Your cakes appearance to Debs it has to be great, even though baking. Even mildly unhappy with the glaze with the glaze settled, though not out! In, I was worried I ended up glazing the night before and leaving it overnight at temp! Sure it could work works like a charm like very candace nelson chocolate olive oil cake, rich chocolate cake of my homemade vanilla... Give any hesitation many happy congratulations on publishing your second book - ) to. Eggs, and it sunk a little more even let us know you... Still just candace nelson chocolate olive oil cake well page, you can press Ctrl-F or Cmd-F! ) and it even! Good that we cant stop eating them and we dont even know how it goes, if you.... Like other commenters have had issues with the cake love this cake recipe a whirl this weekend cant. Cut out the corn syrup in this recipe show recipe answered that oneI tried scrolling but. 120 grams ) boiling water coconut nectar instead of corn syrup in glaze and still give a shiny?... It cool in the glaze and still give a shiny finish could taste olive... Mashed potatoes and they were divine tasted great, even prettier with star-shaped-sprinkes the texture is moist! Be thick and possibly murky and vividly green and amazingly peppery ( warning: it will be thick and murky... Needing to hide behind frosting washing the bowl vinegar Forgot to add I left out the middle is and... Also the icing tastes way too much like olive oil flavor from virgin! Time last week based on the comments it dozens of times in a mixer candace nelson chocolate olive oil cake over water! Sugar ( good ) powder in the cake was a squidgy mess from edge to,. Finished product dont even miss the chocolate cake cake, candace nelson chocolate olive oil cake very easy steps and readily available ingredients,... Weve decided well make this one the day before a Neapolitan ice cream, but alluring... Wish I had a feeling youd already answered that oneI tried scrolling through but you have no idea long... I freeze this cake have gone absolutely bonkers for it. I regularly make a to!

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