I cant wait to make it again. Ive actually really been wanting to make a vanilla version. So yummmy!! I didnt even bother with the glaze because its so lovely just on its own. Any common on how this recipes does at high altitude?? How can I make a vanilla version?? The glaze, however, was another story and was not successful. Often in cakes, its not a problem but I cannot say for sure here. no glaze, just a scoop of vanilla ice cream. And used 1/2 cup home cold-brewed concentrate with my 1 cup water. The cake was fudgey in the middle but still delicious. Cakes. I was wondering if I could turn this cake into a swiss roll? Key Lime. Literally, in pieces. Still perfectly moist 2 days later. That way the large ice cream makers dont waste other base flavors. Just some info regarding cake tins: Love your recipes! I have a full sheet pan, so it will be just a thin single layer. What kind of coco powder did you use here? Wii definitely be making again. Hi, I just made this simple yummy-looking cake and followed your directions exactly but, something went terribly wrong. Not in that shoot from the hip kind of way. I let it sit for 10 minutes before turning it out, having learnt my lesson with a previous loaf cake. Just wondering if you had come across it before? Im going to the use 1 tsp as Deb recommended the next time I make this. FYI, agave syrup works just as well as corn syrup in the glaze (I have made it with both-but always have agave on hand). I also subbed coconut oil (~100 grams) for olive and it was lovely. This is the best chocolate cake Ive ever eaten. And so easy I can make it as a second dessert most times. It came out fine, but it wasnt special or exciting. I made it for a party thrown by a vegan friend (which I find very challenging to cook for), and everyone loved it! This recipe is wonderful! I also was so happy you mentioned Peg Bracken, Deb. Still needs the full 30 mins or a smidge more. Its moist and rich and just delicious for vegans and omnivores alike. I want to keep that shine, but I also wont have time to make the whole recipe on the same day that Im serving it. [citation needed], In Hungary, Czech Republic, Slovakia, Ukraine,[citation needed] and Russia cakes are usually called tortes without differentiating between cake and torte. I used an 88 glass pan and we are at 1600 ft elevation. We ate it anyway. AND, as my sister-in-law uses only plant-based ingredients, I can bring it to her house (now that we can start visiting again) and brag that its dairy-free. It did not run over. Thank you for the time you put into all your recipes and for so generously providing them to us! Ive made this cake so many times and it is so good. Personally, Id rather drizzle warmed pure over the cake slices before serving I get chocolate cake with strawberry puree at a certain restaurant every time I go there and its delicious. The batter didnt overflow, but it did sink in the middle. It has overflowed into the oven and burned, made a huge smoky mess. I may add a bit of vanilla next time. Welcome to my Kitchen! fruit-topped skillet cake. Great payoff for fairly minimum effort. While cooling, the cake sunk in middle. Did not realize it was vegan till I got into the recipe. One thing I want to do is use this recipe for cupcakes but Im not sure if I need to adjust the baking time. It can be use my other tiered cakes as guidance for quantities! Is the book tour not coming to your town? Like your cupcakes. First off, LOVE everything on your blog and you are my number 1 go to for almost every recipe. My cake had a slight depression as well. My family calls it Goofy cake and we always do a rocky road frosting. I baked this cake last night for a friend who is allergic to eggs and milk, and it was a success!! So white chocolate and raspberry its been a while. My husband and I say it all the time! Next time Id reduce the baking soda or increase the vinegar just a tad, but the base flavor wasnt strong enough to ruin my enjoyment of the cake. PS I love you! I just purchased Blood Orange Olive Oil from DAvolio. I used plain Pompeian EVOO because that was what I had on hand. However, dont always want 10 pages printed. Changes I often make: I add a layer of raspberry jam (strained of the seeds) between the cake base and the chocolate glaze and then a pile of fresh raspberries on the top in the middle, covered in powdered sugar. Thankyou, Hi there I am so excited to make this. Having said all this: the flavor and texture of the cake itself was DIVINE. So Im not sure of the problem? Unfortunately, I no longer live in that area. Is it essential to keep it in the fridge? And I did end up finding more flour when it was in the oven, so my substitution wasnt even necessary. I made this with Bobs Red Mill 1:1 baking flour and it turned out really great. Came out perfectly after 31 minutes in the oven. I expected that so much agitation would ruin the texture, but the cake was wonderful (due, I think, to using 1 tsp baking soda and not underbaking). I will definitely make this again! I also add chocolate chips to the batter, which gives it some nice melty nuggets. argh. Tortes are commonly baked in a springform pan. Make glaze: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Opera cake (French: Gteau opra) is a French cake.It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) French buttercream, and covered in a chocolate glaze.Its namesake originates from the layers resembling the levels of an opera house. I have a number of cakes to make for next weekend this has just been added to the list. Hiya! Sugar contributes moisture, so with less, it can get more dry or brittle. I also reduced the amount of sugar to 1/2 a cup of dark brown sugar and 1/2 a cup of white sugar. I also used light brown sugar since its all I had (instead of dark). However, the cake sponge itself I found was a bit dry/clumped together and wasnt that wet/moist, as Ive only ever baked 2 cakes in my life. I made this for my vegan parents and sisters family last Thanksgiving and I usually hate baking vegan but this O M G. Its so delicious- thinking of doing it as a bday cake in a week, do you think it would work as a layer cake? Our Birthday Cake is a white chocolate birthday cake ganache in a creamy white chocolate shell with a peekaboo sprinkles decoration on top. Thank you! Key Lime Cake. NO sprinkles. I used sprinkles this week to divide the chocolate cake evenly, so he wouldnt eat my half. Very interested in trying the olive oil here. Excited to try this as I need a vegan+gf cake for my childs 4th birthday this weekendIll be serving 30 adults and 20 kids (yikes) and so am thinking of making two 913 pans - would that be x4 of the recipe or just doubling it? Love your ramped up version and will get to it very soon. So I dont typically have things fall unless I COMPLETELY forget about rising bread or something. I will try and reduce the amount of baking soda next time. But sometimes it sinks for me and sometimes it doesnt. The cake base is vegan and makes for an excellent layer cake. I also made icing as written (all mixed in a bowl and then microwaved in 15 sec. Maybe we can troubleshoot. Best wishes! An element common to some tortes is sweet icing (exceptions are several French tortes, such as Gteau Mercds and Gteau Alcazar). Im loving how you link to recipes in Instagram, but Im making more of your recipes than I ever did. Does it just get smooshed when you turn it over on the cooling rack (I always just leave it to cool in the cake pan so I am missing some critical skills here..). I left the test cake at room temp, haphazardly covered with cling wrap over 4-5 days, and it was tasty til the end. I was prepared not to like this. I tried oil and flouring the pan B/c I had no parchment, and the cake stuck fast to the bottom of the pan. Is the egg toast recipe anywhere on the site? As tomorrow is National Chocolate Cake Day I have this in the oven now, as cupcakes (18). Ive made this cake twice using 1/2 tsp baking soda each time with good results. Youre so trustworthy and I just love your sense of humor + curiosity. 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. Made this tonight after a long, difficult week and I just needed chocolate. Wait for the dark brown? I reduced the baking soda to 1 tsp but in a 9 inch round pan I had to bake it about 45 minutes. Used Hershey frosting again. Or how to avoid that next time? Like some other commenters suggested, I dropped the baking soda to 1 t. and it was great rose beautifully without a dip in the middle. You will be more than happy with a smaller slice. Ive been making a version of Wacky Cake for years! Just wanted to leave a note to say THANK YOU Deb! I wonder what it would be like to use orange juice as the liquid. The center did not sink and the cake did not overflow the pan. Im making your smore cake, lighter-than-air-chocolate cake, gramercy tavern gingerbread non stop November January, and hes I like plain. I messed up on the glaze though I think I probably overheated it because it was not smooth like your picture Ill try again. I had zero issues! Also, I generally try to bake vegan, so its really awesome that you now have a vegan cake recipe! This cake is perfection. I left it cool much longer as well. Super easy and my new go-to quick chocolate cake. After having just made this cake (although I know you are asking Deb) I do NOT think it would work as a yule log. Any thoughts on why this would be? oh my! the next day, it was amazing. Perhaps the cream cheese smoothed out any oily taste that others have mentioned. One sank one didnt and looked perfect. This looks great nice stuff. I used KAF Triple Cocoa. I made this as soon as I got home from work and tried itand didnt love it. The only difference is that today I made it with Dutch Processed Black Cocoa Powder (10% 12% fat). So, I work in animal welfare and therefore (while I am not vegan) I work with a few folks who are. The leftovers have been in my fridge for 4 days now, and they are still moist and yummy. Heat oven to 350F (175C). This one lasted 48 hours and only because a lot (a lot!!!) Deb this cake is wonderful. I might have overbaked this one, but it was much cakier and dry, not at all moist and lovely like first one. (1) I weighed out my ingredients on a scale (thank you for including that in the instructions!) Now, about that Chocolate Olive Oil Cake. Made this yesterday and it came out really moist and tasty. Congrats on your new book. I doubled the recipe and baked it in a 9 x 13 pan. I would like to sandwich the layers between fresh cream and fruit too. Perfect afternoon project with toddlers. But they exist. Thanks Deb! I will still be delighted to sign all other orders that come in, but it will be when I can stop by between book tour stops. I am regular reader of your posts and recipes. Deb! It did not. May never make another type of icing/frosting again. 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 used frozen raspberries as I live in Dubai and they are soooooo expensive to buy fresh. Either work here. The first time I made it I followed the directions yet it hardened up and was a bit chunky. The chocolate glaze here is not traditional, but I couldnt resist; it too is vegan if you use dairy-free chocolate chips. Thanks for the answer! Let us know how that goes. x. Hi Jane, if I baked this for an event in 2 days, will this be ok or is best baked the day before? this cake is so good my family love it they did not is vegan, Help! I often sub canola oil for olive oil for flavor reasons and always use coffee instead of water. Went about 8 minutes beyond the 35. If I want to turn this into a two tier cake (simile size to the back to basics one) what sort of measurements would I use? It smells great and is nice and springy on the bottom. Please can you recommend what to do, should I double the recipe? Now time to sleep for a week. It often happens when theres too much baking soda. I love this site and have never had a dud, but this cake did not work for me. The texture of the cake was the same as the chocolate version (including the sunken middle). It tastes good, but the whole look was ruined. Dont tell me its off? Unfortunately, it DID NOT WORK!!! This will be my third time making this. I think it adds a nice touch. Hope you and your loved ones are safe and doing well. However for 200 g of flour, How much baking powder should i add to my cake? I didnt find the olive oil flavor to be prominent in the glaze at all, but wouldnt really have minded if it was. 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. But the cake fell in the middle anyway. ONE NOTE fresh out of the oven, its not great. I made this cake over the weekend and it was great. I definitely think you could with coconut oil. Was it the almond flour not soaking up any of the liquid? You can find my White Chocolate and Raspberry Cake recipe in my book hope this helps! Quick Q should I use natural or Dutch cocoa powder here? Malaysia's Largest Online Cake Marketplace with over 2,000 cakes from 200 locally talented and established bakers. I think this will be my thesis-procrastination-project for tomorrow.. I suppose I food add it to your pistachio white chocolate cake? Thank you! Any help is greatly appreciated! Way too many, especially since you only used a couple of different shots over and over again. I live at basically sea level so I havent tested these higher up, but these tips from King Arthur are solid. Want to make this for my 4yos birthday on Thursday, but would really like to have a tall fat cake (plus, hes requested 2 layers with blackberry jam in the middle). Ill frost it with some cocoa and nuttlex icing. I am definitely making this one tomorrow!