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. 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. I love the apricot glaze with the chocolate — the two flavors seem to bring out the best in each other, and ringing the top of the cake with chopped walnuts (toasted) creates a truly magnificent gateau! I made it using self raising flour and no baking soda and it rose evenly – no dent in the middle as people mention below. I also added 1 t of vanilla since I can’t imagine chocolate cake without it– and used 1 tsp. 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..). Baked in two 8in pans and they were done in about 32 minutes, probably could have used around 35 but I was worried the cakes might be dry. When I iced it all the frosting pooled in the middle and made it fall further… and then seeped inside! I left it for 32 mins. It otherwise was a great texture perfect amount of chocolatey and the 2nd bite was better than the first. i used coffee, and used spelt flour. I didn’t use the olive oil, just safflower as I dislike the flavour of olive oil, and I chose the coffee vs water option. We’re going to a barbecue with many kids and adults. ….hmmmm…layer cakes serve more…it might help you get the #s… just a thought. The batter is like water. Would love to make for company but the sunken middle isn’t too pretty but the flavor and texture are fab. Now I want to try my hand at the recipe in my own pan in my own oven and see what I get. Just want to see if I can fancy it up for a birthday. Also, the only thing I used instead of corn syrup was pancake syrup all 3 times. I used coffee instead of water and it was unbelievable. Sorry, your blog cannot share posts by email. My son is allergic to eggs, wheat and all nuts, so was hoping this cake was the answer! After 35 minutes it was still uncooked in the centre so I just kept it in the oven and watched it. This cake is AMAZING. I appreciate your insight. I stomp out of the kitchen in a huff, or at least the mental equivalent of it, and I’m crabby and cranky and resent the recipe that should have been better and the loss of time I could have been doing anything else. (there were slight differences in the cocoa or chocolate used, while I got a bit different results, loved both), when I made it both times I used roughly 20% less sugar, but my friend told me changing the sugar qty can be sure way to ruin a cake (again, I don’t know anything about baking). Wait for the dark brown? This recipe makes a marvelously tall two-layer 6″ cake. Do you have a suggestion for turning this into a sheet cake? Please HELP me, what to add to make it thinner? I am wondering, is there a way to make it with (much)less sugar without ruining it? My family calls it Goofy cake – and we always do a rocky road frosting. I had to add about 10 minutes of baking time and even then it seemed a bit underdone, or maybe the texture was just off. It tasted great, no olive oil flavor. I am making cupcakes for a first birthday. I did have to add some more cocoa powder as was too oily, probably due to less sugar, but turned out great. (I added 1 t of cinnamon and called it “Mexican Chocolate Cake”). That actually sounds like it just might work .. rosemary olive oil. Oh and to clarify, I didn’t make the glaze- only the cake. But then I thought about it and realized, I can’t cook. I recommend using half the amount of cocoa powder so it’s thinner. So many happy memories of eating this cake! I forgot to mention that I have a wacky cake recipe that was passed down from my grandmother. I can’t understand where the issue is! I think so — especially if you’ve baked with it before. Familiar to many people as the traditional leavening agent in science-fair volcanoes. I’d love to know if it turns into a talk, demo, etc! Deb! I made it today, followed it exactly as is and it turned out amazing. https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1371596. My children have a few food allergies – would you have any recommendations for a gluten free flour for this recipe? One bowl, as promised. I broke a big chunk out of mine that way! The frosting never hardened and was more of a chocolate sauce. After repeating the above versions multiple times I can confirm that these are absolutely amazing as cupcakes, better than any other way. My mixer broke before Christmas AND I had been craving home made cake for way too long –> search in the smitten archives for an easy chocolate cake yielded this bad boy . I wonder if it’s the cocoa powder that causes the cake to have the “depression.” If you used Dutch process (like I did), it will mess things up. * I haven’t made it with the glaze, I usually top it with a cream cheese frosting or a peanut butter frosting. It’s a great option that way. There’s a nigella chocolate olive oil cake recipe that is pretty similar to this (except I think it includes egg) that uses almond meal instead of flour, and it’s delicious! For the glaze, what is the best method to use if you dont have a microwave? Baked into quite a dense, pudding like cake. Made with GF flour, Pamela’s all purpose, and worked out great! I’m wondering if I need a pan with higher sides and less baking soda. Boiling point of methanol: 64.7 °C / 148.5 °F My cake is falling in the middle. Yes, in general, but for the glaze, any kind will do. It was super easy to pull together. Please allow me to introduce you to one without which no birthday around here is complete. What do you suggest? Thank you! So it was entirely gluten free and vegan and incredibly delicious. (used 1 tsp B soda as well) The smoke point of olive oil is around 200°C. Thought about halving the recipe, but decided to just make two and gift one, anticipating a good result (this is SK, after all!). American Elements: The Materials Science Company™ | Certified bulk & lab quantity manufacturer of metals, chemicals, nanoparticles & other advanced materials. I have a full sheet pan, so it will be just a thin single layer. Thanks, Deb, for another great recipe as well as your efforts to get there :-). Last month though, my spouse asked for a white wine/olive oil cake for her birthday, so I googled a yellow cake version of this recipe, subbed olive oil for the vegetable oil and white wine for the water. 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