ON THIS WEEK’S episode of Dinner SOS, test kitchen director and host Chris Morocco hands the feed back over to senior test kitchen editors Shilpa Uskokovic and Jesse Szewczyk to introduce us to the next BA Bake Club recipe: Jesse’s simple yet impressive Chocolate–Olive Oil Cake topped with a perfectly swooshy olive oil ganache.
This easy, indulgent chocolate cake uses pantry staples and requires just one bowl and no mixer. How is this cake going to level up the Bake Club as bakers you ask? For starters, it will teach you the merits of using oil in cakes. Oil keeps cakes very plush and moist no matter the temperature, and also ages beautifully. Using olive oil instead of the typical canola or veggie is a two-toned element here, adding a welcomed flavor while reinforcing that wonderful texture. The second part of the level-up comes from the frosting. It is like a slightly-tweaked ganache, instead of a more standard buttercream frosting, bolstered with olive oil to drive home the flavor. Shilpa and Jesse discuss the importance of chilling the chocolate in the fridge (instead of just at room temperature) to really crystalize the frosting.
Since the cake is so simple, Jesse and Shilpa discuss the importance of the ingredients, focusing on the best types of olive oil and cocoa powder to use. For olive oil, Jesse suggests a standard extra virgin variety for flavor, but not necessarily the priciest one, reserving the fancy oil for drizzling on top. Dutch-processed cocoa powder is preferred not only for its superior taste but because it is processed with an alkaline solution to alter its pH—changing the way it reacts with leavening agents. They also explain the role of instant espresso powder in enhancing the chocolate flavor. Shilpa also asks Jesse about the importance of water in the recipe and why it isn’t bolded in the recipe. To answer this, Jesse brings in senior recipe copy editor Liesel Davies to address, as well as talk about what she does to manage BA’s style guide—and how Bake Club members helped create a crucial change.
Jesse and Shilpa also answer Bake Club member questions, like how to adjust the recipe if you’re dairy-free and if you can make the ganache without a microwave. (Spoiler: You can!)
Listen now to hear Shilpa and Jesse go through all things chocolate olive oil cake, and see how the Bake Club fared on its second bake challenge, including photos below!
Jesse Szewczyk: I am Jesse Szewczyk.
Shilpa Uskokovic: And I’m Shilpa Uskokovic.
JS: We are both senior test kitchen editors at Bon Appetit.
SU: And this is BA Bake Club.
JS: So, as you know, Bake Club is Bon Appetit’s book club but it’s for baking.
SU: We are creating a community of confident, curious bakers who find just as much joy in the process of baking as the final results.