This episode of Dinner SOS features BA Bake Club's latest challenge: Jesse Szewczyk's Chocolate-Olive Oil Cake. Explore the science behind using oil in cakes, learn how to create a swooshy ganache frosting, and discover the secrets to achieving the perfect texture with chilling techniques. We'll also hear from senior recipe copy editor Liesel Davies about the Bake Club's impact on Bon Appetit's style guide.
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.
What I will say is that I'm sure most people would be like, 'Oh, use a non-dairy milk and add vinegar to it.' I'm sure a lot of people would say that, that is traditional baking, I don't want to say wisdom, but feedback. SU: yes. And we both feel very strongly about why that should not be the case but we can . JS: Yeah. So, if there is a non-dairy buttermilk substitution. SU: I don't know that I've ever seen non-dairy buttermilk but we have seen non-dairy yogurt.
BAKE CLUB CHOCOLATE CAKE OLIVE OIL GANACHE RECIPE COOKING BAKING FOOD SCIENCE
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