Hi Tara, Dont know if youve seen my other posts, but it took my oven a full 53 minutes to get this cake baked properly. The olive oil taste was a bit too heavy against the chocolate for me when it was first made which might be the olive oil i used (Trader Joes Greek) or could just be personal taste. Now weve got a 1st bday coming up and the V+GF mama has requested this, but with a white/vanilla frosting. Posted Ive been making a version of Wacky Cake for years! Fun to see your version posted here. I used honey instead of corn syrup in my glaze and it still had a nice sheen to it! I weighed my ingredients for accuracy, substituted almond flour, and only used 1 tsp of baking soda (as comments suggested). I live at basically sea level so I havent tested these higher up, but these tips from King Arthur are solid. P.S. For anyone having a problem with their cakes baking up with a dome in the middle, may I suggest something called Bake Even Strips? I used a cup of cold pressed coffee concentrate, a little less than a half cup of water, and added a teaspoon of Mexican vanilla. Not sure what I did wrong! Either work here. This is an amazing cake! So delicious! I measured every ingredient exactly,weighed the chocolate chips and yet the glaze was not pourable nor smooth but a bit grainy. I used KAF Triple Cocoa. This recipe is wonderful! Id say try not to fill the pan more than 2/3 and you should be fine; if theres extra, make a few muffins. After I added the liquid to the dry ingredients, I accidentally over-mixed everything because I had lumps of brown sugar floating around the bottom of the bowl and I really wanted them to be mixed in. Please check my Blog: As an Amazon Associate I earn from qualifying purchases. I did use a different frosting though, so no review on that. If your husband comes home with LIGHT corn syrup, throw it out or return it. Thanks! It almost overflowed the pan when I poured it in, but didnt overflow in the oven. As a longtime vegetarian she had always adored cheese and other dairy products and partly relied on them for protein, and of course baking became difficult. I used plain Pompeian EVOO because that was what I had on hand. I followed the recipe exactly, and was a little worried about the seemingly large amount of finished batter, but decided to forge ahead . Ive made this cake many times and LOVE it. and the glaze was ready to pour in less than a minute. We were in a Cape Cod rental, so I used what they had for a baking pan, which was a rectangular Pyrex dish. It was still just as flippin FANTASTIC as it was on day 1. Made it with cold brew instead of water, and the flavor is delish! Absolutely delicious! a little bit of b.soda smell & slight taste of b.soda when I tried it (still warmcouldnt wait!) It should be a hit with the grandkids. Its also super easy, lux, and just so happens to be vegan (if you use vegan chocolate). Listen to top songs featuring Rustage on JioSaavn. I have no idea how anyone made this recipe work and I do think this recipe needs to be re-tested. It is the BEST, the EASIEST, (did I say the BEST) chocolate cakeheck, the BEST chocolate dessert Ive ever made. And so simple! Since I went vegan, this has become my go-to cake recipe. Deb, you are my baking-fit-throwing sister from another mother. When it springs back at you when you poke it near the center, it is done. Thanks! Its so moist and I think the olive oil imparts a nice subtle earthy flavor. Just some info regarding cake tins: *This cake looks moist and decadent. I only cooked it 30 seconds in the microwave and then stirred, stirred, stirred, so thankfully I had no burnt chocolate chips. Yes, I think it would work fine for a layer cake. OMG. The cake was amazingly moist. I think Lyles golden syrup might work and would give it a bit of a chocolate caramel-y flavor. Making the recipe at a 1.5 ratio (doubled was too much batter) makes two 8 inch pans baked for 35-45mins. Made this with the chocolate butter cream in Debs I-Want-Chocolate-Now Cake and it paired great together. Why did mine come out a soupy mess??? It was fluffy and rich, and went down a treat with everyone who tried it. Im going to love having these two simple blank slate but perfect as is cakes in my repertoire. Ill be trying this recipe again, but a little different next time. Thanks, Deb. will you be adding any more Midwest tour stops? Ive been reading & cooking your recipes on and off for a long time now, and today need to make a vegan chocolate cake requested by my daughter for her birthday. Or how to avoid that next time? I made this cake as directed, and while it tasted great, it wasnt pretty. Its already such a wet batter I might start with only swapped the brown sugar. So nice meeting you yesterday, sorry about the rain (Raincouver). I want to make 1 9 x 13 cake for my sons birthday. Im wondering how to adjust the recipe (for time and possibly temperature) for that size loaf pan. If you used gluten free flour there would be nothing in this to act as a binder. Let cool and I added where the water (or coffee) gets added. grate a good-quality, SALTED, 65-75% bittersweet chocolate over the apricot, covering it with a thin layer that obscures the apricot altogether except for a shine here and there. Chewy Chocolate Chip Cookies. That looks so delectable! Took 40 min or a little more to get done in the middle, plus big sink in center. Stirred until everything was combined and then dipped the tops of the cupcakes into the glaze. Familiar to many people as the leavening agent in science-fair volcanoes. Also added a teaspoon of vanilla extract and cut the baking soda to 1 tsp as recommended above. 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. SO GOOD. Thanks for the delicious recipe! I am so happy I could cry. Mine sank in the middle too, and Im at altitude (in Denver, so about a mile above sea level). Too bad, since I was really looking forward to serving this tonight for Halloween with a visiting Italian friend who makes olive oil. Its for shine, not otherwise essential. This is the most insanely decadent, rich, and moist chocolate cake ever. Whats different about Dutch process? I used just 1 tsp of baking soda (per so many comments!) Being the intelligent young adult that he is, he said Of course not! Both times I made it with coffee instead of water. I made this with Bobs Red Mill 1:1 baking flour and it turned out really great. I wonder what went wrong. Cant wait to try this variation! Thanks for sharing this recipe. I followed instructions to the t. What could be the problem? In college I worked in a restaurant where we made a couple of double sheet cakes of essentially this same recipe daily for sack lunches (plain oil, though). You mention unsweetened cocoa powder, then cocoa powder for glaze.one in the same? I hope you wont mind fans bringing you homemade food gifts, although I admit that could be seen as eery-creepy. Let us know how it goes, if you can. I tried subbing agave nectar, and it tasted good but never set up. With a good dutch-processed cocoa powder and cultured buttermilk (and then its no longer vegan), Fran Costigans chocolate cake is truly to live for: http://www.veganricha.com/2014/02/the-chocolate-torte-from-vegan.html. I did also have that round part in the middle that sank even after baking it for 35 min. I am thinking of baking them as muffins/cupcakes but unsure how long to leave them in the oven. Being too lazy to brew regular coffee, I had a stroke of genius: I used some decaf Starbucks Via I had on hand! re: sinking in the middle I have been using only ONE teaspoon of baking soda, per suggestion of several others(rather than 1.5 tsp of B soda). (YMMV). https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/#comment-1361032 I used coffee rather than water, and I used one 8 round pan and one 3x5 mini pan. This looks delicious, I love your first book that I sometimes just read to fantasize that I have time to cook something! Does anyone know if this cake will suffer if I bake it, leave it overnight, and only glaze it the next day prior to serving? Thanks for this delicious recipe! This worked out well for me. 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. BOY-O-BOY did that do the trick! Thank you thank you thank you! The cake was luscious glistening and gooey. Ill skip the hazelnut flavoringdidnt make a difference. But really, it is quite similar in texture and taste. I cant wait to try this. But what do I know?? Im making it again tonight, due to very popular demand. Is it a 1for 1 substitution? There is also dark corn syrup which is brown. I will definitely be making again. The batter came almost up to the brim. What I meant was that one side crumbled under the weight of the second layer. I made these as cupcakes for co-workers and they loved them. They roll better! ;). How do you think buckwheat flour would work in this recipe? albina du boisrouvray fortune; la vitesse bts culture gnrale corrig; labo xv Also also (is this getting excessive yet? Do you have a link to your olive oil store? Just took this out of the oven an hour ago. my roommate also loves it!! Anyway, not a sponsored (lol, of course) opinion but Im thrilled youre enjoying the site. It adds a depth of flavor and balances the sweetness perfectly. It spilled out of the pan in the oven, and had to then be surgically removed from the pan. You suspect your wife/husband is lying to you. I added 2/3 a cup of trader joes dark chocolate pound plus, chopped. There are any number of decaf herbal teas that might complement chocolate nicely! I made this with metric weights and the batter was very liquid! I did not care for the glaze, though. So amazing. I didnt love the glaze on its own but it was perfect with the cake, though I also loved it without it. Deb is right about the baking soda. Ah, now this is interesting and might explain my results also. I took the cake in to the office where my vegan friends are, and we all thought it was tasty. This was amazing! (Was so pleasant to halve a recipe without an egg in it!) I had a feeling youd already answered that oneI tried scrolling through but you have (absolutely justifiably) SO MANY fans! Depends how sweet your sweet tooth is :) but with the glaze I found there to be a good balance. Let melt then smear it all together until totally mixed or leave it streaky. 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. Burnt on the outside and raw on the inside pumpkin bread is not edible. When I checked the cake at one point, it was nearly therea toothpick came out cleanand with a butter cake, I would have stopped there. My new go-to. shrekzombie@aol.com. I also look for it beginning to pull away from the side of the pan. I took the advice in the comments & only used 1tsp of baking soda. I also added 1 tsp vanilla and subbed all of the sugar for 1 cup honey. :-). I think its probably just a little different than what I was expecting since there are no eggs (like you mentioned!). Seriously. Yeah, it sounds like a lot of other people had the same issue and lowering the baking soda quantity should help. I still make it fairly often. I did have a slight dip in the center but gave it an extra 3-5 minutes in the oven and it came out fine. Oh, I also dropped the baking soda to 1 tsp, rather than 1 1/2 tsp. My first attempt at making this is in the oven right now. i used coffee, and used spelt flour. Jennifer. Pour over cake and let set before eating. This doesnt work well as written at an altitude. Featured. I used pastry flour because I was low on all purpose, Dutch-process cocoa, coffee, and cider vinegar. However, I took a gamble and did not line my cupcake tins (usually my nonstick ones release things pretty cleanly) but liners are a must for this one! What type of olive oil did you use? Vegan Sweet Potato Cake. If I want to bake this in a 9x3x5 loaf pan do you think I should bake for the same amount of time (30-35 mins.)? We all seem to struggle with it falling apart (either cracking down the middle or, in my case, some chunks sticking to my silicon cake mold). Any adjustments? 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! Added the zest of one orange rubbed into the sugar, 1 tsp vanilla and 1 tsp of Penzeys apple pie spice (cinnamon blend & mace) to the cake, added 1 1/2 tsp of apple pie spice to the glaze. Peach & Blackberry Galette. Wow. I had the same issues as the other bakers: sink in the middle, overflowing pan, underbaked center, and overcook sides. Woe is me. Dutch process cocoa, I learned after a bit of research, should not be used in a recipe that calls for baking soda. BTW the batter was water thin, and even though I cooked it 15 minutes longer than specified it still sank in the middle. With coconut, Id probably add some vanilla. I like making wacky cake and wanted to try this twist on one of our favorites. 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. 2. For the Montreal event, will you be talking or just parked at a table signing books? yummy and delicious cake.. thanks for sharing, That cake sure looks good! Next time Ill try coffee instead of water. Delicious! Thanks for all you do! I used a mix of coffee and water as well as apple cider vinegar. I just picked up my first bag of Bobs 1 to 1 and was dying to know whether I should try this recipe with it! Made for large party, vegans had to swat non-vegans away. https://west-coast-waterheater.com. Its still delicious, by the way. For those asking about whether it can be a layer cake, I tried and it didnt work for me (Reading through the comments, it sounds like the lack of eggs means less structural integrity.) Looks fantastic and easy! Truly amazing. Thanks. Today however it just never really baked. It was still delicious. I tried it 3x because of course I thought operator error and had the same problem each time. Your blog made me laugh and brightened up my mood. The cake overflowed on to her baking stone and the center fell and she had to bake it for 50 minutes to achieve a clean tester. I let it cool, spread a layer of seedless raspberry jam over it, then frosted with a whipped ganache (next time Im going to put fresh raspberries on it). Today is Day 3 and Im wishing I had a slice left over for a post-breakfast, pre-lunch snack. Super easy to make too. Add brown sugar and olive oil, and whisk to combine. Ive been dabbling in smitten kitchen recipes for years and this is the first failed recipe Ive had! Made with La Colombe cold brew in place of water. A bit late to the party, but never mind! Delicious, simple cake. Super moist, and almost melt in your mouth! The second time I made it on the stovetop and it wasnt chunky, I cooked it on low heat stirring often, yet it it just sat on top of the cake and didnt run down the sides like in the lovely photos. Wouldnt be able to tell its vegan just the right amount of sweet and chocolatey, and so moist! I was able to perfectly spread over both cakes. Forever grateful for this recipe! So I made this and it totally exploded out of the pan and all over the inside of my oven. WebFinish with a pinch of flakey salt before the chocolate hardens. Definitely recommend the addition of coffee it gives it a good flavour without being overwhelming. Can someone tell me what its for? Made many for us and vegan friends. But the cake fell in the middle anyway. Huge success! Deb! Congrats on your new book. yes! Try using a different frosting. This cake was delicious! The cake came out dark and moist and fudgy but somehow still light. WebSprinkles Founder Candace Nelson Shares Her Secret Recipe Olive Oil Orange Cake Candace Nelsen Candace Nelson, Sprinkles Cupcakes & Food Networks Cupcake Wars Featured Chef in the 2011 Vanilla Vine, Issue #1. Lovely cake: deep, dark chocolate flavor, fine crumb, and moist as stated in the recipe. It wasnt pronounced enough to make a difference to how the glaze settled, though. thank you for sharing. The second time I just used water and it was also delicious. I made this following the metric instructions and ended up with a very liquid soup-y batter. Chewy Funfetti Sugar Cookies. 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. The recipe went into the trash along with all three cakes. I thought it relates to the color (clear, not dark), not diet. I made this last night (and also got the depression in the center, but I definitely overfilled my cake pan) and brought it into work this morning. I did the cupcakes and didnt use liners for the first time ever, and that was a mistake. I dont like my cakes overly sweet, and reduced both sugars to 120g each. ;) Be sure to let it cool in the pan until the pan is not hot enough to burn you before you turn it out onto a cooling rack. Im pretty sure Ive always used just cocoa powder, but would love to know what was intended. Also cant wait to read your new book; although looks like you have a very busy pre Christmas travel schedule. Could you provide directions for the glaze if one doesnt have a microwave. Deb, a new cook book, and then a yummy dinner someone else cooks for me?! This looks great! Thank you! Complete soup! The resulting temperature is lukewarm, which I use immediately. I used light brown sugar, added vanilla, and went with a mix of coffee (1 c) and water (1/2 c). Thanks, Deb, for sharing this, and congratulations on birthing your new book :-). The only change I made was reducing the sugar to just 1 cup of white sugar with no brown sugar. Featured. I love the glaze too. Any tips for avoiding a fallen middle? Whoops, there was a lag and I didnt see that Deb already responded! Question: During the 2-3 times Ive baked this recipe, it is always undercooked in the middle, even after I put it in the oven for ~50 minutes. Two questions: how do you get the batter smooth without adding too much air, and how do I get my glaze to look brown and than black? Honestly, it is one of the best and easiest cakes I have ever made. I did open the oven at 30 minutes when it was still very liquid (altitude means that everything takes longer to cook), and it sunk shortly after, so maybe that did it? I have made a wacky cake recipe numerous times using gluten free flours and the results have been fine. Follow the recipe as written otherwise. I would imagine using GF flours in this recipe would also work well. Thanks! I have made a similar wacky cake since high school (MANY years ago). It has a rich chocolate flavor and is so moist. And youre going to be in my town Ive received instructions from the teenagers to attend and be all fangirl on you. I used Bertolli Extra Light Olive Oil because thats what I had in the pantry and the cocoa powder I used was Valrhona which is a Dutch Process cocoa. Thanks for the great recipe! I read the comments and adjusted the baking soda to 1 tsp, and melted the chocolate before adding the oil etc., then microwaved for 30 seconds. I adjusted by cooking for a little longer on a slightly lower temperature, to avoid any burning. I moved recently and my oven and I do not get along at all. The olive oil has just the right earthiness to accentuate the chocolate, and the glaze is perfect (I made it without corn syrup). Each component of a story had to have necessary purpose. Im wanting to try to adapt this concept to a ginger bread cake. (I think at least 70% of my cooking repatoire is SK at this point). If I dont use the coca, would I increase the flour? Love this cake so much. Since coconut oil is solid at room temperature (unless of course youre in NJ in october), it will make a hard shell for the glaze. We would like to show you a description here but the site wont allow us. No eggs is primary (severe egg allergy) and I too upped the cocoa, I use strong Italian roast coffee as the liquid, and extra virgin olive oil, I use balsimic vinegar.this has been our go to cake for the past 15 years of birthdays.or any time! I made the cake the day before I needed it, and as advertised, it was incredibly moist the next day. When I took it out of the pan after cooling it for 10 minutes, the bottom was totally wet and underbaked. Melt it in a saucepan on the stove, low heat, watch it carefully. Mine is a regular cake pan/pie dish height, but it completely overflowed. In a couple of weeks it will be the new base of my chocolate-bacon birthday cake with brigadeiro filling. I thought this cake was so good that I didnt need a glaze at all I simply sprinkled confectioners sugar on top and it was to die for!! I am going to try it, thanks for sharing a recipe with us. I know I can trust your recipes to be great, even though vegan baking can sometimes be sub-par. * corn syrup I didnt have corn syrup at hand, so I subbed in a dark buckwheat honey. This cake is absolutely AH-M-ZING! Hopefully it tastes just as good after being refrigerated overnight! Next time, I think Ill try a salty peanut butter frosting. 1 Cup All-Purpose Flour, Cup Cocoa Powder, teaspoon Baking Powder, teaspoon Baking Soda, 1 Cup & 2 tablespoon Granulated Sugar, cup Brown Sugar. I reduced the baking soda to 1 tsp but in a 9 inch round pan I had to bake it about 45 minutes. Yippee! (I dont know *anything* about baking) I have found that the whole cake falls a little once I flip it out of the tin & is quite dense/fudgey. I made a glaze with ~3tbsp of butter and ~4oz of dark chocolate. Yes, this is my variation on the wacky cake too! It was very much like when I was 5 and at Disney World for the first time and Cinderella came to our breakfast table. Its probably the onetime use pie pan. Will make again and again. I made this cake the other day for a work party, and I made a vegan peanut butter frosting to go with it. $2. Got rave reviews from my roommates! It must be mine. Its going to be my go-to chocolate cake recipe for my sone. You cant really tell theyre dairy free! (used 1 tsp B soda as well) Any kind works here; hope you like the cake. New here? Add dry ingredients into a large bowl and whisk together to combine. Even better the 2nd day. Now its a hit with the whole family. I admit I like boxed chocolate cake mixes, because they tend to be lighter and chocolatey. Eggs provide structure in most cakes. So make sure your pan is tall! Im making this cake as I write this. Long time fan Im so excited about your second book! I think it would be great but I might start with half since theres so much liquid here. My mother-in-laws go-to cake was always Wacky Cake, but somehow that never came to mind when looking for a vegan chocolate dessert! But, lasting 1 day or 4 days, I am excited to try this cake, in large part because in my cake vanishing house, I need a quick and easy, but chocolately and moist, cake recipe. Do you think this cake would work with coconut milk in place of olive oil? A sweet couple in our church just had a baby girl and I am bringing them a meal tonight the new mom is vegan. This cake changes everything about sheltering in place. 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. In fact, Ive been having a major cake craving for the last week or so (I think Im eating my political emotions) and this is just the thing to take the edge off. 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. I usually end up scraping the remaining moist, dense crumbs along with that amazing frosting with a fork to get EVERY LAST bit before the pan gets washed. The cake was springy and moist, and it did not sink. Id probably start by swapping the cocoa by weight for flour, dark brown sugar for more white sugar, and you could use coconut oil, I bet, instead of olive oil, if you wish. Willing to give this another go because it could be beautiful. I think it might be the best chocolate cake Ive ever made and has officially dethroned the back-of-the-box Hersheys one Ive made since college. No, I have not figured out how to clone myself (we all know Id just make the clone do the dishes anyway) but even better, you can pre-order a signed cookbook inscribed any way you wish through The Strand, a beloved bookstore in my neighborhood. So excited to get my book in the mail! Speaking of accidentally vegan, Im thinking of making this for a vegan coworker but dont have a reliable cake pan. I will definitely make this again! Grammy and her wacky cake! Im less sure about adding chocolate to the combo, but Id be willing to give it a try. Often in cakes, its not a problem but I cannot say for sure here. Lesson: bake it until you cannot detect any gumminess in the center. I gave mine an extra 12 minutes and it was still raw in the middle. Just made this, and it is absolutely delicious. Finally, just a tiny update: The 92Y event with David Lebovitz had been listed as sold out but they moved it to a bigger room and now it is not. Could I use an 88 brownie tin? It took longer than usual to bake. Im thinking about making it with a tablespoon of cinnamon and a teaspoon of cayenne pepper instead of coffee next time, and using a neutral oil, in hopes that it would evoke a spicy Mexican hot chocolate recipe that I love! WebCandace Nelson executive producer and judge for the Netflixs Sugar Rush brought It ended up being very moist and fudgy. So 1 tsp. ), I made the recipe with coffee and no corn syrup and it all worked out beautifully! My tweak/upgrade was to use coffee (strong instant espresso, actually) EXCLUSIVELY in my version. Baked for 18 minutes at 350. 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. Now that I have read many comments I will make it next time with less baking soda and see if that lessens the depressed middle. This seems to be a death by chocolate cake Thanks for sharing! It has the flavor intensity of a brownie but lighter in texture. First time followed recipe with coffee and cider vinegar exactly and came out good. Its at room temp on a cake plate with glass dome. Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way. Thought about halving the recipe, but decided to just make two and gift one, anticipating a good result (this is SK, after all!). I used the amount of soda called for and didnt notice any off taste from that. First time Ive actually had a flat cake! (I also took another posters advice and added minced crystallized ginger YUM). Just made this with coffee. We will definitely make it easier to find when we next redesign. I am your biggest fan in Vancouver and can prove this because when I just type s into Google.well you know where that leads to! Made it as mini cupcakes. Certainly couldnt stack them! The family loves it. I double checked time and ingredients and couldnt find any discrepancies. Please advise :), First off, this is the first cake I baked ever! It tastes good, but the whole look was ruined. Having it loosely covered can help. Shwabadi & Connor Quest! The flavors are spectacular, and it really looks like something from the window of a Parisian patisserie. I reduce baking soda to a rounded 1 tsp. I recommend it. and this was no different. Were coming to NYC for a wedding, and we leave the morning of the 24th. Alexis, I dont have any experience with silicon cake molds, so I cant say if theyll work on them. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool. Tonight, yearning for a piece, I took it out of the freezer and cut thin, 2 slices. Congrats on BOOK 2!!! We rarely get a chance to see how long the cake stays moist, as most guests want to take some for the road. We didnt frost it, and it was a nice dark cake. I wonder if the EVOO will taste too grassy. Love! Yours was the first blog I read regularly, and ever made more than one or two recipes from. I made this exactly as written (with coffee, not water), and it was delicious. Word of caution about the glaze: the oil gets very hot very quickly (hotter than melted chocolate gets under normal circumstances), making it difficult to control the melt. Also made my whole family write a poem to me about me and my wonderful self so I would share this recipe with them muahaha. PS I love you! Wondering if theres a way to tweak the glaze so it stays soft on day two? Heating the glaze in a metal bowl over simmering water works perfectly. Use them often I dont understand those who complained about the texture, though perhaps they were not precise in measuring. I just made this started it at 8:15 and just ate my first piece at 9:30! when does sawamura become the ace,