Chocolate Olive Oil Cake

I got the idea from this recipe after watching a Nigella show. She’s always so colorful when she’s cooking that invites me to make every single one of her recipes… But there are more Nigella recipes than I have time! So, I picked another chocolate one (first one was the Triple Threat Chocolate Cookies) and the cake did not disappoint. In fact, it didn’t last a week!

For serving this Chocolate Olive Oil Cake, I’d recommend a scoop of Vanilla Ice Cream. The cake is light and fluffy, not too sweet or too chocolatey. If you want it more Chocolate dense, increase the chocolate to 1/2 cup of  cocoa powder.

Olive Oil Chocolate Cake

Chocolate Olive Oil Cake

Recipe By: Nigella Lawson

Ingredients:

2/3 up olive oil
1/4 cup cocoa powder, sifted
1/2 cup boiling water
2 teaspoons vanilla extract
1 1/8 cup all-purpose flour
1/2 teaspoon baking soda
1 cup of sugar
3 eggs

Directions:

  1. Preheat your oven to 325ºF. Grease your springform tin with a little oil and line the base with baking parchment.
  2. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
  3. In another smallish bowl, combine the all-purpose flour with the bicarbonate of soda and pinch of salt.
  4. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
  5. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the all-purpose flour mixture. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin.
  6. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
  7. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

Olive Oil Chocolate Cake

Olive Oil Chocolate Cake

Olive Oil Chocolate Cake

Olive Oil Chocolate Cake

Olive Oil Chocolate Cake

Olive Oil Chocolate Cake

Olive Oil Chocolate Cake

Olive Oil Chocolate Cake

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