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.
Chocolate Olive Oil Cake
Recipe By: Nigella Lawson
⅔ cup olive oil
¼ cup cocoa powder, sifted
½ cup boiling water
2 teaspoons vanilla extract
1 ⅛ cup all-purpose flour
½ teaspoon baking soda
1 cup of sugar
- Preheat your oven to 325ºF. Grease your springform tin with a little oil and line the base with baking parchment.
- 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.
- In another smallish bowl, combine the all-purpose flour with the bicarbonate of soda and pinch of salt.
- 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.
- 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.
- 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.
- 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.
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