Nigella's Olive Oil Chocolate Cake Recipe
 
Preparation time
Cooking time
Total time
 
Nigella's Chocolate Olive Oil Cake is wonderful versatile and loved by everyone those with dietary need and those non chocolate cake lovers too (yes they do exist).
Marissa:
Recipe type: Cakes
Cuisine: European
Servings: 8
Ingredients
  • Yields: 8–10 slices
  • 50g good-quality cocoa powder
  • 125ml boiling water
  • 3 eggs
  • 150ml olive oil
  • 200g caster sugar
  • 2 teaspoons vanilla extract
  • 150g ground almonds or 125g plain flour
  • ½ teaspoon bicarbonate of soda
  • A pinch of salt
Method
  1. In a glass jug, mix the cocoa powder and boiling water together. Stir well, ensuring there are no lumps. Set aside to cool and thicken, it will go from runny to glossy and pourable with some body.
  2. Grease and line the base and sides of a 23 cm springform tin, or two 15 cm tins.
  3. The cakes freeze well, so if you're serving a small crowd, make two small cakes and freeze one.
  4. Mix the ground almonds or flour, bicarbonate of soda, and a pinch of salt in a bowl and set aside.
  5. Once the cocoa has thickened, preheat your oven to 170°C.
  6. In a stand mixer, or using an electric hand beater (paddle attachment if you have one, but don’t worry if not), beat the sugar, olive oil, eggs, and vanilla extract until the mixture doubles in volume and becomes pale and lemony in colour. This will take about 5 minutes, depending on your mixer.
  7. With the mixer running, slowly pour in the cocoa mixture. Scrape down the sides of the bowl if needed to ensure everything is incorporated.
  8. Add the almond/flour mixture in three batches, mixing on a low speed until just combined.
  9. Use a spatula to give the batter a final stir, making sure there are no pockets of dry ingredients.
  10. Note: The mixture will be very runny — don’t worry.
  11. Pour into your prepared tin(s).
  12. Bake for 40–45 minutes, or 30-35 minutes for the smaller cakes. When tested, a skewer should come out clean, with just a few chocolatey crumbs.
  13. Remove the cake(s) from the oven and place on a wire rack. Set a timer for 10 minutes. Once the time is up, remove the springform ring. You may need to run a palette knife or regular knife around the edge to help release it. Leave the cake to cool completely, or serve warm with a scoop of ice cream.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/nigellas-olive-oil-chocolate-cake-recipe/