Nigella’s Chocolate Olive Oil Cake is made with olive oil, cocoa powder, vanilla extract, ground almonds (or flour), bicarbonate of soda, salt, sugar, and eggs, creating a luscious chocolaty treat that only takes an hour to be ready!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Chocolate Olive Oil Cake Recipe:
- Moist & Rich: Olive oil and cocoa combine for a moist, indulgent texture.
- Simple Ingredients: Basic pantry items transform into a luxurious dessert.
- Versatile: Serve it as a casual snack or dress it up for a special occasion.
- Gluten-Free Option: Ground almonds provide a gluten-free alternative to flour.
❓ What Is Nigella’s Chocolate Olive Oil Cake Recipe?
Nigella’s Chocolate Olive Oil Cake Recipe combines olive oil, cocoa powder, vanilla extract, ground almonds (or flour), bicarbonate of soda, salt, sugar, and eggs, baked to perfection for a moist, rich dessert.
🍫 Nigella Chocolate Olive Oil Cake Ingredients
- 150 milliliters of regular olive oil (plus more for greasing)
- 50 grams of good-quality cocoa powder (sifted)
- 2 teaspoons best vanilla extract
- 150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
- ½ teaspoon bicarbonate of soda
- 1 pinch of salt
- 200 grams caster sugar
- 3 large eggs
🥮 How To Make Nigella Chocolate Olive Oil Cake
- Preheat oven to 170°C/150°C Fan.
- Grease a 22-23cm springform tin and line the base with parchment paper.
- Mix cocoa powder with boiling water until smooth, then add vanilla and set aside.
- Combine ground almonds (or flour) with bicarbonate of soda and salt.
- Beat sugar, olive oil, and eggs until pale and thick.
- Mix in cocoa mixture, then slowly add almond (or flour) mixture.
- Pour batter into the tin and bake for 40-45 minutes.
- Cool for 10 minutes, then remove from tin and cool completely.
💭 Recipe Tips
- Use Good-Quality Ingredients: Opt for the best cocoa powder, olive oil, and vanilla for superior flavor.
- Don’t Overmix: Mix ingredients until just combined to avoid a dense cake.
- Check for Doneness: Insert a toothpick; it should come out with a few moist crumbs.
- Cool Properly: Allow the cake to cool in the tin before removing it to prevent crumbling.
🍨 What To Serve With Chocolate Olive Oil Cake?
Serve Chocolate Olive Oil Cake with a dollop of whipped cream, a scoop of vanilla ice cream, a dusting of powdered sugar, or a glass of chocolate shake.
🎚 How To Store Leftovers Chocolate Olive Oil Cake?
- In The Fridge: Refrigerate leftover chocolate olive cake in an airtight container for 2 to 3 days.
- In The Freezer: Wrap leftover chocolate olive cake slices tightly in plastic wrap and freeze for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Olive Oil Cake?
- In The Oven: Arrange leftover chocolate olive cake slices on a baking sheet and warm in a preheated oven at 150°C for 10 to 15 minutes.
- In The Microwave: Heat leftover chocolate olive cake slices in a microwave-safe dish for 10 to 20 seconds on medium power until warmed through.
FAQs
What kind of olive oil is in chocolate olive oil cake?
The chocolate olive oil cake typically uses regular olive oil rather than extra-virgin olive oil for a milder flavor.
Why did my chocolate olive oil cake fall?
Excess sugar can cause chocolate olive oil cake to rise too quickly and then collapse as it cools, leading to a fallen cake.
Why is my chocolate olive oil cake so dense?
A dense chocolate olive oil cake may result from overmixing, excessive flour, or insufficiently aerating the batter during mixing.
Why did my chocolate olive oil cake sink in the middle?
Using a cake pan that is too small can result in the batter being too deep, causing chocolate olive oil cake to sink in the middle.
Try More Nigella Lawson Recipes:
Nigella Chocolate Olive Oil Cake Nutrition Facts
Amount Per Serving
- Calories 270
- Calories from Fat 117
- Total Fat 13g
- Saturated fat 2g
- Cholesterol 30mg
- Sodium 300mg
- Carbohydrates 38g
- Net carbs 37g
- Fiber 1g
- Sugar 25g
- Protein 3g
Nigella Chocolate Olive Oil Cake
Description
Nigella’s Chocolate Olive Oil Cake is made with olive oil, cocoa powder, vanilla extract, ground almonds (or flour), bicarbonate of soda, salt, sugar, and eggs, creating a luscious chocolaty treat that only takes an hour to be ready!
Ingredients
Instructions
- Preheat oven to 170°C/150°C Fan.
- Grease a 22-23cm springform tin and line the base with parchment paper.
- Mix cocoa powder with boiling water until smooth, then add vanilla and set aside.
- Combine ground almonds (or flour) with bicarbonate of soda and salt.
- Beat sugar, olive oil, and eggs until pale and thick.
- Mix in cocoa mixture, then slowly add almond (or flour) mixture.
- Pour batter into the tin and bake for 40-45 minutes.
- Cool for 10 minutes, then remove from tin and cool completely.
Notes
- Use Good-Quality Ingredients: Opt for the best cocoa powder, olive oil, and vanilla for superior flavor.
Don’t Overmix: Mix ingredients until just combined to avoid a dense cake.
Check for Doneness: Insert a toothpick; it should come out with a few moist crumbs.
Cool Properly: Allow the cake to cool in the tin before removing it to prevent crumbling.