Nigella’s Old Fashioned Chocolate Cake is made with flour, sugar, baking powder, bicarbonate of soda, cocoa powder, butter, eggs, vanilla extract, and sour cream, topped with a dark chocolate icing, resulting in a chocolaty sweet treat that takes an hour to be ready!
Try More Nigella Lawson Recipes:
- Nigella Gluten Free Carrot Cake
- Nigella Raspberry And White Chocolate Cake
- Nigella Chocolate And Orange Cake
🤎 Why You’ll Love This Old Fashioned Chocolate Cake Recipe:
- Rich Chocolate Flavor: Indulge in deep cocoa notes throughout every bite.
- Moist and Tender Texture: Enjoy a cake that’s wonderfully moist and soft, thanks to the addition of sour cream.
- Decadent Chocolate Icing: A luscious dark chocolate icing adds a silky smooth finish that elevates every slice.
- Ease of Preparation: Simple ingredients and straightforward steps make this recipe accessible for both novice and experienced bakers alike.
❓ What Is Nigella’s Old Fashioned Chocolate Cake Recipe?
Nigella’s Old Fashioned Chocolate Cake Recipe combines flour, sugar, baking powder, bicarbonate of soda, cocoa powder, butter, eggs, vanilla extract, and sour cream, baked to perfection, and topped with a luxurious dark chocolate icing.
🥚 Nigella Old Fashioned Chocolate Cake Ingredients
For The Cake:
- 200 grams of plain flour
- 200 grams caster sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 40 grams of best-quality cocoa powder
- 175 grams of soft unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 150 millilitres sour cream
For the Icing:
- 75 grams unsalted butter
- 175 grams best quality dark chocolate (broken into small pieces)
- 300 grams of icing sugar
- 1 tablespoon golden syrup
- 125 millilitres sour cream
- 1 teaspoon vanilla extract
- sugar flowers (optional)
🥮 How To Make Nigella Old Fashioned Chocolate Cake
- Preheat the oven to 180°C (350°F). Line and butter two 20cm (8 inches) sandwich tins with removable bases.
- In a food processor or large bowl, combine flour, sugar, baking powder, bicarbonate of soda, cocoa powder, butter, eggs, vanilla extract, and sour cream. Process or beat until you have a smooth, thick batter.
- Divide the batter evenly between the prepared cake tins. Bake for about 25-35 minutes, or until a cake tester comes out clean. Rotate the tins halfway through baking for even cooking.
- Remove cakes from the oven and let them cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- To make the icing, melt butter and dark chocolate together, then let it cool slightly. In a separate bowl, sieve or blitz icing sugar to remove lumps.
- Add the golden syrup, sour cream, and vanilla extract to the cooled chocolate mixture. Whisk in the sieved icing sugar until smooth and spreadable. Adjust consistency with a little boiling water if needed.
- Place one cake layer, domed side down, on a serving plate. Spread a third of the icing evenly over the top. Place the second cake layer, normal side up, on top and spread the remaining icing over the top and sides of the cake.
- Let the icing set for a few minutes, then carefully remove any parchment strips used to keep the plate clean.
- Optionally, decorate with sugar flowers or any desired toppings.
💭 Recipe Tips
- Room Temperature Ingredients: To ensure a smooth batter and even baking, allow your butter, eggs, and sour cream to come to room temperature before mixing. This helps ingredients blend seamlessly, resulting in a better-textured cake.
- Quality Cocoa Powder: Opt for the best-quality cocoa powder you can find. It enhances the rich chocolate flavor of the cake and contributes to its overall decadence.
- Even Baking: Rotate your cake tins halfway through the baking time. This ensures that the cakes are baked evenly, preventing one side from becoming too dark or undercooked.
- Cooling Before Icing: After baking, allow the cakes to cool in their tins for about 10 minutes. Then, transfer them onto a wire rack to cool completely before applying the icing. This step is crucial as it prevents the icing from melting and ensures a smooth, even spread.
🍯 What To Serve With Old Fashioned Chocolate Cake?
Serve Old Fashioned Chocolate Cake with a dollop of Salted Caramel Sauce, a scoop of Cranberry Sauce, a cup of Poinsettia Cocktail, and fruit salad.
🎚 How To Store Leftovers Old Fashioned Chocolate Cake?
- In The Fridge: Store chocolate cake covered in the fridge for 2 to 3 days.
- In The Freezer: Wrap tightly chocolate cake in plastic wrap and foil, and freeze in an airtight container for up to 3 months.
🥵 How To Reheat Leftovers Old Fashioned Chocolate Cake?
- In The Oven: Preheat oven to 250°F, place chocolate cake slices on a baking sheet, and warm for 8 to 15 minutes.
- In The Microwave: Heat chocolate cake slices in a microwave-safe plate on medium power for 30-45 seconds until warmed through.
FAQs
Why has my Old Fashioned chocolate cake sunk?
Excessive leavening agents like baking soda or powder can cause rapid, uneven rising, leading to a sunken middle in cakes.
Why does Old Fashioned chocolate cake crack on top?
Cracking on top can result from an oven that’s too hot, causing the cake to rise too quickly and unevenly.
How do I stop my Old Fashioned chocolate cake from cracking?
To prevent cracking, ensure even baking by rotating pans and using room temperature ingredients for consistent rise and texture.
Why is my Old Fashioned chocolate cake dry?
A dry cake can result from an imbalance of ingredients, such as too much flour and insufficient butter to keep it moist.
Try More Nigella Lawson Recipes:
Nigella Old Fashioned Chocolate Cake Nutrition Facts
Amount Per Serving
- Calories 375
- Total Fat 14.5g
- Saturated Fat 7g
- Trans Fat 0.3g
- Cholesterol 35mg
- Sodium 235mg
- Total Carbs 58g
- Net Carbs 56g
- Dietary Fiber 1g
- Total Sugars 35g
- Protein 4g
Nigella Old Fashioned Chocolate Cake
Description
Nigella’s Old Fashioned Chocolate Cake is made with flour, sugar, baking powder, bicarbonate of soda, cocoa powder, butter, eggs, vanilla extract, and sour cream, topped with a dark chocolate icing, resulting in a chocolaty sweet treat that takes an hour to be ready!
Ingredients
For The Cake:
For the Icing:
Instructions
- Preheat the oven to 180°C (350°F). Line and butter two 20cm (8 inches) sandwich tins with removable bases.
- In a food processor or large bowl, combine flour, sugar, baking powder, bicarbonate of soda, cocoa powder, butter, eggs, vanilla extract, and sour cream. Process or beat until you have a smooth, thick batter.
- Divide the batter evenly between the prepared cake tins. Bake for about 25-35 minutes, or until a cake tester comes out clean. Rotate the tins halfway through baking for even cooking.
- Remove cakes from the oven and let them cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- To make the icing, melt butter and dark chocolate together, then let it cool slightly. In a separate bowl, sieve or blitz icing sugar to remove lumps.
- Add the golden syrup, sour cream, and vanilla extract to the cooled chocolate mixture. Whisk in the sieved icing sugar until smooth and spreadable. Adjust consistency with a little boiling water if needed.
- Place one cake layer, domed side down, on a serving plate. Spread a third of the icing evenly over the top. Place the second cake layer, normal side up, on top and spread the remaining icing over the top and sides of the cake.
- Let the icing set for a few minutes, then carefully remove any parchment strips used to keep the plate clean.
- Optionally, decorate with sugar flowers or any desired toppings.
Notes
- Room Temperature Ingredients: To ensure a smooth batter and even baking, allow your butter, eggs, and sour cream to come to room temperature before mixing. This helps ingredients blend seamlessly, resulting in a better-textured cake.
Quality Cocoa Powder: Opt for the best-quality cocoa powder you can find. It enhances the rich chocolate flavor of the cake and contributes to its overall decadence.
Even Baking: Rotate your cake tins halfway through the baking time. This ensures that the cakes are baked evenly, preventing one side from becoming too dark or undercooked.
Cooling Before Icing: After baking, allow the cakes to cool in their tins for about 10 minutes. Then, transfer them onto a wire rack to cool completely before applying the icing. This step is crucial as it prevents the icing from melting and ensures a smooth, even spread.
Nigella Old Fashioned Chocolate Cake