Nigella’s Chocolate Olive Oil Cake is made with flour, cocoa, olive oil, and eggs, flavored with vanilla and optional coffee. It’s moist, rich, and serves 8. Perfect for any occasion, this cake combines simplicity with decadent chocolate flavor.
More Nigella Recipe:
🤎 Why You’ll Love This Chocolate Olive Oil Cake Recipe:
- Rich Chocolate Flavor: The combination of unsweetened cocoa and optional brewed coffee deepens the chocolate taste, delivering a rich and decadent flavor that chocolate enthusiasts will adore.
- Moist and Tender Texture: Olive oil is the secret to the incredibly moist and tender crumb of this cake. It provides a silky texture that’s hard to achieve with other fats like butter.
- Simple Ingredients: This recipe uses straightforward, pantry-staple ingredients that you likely already have, making it easy to decide to bake a cake without a special trip to the store.
- No Mixer Required: The batter is easily mixed by hand, so there’s no need to pull out (or clean) an electric mixer, simplifying the preparation process.
- Long-Lasting Moisture: Thanks to the olive oil, this cake stays moist and flavorful for several days, making it perfect for making ahead for events or enjoying as leftovers.
❓ What Is Nigella Chocolate Olive Oil Cake Recipe?
Nigella’s Chocolate Olive Oil Cake recipe combines all-purpose flour, cocoa powder, olive oil, sugars, eggs, vanilla extract, and milk. Optional coffee enhances the chocolate flavor. Baked and cooled, it’s served dusted with powdered sugar, accompanied by whipped cream or ice cream.
🍫 Nigella Chocolate Olive Oil Cake Ingredients
- 1 ¾ cups all-purpose flour (220g)
- ¾ cup unsweetened cocoa powder (75g)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
- 1 cup packed brown sugar (200g)
- 1 ⅓ cups extra-virgin olive oil (315 ml)
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups whole milk (295 ml)
- 2 tablespoons brewed coffee (optional, enhances chocolate flavor)
- Powdered sugar for dusting (optional)
- Whipped cream or ice cream for serving (optional)
🎂 How To Make Nigella Chocolate Olive Oil Cake
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and olive oil until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and the milk to the sugar mixture, starting and ending with the flour mixture. Stir in the coffee (if using) until just combined. The batter will be quite liquid.
- Pour the batter into the prepared cake pan. Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cool, dust with powdered sugar if desired.
- Serve the cake as is or with a dollop of whipped cream or a scoop of ice cream to complement the rich chocolate flavor.
💭 Recipe Tips
- Cocoa Powder: Opt for a high-quality unsweetened cocoa powder to give your cake a rich and deep chocolate flavor.
- Mixing Method: When combining the wet ingredients, make sure to whisk them thoroughly until the sugar is completely integrated with the olive oil. This helps to create a smooth texture in the finished cake.
- Adding Coffee: Although optional, the brewed coffee intensifies the chocolate flavor without making the cake taste like coffee. Even a small amount can make a significant difference.
- Baking Time: Since oven temperatures can vary, start checking the cake for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
- Cooling the Cake: Letting the cake cool in the pan for 10 minutes helps it set and reduces the risk of breaking when you turn it out. Be gentle when flipping the cake onto a wire rack to avoid cracking.
- Dusting with Powdered Sugar: For a beautiful finish, dust with powdered sugar just before serving. This not only adds a sweet touch but also makes the cake look more elegant.
🍨 What To Serve With Chocolate Olive Oil Cake?
Serve Chocolate Olive Oil Cake with a dusting of Lemon Posset and Lemon Curd or a Condensed Milk Ice Cream, Rhubarb Ice Cream on the side add a delightful contrast of flavors and textures.
🎚 How To Store Leftovers Chocolate Olive Oil Cake?
- Room Temperature: Store leftovers chocolate olive oil cake in an airtight container at room temperature for up to 2-3 days.
- Refrigerator: For longer storage place leftovers chocolate olive oil cake in an airtight container or wrap it tightly in plastic wrap, then store it in the refrigerator for up to 5-7 days.
🥵 How To Reheat Leftovers Chocolate Olive Oil Cake?
- In The Microwave: Place leftovers chocolate olive oil cake on a microwave-safe plate and microwave on medium power for 3-6 minutes or until warmed through.
- In The Oven: Preheat your oven to 350°F (175°C) wrap leftovers chocolate olive oil cake in aluminum foil and place them on a baking sheet heat for 10-15 minutes or until warmed through.
FAQs
How long does chocolate olive oil cake need to cool before serving?
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely once cooled, you can serve it immediately or store it for later.
How do I prevent chocolate olive oil cake from sticking to the pan?
Grease chocolate olive oil cake pan well with cooking spray or olive oil, and line the bottom with parchment paper. This will ensure that the cake releases easily from the pan after baking.
Does chocolate olive oil cake taste like olive oil?
The cake has a subtle hint of olive oil flavor, but it’s not overpowering the chocolate flavor predominates, with the olive oil adding moisture and richness to the cake.
How do I know when chocolate olive oil cake is done baking?
chocolate olive oil cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking to keep the cake moist.
What does adding coffee to chocolate olive oil cake do?
Coffee enhances the chocolate flavor of the cake without adding a distinct coffee taste. It adds depth and richness to the chocolate, making the cake even more flavorful.
Is it necessary to use both granulated and brown sugar in chocolate olive oil cake?
Using a combination of granulated and brown sugar adds depth of flavor and moisture to the cake however, if you only have one type of sugar, you can use it exclusively.
Try More Nigella Recipes:
Nigella Chocolate Olive Oil Cake Nutrition Facts
Amount Per Serving
- Calories 247
- Total Fat 8.8g
- Saturated Fat 5.2g
- Trans Fat 0.3g
- Cholesterol 51mg
- Sodium 231mg
- Potassium 210.8mg
- Total Carbohydrates 39g
- Dietary Fiber 1.7g
- Sugars 19g
- Protein 3.8g
Nigella Chocolate Olive Oil Cake
Description
Nigella’s Chocolate Olive Oil Cake is made with flour, cocoa, olive oil, and eggs, flavored with vanilla and optional coffee. It’s moist, rich, and serves 8. Perfect for any occasion, this cake combines simplicity with decadent chocolate flavor.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and olive oil until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and the milk to the sugar mixture, starting and ending with the flour mixture. Stir in the coffee (if using) until just combined. The batter will be quite liquid.
- Pour the batter into the prepared cake pan. Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cool, dust with powdered sugar if desired.
- Serve the cake as is or with a dollop of whipped cream or a scoop of ice cream to complement the rich chocolate flavor.
Notes
- Cocoa Powder: Opt for a high-quality unsweetened cocoa powder to give your cake a rich and deep chocolate flavor.
- Mixing Method: When combining the wet ingredients, make sure to whisk them thoroughly until the sugar is completely integrated with the olive oil. This helps to create a smooth texture in the finished cake.
- Adding Coffee: Although optional, the brewed coffee intensifies the chocolate flavor without making the cake taste like coffee. Even a small amount can make a significant difference.
- Baking Time: Since oven temperatures can vary, start checking the cake for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
- Cooling the Cake: Letting the cake cool in the pan for 10 minutes helps it set and reduces the risk of breaking when you turn it out. Be gentle when flipping the cake onto a wire rack to avoid cracking.
- Dusting with Powdered Sugar: For a beautiful finish, dust with powdered sugar just before serving. This not only adds a sweet touch but also makes the cake look more elegant.