This easy and delicious Chocolate Olive Oil Cake by Nigella Lawson is a rich and moist dessert made with simple ingredients like cocoa powder, olive oil, and ground almonds. It’s a perfect treat for any occasion, with a slightly damp center and a deep, chocolatey flavor that’s sure to impress!
Ingredients Needed
- 150ml (½ cup) regular olive oil (plus extra for greasing)
- 50g (½ cup) good-quality cocoa powder (sifted)
- 2 teaspoons best vanilla extract
- 150g (1 ½ cups) ground almonds (or 125g / 1 cup plus 1 tablespoon plain flour / all-purpose flour)
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 pinch of salt
- 200g (1 cup) caster sugar (superfine sugar)
- 3 large eggs
How To Make Chocolate Olive Oil Cake
- Preheat the oven: Preheat your oven to 170°C/150°C Fan/gas mark 3/325ºF. Grease a 22 or 23 cm (9-inch) springform tin with olive oil and line the base with baking parchment.
- Make the cocoa paste: Sift the cocoa powder into a bowl or jug. Whisk in 125 ml (½ cup) of boiling water until you have a smooth, slightly runny paste. Stir in the vanilla extract and set aside to cool a little.
- Mix the dry ingredients: In a small bowl, combine the ground almonds (or flour), bicarbonate of soda (baking soda), and a pinch of salt.
- Beat the wet ingredients: In the bowl of a freestanding mixer with the paddle attachment (or another bowl with a whisk), beat the sugar, olive oil, and eggs together for about 3 minutes until the mixture is pale, aerated, and thickened.
- Combine the cocoa mixture and dry ingredients: Turn the speed down and gradually add the cooled cocoa mixture, beating as you go. Slowly incorporate the almond (or flour) mixture and mix until combined.
- Bake the cake: Scrape down the sides of the bowl, then pour the batter into the prepared tin. Bake for 40-45 minutes or until the sides are set, and the center still looks slightly damp. A cake tester should come up mostly clean with a few sticky chocolate crumbs.
- Cool the cake: Allow the cake to cool for 10 minutes on a wire rack while still in the tin. Then, carefully ease the sides of the cake with a small spatula and remove the tin. Leave to cool completely or enjoy while still warm with ice cream.
Recipe Tips
- Sift the cocoa powder: Sifting ensures there are no lumps in your cocoa paste, giving you a smooth batter and even texture in the cake.
- Cool the cocoa paste slightly: Let the cocoa mixture cool a bit before adding it to the batter to avoid cooking the eggs prematurely.
- Don’t overmix the batter: Stir gently once all ingredients are combined to avoid a dense cake. Overmixing can lead to a heavier texture.
- Check for doneness with a cake tester: The center of the cake should look slightly damp, and a cake tester should come out with a few sticky crumbs—not completely clean.
How To Store Leftovers?
- Refrigerate: Let the leftover cake cool completely to room temperature before storing it. Wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Once cooled, wrap the cake tightly in plastic wrap and foil or place it in a freezer-safe container. It will stay good in the freezer for up to 3 months. To serve, let it thaw in the fridge or at room temperature before enjoying it.
Nutrition Facts
Serving Size: 1 slice (79 grams)
- Calories: 270
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 300mg
- Potassium: 175mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 3g
Try More Nigella Recipes:
- Nigella Chocolate Mousse Cake
- Nigella Prawn Fritters
- Nigella Rhubarb Cake
- Nigella Wholemeal Carrot Cake
Nigella Chocolate Olive Oil Cake
Description
This easy and delicious Chocolate Olive Oil Cake by Nigella Lawson is a rich and moist dessert made with simple ingredients like cocoa powder, olive oil, and ground almonds. It’s a perfect treat for any occasion, with a slightly damp center and a deep, chocolatey flavor that’s sure to impress!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 170°C/150°C Fan/gas mark 3/325ºF. Grease a 22 or 23 cm (9-inch) springform tin with olive oil and line the base with baking parchment.
- Make the cocoa paste: Sift the cocoa powder into a bowl or jug. Whisk in 125 ml (½ cup) of boiling water until you have a smooth, slightly runny paste. Stir in the vanilla extract and set aside to cool a little.
- Mix the dry ingredients: In a small bowl, combine the ground almonds (or flour), bicarbonate of soda (baking soda), and a pinch of salt.
- Beat the wet ingredients: In the bowl of a freestanding mixer with the paddle attachment (or another bowl with a whisk), beat the sugar, olive oil, and eggs together for about 3 minutes until the mixture is pale, aerated, and thickened.
- Combine the cocoa mixture and dry ingredients: Turn the speed down and gradually add the cooled cocoa mixture, beating as you go. Slowly incorporate the almond (or flour) mixture and mix until combined.
- Bake the cake: Scrape down the sides of the bowl, then pour the batter into the prepared tin. Bake for 40-45 minutes or until the sides are set, and the center still looks slightly damp. A cake tester should come up mostly clean with a few sticky chocolate crumbs.
- Cool the cake: Allow the cake to cool for 10 minutes on a wire rack while still in the tin. Then, carefully ease the sides of the cake with a small spatula and remove the tin. Leave to cool completely or enjoy while still warm with ice cream.
Notes
- Sift the cocoa powder: Sifting ensures there are no lumps in your cocoa paste, giving you a smooth batter and even texture in the cake.
- Cool the cocoa paste slightly: Let the cocoa mixture cool a bit before adding it to the batter to avoid cooking the eggs prematurely.
- Don’t overmix the batter: Stir gently once all ingredients are combined to avoid a dense cake. Overmixing can lead to a heavier texture.
- Check for doneness with a cake tester: The center of the cake should look slightly damp, and a cake tester should come out with a few sticky crumbs—not completely clean.
Nigella Chocolate Olive Oil Cake