This Chocolate Olive Oil Cake recipe is taken from Nigella’s latest book, Nigellissima. Olive oil in a cake? Sounds mad, I know. But believe me – it works. I made this on new years eve, and I’m still stealing pieces of it from the fridge!
The ingredients listed is for a single cake. I repeated the process, and piled one on top of the other. Just looks more generous and beautiful. The icing recipe is borrowed from another of Nigella’s recipes and tweaked it according to what I had in my fridge.
150ml olive oil
50g cocoa powder, sifted
125ml boiling water
2 tsp good vanilla extract
125g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder (optional)
200g castor sugar
3 free range eggs (at room temperature)
Preheat oven to 170 degrees celcius. Grease a 23cm round springform cake tin with some olive oil, and line the base with baking paper.
Measure and sift the cocoa powder into a bowl / jug and whisk in the bowling water and vanilla extract until you have a smooth, chocolatey (still runny) paste. Set aside to cool.
In another bowl, combine the flour, bicarbonate of soda and salt. Set aside.
In yet another bowl, put the sugar, oil and eggs – beat together vigorously for 3 minutes until you have a pale primrose, aerated and thickened cream. Turn speed down a little and pour in cocoa mixture - beating as you go.
Slowly add in flour mixture and mix with spatula or electric mixer.
Pour dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre on top, still looks slightly damp.
Let cool in tin for 10 minutes on a wire rack.
(Repeat the process for the second cake).
Honey Chocolate Ganache
75g soft butter
175g dark chocolate, broken into pieces
300g icing sugar
1 tbs honey
125ml fresh cream
1tsp vanilla extract
Melt the butter and chocolate in good sized bowl over a pot of simmering water. Stir lightly.
While the chocolate and butter mixture is cooling a little, sieve icing sugar into bowl.
Add the honey to cooled chocolate mixture, followed by cream and vanilla extract. Once all this is combined, whisk in the sieved icing sugar. (You may need to add a tsp or so more of icing sugar if it’s too runny).
* I’ve used some Nestlé Caramel Treat to sandwich the two cakes together (might as well go all the way!). You can spread some of the icing in the middle as well if you like.
Swirl icing along the sides and top until completely covered.
Deliciously moist and abundant, this is one chocolate marvel that is bound to impress. I recommend curling up on the couch with a big fat slice, a good book and a cup of proper coffee. Dreamy!