CHOCOLATE OLIVE OIL CAKE | Nigella Lawson Recipe

Using olive oil instead of butter makes this chocolate cake amazingly moist! And it also remains moist even after going into the fridge. This is based off a recipe by Nigella Lawson and the link to that is at the bottom of this description. Enjoy!
INGREDIENTS
Cake:
150ml extra virgin olive oil (plus a little extra for greasing)
50g cocoa powder
125ml hot water
2 tsp vanilla extract
125g plain flour
½ tsp baking soda
Pinch of salt
200g sugar
3 eggs
Ganache:
200ml whipping cream (heavy cream, double cream and whipping cream are all good options)
200g dark chocolate (no less than 54% Cocoa solids)
Pinch of salt
METHOD
Cake:
1. Preheat the oven to 170C. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment.
2. Measure and sift the cocoa powder into a bowl or jug and whisk in the hot water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
3. In another bowl, combine the flour with the baking soda and a pinch of salt.
4. Put the sugar, olive oil and eggs into and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream.
5. Turn the speed down a little (or use a hand whisk) and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the flour mixture a little bit at a time.
6. Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin.
7. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean.
8. Let cool for 5mins on a wire rack, still in the tin, and then ease the sides of the cake with a small offset spatula and remove from the tin. Leave to cool completely (at least 1hour).
Ganache:
1. Heat the cream, in a small saucepan or in the microwave until it's hot and starts to bubble.
2. Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes so the chocolate starts melting.
3. Add the salt and whisk until smooth. Mixing from the outside of the bowl towards the inside will ensure a more even mix.
4. Cover with plastic wrap and refrigerate until cool and slightly firm, anywhere from 1 to 3 hours (different chocolates take different times to set back up after melting). You are looking for a spreading consistency.
Top the cake with the ganache and spread evenly.
Original recipe: www.bbc.co.uk/...

[@niudartakh2058]

Thank you so much for the very detail steps & explanation. I am going to apply this recipe 😄

[@conniejackson7913]

Van Houten’s cocoa….haven’t seen that for years. Wish we could still get it here in Australia

[@BenjeevRendhava]

😛

[@CookwithWonky]

😀