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Although
I first came up with this recipe because I had someone coming for
supper who - genuinely - couldn't eat wheat or dairy, it is so meltingly
good, I now make it all the time for those whose life and diet are not
so unfairly constrained, myself included.
It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups almond meal with 125g plain flour / ¾ cup plus 1 tablespoon all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake.
Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.
Photo by Petrina Tinslay.
It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups almond meal with 125g plain flour / ¾ cup plus 1 tablespoon all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake.
Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.
Photo by Petrina Tinslay.
Recipe posted by Nigella
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Ingredients Switch to metric
- ⅔ cup regular olive oil (plus more for greasing)
- 6 tablespoons good-quality unsweetened cocoa (sifted)
- ½ cup boiling water
- 2 teaspoons best vanilla extract
- 1 ½ cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
- ½ teaspoon baking soda
- 1 pinch of salt
- 1 cup superfine sugar
- 3 large eggs
Method
- Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.
- Measure and sift the unsweetened cocoa into a bowl or jug and whisk in the boiling 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.
- In another smallish bowl, combine the almond meal (or flour) with the baking soda and pinch of salt.
- Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
- Scrape down, and stir a little with a spatula, then pour this 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. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.
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Just made this cake and oh my goodness ... it's good!
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I just made it, I am actually eating it warm right now with
vanilla ice cream on top that melts as I type. Its the best cake I ve
ever tasted ! The recipe can handle some changes as well. I used the
almond version, aside from vanilla extract I added one tea spoon of
almond extract. Increased the cacao amount a little. Result: Dark as
night, light as a fairy, spongy like a dream. Loving it!
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I made this on Sunday when we had relatives over. A different lot
of relatives are coming over tomorrow and it's on the menu again! A
lovely light and fairly healthy cake. Goes well with a dollop of natural
yoghurt.
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Just made this with my mum for our village Harvest Festival. Went
down very well. First time making it, and no hitches. So easy, and
tastes divine. Made a Red Berry Sauce to pour over. Thank you Nigella.
You make cooking exquisite.
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This cake recipe went down particularly well with the men-folk in
our home. I think because it's chocolately, moist and relatively
healthy; and steers away from the usual light, fluffy-style of cake. A
note of caution, however: use olive oil, not extra virgin olive oil. I
made this mistake the first time around. The flavour of extra virgin can
be a bit overwhelming! Hannah, http://nr11blog.wordpress.com
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As a Coeliac I am always on the search for new recipes and this is FANTASTICO! Just had a slice, all warm and soft!
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I just have an electric hand whisk. Is it ok to use for this in
place of the paddle? Excuse the ignorance not too experienced on the
baking front!
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I've made this several times now and to such great success the
recipe has been passed on to several people as an alternative dessert
for Christmas. I even demo'd it in my kitchen on Saturday and got my
mates to measure it all out and make it whilst I was making Macaroni
cheese souffle. Gorgeous chocolate cake!
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Just made this for the second time. Delicious cake and technically very easy to do.
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Just made this gorgeous cake with my little daughter Annabel. What
a great success! So light and really chocolatey. A great
Mother/Daughter experience! She wants to make it for all her friends.
Now for another piece....YUM!
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I whisked up one of these for our Little Christmas pud last
weekend. For a family with three gluten freebies, it worked an absolute
treat. I served the cake with a crumbling of pistachios on top, which
added a lovely crunch, and with a serving too of your decadent coffee
ice cream, to which I also added a dash of amaretto (it was Christmas,
after all). Many thanks.
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I used this recipe to make 14 generous size cupcakes. I used the
plain flour option and seeds from one vanilla pod as I did not have any
vanilla essence. These are the most delicious, moist chocolatey cup
cakes. I don't really eat sweets and I have eaten 5 in 24 hours!! Also, I
cheated with the topping and combined some melted rich Italian
chocolate with whole hazelnuts, with a little icing sugar and hot water.
A perfect top to a delicious cake.
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I've made this cake a few times and always gorgeous. The last 2
times I haven't had any olive oil and used rapeseed oil instead and it
tasted just as good, is it ok to keep using rapeseed oil?
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I made this using half almonds, half whole meal flour and it
turned out wonderfully! It's not too rich but has a lovely soft texture
and stays moist for days! Would be great with some sauce over the top.
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Wonderful recipe! I made the almond version and it is so delicious. Thank you for sharing.
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Absolutely divine. Love it.
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The cake is DIVINE! More like a browny, slightly crispy on the
outside, and perfectly gooey on the inside. A word of warning: once you
start eating it, you will not stop till it's gone. 100% addictive, esp.,
when it's warm. I made it twice now, each time with sunflower oil
(canola would be also a great substitute). Also 2nd time I used 20% less
oil. If using extra/large eggs, use a bit less water for the cocoa
mixture, so the overall consistency is not too runny. Easily
microwavable for the warm experience (with vanilla ice-cream!) but once
out of the oven there will be none left to reheat!
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I have made this cake several times now, and the whole family
(plus several friends) all love it. Mine has now evolved into a double
layer sandwiched together with chocolate ganache. It never lasts long!!
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Make this for a monthly "dine a round" we have in our community - I
took the liberty of soaking strawberries, blueberries, and figs in
grand marnier and scattered them over the top with some freshly whipped
cream I am not god of the desserts in our group. Thanks always to my
patrion saint Lady Nigella.
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I used Gluten free flour. It is light and fluffy but moist a the
same time! Whenever you substitute GF flour it is rarely as good but
this cake is great! Thanks so much! I am eating mine warm with homemade
ice cream and it is soooo yum!
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This amazing cake has become my regular chocolate cake recipe as it's naturally gluten-free and works every time!
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Found this looking for wheat free recipes. Its amazing I have made
it a few times now and everyone loves it. I currently have a pumpkin
spice version in the oven (not being a choc lover) so fingers crossed
its going to be as yummy.
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Hey, that was a mouth-watering cake! Just a small tip - try using
Spanish olive oil with vanilla flavor. I am sure this will work wonders.
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Make this cake today :) Gorgeous went down a storm. I added some
walnuts in it too for some crunch :) Will make oh so many times more :)
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Amazing recipe!! I made it with the almonds and it was a great
hit!! all my friends loved it... it was soft and all pudding like. only
problem I had was, that mine came out really soft, so while taking it
out of the mould it broke a little from the side.. don't know why that
happened.. but a yummy cake nonetheless!!
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I made this cake a few weeks back went down in one day! its so light and fluffy with cream too! its so tasty!
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I made this cake twice. The second time I made a couple of
changes: I added two tablespoons of cassis syrup and cut back on two
tablespoons of olive oil. When I went to the store to buy almond meal,
they had a package of cashew meal next to the almond meal. I bought both
and substituted 1/2 cup of cashew meal for 1/2 cup of almond meal,
which I feel gave the cake a richer taste. I also added 1/2 teaspoon of
cinnamon, which gave the chocolate another layer of taste. Served with a
raspberry on top of each piece plus a scoop of quality ice cream.
Whipped cream would have also worked.
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Amazing recipe. It came out perfectly - no modifications needed.
The baking time is also perfectly timed. I'm going to be making this one
many more times!
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Absolutely delightful! Made the flour version and it kept so well.
Currently have the almondmeal version in the oven - smells gorgeous.
Will have it with ice-cream for dessert this evening.
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I just made this cake and it was wonderful! I don't have a spring
form pan so I used a bundt pan instead and cooked it for 30 minutes.
While it wasn't dry, I think 28 minutes would have been just right.
Also, I think the next time I make it, I'll add a chocolate sauce or a
glaze to it to bump it up another notch. For the time being, I just have
to control myself and not eat it all!
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This is delicious and has a lovely texture due to the ground
almonds. I've made it twice and made a raspberry coulis to go with it
which made it even better and more of a dessert. I'm making it again
this week for a colleague's charity raising event - will be great for
anyone with gluten and dairy intolerance.
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Wow! Simply superb - hands down my favorite chocolate cake recipe and my go to cake for guests. Never a wasted crumb.
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OMG! Made this and can confirm it is so lush and moist it won't
last.....almost as good as Nigellas chocolate & Guinness cake.
Chocolate fix without being sickly plus it is easy to knock up. I did it
with fresh raspberries and a dollop of clotted cream. Heaven :)
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Love this cake! I'm not much of a cake baker, but this cake was
easy and is a huge hit with my friends and family. When i made it though
i swapped out peppermint extract for the vanilla because I ran out.
It's so good. Tastes like thin mints girl scout cookies! YUM.
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Finally I have found the perfect chocolate cake! I substituted the
almond meal for flour and half the olive oil for melted butter. I
doubled the mixture, divided it between three 7 inch cake tins and
cooked on 170 degrees for 35-40 mins each. There you have it! The
perfect chocolate layer cake. I am very fussy about chocolate cake, and
this is the best consistency and flavour I have come across so far. I'm
sandwiching mine with rosemary infused icing and dripping with chocolate
ganache.
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Delicious !! I used 50/50 olive oil and almond oil and I used
orange essence instead of vanilla extract. And a few drops of Piri Piri
Sauce, as chocolate always tastes better with a hint of chilli !
Completely gorgeous and perfect for high cholesterol sufferers who can't
eat butter.
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That is a " oh my god" cake!! Love it!
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Great Recipe! I added a block of dark chocolate to the mix and for
something extra 1-2 tablespoons of finely chopped fresh rosemary.
Sounds like a strange combination but rosemary and chocolate are the
perfect mix!
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Love this recipe and how adaptable it is! I made it for someone
who can't eat wheat or almonds, using 1 cup ground hazelnuts (filberts)
and a scant 1/2 cup rice flour. It came out very well, like chocolate
hazelnut spread in cake form.
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I have a friend who is allergic to gluten,dairy and eggs, so I
made this cake substituting the 3 eggs for 1/2 cup of banana and 1/4 cup
of apple sauce blended to a puree. I was not sure how this would affect
it, or if it would even bake at all! But it has turned out very well!
It has a slightly crisp top with a soft gooey centre! Brilliant!
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Oh My God, this was a delicious cake, I made the flour version.
Instead of a round tin, I used a bundt tin and it was a treaat for me
and a few of my friends ... Delissssh :D
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