Nigella Lawson’s Chocolate Cake with Coffee Buttercream is the kind of cake that makes people pause when they take their first bite, their eyes widening in pleasant surprise, followed by a little sigh of happiness. This cake isn’t just about indulgence, it’s about the experience. Picture this: a rich, dense chocolate cake with a smooth, velvety coffee buttercream that isn’t overpowering but perfectly complements the cocoa’s intensity. It’s a little sophisticated, a little comforting and a whole lot of delicious.
The combination of chocolate and coffee is classic but in Nigella’s hands, it becomes something uniquely comforting. The cake itself is deeply moist and almost fudgy and the coffee buttercream is the ideal finishing touch, with its subtle bitterness counteracting the cake’s sweetness, keeping it balanced. It’s the kind of cake that could make a bad day better and a good day even sweeter. I remember the first time I baked this cake. it wasn’t a special occasion, just a random craving. But the moment I tasted it, I knew I’d found a new favorite. It felt like one of those rare moments where the cake I imagined in my head turned out exactly as I hoped. It was magical.
Nigella Chocolate Cake With Coffee Buttercream Recipe
Ingredients Needed
The ingredients list for Nigella Lawson’s Chocolate Cake with Coffee Buttercream is deceptively simple which is one of the reasons this recipe is a go-to. It doesn’t require any obscure, hard-to-find ingredients, just pantry staples and a few special touches. Here’s what you’ll need:
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For The Cake
- 200g all-purpose flour
- 200g caster sugar (white sugar will work too)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract (pure, not imitation. it makes a difference!)
- 75g cocoa powder (unsweetened, of course)
- 2 large eggs
- 250ml sour cream (this is the secret to the cake’s moist texture)
- 125ml warm water (this helps dissolve the cocoa, making the cake even more intense)
- 125g unsalted butter (room temperature)
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For The Coffee Buttercream
- 250g unsalted butter (again, softened)
- 400g icing sugar (powdered sugar)
- 1 tablespoon instant coffee granules (or more, depending on how strong you like your coffee flavor)
- 2 tablespoons hot water (to dissolve the coffee)
There’s something so comforting about having such basic ingredients to work with, especially when you know they’ll combine to create something so luxurious. The sour cream adds a richness to the cake and the coffee buttercream has a surprising depth, even though it’s made with just butter, sugar and coffee.
Equipment Needed
You don’t need any fancy equipment for this cake which is another reason why it’s so approachable. I’m all about keeping things simple in the kitchen. For this cake, here’s what you’ll need:
- Two 20cm round cake pans: Nigella suggests using two smaller cake pans to achieve the layered effect. You can also use one larger pan and cut the cake into two layers if you don’t have two smaller pans but I love the symmetry of the double layers. You can sneak a taste of the cake in between layers before you frost it (not that i’d ever do that…).
- Mixer (hand or stand): You could definitely mix this by hand but I’ve found that using an electric mixer helps to incorporate everything more smoothly and gives the cake a slightly lighter texture. If you’re doing the coffee buttercream by hand, though, I do recommend using an electric hand whisk. It makes all the difference in getting that smooth, fluffy finish.
- A bowl for dry ingredients and a separate bowl for wet ingredients: This is standard procedure but trust me, keeping the wet and dry ingredients separate helps with the overall texture and consistency.
- Spatula for spreading the frosting: This is crucial if you want that perfectly smooth finish on the buttercream. No one likes a messy cake, especially if you’re trying to impress at a gathering!
Instructions To Make Nigella Lawson’s Chocolate Cake With Coffee Buttercream
Okay, here’s where the fun happens. You’ll want to preheat the oven to 170°C (or 150°C for fan ovens) and grease your cake pans with butter, then line them with parchment paper for an easy release after baking. Now, here’s the breakdown of the process:
- Mixing the dry ingredients: Sift together the flour, cocoa powder, baking powder, baking soda and sugar into a large bowl. This step is important because it breaks up any cocoa clumps and ensures the ingredients are evenly distributed throughout the cake.
- Mixing the wet ingredients: In a separate bowl, beat together the eggs, vanilla, sour cream and melted butter. It should be a smooth, somewhat thick mixture. Add the warm water (don’t worry if it looks a little thin. it’s all part of the plan).
- Combine the wet and dry: Gradually add the wet ingredients into the dry ingredients and mix until just combined. The batter will be quite thick but it’s supposed to be. Don’t overmix; you just want everything incorporated.
- Baking: Pour the batter evenly into the two prepared pans. Bake for about 30-35 minutes or until a toothpick comes out clean. When you pull them out of the oven, they should have risen beautifully and will smell absolutely incredible.
- Cool completely: Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack. This is the hard part – the waiting. But it’s worth it. While they cool, you can make the coffee buttercream.
- Make the coffee buttercream: Dissolve the instant coffee granules in the hot water. Beat together the softened butter and icing sugar until fluffy. Gradually add the coffee mixture to the butter and sugar, continuing to beat until smooth and spreadable.
- Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of coffee buttercream on top, then place the second layer on top. Cover the entire cake with the rest of the buttercream, smoothing it out with a spatula.
- Final touches: You can decorate the cake however you like. I sometimes sprinkle a little cocoa powder or grated chocolate on top for an extra touch.
What I Learnt
This cake taught me something important about baking: simplicity doesn’t mean you compromise on flavor. At first, I thought I needed to get really fancy with all the ingredients and decorations to make an impressive dessert. But Nigella’s recipe proves that you can make something absolutely show-stopping with just a few basic ingredients. Also, the importance of patience. letting the cakes cool completely before frosting them makes all the difference. Trust me, I’ve learned that the hard way, rushing to frost a warm cake and ending up with a frosting disaster.
Another thing I learned? Coffee and chocolate are a match made in heaven. The coffee in the buttercream doesn’t overpower the chocolate; instead, it enhances it in the most subtle way. The first time I made it, I was almost skeptical about how much of a difference the coffee would make but it took the flavor to a whole new level.
FAQs
Can I Make Nigella Lawson’s Chocolate Cake Ahead Of Time?
Yes! The cake actually gets better after a day or two. You can bake the layers ahead of time, let them cool, and store them in an airtight container. The buttercream can also be made in advance and stored in the fridge-just bring it back to room temperature and give it a quick stir before frosting.
What If I Don’t Like Coffee? Can I Skip The Coffee Buttercream?
If coffee isn’t your thing, you can definitely substitute the coffee buttercream with a classic chocolate buttercream or even a vanilla one! The cake itself is so rich, it pairs perfectly with most flavors.
How Can I Ensure The Cake Turns Out Moist And Fudgy Like Nigella’s?
The key to a moist, fudgy cake is not overmixing the batter and making sure you don’t overbake. Keep a close eye on it when it’s in the oven. When a skewer comes out with just a few moist crumbs, it’s done. Also, the addition of sour cream or buttermilk in the batter adds to the richness and moisture!
