Nigella Chocolate Olive Oil Cake Recipe [GUIDE]

Ah, Nigella Lawson’s Chocolate Olive Oil Cake. every bite of it feels like a soft, rich embrace, doesn’t it? There’s something about this cake that makes it so special. It’s decadent but in an understated way. You know how some cakes make you feel like you’ve eaten something super fancy while others are just simple comfort food? This cake strikes that perfect balance.

It’s surprisingly light, even though it’s deeply chocolatey. And the olive oil-well, it doesn’t just bring moisture like butter would, it infuses the cake with this subtle, savory note that complements the sweet cocoa perfectly. I remember the first time I made it, I thought the olive oil might make it weird but the end result was totally mind-blowing. It’s not a regular chocolate cake. It’s a chocolate cake with a story to tell, with layers of flavor that unfold with every bite.

But it’s also incredibly easy to make. There’s no faffing about with beating eggs or creaming butter. It’s a mix-and-pour kind of cake. If you’re like me and love a dessert that delivers on flavor without asking for a ton of effort, this one’s a winner. If you love a bit of nigella’s style. her ability to take everyday ingredients and turn them into something extraordinary. then this cake is a perfect example of her genius.

Nigella Chocolate Olive Oil Cake Recipe

Ingredients Needed

One of the reasons I love this cake is that the ingredients list is so manageable. You probably already have most of them in your kitchen and it’s not full of obscure items that make you scratch your head. Here’s the breakdown:

• Olive Oil (preferably a fruity, medium-bodied one – it doesn’t need to be anything super fancy but don’t go for something too mild or neutral either)
• Cocoa Powder (unsweetened, of course. The deeper the cocoa, the richer the cake.)
• Golden Caster Sugar (It’s a British thing but if you can’t find it, regular caster or superfine sugar works just fine.)
• Plain Flour (You might know it as all-purpose flour in the U.S.)
• Baking Powder (Just a little bit to help the cake rise.)
• Salt (Yes, even in a chocolate cake! Salt and chocolate are best friends.)
• Eggs (Large ones-nothing too fancy here but they help give the cake structure.)
• Vanilla Extract (I’ve learned that the quality of vanilla really matters here. Go for the real stuff, not the imitation stuff. Trust me, you’ll taste the difference.)
• Water (It seems simple but it makes all the difference in bringing the batter together.)

That’s it! Simple, right? The olive oil and cocoa do all the heavy lifting in terms of flavor and everything else just supports them in making the cake incredibly moist and flavorful.

Equipment Needed

Okay, here’s where it gets easy. no fancy equipment required. You just need the basics:

• Mixing Bowl (Medium size. nothing fancy, just big enough to hold all your ingredients comfortably.)
• Whisk (To mix things together. I’ve used both a hand whisk and a stand mixer and while the stand mixer can make it quicker, it’s really not necessary.)
• Measuring Cups and Spoons (Accuracy helps, especially with the flour and cocoa powder. If you don’t have a kitchen scale, these are essential.)
• Spatula (To fold the batter and make sure it’s all nice and smooth.)
• 9-inch Round Cake Tin (Or any cake pan you have. Just make sure to grease it or line it with parchment paper so the cake doesn’t stick.)
• Oven (Well, this one’s a given, isn’t it?)

This isn’t a ’need-the-latest-gadgets’ kind of cake. Just good ol’ basic kitchen tools and you’re golden.

Instructions To Make Nigella Lawson’s Chocolate Olive Oil Cake

Now comes the fun part. getting all these simple ingredients together to make a cake that feels like a special treat. Trust me, this is one of those recipes that you can literally make while you’re half watching TV and sipping tea. It’s almost meditative. Here’s how you do it:

1. Preheat your oven to 180°C (350°F). If you’re using fan-forced, drop it to 160°C (325°F). Line your cake tin with parchment paper or give it a quick spray of cooking oil to avoid any sticking.
2. Sift the dry ingredients: In your bowl, sift the flour, cocoa powder, baking powder and salt. This ensures there are no lumps in the cocoa powder and it all comes together evenly when mixed.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, sugar and vanilla. Once it’s all smooth and combined, slowly pour in the olive oil while whisking. You want to make sure it’s emulsified into the egg-sugar mixture-it’ll be nice and silky.
4. Add the dry ingredients to the wet: Slowly fold the dry mixture into the wet ingredients, using a spatula to mix gently. You don’t want to overwork it, just mix until everything’s combined.
5. Add the water: The batter will seem a little thin at this point but that’s okay. The water makes the cake wonderfully moist. Pour it in slowly and stir until it’s all incorporated.
6. Bake it: Pour the batter into your prepared cake tin and bake for about 30-35 minutes. Don’t be tempted to open the oven too early but check with a skewer or toothpick towards the end. it should come out mostly clean, with just a few crumbs clinging to it.
7. Cool it down: Let the cake cool in the tin for a bit before transferring it to a wire rack. It’s tempting to dive in right away but trust me. let it cool a little and the flavors will set beautifully.

What I Learnt

I have to admit, I was initially skeptical about the olive oil. It just seemed like an odd choice for a dessert. But as soon as the cake came out of the oven, the rich aroma of chocolate mixed with the earthy olive oil had me questioning why I’d never thought of this combination before. What I learned from making this cake is that good quality olive oil can make a cake feel elevated without overwhelming it. It gives it a depth and subtle richness that butter just can’t replicate.

I also learned that sometimes the simplest recipes are the most memorable. This cake doesn’t need layers of frosting or complicated decorations. It stands on its own, just as it is. And the joy of that simplicity is what makes it so great. The texture-so light and airy-was a pleasant surprise. I wasn’t expecting a cake this moist without the usual butter or yogurt or anything that usually creates that richness. It was all olive oil and it was perfect.

FAQs

What Makes Nigella Lawson’s Chocolate Olive Oil Cake So Special?

Oh, it’s honestly the perfect balance of richness and lightness! The olive oil adds this wonderful depth and subtle fruity flavor that makes the chocolate even more indulgent. Plus, it’s moist without feeling greasy, thanks to the oil. When I first tried it, I couldn’t believe how something so simple could taste so luxurious!

Can I Substitute The Olive Oil With Something Else In This Recipe?

Definitely! You could use a mild vegetable oil or even melted butter if you’re after a richer, more buttery taste. But, trust me, the olive oil is what really gives it that unique, Mediterranean twist. If you can, try to use a good quality extra virgin olive oil-it’ll make a big difference.

How Do I Store Nigella’s Chocolate Olive Oil Cake To Keep It Fresh?

Ah, good question! This cake actually keeps really well. Store it in an airtight container at room temperature, and it’ll stay soft and moist for about 3-4 days. If you’re lucky enough to have leftovers (which, honestly, is a miracle), you can pop it in the fridge for a bit longer-though I’d recommend bringing it to room temp before serving for the best flavor!