Nigella Chocolate Olive Oil Cake
Nigella’s chocolate olive oil cake is a moist, gluten-free chocolate cake made with almond flour, cocoa powder, and olive oil. The olive oil gives the cake a unique richness and tenderness, while also making it dairy-free. It’s delicious on its own or paired with a dollop of whipped cream or fresh berries for an elegant finish.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
- 150ml olive oil (plus extra for greasing): Adds richness and a subtle fruity flavor.
- 50g good-quality cocoa powder: Provides deep chocolate flavor.
- 125ml boiling water: Helps bloom the cocoa powder for a richer taste.
- 2 tsp vanilla extract: Adds a hint of sweetness and rounds out the flavor.
- 150g ground almonds (or 125g all-purpose flour for a non-gluten-free version): Adds texture and makes the cake gluten-free.
- ½ tsp baking soda: This helps the cake rise and gives it a light texture.
- Pinch of salt: Enhances the chocolate flavor.
- 200g caster sugar: Sweetens the cake without overpowering the chocolate.
- 3 large eggs: Adds structure and helps bind the ingredients.
Instructions
Step 1: Preheat the oven
Preheat your oven to 170°C (150°C fan). Grease a 9-inch round cake tin with olive oil and line the bottom with baking paper.
Step 2: Prepare the cocoa mixture
In a small bowl, whisk the cocoa powder with the boiling water until smooth. Stir in the vanilla extract and set aside to cool slightly.
Step 3: Combine the dry ingredients
In a separate bowl, mix together the ground almonds, baking soda, and a pinch of salt. This ensures the baking soda is evenly distributed throughout the cake.
Step 4: Beat the eggs and sugar
In a large mixing bowl, whisk the caster sugar and eggs together until the mixture is light, pale, and slightly thickened, about 3-5 minutes. You can use an electric mixer for this step to achieve a smooth consistency.
Step 5: Add the olive oil and cocoa mixture
Slowly pour in the olive oil and the cocoa mixture, whisking continuously until well combined. This creates a rich and glossy batter.
Step 6: Fold in the dry ingredients
Gently fold the almond mixture into the chocolate batter until everything is fully incorporated. Be careful not to overmix to keep the cake light.
Step 7: Bake the cake
Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool and serve
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Serve as is, dusted with powdered sugar, or with a dollop of whipped cream and fresh berries.