Truly Yummy Chocolate Cake
Among the plethora of celebrity chefs I follow on social media, one delightful gem I uncovered a few years back was a gluten free and dairy free chocolate cake recipe from the culinary icon herself, Nigella Lawson. Let me tell you, it’s a game-changer. After some gentle tweaking, I’ve got it just right, both in flavour and texture. Believe me, one bite and you’ll find it truly impossible to resist.
I’ve whipped up this truly yummy chocolate cake for countless occasions, from birthday bashes to cosy dinner parties and lazy afternoon gatherings. And whether you serve it up cold or warm, there’s something about its fudgy texture that’s just downright decadent. Oh, and here’s a little tip: I love to top it off with a mix of fresh, juicy berries such as strawberries, raspberries, blue berries and black berries, and a scoop or two of Jude’s vanilla ice cream for an extra dose of truly yummy indulgence. Trust me, your taste buds will thank you!
If you can, I recommend you use the ingredients I suggest to use to ensure a truly yummy chocolate cake.
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Truly Yummy Chocolate Cake
Equipment
- 1x 24 cm silicone cake mould or greased 22/23cm springform tin If using a tin, grease with a little oil and line the base with baking parchment.
- 1x freestanding food mixer
- 2x small bowls
Ingredients
- 125 ml boiling water
- 50 g cocoa powder recommend Green & Blacks cocoa powder
- 2 tsp vanilla extract or vanilla paste recommend Taylor & Colledge organic vanilla bean paste
- 150 g ground almonds
- 1/2 tsp bicarbonate of soda
- 1 pinch salt
- 150 ml olive oil extra virgin recommend Belazu Early Harvest extra virgin olive oil
- 200 g caster sugar
- 3 large eggs recommend free range
Instructions
- Preheat oven to 170 °C / 150 °C Fan or gas mark 3
- In a bowl whisk the cocoa powder with boiling water together until you have a smooth runny paste.
- Whisk in the vanilla paste or extract to the cocoa mixture and set aside to cool.
- In the second bowl combine the ground almonds with the bicarbonate of soda and a pinch of salt.
- Crack the three eggs into the freestanding food mixture then add the olive oil and the caster sugar. Beat together vigorously for 3 minutes until the mixture is an aerated pale yellow cream.
- Turn the speed down on the food mixture and pour in the cocoa mixture and combine.
- Slowly tip in the ground almond mixture, ensuring everything is combined. I like to mix a little longer to ensure the ground almond mixture is all properly mixed together to ensure a smoother rather than grainy texture to the cake. But be careful not to mix too long to knock all the air out of the mixture.
- Once thoroughly mixed, scrape the brown batter into the prepare baking tin / mould.
- Bake in the oven for 40 minutes, depending on your oven I like to check it after 35 minutes. A cake tester should come up slightly clean but with a few chocolate crumbs. Do not cook any longer as you won't have a cake which has a fudgy consistency.
- Leave to cool for 10 minutes before serving warm or leave to cool completely. Ideally served with fresh berries and a scoop or two of Jude's Plant Based Madagascan Vanilla ice cream.
