You know the moments when nothing but a chocolate cake will quite do? This cake is so moist and simple and courtesy of Nigella, the queen of chocolate desserts. With no butter its great for all those lactose intolerant folk and if you use ground almonds instead of flour…..gluten free! Plus, almonds give it an added texture which is really nice. I was slightly disappointed that it didn’t offer a deep and hearty enough chocolate flavour….I would suggest a generous painting in a dark ganache perhaps……? Anyhow, nothing pleased me more than taking a charitable and gluttonous chunk over to some appreciating friends to share the satisfaction. Of course, I kept some for myself too………..now pass me the mascarpone…
- 150ml olive oil
- 50g cocoa powder
- 125ml boiling water
- 2 tsp vanilla extract
- 125g plain flour
- ½ tsp bicarbonate of soda
- 3 eggs
- 200g caster sugar
- Line a 23cm (ish) cake tin and preheat the oven to 170°C.
- Whisk the vanilla and cocoa powder into the boiling water until smooth. Leave to cool a little.
- Using an electric whisk or a food processor, combine the eggs, oil and sugar for a good few minutes until pale, frothy and airy.
- Pour in the chocolate mixture and combine.
- Then combine the flour and bicarbonate and stir into the chocolate mixture.
- In the words of Nigella- ‘pour the liquid batter’ into the lined cake tin and bake for 40-45 minutes until a knife inserted comes out clean (although it will be a moist cake)
- Serve warm with ice cream, mascarpone or anything that hits the spot!
