Nigella’s original recipe is called Chocolate olive oil cake and that’s what it’s made with. I tried it her way. It was chocolatey and moist but had very greasy appearance and was falling apart easily. I decided to tweak it a bit and make it with coconut butter which solidifies at room temperature. The finished cake has exceeded my expectations. It has a rich chocolatey flavour, with a hint of coconut, it’s moist and holds its shape well. The presence of the coconut aroma depends on brand of butter used. Some coconut butters are tasteless and fragrance free. To me the coconut scent is an added bonus as I love the combination of coconut and chocolate. The taste and texture of the cake improves overnight, if you can resist it.
Origin: Nigella Lawson’s site
- 50 g cocoa powder
- 125 ml boiling water
- 150 g/150 ml coconut butter, melted
- 200 g coconut palm sugar (can be substituted with any type of sugar or sweetener)
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp ground ginger
- pinch of salt
- 1/2 tsp lemon juice
- 1/2 tsp bicarbonate of soda
- 150 g ground almonds
- place cocoa powder in a heat-proof bowl and whisk in boiling water, until you have a smooth paste, leave it to cool a little
- preheat oven to 170C,
- line a 20 cm square tin or 22 cm round one with a baking parchment
- put eggs, sugar and melted coconut butter together into a mixing bowl and beat with an electric mixer for about 3 minutes until pale and foamy batter emerges
- when still mixing add vanilla extract and ground ginger
- mix in pinch of salt
- lemon juice and bicarb of soda
- add cocoa paste and mix it in well
- mix in ground almonds. You should have a liquid batter.
- pour the batter into the prepared tin and bake for 40-45 minutes, until it’s set
You can serve it with fresh berries, cream or some fruit jam.