Nigella’s Chocolate Cake Recipe

Preheat the oven to 180°C. Grease a 20cm round cake tin with butter or non-stick cooking spray.

In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Dissolve the espresso powder in the boiling water and add to the mixture. Stir until everything is well combined.

Pour the batter into the prepared cake tin and bake for 45 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.