How To Make Nigella’s Chocolate Cake Recipe
A decadent and moist chocolate cake with a hint of espresso, perfect for any occasion.
Serves:
Ingredients
- 200g plain flour
- 200g caster sugar
- 75g cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 75ml vegetable oil
- 175ml buttermilk
- 1 tsp vanilla extract
- 125ml boiling water
- 2 tsp instant espresso powder
Instructions
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Preheat the oven to 180°C. Grease a 20cm round cake tin with butter or non-stick cooking spray.
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In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
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Add the wet ingredients to the dry ingredients and mix until just combined.
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Dissolve the espresso powder in the boiling water and add to the mixture. Stir until everything is well combined.
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Pour the batter into the prepared cake tin and bake for 45 minutes, or until a skewer inserted into the center comes out clean.
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Allow the cake to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.
Nutrition
- Calories : 559kcal
- Total Fat : 22g
- Saturated Fat : 3g
- Cholesterol : 157mg
- Sodium : 962mg
- Total Carbohydrates : 86g
- Dietary Fiber : 6g
- Sugar : 50g
- Protein : 12g
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