Dark and sumptuous chocolate cake recipe - Simply Nigella: Episode 2 - BBC

Ingredients

• 60 ml Cold Water (for the icing base)
• 75 g Coconut Butter (solid at room temperature, melt in saucepan)
• 50 g Soft Brown Sugar (light brown sugar for subtle caramel note)
• 1.5 tbsp Cocoa Powder (unsweetened, high quality)
• 1.5 tsp Instant Espresso Powder (adds depth of flavor)
• unspecified Dark Chocolate (70% cocoa) (finely chopped, must be at least 70% cocoa solids)
• 225 g Plain Flour (all‑purpose flour)
• 1.5 tsp Bicarbonate of Soda (baking soda)
• 0.5 tsp Salt (free‑flowing)
• 1.5 tsp Instant Espresso Powder (second addition for the cake batter)
• 75 g Cocoa Powder (for a very chocolatey cake)
• 375 ml Water (room temperature)
• 75 g Coconut Oil (solid below 24 °C, melt before use)
• 300 g Soft Dark Sugar (adds sweetness and moisture)
• 1.5 tsp White Vinegar (reacts with bicarbonate to leaven the cake)
• unspecified Pistachios (chopped) (optional garnish)
• unspecified Dried Rose Petals (optional garnish for decoration)

Instructions

1. Make the Icing Base

   Combine 60 ml cold water, 75 g coconut butter, 50 g soft brown sugar, 1.5 tbsp cocoa powder and 1.5 tsp instant espresso powder in a heavy‑based saucepan.

   Time: PT5M

2. Boil the Icing Mixture

   Bring the mixture to a gentle boil over medium‑high heat, then immediately turn off the heat.

   Time: PT2M

3. Add Dark Chocolate

   Stir in the finely chopped dark chocolate (minimum 70% cocoa) until the mixture becomes thick, smooth and glossy.

   Time: PT3M

4. Cool the Icing

   Allow the icing to cool to a spreadable consistency, stirring occasionally.

   Time: PT15M

5. Prepare Dry Cake Ingredients

   In a large mixing bowl, sift together 225 g plain flour, 1.5 tsp bicarbonate of soda, 0.5 tsp salt, 1.5 tsp instant espresso powder and 75 g cocoa powder.

   Time: PT5M

6. Melt Coconut Oil

   If solid, gently warm 75 g coconut oil in a small pan or microwave until liquid but not hot.

   Time: PT3M

7. Combine Wet Ingredients

   In a separate bowl, whisk together 375 ml water, melted coconut oil, 300 g soft dark sugar and 1.5 tsp white vinegar until the sugar dissolves.

   Time: PT5M

8. Make the Batter

   Pour the wet mixture into the dry ingredients and stir just until combined; avoid over‑mixing.

   Time: PT3M

9. Bake the Cake

   Pour the batter into a greased 20 cm round cake tin and bake in a pre‑heated oven at 180°C for 35 minutes.

   Time: PT35M

   Temperature: 180°C

10. Cool the Cake

    Allow the cake to cool in the tin for 15 minutes, then turn out onto a cooling rack to cool completely.

    Time: PT15M

11. Ice the Cake

    Spread the cooled icing evenly over the top and sides of the cake, easing it gently to the edges.

    Time: PT5M

12. Garnish and Set

    Sprinkle chopped pistachios and dried rose petals over the icing, then let the cake set for 30 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

540

Protein

5 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g