Dark and sumptuous chocolate cake recipe - Simply Nigella: Episode 2 - Bbc
Dark and sumptuous chocolate cake recipe - Simply Nigella: Episode 2 - BBC is a medium British recipe that serves 8. 540 calories per serving. Recipe by BBC on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $10.89 total, $1.36 per serving
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
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
Boil the Icing Mixture
Bring the mixture to a gentle boil over medium‑high heat, then immediately turn off the heat.
Time: PT2M
Add Dark Chocolate
Stir in the finely chopped dark chocolate (minimum 70% cocoa) until the mixture becomes thick, smooth and glossy.
Time: PT3M
Cool the Icing
Allow the icing to cool to a spreadable consistency, stirring occasionally.
Time: PT15M
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
Melt Coconut Oil
If solid, gently warm 75 g coconut oil in a small pan or microwave until liquid but not hot.
Time: PT3M
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
Make the Batter
Pour the wet mixture into the dry ingredients and stir just until combined; avoid over‑mixing.
Time: PT3M
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
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
Ice the Cake
Spread the cooled icing evenly over the top and sides of the cake, easing it gently to the edges.
Time: PT5M
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
Dietary info: Vegan, Dairy‑Free, Egg‑Free, Contains Gluten
Allergens: Coconut, Nuts (pistachios), Soy (possible in chocolate)
Ingredient Substitutions
- Instead of Coconut Butter: Coconut oil (use 90 ml)
- Instead of Soft Brown Sugar: Dark brown sugar
- Instead of Instant Espresso Powder: Strong brewed coffee (reduce water)
- Instead of Dark Chocolate (70% cocoa): 70%+ milk chocolate
- Instead of Plain Flour: Gluten‑free flour blend (adjust liquid)
- Instead of Instant Espresso Powder: Strong brewed coffee (reduce water)
- Instead of Coconut Oil: Vegetable oil, Canola oil
- Instead of Soft Dark Sugar: Brown sugar
- Instead of White Vinegar: Apple cider vinegar
- Instead of Pistachios (chopped): Almonds, Hazelnuts
- Instead of Dried Rose Petals: Edible flowers
Equipment Needed
- Heavy‑Based Saucepan
- Mixing Bowl (large)
- Mixing Bowl (small)
- Whisk or Spoon
- Measuring Cups and Spoons
- Cake Tin (20 cm round)
- Oven
- Spatula
- Cooling Rack
- Oven Mitts
Critical Steps — Do Not Skip
- Boil the icing mixture before adding chocolate
- Melt coconut oil without overheating
- Bake at 180°C for the full 35 minutes
- Spread icing when it has reached a smooth, spreadable consistency
Chef Tips from the Video
- Use high‑quality 70% dark chocolate for the best flavor and shine
- Sift the cocoa powder to prevent clumps
- Measure coconut oil when melted for accuracy
- For a glossy finish, brush a thin layer of melted chocolate over the cake before applying the icing
Troubleshooting
Icing is too thick and won’t spread
Warm the icing gently over a bain‑marie or in short bursts in the microwave, stirring until smooth
Cake is dense and doesn’t rise
Make sure the vinegar is fresh and the bicarbonate of soda is not expired; mix only until just combined
Cake cracks on the top
Avoid opening the oven door during the first 20 minutes of baking; reduce oven temperature by 10 °C if the crust forms too quickly
Icing separates or looks grainy
Add a splash of warm water and whisk vigorously; ensure the chocolate is fully melted before cooling
Storage
Refrigerator: Cover tightly; keeps for up to 3 days
Freezer: Wrap cake and icing separately; freeze for up to 2 months
Room temperature: Can sit at room temperature for up to 2 hours after icing
Make-Ahead Tips
- The coconut‑butter icing can be prepared up to 24 hours ahead and stored in the refrigerator; bring to room temperature and whisk before spreading
- Bake the cake a day ahead, cool completely and wrap tightly; refrigerate and ice when ready to serve
Frequently Asked Questions
What is the cultural significance and history of vegan chocolate cake in British cuisine?
While traditional British cakes often contain dairy and eggs, the rise of plant‑based diets has led to popular vegan adaptations. Vegan chocolate cake reflects modern British home cooking trends that prioritize sustainability and inclusivity, making it a staple for celebrations among vegans and non‑vegans alike.
How is vegan chocolate cake traditionally served in the United Kingdom?
In the UK, a vegan chocolate cake is typically served at tea time, birthdays, or holiday gatherings, often sliced and accompanied by a cup of tea or coffee. It may be decorated with seasonal fruits, nuts, or edible flowers, as seen with pistachios and rose petals in this recipe.
What occasions or celebrations is vegan chocolate cake traditionally associated with in British culture?
Vegan chocolate cake is popular for birthdays, anniversaries, and festive occasions such as Christmas or Easter, especially among families that follow plant‑based diets. Its rich flavor makes it a crowd‑pleaser for any celebration.
What are the authentic traditional ingredients for vegan chocolate cake versus acceptable substitutes?
Authentic ingredients include plain flour, cocoa powder, coconut oil or butter, brown sugar, dark chocolate (70%+ cocoa), espresso powder, and vinegar for leavening. Acceptable substitutes are other vegetable oils, maple syrup for sugar, or gluten‑free flour blends, though they may slightly alter texture and flavor.
What other British dishes pair well with vegan chocolate cake?
A slice of vegan chocolate cake pairs beautifully with a pot of English breakfast tea, a glass of vegan almond milk, or a side of fresh berries. For a fuller dessert spread, serve alongside vegan custard or fruit crumble.
What makes vegan chocolate cake special or unique in British cuisine?
Its uniqueness lies in the use of coconut butter and oil to create a moist crumb without eggs, and the espresso‑infused dark chocolate icing that adds depth uncommon in traditional British cakes. This combination delivers a rich, dairy‑free indulgence.
What are the most common mistakes to avoid when making vegan chocolate cake?
Common errors include over‑mixing the batter, using expired bicarbonate of soda, adding chocolate before the mixture has cooled enough, and letting the icing set too early. Each can lead to a dense cake or a gritty icing.
Why does this vegan chocolate cake recipe use coconut oil instead of a neutral oil?
Coconut oil contributes a subtle tropical aroma and helps create a tender crumb, while its solid‑at‑room‑temperature nature mimics the texture that butter would provide in a traditional cake. Neutral oils work but may produce a slightly drier texture.
Can I make the vegan chocolate cake ahead of time and how should I store it?
Yes. Bake the cake up to a day in advance, cool completely, wrap tightly and refrigerate. The icing can also be prepared 24 hours ahead; keep it chilled and whisk before spreading. Bring both to room temperature before serving.
What texture and appearance should I look for when the vegan chocolate cake is done?
The cake should be springy to the touch, with a lightly cracked top and a clean skewer test (no wet batter). The icing should be glossy, thick yet spreadable, and should coat the cake evenly without running off.
What does the YouTube channel BBC specialize in?
The YouTube channel BBC focuses on high‑quality cooking content that showcases classic British recipes, modern twists, and inclusive dietary options such as vegan and gluten‑free dishes, often presented with clear visual instructions and cultural context.
How does the YouTube channel BBC's approach to vegan baking differ from other cooking channels?
BBC emphasizes rigorous testing, clear step‑by‑step narration, and a balance between tradition and innovation, ensuring vegan recipes retain the texture and flavor of their conventional counterparts, whereas many channels prioritize speed over depth of technique.
Last updated: September 1, 2026
