Black Beauty Chocolate Cake

I have made this cake at least half a dozen times and each time it has left all of us craving for more…all thanks to Nigella for her fabulous recipe. This undeniably is a red-carpet cake. With its deep black colour and velvetty texture, it almost melts in your mouth. Its my all-time companion – for celebrations, tea-time or mainly as a stress-buster. And its incredibly easy to make.

chocooliveoilcake
Ingredients:

  • 150ml regular olive oil, plus extra for greasing (I have also tried with virgin olive oil and its equally delicious)
  • 50g – cocoa powder, sifted
  • 125ml – boiling water (adding a little coffee to it enhances the flavour)
  • 2 tsp – vanilla extract
  • 150g ground almonds or 125g plain flour
  • ½ tsp bicarbonate of soda
  • pinch of salt
  • 200g caster sugar (I always replace 50 gms of it with brown sugar)
  • 3 free-range eggs

Method:

  1. Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.
  2. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
  3. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.
  4. Put the sugar, olive oil and eggs into the bowl. With an electric beater, beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
  5. Turn the speed down a little and pour in the cocoa mixture and continue beating. When all is scraped in, you can slowly add the ground almond (or flour) mixture.
  6. Stir the mixture a bit with a spatula to bring it all together, but don’t over beat it. Then pour this dark, liquid batter into the prepared tin.
  7. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
  8. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin.

P.S.: This cake can also be devoured warm with some ice cream, as a pudding.

Get baking ! 🙂

 

 

 

All Things Sweet

bitesandplaces View All →

Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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