Baking | Nigella Lawson's Chocalate olive oil cake

Ingredients

What you'll need:
- 150 ml oliveoil (and some extra for greasing)
- 50 grams good-quality cocoa powder (sifted)
- 125 ml boiling water
- 2 teaspoons vanilla extract
- 125 grams plain flower
- 1/2 teaspoon baking powder
- pinch of salt
- 200 grams caster sugar
- 3 eggs

First thing: preheat oven! 170°C/gas mark 3/325ºF

Put the cocoa in a bowl, add the boiling water and mix till a smooth paste forms. Then add the vanilla and set it aside to cool.

In a different, smaller bowl, mix flour with baking powder and salt.

Put the sugar, olive oil and eggs in a separate bowl and use a mixer, mixing around 3 minutes. You should get a yellow, light, thick and creamy substance.

Grab the cocoa mixture and slowly pour this to the sugar bowl, whilst the mixer is on. After these two are blended together, add the flour gradually.

Grease the tin and place a baking parchment on the bottom. 

Scrape the sides of the bowl and pour the batter in the tin.

Bake for 40-45 minutes, depending on the edge of the cake. If the edge is firm and the middle still a bit moist, it's ready.

Let it rest for 10 minutes after taking it out the the tin. After ten minutes, open the tin and turn the cake around on the plate (the top is now lying on the plate, bottom is up). If you, like me, like the top better, you can put this side up.

RESULT!

Enjoy!

This is a Nigella Lawson recipe, for more of her recipes click here

I will be baking two of these for Christmas dinner with my family! I am really looking forward to baking it, since it's a delicious cake and you can save some left overs for a few days (the oil prevents the cake from becoming dry). :)

What is your Christmas desert or do you not know yet? Let me know in the comments!

Love, Danielle