Nigella Lawson's Dark & Sumptuous Chocolate Cake

I love a great chocolate cake; moist, dense and brownie-like. I stumbled upon one of my favorite chef, Niegella Lawson's, chocolate cake recipe one day and I gave her recipe a try. Since that day, I never look back and it has becomes my go-to chocolate cake recipe! Don't say I didn't warn you, this is a very dark chocolate intense cake, definitely not for the faint of heart.
Over the course, I had changed the recipe a bit to my tastebuds. I lowered the amount of sugar used, I added and switched out a few extra ingredients. I also decided to keep this 100% vegan since Nigella used coconut oil and butter. You can find her recipe here. The most pleasing thing is you can prep this cake in under an hour, from the icing to the cake batter. What is even more magical is by the time your cake is cooled, the icing is cooled down to the right consistency for the glazing. Nigella is indeed a genius!
My daughters love this cake so much that whenever I make this, I need to sneak a slice to my neighbor. Or else, they might unfather me. Lol! Kids these days... They even asked if they will poop gold after eating gold dust. LMAO? I love the rose petals and pistachios garnishes. They reminds me of Persian cakes. I had made a Persian bundt cake. To get that recipe, you will have to subscribe to my website and my free E-Cookbook will be emailed to you. Maybe I should perhaps the cookbook in this website too. Anyway, I really hope you will give this recipe a try.


Inspired by Nigella Lawson
(Make one 8 inch round cake)
  • Icing:

  • Water, 60ml

  • High Quality Coconut Butter, 75g + More For Greasing

  • Light Muscovado Sugar, 50g

  • High Quality Instant Espresso Powder / Nescafe Instant Coffee Powder, 1.5 TSP

  • High Quality Cocoa Powder Preferably Valrhona, 1.5 TBSP

  • High Quality Vegan Dark Chocolate Coarsely Cracked, 150g

  • Cake:

  • Unbleached All Purpose Flour, 225g

  • Baking Soda, 1.5 TSP

  • Sea Salt, 1/2 TSP

  • High Quality Instant Espresso Powder / Nescafe Instant Coffee Powder, 1.5 TSP

  • High Quality Cocoa Powder Preferably Valrhona, 75g

  • Dark Muscovado Sugar, 200g

  • Hot Water, 375ml

  • High Quality Coconut Oil, 75g

  • Coconut Vinegar, 1.5 TSP

  • Coconut Rum, 2 TBSP

  • Edible Rose Petals Preferably Organic, For Garnishing

  • Pistachios Coarsely Chopped, For Garnishing

  • Edible Gold Dust, For Dusting


  • 8 inch spring form cake pan

  • Oven

  • Sauce Pot


  1. Preheat oven to 180 degree celsius or 350 fahrenheit.

  2. Lightly grease cake pan with coconut butter.

  3. Line with parchment paper and set aside.

  4. Prepare the icing.

  5. In a sauce pot over medium heat, add water, coconut butter, sugar and espresso powder.

  6. Stir until well combine.

  7. Sieve in cocoa powder.

  8. Stir until well combine and sugar has completely dissolved.

  9. Remove from heat, add in dark chocolate.

  10. Stir to combine well and until the chocolate has completely melted.

  11. Set aside.

  12. Prepare the cake.

  13. In a large bowl, add flour, baking soda, salt, espresso and cocoa powder.

  14. Mix to combine well.

  15. In another large bowl, add sugar, water, coconut oil, vinegar and rum.

  16. Stir to combine well and until the sugar has completely melted.

  17. Gradually while mixing, add in the sugar mixture into the flour mixture.

  18. Mix until well combined.

  19. Pass the cake batter thru a fine sieve and into the prepared cake pan.

  20. Give the cake pan a few tabs on the counter.

  21. Wack into the oven and bake for 30 mins or until a skewer comes out clean with a few crumbs.

  22. Remove from oven and set aside to cool down for 30 mins.

  23. Transfer onto a serving plate.

  24. Pour icing over the cake.

  25. Gently coax the icing to the edge.

  26. Garnish with rose petals, pistachios and gold dust.

  27. Slice and serve.

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