Nadiya Hussain’s espresso chocolate cake recipe
A classic combination for this easy cake.
“This is the simplest of cakes. Made with oil and hot water, it’s also the moistest chocolate cake ever – it literally never dries out, even when left out!” says Nadiya Hussain. “The intense coffee flavour makes it super special.”
Ingredients:
(Serves 4 – makes 12 slices)
Prep 35 minutes, bake 55 minutes, cool 15 minutes
For the cake:
Oil, for greasing
225g plain flour, sifted
350g caster sugar
85g cocoa powder
1½tsp baking powder
1½tsp bicarbonate of soda
250ml whole milk
2 medium eggs, lightly beaten
125ml olive oil
250ml boiling water
3tbsp coffee granules
For the ganache:
250g dark chocolate (70%), chopped
200ml boiling water
1tbsp coffee granules
100g milk chocolate, shaved, to serve
Method:
1. Start by preheating the oven to 170°C and lining and greasing a 20-centimetre round cake tin. Set aside and get on to making the cake batter, which is really quick.
2. Place the flour in a large bowl along with the caster sugar, cocoa powder, baking powder and bicarbonate of soda. Whisk everything together until all the dry ingredients are mixed through.
3. Make a well in the centre and pour in the milk, then crack in the eggs, pour in the olive oil and whisk till you have a thick batter. Pour in the boiling water, along with the coffee, and mix it all through – you will have a very runny cake batter.
4. Pour into the prepared tin and bake on the middle shelf for 55 minutes – one hour till a skewer inserted comes out clean and the cake is coming away from the edges. Take out of the oven and leave to cool in the tin completely.
5. Make the ganache by putting the dark chocolate in a bowl. Pour in the boiling water and sprinkle over the coffee granules. Mix until the chocolate has melted and you have a smooth ganache. To make it more quickly and for an ultra-smooth result, you can mix it using a stick blender.
6. Pour the ganache all over the cake and spread it out evenly. Sprinkle over the shaved milk chocolate, then pop into the fridge and leave to chill completely so the ganache can set.
7. Take out of the tin, place onto a serving dish and cut into wedges to enjoy.
Tip: Adding coffee to chocolate enhances the cocoa flavour. But if you want to make this for kids, you can remove the coffee altogether and make as pure chocolate or experiment with extracts, such as vanilla, peppermint, orange and so on.
Cook Once Eat Twice by Nadiya Hussain is published by Penguin Michael Joseph, priced £28. Photography by Chris Terry. Available now.
