Nigella chocolate cake

Old-Fashioned Chocolate Cake: If you're going to get started, this is the cake you should begin with. Not just because it's simple, though it is but because it is, for me, essence of chocolate cake: melting, luscious and mood-enhancingly good.

I never thought I would be in raptures about the joyfulness of a – yes – vegan chocolate cake

I'm a little embarrassed to admit that I didn't know who Nigella Lawson was. Someone sent me a link to a video of her making this chocolate cake on You Tube. So after a little

Nigella Lawson’s Devil’s Food Cake is made with cocoa powder, muscovado sugar, butter, caster sugar, flour, baking powder, bicarbonate of soda, vanilla extract, and eggs, and covered with chocolate frosting, creating a sweet treat that takes an hour to prepare!

Although I first came up with this recipe because I had someone coming for supper who — genuinely — couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds — though not in a bad way — so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups…

Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one Friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs. And please read the Additional Information section at the end of the recipe before proceeding. For…

Typically cake is not my "go to" dessert, for the simple reason that I do not like to have an entire cake just sitting around the house. A...

I would love to tell you about this cake’s nostalgic and well adapted history, but I can’t. Nigella’s Chocolate Olive Oil Cake is perfect. It is the only dessert (apart from Aunt Jeanette's Chocolate Meringues) that I not only make all year around, but also on Passover. It ticks all the boxes: rich yet still light, moist with a perfect crumb, dairy and gluten free, super quick to throw together and impossible to screw up.

Nigella's Chocolate Olive Oil Cake is made with flour, cocoa, olive oil, and eggs, flavored with vanilla and optional coffee. It's moist, rich, and serves 8. Perfect for any occasion, this cake combines simplicity with decadent chocolate flavor.

Nigella’s Chocolate Almond Cake is made with eggs, butter, sugar, chocolate, and ground almonds creating a luxurious chocolaty dessert that’s ready in an hour!