Christmas is just around the corner and what better way to celebrate than with a rich and indulgent chocolate cake? This chocolate Christmas cake Nigella-style recipe is the perfect dessert to wow your guests with at your holiday gathering.
With its moist and fluffy texture, rich chocolatey flavor, and festive decorations, this cake is sure to impress. Plus, it’s super easy to make and requires only a few simple ingredients that you probably already have in your pantry.
Ingredients:
- 225g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 50g cocoa powder
- 275g caster sugar
- 3 large eggs
- 142ml sour cream
- 1 tsp vanilla extract
- 175g unsalted butter, melted and cooled
- 125ml strong espresso coffee, cooled
- icing sugar, for dusting
- chocolate curls or shavings, for decorating
Instructions:
- Preheat your oven to 180°C/160°C Fan/gas mark 4. Grease and line a 20cm round cake tin with baking parchment.
- In a large bowl, sift together the flour, baking powder, bicarbonate of soda and cocoa powder. Add the caster sugar and mix well.
- In a separate bowl, beat the eggs, sour cream and vanilla extract together.
- Add the melted butter and cooled espresso to the egg mixture and stir well until combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until the mixture is smooth and well combined.
- Pour the mixture into the prepared tin and bake for 50-55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Dust the cake with icing sugar and decorate with chocolate curls or shavings before serving.
Nutritional Information:
Serving size: 1 slice (1/12th of cake)
- Calories: 356
- Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 92mg
- Sodium: 164mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 29g
- Protein: 5g
Cooking Time:
50-55 minutes
Equipment:
- 20cm round cake tin
- Baking parchment
- Mixing bowls
- Spatula
- Wire rack
Serving Suggestions:
This cake is delicious served on its own or with a dollop of whipped cream or vanilla ice cream on top. It also pairs well with a cup of coffee or hot chocolate.
Variations:
If you want to switch things up, you can add some chopped nuts or dried fruit to the cake batter. You can also experiment with different types of chocolate, like white or milk chocolate, to create a unique flavor profile.
Substitutions:
If you don’t have sour cream, you can use Greek yogurt or buttermilk instead. You can also use instant coffee granules instead of making espresso.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips:
- Make sure all your ingredients are at room temperature before you begin.
- Don’t overmix the batter, or the cake may become tough.
- If the top of the cake is browning too quickly, cover it with foil and continue baking.
- Use a serrated knife to cut the cake for clean slices.
Notes:
This recipe is adapted from Nigella Lawson’s “Chocolate Sour Cream Cake”.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can make this cake a day or two in advance. Just store it in an airtight container at room temperature until you’re ready to serve it.
Can I use a different type of flour?
You can use self-raising flour instead of plain flour, but omit the baking powder and bicarbonate of soda from the recipe.
Can I substitute the butter for margarine?
You can use margarine instead of butter, but the flavor and texture of the cake may be slightly different.
Final Thoughts:
This chocolate Christmas cake Nigella-style recipe is a must-try for any chocolate lover. It’s easy to make, tastes amazing, and looks impressive. The combination of rich chocolate and espresso creates a deep, complex flavor that’s perfect for the holiday season. So go ahead and give it a try – your taste buds will thank you!