Nigella Lawson's Dark & Sumptuous Chocolate Cake
Nigella Lawson's Dark & Sumptuous Chocolate Cake

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, nigella lawson's dark & sumptuous chocolate cake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Nigella Lawson's Dark & Sumptuous Chocolate Cake is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Nigella Lawson's Dark & Sumptuous Chocolate Cake is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have nigella lawson's dark & sumptuous chocolate cake using 21 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Nigella Lawson's Dark & Sumptuous Chocolate Cake:
  1. Get Icing:
  2. Get 60 ml Water,
  3. Prepare High Quality Coconut Butter, 75g + More For Greasing
  4. Prepare 50 g Light Muscovado Sugar,
  5. Take 1.5 TSP High Quality Instant Espresso Powder / Nescafe Instant Coffee Powder,
  6. Make ready 1.5 TBSP High Quality Cocoa Powder Preferably Valrhona,
  7. Take 150 g High Quality Vegan Dark Chocolate Coarsely Cracked,
  8. Take Cake:
  9. Make ready 200 g Dark Muscovado Sugar,
  10. Get 225 g Unbleached All Purpose Flour,
  11. Take 2 TBSP Coconut Rum,
  12. Make ready 1.5 TSP Baking Soda,
  13. Get 1/2 TSP Sea Salt,
  14. Make ready 1.5 TSP High Quality Instant Espresso Powder / Nescafe Instant Coffee Powder,
  15. Take 75 g High Quality Cocoa Powder Preferably Valrhona,
  16. Take 375 ml Hot Water,
  17. Get 75 g High Quality Coconut Oil,
  18. Get 1.5 TSP Coconut Vinegar,
  19. Take Edible Rose Petals Preferably Organic, For Garnishing
  20. Get Pistachios Coarsely Chopped, For Garnishing
  21. Get Edible Gold Dust, For Dusting
Steps to make Nigella Lawson's Dark & Sumptuous Chocolate Cake:
  1. Preheat oven to 180 degree celsius or 350 fahrenheit. - Lightly grease cake pan with coconut butter. - Line with parchment paper and set aside.
  2. Prepare the icing. - In a sauce pot over medium heat, add water, coconut butter, sugar and espresso powder. - Stir until well combine. - Sieve in cocoa powder.
  3. Stir until well combine and sugar has completely dissolved. - Remove from heat, add in dark chocolate. - Stir to combine well and until the chocolate has completely melted. - Set aside.
  4. Prepare the cake. - In a large bowl, add flour, baking soda, salt, espresso and cocoa powder. - Mix to combine well. - In another large bowl, add sugar, water, coconut oil, vinegar and rum.
  5. Stir to combine well and until the sugar has completely melted. - Gradually while mixing, add in the sugar mixture into the flour mixture. - Mix until well combined. - Pass the cake batter thru a fine sieve and into the prepared cake pan.
  6. Give the cake pan a few tabs on the counter. - Wack into the oven and bake for 30 mins or until a skewer comes out clean with a few crumbs. - Remove from oven and set aside to cool down for 30 mins. - Transfer onto a serving plate.
  7. Pour icing over the cake. - Gently coax the icing to the edge. - Garnish with rose petals, pistachios and gold dust. - Slice and serve.

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