Recipe of Any-night-of-the-week Nigella Lawson's Dark & Sumptuous Chocolate Cake

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, nigella lawson's dark & sumptuous chocolate cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Nigella Lawson's Dark & Sumptuous Chocolate Cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Nigella Lawson's Dark & Sumptuous Chocolate Cake is something that I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Nigella Lawson's Dark & Sumptuous Chocolate Cake:

1. Take Icing:
2. Make ready 60 ml Water,
3. Prepare High Quality Coconut Butter, 75g + More For Greasing
4. Take 50 g Light Muscovado Sugar,
5. Get 1.5 TSP High Quality Instant Espresso Powder / Nescafe Instant Coffee Powder,
6. Get 1.5 TBSP High Quality Cocoa Powder Preferably Valrhona,
7. Prepare 150 g High Quality Vegan Dark Chocolate Coarsely Cracked,
8. Make ready Cake:
9. Make ready 200 g Dark Muscovado Sugar,
10. Make ready 225 g Unbleached All Purpose Flour,
11. Prepare 2 TBSP Coconut Rum,
12. Make ready 1.5 TSP Baking Soda,
13. Make ready 1/2 TSP Sea Salt,
14. Get 1.5 TSP High Quality Instant Espresso Powder / Nescafe Instant Coffee Powder,
15. Get 75 g High Quality Cocoa Powder Preferably Valrhona,
16. Take 375 ml Hot Water,
17. Make ready 75 g High Quality Coconut Oil,
18. Prepare 1.5 TSP Coconut Vinegar,
19. Get Edible Rose Petals Preferably Organic, For Garnishing
20. Get Pistachios Coarsely Chopped, For Garnishing
21. Make ready Edible Gold Dust, For Dusting

Instructions 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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