This lovely recipe is from Nigella Lawson's Nigellissima (Chatto & Windus, 2012). She made a cake but I decided to try these silicon moulds. The mixture rose quite a lot so my little bundt cakes were large, but moist and delicious just the same. Nigella uses 200g sugar but I was very happy with 150g.
150ml olive oil
50g cocoa, sifted
125ml boiling water
2 tsp vanilla extract
150g ground almonds or 125g flour
1/2 tsp bicarbonate of soda
pinch salt
150g caster sugar
3 eggs
Preheat oven to 170C. Grease and line a cake tin or muffin tins.
Mix the cocoa and boiling water in a small jug until you have a smooth paste. Whisk in vanilla and set aside to cool.
In a small bowl combine ground almonds or flour with baking soda and salt.
In a large bowl whisk (by hand or machine) the sugar, eggs and oil until thickened (about 3 mins). Slowly whisk in the cocoa mixture and then the flour mixture. Scrape down and stir with a spatula, then pour into your mould/s. Nigella says a cake will take 40-45 min, my little bundts took about 18 min.
Let cool in the tin for 10 min on a wire rack, then turn out.