Nigella Lawson Cake and Frosting
Indulge in the rich decadence of the Nigella Lawson Cake and Frosting, a timeless dessert that combines effortless elegance with bold chocolate flavors. This recipe features a perfectly moist chocolate cake made with cocoa powder, milk, and a touch of boiling water to enhance its tender crumb. The silky frosting is an irresistible blend of melted dark chocolate, heavy cream, and powdered sugar, whipped to perfection for a luscious finish. Designed for both novice bakers and seasoned pros, this double-layer chocolate cake is a show-stopping treat, ideal for birthdays, celebrations, or as a weekend indulgence. With a quick 20-minute prep time and step-by-step simplicity, it’s a foolproof recipe that guarantees delicious results every time. Serve it at room temperature and pair a slice with a steaming cup of coffee for the ultimate dessert experience.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 200 grams Unsalted butter
- 50 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 3 pieces Large eggs
- 125 ml Whole milk
- 1 teaspoon Vanilla extract
- 125 ml Boiling water
- 300 grams Powdered sugar
- 100 ml Heavy cream
- 150 grams Dark chocolate
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F). Grease two 8-inch cake pans and line the bottoms with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
In a separate bowl, beat the unsalted butter and granulated sugar together until light and fluffy using an electric mixer, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Slowly pour in the boiling water, mixing gently until the batter is smooth. The batter will be thin, but this achieves the moist texture of the cake.
Divide the batter evenly between the prepared cake pans. Tap them lightly on the counter to release any air bubbles.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, melt the dark chocolate in a heatproof bowl over a pot of simmering water, or in the microwave in 30-second increments, stirring after each increment until smooth. Let it cool slightly.
In another bowl, beat the powdered sugar, heavy cream, and a pinch of salt together until smooth. Slowly add the cooled melted chocolate to the cream mixture and beat until fluffy and well combined.
Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and spread frosting over the top and sides of the cake.
Smooth the frosting with a spatula, and if desired, decorate with chocolate shavings or sprinkles.
Serve the cake at room temperature and enjoy!
Nutrition Facts
Calories |
5687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.3 g | 359% | |
| Saturated Fat | 157.7 g | 788% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 782.5 g | 285% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 575.5 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 476 mg | 37% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 2491 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
