There’s something about baking that always feels like a kind of magic-mixing simple ingredients into something that has the power to both nourish and delight. I’ve baked a lot of cakes over the years, but when I stumbled upon Nigella Lawson’s Chocolate Cake with Coffee Buttercream, it was like I had unlocked the secret to true dessert perfection. You know that feeling when you make something and it turns out so much better than expected? That’s what happened here.
Nigella has this incredible ability to take everyday ingredients and transform them into something luxurious. It’s not about complicated techniques or hard-to-find ingredients-it’s about embracing simplicity and allowing the flavors to speak for themselves. This cake, with its rich chocolate layers and silky coffee buttercream, felt like a warm hug on a plate. I remember the first time I made it-it was a rainy Saturday, I had the whole day to myself, and the cake turned out so beautifully that I ended up eating more than my fair share. But really, can anyone blame me?
Nigella Lawson’s Chocolate Cake With Coffee Buttercream Recipe
When you see the words chocolate cake, you may think of any number of classic recipes, but this one is in a league of its own. The cake itself is moist, tender, and intensely chocolatey, while the coffee buttercream adds a sophisticated twist that takes it to another level. I can’t quite put my finger on why this cake is so extraordinary-it might be the balance of the flavors, or the way the buttercream melts seamlessly into each bite. Either way, it’s the perfect balance of rich and slightly bitter coffee, paired with the sweetness of the cake.
It’s definitely not your run-of-the-mill chocolate cake. Nigella’s recipes always have that extra something, that bit of luxury that makes you feel like you’ve made something truly special. I remember making it for a gathering once, and people actually asked for the recipe. You know you’ve got a winner when that happens!
Ingredient List
For the cake itself, you’ll need the following:
- 250g plain flour (about 2 cups)
- 250g caster sugar (around 1¼ cups)
- 75g cocoa powder (a bit less than 1 cup)
- 1 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 240ml buttermilk (1 cup)
- 240ml boiling water (1 cup)
- 2 tsp vanilla extract
- 120ml vegetable oil (½ cup)
For the coffee buttercream:
- 200g unsalted butter (room temperature)
- 400g icing sugar (3¼ cups)
- 2 tbsp instant coffee (dissolved in 2 tbsp hot water)
- 2 tbsp milk (or more, depending on consistency)
I’m always drawn to Nigella’s recipes because of how approachable they are. Nothing here feels intimidating, yet when you put it all together, it’s a truly elevated experience. I’ll admit, the coffee buttercream was the one element I was a little unsure about at first. I’m not typically the biggest coffee fan when it comes to desserts, but I trusted Nigella’s judgment, and I’m so glad I did. The coffee flavor in the buttercream adds a richness that perfectly complements the chocolate cake without overwhelming it.
How To Make Nigella Lawson’s Chocolate Cake With Coffee Buttercream?
The method is deceptively simple. First, preheat your oven to 180°C (350°F) and grease and line two round cake pans. You’ll want to make sure the pans are well-prepared because the cake batter is on the heavier side, and you don’t want it to stick!
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Making The Cake Batter
In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. This helps get rid of any lumps in the cocoa powder and ensures everything mixes evenly.
In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Slowly add the wet mixture to the dry ingredients, stirring gently to combine. Once those are well incorporated, pour in the oil and give everything a good mix until you have a smooth, glossy batter.
Now, the magic happens. Pour in the boiling water-yes, boiling water! This is what makes the cake so incredibly moist. The batter will thin out, but that’s exactly what you want. It might seem a bit strange at first, but trust Nigella on this one-it’s what gives the cake its melt-in-your-mouth texture.
Pour the batter evenly between the two pans and bake for about 30 minutes, or until a skewer comes out clean. The smell as it bakes is absolutely heavenly. I could barely wait to get a slice!
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Making The Coffee Buttercream
While the cakes are cooling, you can prepare the coffee buttercream. This part is easy. Start by beating the butter until it’s light and creamy. Then, gradually add the sifted icing sugar, a little at a time, until the buttercream is smooth and fluffy. Once that’s done, stir in the dissolved coffee. If you want a softer consistency, add a little milk to get the texture just right.
The coffee flavor should be strong but not overpowering-just enough to give the cake a grown-up, slightly bitter contrast to the sweetness of the chocolate. You can adjust the amount of coffee to your taste, but I like to err on the side of more because I love the coffee-chocolate pairing.
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Assembling The Cake
Once the cakes are fully cooled, spread a generous layer of coffee buttercream on top of the first cake. Place the second layer on top and cover the entire cake with the remaining buttercream. You can keep it simple, or go ahead and add some decorative touches-perhaps a few coffee beans or a dusting of cocoa powder for a little extra flair.
I always find that taking your time with this part of the process is so rewarding. There’s something about the way the buttercream glides over the surface of the cake that feels almost therapeutic. Plus, the end result is always worth it.
Things I Learned
Baking this cake was a bit of a revelation for me. The first thing I learned is that simple really can be spectacular. At first, I thought I might need to add something extra, a twist, or some unusual ingredient to make it more exciting. But the beauty of this cake is in its restraint. It’s classic, and yet the addition of the coffee buttercream elevates it to something unforgettable.
Another lesson I picked up was how important it is to trust the recipe. The method is straightforward, but it’s easy to second-guess yourself when baking. I was particularly skeptical about the thin batter with the boiling water, but once I saw the cake come out of the oven, I was reminded of how important it is to follow instructions. It’s funny how something so simple can yield such fantastic results when you allow yourself to trust the process.
Lastly, I learned that baking is not just about the end product-it’s about the experience. Whether you’re baking alone on a rainy afternoon or sharing it with friends and family, the act of making something with your hands, especially something that tastes as good as this, is incredibly satisfying.