Meet Nigella Lawson’s Old Fashioned Chocolate Cake. It’s rather ironic that it’s an old fashioned cake, because this recipe thrills the food geek in me. I was drawn to it mainly because it’s one of her food processor cake recipes. All the ingredients go into the food processor, gets processed and voila, the batter is ready. See? Nothing old-fashioned about that, is there? Plus, it’s easy as to make! But I’ve made it again and again since then not so much because it’s easy, but because I love how this chocolate cake tastes. Chocolatey and not-too-sweet. It’s officially my favourite chocolate cake.

The other thing that the food geek in me loves about this recipe is this : I was given some lovely digital scales for Christmas, and it makes making this cake even more of…a piece of cake! (Sorry, couldn’t help myself!) Now, all I need do is to place the bowl of my food processor on my scales, tare it (ie press ‘zero’), and then measure out each ingredient straight into the food processor bowl, hitting ‘zero’ before I add the next ingredient. No messing around with mixing bowls and spoons! Just have fun pressing buttons! I should re-name it the Hi-Tech Choc Cake.

Weigh + Spin

Pour + Bake


Here’s the link to the recipe for the cake. Most of the instructions are about how to make the icing. Which looks luscious, I have to admit, but I’ve not attempted to make it because it kind of takes away from the quick-n-easy-ness that I like about this recipe. In fact, I iced the cake with Betty Crocker’s Vanilla Icing, because I’d bought some for a kids craft project and there was just enough leftover. And, true to my casual (disrespectful) attitude to recipes, I ignored the instructions to use 2 x 20cm cake tins, and bunged the lot into a 23cm tin.



My BBQ Man loves cake, in spite of the fact that cakes do not often contain meat products or hops. So my kind-of Valentine’s Day tradition is to bake him a cake. This is no ordinary cake, however. Some wizard at Women’s Weekly came up with the idea of a chocolate fruit cake, and the result is swoonworthy. The richness of all that fruit, beautifully balanced by the bittersweet endnote of chocolate. And then there’s the icing, a sour cream and dark chocolate ganache. A smooth, unctuous topping, not at all sweet but very, very intruiging…a fitting highlight for this particular cake.

If you’re not a fruitcake fan, or if you have someone in your life who needs enlightening in this regard, this is the fruitcake to go with. It’s also one of the easiest cakes I’ve ever made, if you need further convincing.

To make the cake, line tin, measure out first lot of ingredients, melt together in a saucepan.


Whew! That was hardwork! Now have a drink and take a break. Oh-wait a minute-the drink’s for the cake. Sigh. Throw it in the saucepan, too.


Now for the home stretch. Measure out the last lot of ingredients. Into the saucepan they go, mix and pour into the cake tin. 


NOW have a drink and relax. Allow no one to interrupt you for next hour and a half, because you are busy baking, (yes, even if you’re on the sofa researching your next kitchen adventure. You are still baking.) After an hour and a half, check the cake. If the cake tester comes out clean – well you won’t have to wash it. And oh, the cake will be ready.

Leave it to cool in the pan before turning it out. Look, it turned out nicely! (Pun intended, awfully sorry).


To make the ganache,  chop chocolate and melt, measure out sour cream, stir together.


And now, ice ice baby!


After playing with 5 different patterns on the cake, I finally settled for this one.

 Put it on a man-sized plate. Now it’s ready for the BBQ Man!



BBQ Man takes matters into his own hands and goes back for seconds… Guess it’s a winner! 😀


Chocolate Fruit Cake (adapted from Women’s Weekly recipes)

125g butter

150g brown sugar

50g dark eating chocolate, chopped

125ml water

60ml dark rum (I used Frangelico)

445g mixed dried fruit of your choice. I add peel to my mix

110g plain flour

2 tbs cocoa powder

2 tbs self raising flour

1/2 tsp cinnamon, ground

1/2 a nutmeg, freshly grated (or 1/2 tsp ground)

2 eggs, beaten lightly


80g dark chocolate, melted

60g sour cream


Preheat oven to 150C or 140C for fanforced

Grease and line bottom of 20cm ring pan, or a small heart shaped pan, or a 14cm x 21 cm load pan.

Combine butter, sugar, chocolate and water in saucepan, stir over heat until sugar dissolves.

Remove from heat, stir in rum and fruit

Add sifted dry ingredients and eggs, stir until combined. Spoon mixture into pan.

Bake for 1 hour if you are using a ring pan, or 1.5 hours if using a heart shaped or a loaf pan

Cool cake in pan. I leave mine overnight.

To make icing, melt and cool chocolate, stir into sour cream until smooth.

Turn cake out on to baking paper, spread icing over the top of the cake. If you want to do the sides of the cake, double the icing recipe.

Use baking paper to life cake onto serving plate, slide paper out from under the cake.