I was talking to my mom the other day about how we agree that good cake needs no icing.
Not that I’m one to deny myself icing, but I really love cakes that can be eaten on their own and shine on their own.
I feel this way about scones, too. I rarely ever go to the extra trouble of making a glaze or icing for my scones because I like the pure cakey-ness of a tasty, buttery scone.
By no means am I asking you to quit icing your cakes (I’m a sucker for ganache and buttercream), but I’m holding the cakes that I make to a higher standard.
Are the flavors and quality good enough to stand on their own? Is the crumb of the cake just as tasty as it would have been with a layer of peanut butter icing (which is never a bad idea).
This Chocolate Olive Oil Cake from the lovely Nigella Lawson is a cake that can absolutely stand on its own.
It is one of the most delicious chocolate cakes, in my opinion, and the olive oil (in the place of butter) adds a depth and richness. And it’s incredibly moist.
The simplicity of the chocolate flavor can be enhanced with a sprinkle of powdered sugar and a scoop of pure vanilla ice cream, if you wish, and makes a decadent dessert.
*Click on recipe card to enlarge or right click to save.