Nigella's Dairy-Free Chocolate Cake

Is there anything more inspiring for a keen cook than being asked to make something for a party at short notice?

Yumi is BACK and feeling good in her kitchen and was delighted to have a couple of cracks at making this cake by Nigella Lawson.

*After recording, she made it again for the party - here's what she said about the changes:

"Instead of Olive Oil, I used coconut oil!

(I know the whole name is Nigella's Olive Oil Chocolate Cake but I just felt the olive oil flavour was a bit intense and overpowering, whereas coconut oil is more mellow and went well.)

I also increased the cooking time by 5 minutes, to 50 mins, and in my oven, it cooked better at 160C fan -- instead of the recommended 150C.

Finally, I couldn't find good strawberries so I used raspberries instead. Looked amazing and tasted amazing!"

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