Oils For Chocolate Olive Oil Cake

Our answer

Nigella's Chocolate Olive Oil Cake (from NIGELLISSIMA) is made with regular (not extra-virgin) olive oil. Regular olive oil has a slightly less assertive flavour than extra-virgin olive oil, but adds a mild fruitiness to the flavour of the cake.

For rapeseed oil we assume that this would mean the cold-pressed rapeseed oil, rather than expeller-pressed oil (usually sold as just vegetable oil in the UK and Canola oil in the US), which is usually flavourless. You can certainly use this oil, but cold-pressed rapeseed oil tends to be quite peppery in flavour and so will slightly affect the flavour of the cake. If possible, our preference would be to use regular olive oil.