Can I Use An Alternative To Corn Oil For The Chocolate Fudge Cake?

Our answer

Nigella's Chocolate Fudge cake (from NIGELLA BITES) is a moist and tender chocolate sponge that is covered with a rich, fudgy chocolate frosting. The cake uses a combination of corn oil and melted butter. The butter provides flavour and the oil helps to give the cake its wonderful texture.

Corn oil is a flavourless oil and can be replaced with similar vegetable oils, such as sunflower oil, rapeseed/Canola oil (not cold pressed), sunflower oil and groundnut/peanut oil. We would not particularly recommend using olive oil as it has a pronounced flavour which can come through in the cake and may not be liked by everyone. If you would like to make a chocolate cake using olive oil then we would suggest trying Nigella's Chocolate Olive Oil Cake, which you can make either gluten free with almonds or alternatively with regular plain/all-purpose flour.