Quick Answer: 180°C = 350°F
Nigella's chocolate cakes bake at 180°C, which equals 350°F in American ovens.
🍫 Nigella's Tip: "Lower and slower for moister cake" - She often uses 170°C (340°F) for extra fudginess
Nigella's Famous Chocolate Cakes - US Conversions
Dense Chocolate Loaf Cake
Temperature:
180°C → 350°F
Time:
40-45 minutes
Pan:
2lb loaf → 9×5 inch
💡 Still slightly gooey in center when done
Flourless Chocolate Torte
Temperature:
170°C → 340°F
Time:
35-40 minutes
Pan:
23cm → 9 inch springform
💡 Center should wobble when shaken
The "Nigella Way" - Temperature Philosophy
Lower = Moister
Often uses 170°C (340°F) instead of 180°C for extra moisture
Dark Pans Matter
Reduce by 10°F if using dark pans (Nigella loves them)
"Wobble Test"
Her cakes often finish cooking outside the oven
Converting Nigella's British Ingredients
| Nigella Says | US Equivalent | Notes |
|---|---|---|
| Double cream | Heavy cream (36-40% fat) | Not whipping cream! |
| Golden syrup | Corn syrup + molasses (3:1) | Or order Lyle's online |
| Digestive biscuits | Graham crackers | For bases |
| Dark muscovado | Dark brown sugar | Pack firmly |
When Nigella's Cakes Go Wrong at 350°F
Dry instead of fudgy!
US ovens run hotter. Try 340°F instead of 350°F. Nigella's cakes are meant to be slightly underbaked.
Sinking in the middle
Don't open door before 30 minutes. US baking powder is double-acting - reduce by 1/4 tsp.