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Chocolate Olive Oil Cake
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients (serves 12)
- Olive oil, to grease
- 2 eggs
- 215g (1 cup) caster sugar
- 1/2 tsp vanilla essence
- 150g (1 cup) self-raising flour
- 50g (1/3 cup) plain flour
- 50g (1/2 cup) Home Brand Cocoa Powder
- 160ml (2/3 cup) olive oil
- 60ml (1/4 cup) low-fat milk
- Cocoa powder, extra, to dust
Method
- Preheat oven to 180�C. Brush a square 19cm (base
measurement) cake pan with oil to grease. Line the
base and sides with non-stick baking paper.
- Use an electric beater to beat the eggs
and sugar in a small bowl until pale and creamy.
Beat in the vanilla. Transfer to a large bowl.
- Sift in the combined flours and cocoa powder.
Fold until the mixture is almost combined. Add the
olive oil and milk, and fold until combined.
- Spoon the cake mixture into the prepared pan and
smooth the surface. Bake for 35-40 minutes or until
crumbs cling to a skewer inserted into the centre of
the cake. Set aside for 5 minutes to cool slightly
before turning onto a wire rack to cool completely.
Dust with cocoa powder to serve.
Notes & tips: Store the cooled cake in an
airtight container for up to 2 days.
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