- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Store the cooled cake in an airtight container for up to 2 days.