0:20

To Prep

0:40

To Cook

10

INGREDIENTS

EASY

DIFFICULTY

12

SERVINGS

4

AVG RATING

(8 Members)

Chocolate olive oil cake

Ingredients
    • Method
    • Notes
    1. 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.

    2. 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.

    3. 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.

    4. 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.

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