Quick to make decadent olive oil cake



200ml olive oil

220g caster sugar, sifted

3 large eggs, beaten

10ml (2 tsp) vanilla extract

30ml (2 table spoon) cocoa powder, sifted

125ml (1/2 cup) boiling water

125g cake flour, sifted

5ml (1 tsp) bicarbonate of soda

pinch of salt

100g 70% dark chocolate, finely chopped

Icing sugar to dust.


  1. Preheat oven to 180C. Grease a 20 cm cake tin with butter and line with baking paper.
  2. In a free standing blender, whisk together the olive oil, sugar, eggs and vanilla until creamy, 3 minutes, while the mixture is still being blended, In a separated bowl, whisk together the cocoa and boiling water using a hand whisk until mixed through. Let the cocoa mixture cool aside slightly in the fridge, 3 minutes. Mix together the flour, bicarb and salt and add to the egg mixture and whisk, add the cooled cocoa mixture an blend until a smooth batter, 3 minutes. Stir in the chopped chocolate pieces.
  3. Pour into the prepared 20 cm cake tin and bake for 20 – 30  minutes; until a skewer comes out clean when inserted.
  4. Remove onto a cooling rack. Sprinkle with icing sugar and decorate with olive branches.


Love is…

Love is patient and kind. Love is not jealous or boastful or proud or rude.



Try this chocolate bark which will go down very well when entertaining (you can serve it as dessert with vanilla ice cream). This is also a great gift to pack beautifully into a gift box with tissue paper when invited to a dinner party. I used milk chocolate, yet dark chocolate also goes down well.

All you need to do really is melt the chocolate then pour it onto a cut grease proof paper (making sure the paper is big enough), top with fresh berries and sprinkles of your choice. Enjoy. also see the tips section below.



  1. Use a double boiler to melt the chocolate. Or place water into a pot and top with a heat proof bowl (do not let the water touch the bowl). Place roughly chopped chocolate into the bowl. Heat the pot on medium heat (the water should simmer not boil). Melt the chocolate while stirring.
  2. After melting the chocolate, remove from heat and keep on stirring until the chocolate is slightly cooled and thick prior to pouring onto the grease proof paper.
  3. This is so quick and easy to make. If using fresh berries, the bark has to be eaten on the day. dried berries can also be used to keep the bark for at least a week.

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