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.


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