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.
- Preheat oven to 180C. Grease a 20 cm cake tin with butter and line with baking paper.
- 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.
- Pour into the prepared 20 cm cake tin and bake for 20 – 30 minutes; until a skewer comes out clean when inserted.
- Remove onto a cooling rack. Sprinkle with icing sugar and decorate with olive branches.