The liquid gold that is olive oil isn't just for savoury cooking. Here it replaces butter and gives this dark, rich chocolate cake a large, soft crumb. This is divine - don't wait for a special occasion to make it.
NEED TO KNOW
|Type of dish||Baking|
|Cooking time||30 min - 1 hour|
DARK CHOCOLATE OLIVE OIL CAKE
|175g caster sugar|
|175g brown sugar|
|1½ tsp vanilla essence|
|330g self-raising flour|
|100g dark cocoa|
|270ml olive oil|
90ml milk or a little more
|220g quality dark chocolate|
|80g unsalted butter|
|1. Preheat oven to 180C (170C fan-forced). Line a 24-centimetre square or round cake tin with baking paper.
2. Using a whisk beater, beat eggs and sugars until pale, then add vanilla.
3. Sift in flour and cocoa, fold through a little, add olive oil and milk and mix well. Pour into prepared tin, smooth top and bake for 45-50 minutes. Test with a skewer - it should come out with crumbs on it. If it comes out clean, the cake is overcooked.
4. Remove cake from oven and cool for five minutes. Remove cake from tin and cool completely before dusting with cocoa or smothering with ganache.
5. (OPTIONAL) For ganache, place chocolate in a bowl over simmering water and melt. Stir through butter until melted. Add cream and stir to combine. If it thickens too much when removed from heat, rewarm briefly, spread over cake and serve.
- Daily Life
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