Recipe: Chocolate olive oil cake

Last updated 05:00 10/10/2012
olive oil cake
THE GOOD OIL: Chocolate olive oil cake.

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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.


Main ingredient Chocolate
Type of dish Baking
Course Dessert
Cooking time 30 min - 1 hour
Serves/makes 12
Special options Nut-free


4 eggs
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
100ml cream

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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