Chocolate Olive Oil Cake Recipe

Recipe

Chocolate Olive Oil Cake

Rich, Refined and Cleverly Chocolatey. A Luxurious Cake That Makes Chocolate Go Further

This chocolate olive oil cake is deeply chocolatey, beautifully moist, and a little smarter with its ingredients. With chocolate prices continuing to climb, Chocolate Natural Flavouring helps build a rich, rounded cocoa flavour in the sponge while reducing the amount of chocolate needed. Olive oil keeps the crumb soft and tender, creating an elegant cake that still feels wonderfully indulgent. A delicious reminder that you can make indulgent tasting bakes while making chocolate last a little longer.

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Ingredients

200ml Hot Water
40g Cocoa Powder
1 Tsp Instant Espresso Powder
200g Plain Flour
½ Tsp Baking Powder
½ Tsp Bicarbonate of Soda
¼ Tsp Fine Sea Salt
2 Large Eggs
225g Caster Sugar
100g Soured Cream
120ml Extra Virgin Olive Oil
40 Drops Foodie Flavours Chocolate Flavouring
30g Icing Sugar

Instructions

Servings 10 / Prep time 10 mins / Cook time 50 mins

Preheat the oven to 180°C/160°C fan and line the bottom of an 8 inch cake tin with greaseproof baking paper. Lightly grease the sides of the tin with olive oil and dust with cocoa powder.
Whisk together the hot water, cocoa powder and espresso powder and set aside.
Combine the flour, baking powder, bicarbonate of soda and salt.
In a separate bowl, whisk the eggs and sugar for 2 minutes until pale and then add the soured cream.
Gradually pour in the olive oil while whisking.
Mix in the liquid cocoa mixture and the chocolate flavouring.
Fold in the dry ingredients until fully incorporated.
Pour the mixture into the baking tin and bake in the oven for approximately 50 minutes.
Leave to cool in the tin for 10 minutes then transfer to a wired rack to cool.
Once the sponge is cool, dust the top with icing sugar and serve.