Chocolate Olive Oil Cake
A family festive favourite
You will need:
- 70g cocoa powder
- 120ml hot coffee
- 3 eggs
- 195g Equal Exchange raw cane sugar
- 180ml Olive Oil
- 1 tablespoon pure vanilla extract
- 165g plain flour
- ½ teaspoon bicarb of soda
- 1 teaspoon of salt
For the Buttercream Icing:
• 115g soft butter
• 115g icing sugar
• 2 tablespoons of cocoa powder
Method for the Cake:
- Preheat oven to 150° fan (170° C conventional)
- Mix cocoa powder with hot chocolate until smooth then beat eggs and sugar until pale and creamy.
- Add olive oil and vanilla, then sift in flour, bicarbonate of soda and salt then gently fold everything together.
- Pour into a well greased tin (we used a bundt tin) and bake for 30 minutes.
- Cool completely before removing from the tin.
Method for the Buttercream Icing:
- Beat ingredients together until smooth and then spread over the cooled cake with a silicone spatula.
- Decorate with berries, bay leaves and icing sugar.