22 July, 2012

Chocolate Olive Oil Cake

It has been aaages since I've baked n' blogged!
1. Because of school stresses (duh)
and 2. Because my friend found out my food blog address and I've been so embarrassed to keep continuing this blog. If you're reading this...hi Soph.
Anyway, this cake is absolutely fabulousso. The olive oil flavour and chocolate flavour meet each other in a perfect harmony and there's just the right amount of sweetness in the cake to make that happen. Moist and chocolatey. Mmmm!
The olive oil can leave a bit of an aftertaste though. Some people hate the aftertaste but I don't mind it! The olive oil provides a fruity flavour to the cake. Sounds weird, but seriously try it.
 This cake is a mix between a pudding and a cake. Moist yet still able to hold itself. Sigh, I want a piece now.

P.s. the cake is cut pretty retarded in the above picture because I didn't take it out of the pan properly and it snapped in half. Lol, okay. But still, make the cake.

 Chocolate Olive Oil Cake
- Olive oil, to grease
- 2 eggs
- 215g (1 cup) caster sugar
- 1/2 tsp vanilla essence
- 150g (1 cup) self-raising flour
- 50g (1/3 cup) plain flour
- 50g (1/2 cup) Home Brand Cocoa Powder
- 160ml (2/3 cup) olive oil
- 60ml (1/4 cup) low-fat milk
- Cocoa powder, extra, to dust

Preheat oven to 180°C. Brush a square 19cm (base measurement) cake pan with oil to grease. Line the base and sides with non-stick baking paper.

Use an electric beater to beat the eggs and sugar in a small bowl until pale and creamy. Beat in the vanilla. Transfer to a large bowl. Sift in the combined flours and cocoa powder.

Fold until the mixture is almost combined. Add the olive oil and milk, and fold until combined. Spoon the cake mixture into the prepared pan and smooth the surface.

Bake for 35-40 minutes or until crumbs cling to a skewer inserted into the centre of the cake. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with cocoa powder to serve.