Olive Oil Chocolate Cake

Name: Olive Oil Chocolate Cake
Prep time: 15 min
Cook time: 36 min
Total time: 51 min
Yield: 8 - 10
Ingredients: 185 g / 6.5 oz Plain flour; 2 tbsp cocoa; 1 tsp bicarbonate of soda; 1 tsp baking powder; 140 g / 5 oz Castor sugar; 2 tbsp golden syrup; 2 large eggs; 150 ml / 5 floz Light olive oil; 150 ml / 5 floz Milk; 40 g / 1.5 oz Butter; 28 g / 1 oz Cocoa; 4 tbsp milk; 115 g / 4 oz Icing sugar; 1 Strip of White chocolate; 1 Strip of Plain chocolate

User Reviews

4.8

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
51 mins
Servings
8 - 10
Course
Dessert
Cuisine
British

Olive Oil Chocolate Cake

Katherine Stark

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The olive oil in this Olive Oil Chocolate Cake makes it so moist and light and the chocolate fudge frosting is simply delicious!

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Ingredients

Servings

185 g / 6.5 oz Plain flour
2 tbsp cocoa
1 tsp bicarbonate of soda
1 tsp baking powder
140 g / 5 oz Castor sugar
2 tbsp golden syrup
2 large eggs
150 ml / 5 floz Light olive oil
150 ml / 5 floz Milk

For Chocolate Fudge Frosting

40 g / 1.5 oz Butter unsalted
28 g / 1 oz Cocoa
4 tbsp milk approx
115 g / 4 oz Icing sugar
1 Strip of White chocolate
1 Strip of Plain chocolate

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Instructions

Preheat the oven to 170°C.
Grease and line 2 x 20 cm (8 inch) cake tins with grease proof paper.
Put the oil and milk into a measuring jug.
Break the eggs into a small bowl and whisk.
Sieve the flour, cocoa, bicarb and baking powder into a large mixing bowl.
Make a well in the centre and add sugar and syrup.
Gradually stir in the eggs, oil and milk and beat well to make a smooth batter.
Pour into the cake tins, weighing to check they are equal.
Place in the middle of the oven and bake for 30 to 35 minutes until the cakes spring back when lightly pressed and the cakes starts to shrink back the edge of the tins.
Turn the cakes out onto a wire cake rack and leave to cool.
Make the chocolate fudge frosting to sandwich and decorate the cake.
Melt the butter in a small saucepan.
Stir in the cocoa and cook very gently for a minute.
Stir in the icing sugar and enough milk to make the desired spreadable consistency.
Spread half of the frosting over one cake, lay the second on top and pour the remainder on top and spread over evenly.
Next make the chocolate flakes by using a potato peeler on the strips of chocolate.
Scatter the flakes over the icing.
Serve (can be stored in an air tight container for up to 3 days).