Chocolate Olive Oil Cake
Recipe by Helen Mouneimne from @thegreekvegetarian
Are you looking for the ultimate chocolate cake recipe? Well, we think we have found the perfect recipe for you!
The Greek Vegetarian has outdone herself with this mouth-watering Chocolate Olive Oil Cake recipe. The recipe uses our 100% Australian Mild Extra Virgin Olive Oil (EVOO). This Mild EVOO is subtle in flavour and keeps the cake moist due to the Vitamin A content. The EVOO also adds a hit of antioxidants, which makes this Chocolate Cake recipe healthier.
The cake is layered between velvetly chocolate cream icing. This delicious icing has a hint of vanilla thanks to our Vanilla Bean Infused Extra Virgin Olive Oil.
2 cups self raising flour
1 cup cocoa powder
1.5 cups caster sugar
1/2 cup brown sugar
1 cup buttermilk
3/4 cup Pendleton Estate Mild EVOO
2 teaspoons vanilla extract
2 teaspoons instant coffee
3 large eggs
1 cup hot water
Chocolate Cream Cheese Frosting:
250g cream cheese, softened
2 tablespoons Pendleton Estate Vanilla Infused EVOO
3 cups icing sugar
3 tablespoons cocoa powder
2 tablespoons millk
Preheat oven to 170 degrees fan and line 2 x 8 inch round tins.
In a large mixing bowl add all the dry cake ingredients and mix well with a whisk. Add in the wet ingredients finishing by adding the hot water, (pouring it in down the side of the bowl) and mix well. The mixture will be runny at this stage.
Divide the mixture between the two tins and bake for approximately 30 minutes. Allow cakes to cool before removing from the tins. Make the frosting by beating the softened cream cheese with an electric mixer along with the cocoa, icing sugar, milk and Vanilla Infused EVOO.
Spread half of the cream cheese mixture in-between the cooled cakes and top with the remaining frosting