There are two things that have recently changed my life this chocolate olive oil cake and Emilia Jackson’s new cookbook. This cake because it uses olive oil and the boiling water method to create a moist loaf and Emilia Jackson who I asked some recipe advice from at a book signing. She suggested putting dark rye flour with chocolate which she did herself with a chocolate cookie recipe. It is a brilliant combination the the nutty rye flour and the cocoa powder.
Chocolate Olive Oil Cake
This loaf cake uses the boiling water method to give a moist chocolate cake.
Equipment
- Loaf Tin
Ingredients
- 100 g Plain Flour
- 55 g Dark Rye Flour
- 70 g Cocoa Powder
- 120 g Caster Sugar
- 130 g Brown Sugar
- 6 g Baking Powder
- 2 g Baking Soda
- pinch salt
- 2 large eggs room temperature
- 100 g Olive Oil extra virgin
- 250 ml Boiling Water
Icing Glaze
- 160 g Icing Sugar
- pinch salt
- 30 g Cocoa Powder
- 30 ml Boiling Water
Instructions
- Combine dry ingredients in a bowl.
- In another bowl whisk eggs and olive oil together. Add to dry ingredients.
- Pour a third of the boiling water, and mix. Add remaining water and mix. Batter should become loose.
- Pour into loaf pan lined with baking paper.
- Bake for 60 minutes at 160c convection or 180c fan forced. Until a toothpick comes out clean in centre.
- Allow to cool in tin for 10minutes before turning out onto wire rack to cool completelty.
Glaze Icing
- Sift the cocoa and icing sugar together. Add pinch of salt.
- Add the boiling water a little at a time to reach a pouring consistency.
- Pour over the top of the cool loaf.
- Let set for 20 minutes or put in fridge to speed up.
Notes
You can wrap in clingfilm and freeze for up to a month.
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