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.