As it was my husband’s birthday today it was a good excuse to raid my recipe box and find a Chocolate Cake recipe. This one was given to me many, many years ago by an old colleague. I decided to give the recipe an up to date feel with the olive oil and a bit of a makeover. The results are a chocolate cake lover’s dream come true! Everyone had seconds at our tea party, I’ve never seen a cake polished off so quickly.
Weighing the mixture into the tins ensures an even rise in both cakes.
Don’t make the icing too stiff or it won’t glide over the cakes.
Olive Oil Chocolate Cake
Prep time
Cook time
Total time
The olive oil in this cake makes it so moist and light and the chocolate fudge icing is simply yummy!
Author: Camilla
Recipe type: Cake
Serves: 8-10
Ingredients
- 6.5 oz Plain flour
- 2 tbsp Cocoa
- 1 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 5 oz Castor sugar
- 2 tbsp Golden syrup
- 2 large Eggs
- 5 floz Light olive oil
- 5 floz Milk
- Icing/Topping:
- 1.5 oz Butter
- 1 oz Cocoa
- 4 tbsp Milk (approx)
- 4 oz Icing sugar
- 1 Strip White chocolate
- 1 Strip Plain chocolate
Instructions
- Preheat the oven to 170°C.
- Grease and line 2 x 8” sponge tins with grease proof paper.
- Put the oil and milk into a 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 icing 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 icing 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.
Notes
I found an electric hand whisk perfect for mixing the cake batter.
Loading tweets...
3 comments
Richard
19/04/2012 at 5:50 pm (UTC 1) Link to this comment
Yum!
Choclette
07/10/2012 at 10:37 am (UTC 1) Link to this comment
This looks deliciously moist and a lovely cake to have at a birthday tea.
Camilla
07/10/2012 at 10:47 am (UTC 1) Link to this comment
I recently made a different chocolate cake for my daughter’s birthday and although I’d make the ganache again the cake was not a patch on this one!