INGREDIENTS
- 150ml Zejd extra virgin olive oil
- 50g cocoa powder (sifted)
- 125ml boiling water
- 2 tsp vanilla extract
- 125g all-purpose flour
- ½ tsp bicarbonate of soda
- 1 pinch of salt
- 200g caster sugar
- 3 large eggs
- 135g semisweet chocolate chips
- 2 tbsp cocoa powder
- 3 tbsp Zejd extra virgin olive oil
- 1 tbsp light corn syrup (for shine)
- A pinch or two of flaky sea salt
INSTRUCTIONS
- Preheat your oven to 170°C. Grease a 22cm springform tin with a little oil and line the base with baking parchment.
- Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little. In another smallish bowl, combine the flour with the bicarbonate of soda and pinch of salt. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment and beat together vigorously for about 3 minutes until you have an aerated and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the flour mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.
- To make the glaze, combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over your completely cooled cake and use spatula to gently nudge it down the sides. We've sprinkled the glaze with pistachio for flavor and color.
Recipe uses this product
INGREDIENTS
Cake Ingredients:
- 150ml Zejd extra virgin olive oil
- 50g cocoa powder (sifted)
- 125ml boiling water
- 2 tsp vanilla extract
- 125g all-purpose flour
- ½ tsp bicarbonate of soda
- 1 pinch of salt
- 200g caster sugar
- 3 large eggs
Glaze Ingredients:
- 135g semisweet chocolate chips
- 2 tbsp cocoa powder
- 3 tbsp Zejd extra virgin olive oil
- 1 tbsp light corn syrup (for shine)
- A pinch or two of flaky sea salt
INSTRUCTIONS
- Preheat your oven to 170°C. Grease a 22cm springform tin with a little oil and line the base with baking parchment.
- Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the flour with the bicarbonate of soda and pinch of salt.
Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment and beat together vigorously for about 3 minutes until you have an aerated and thickened cream. - Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the flour mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.
- To make the glaze, combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over your completely cooled cake and use spatula to gently nudge it down the sides. We’ve sprinkled the glaze with pistachio for flavor and color.
Recipe uses
this product
