Cooking oil spray, for greasing
3 cups self-raising flour
½ cup Dutch cocoa
½ tsp bicarbonate of soda
1¾ cups caster sugar
4 free-range eggs
1½ cups milk
¾ cup light flavour extra virgin olive oil
2 tsp vanilla extract
Assorted sprinkles, to decorate
2 Tbsp cocoa powder, sifted
¼ cup light flavour extra virgin olive oil
1½ cups icing sugar mixture, sifted
2-3 Tbsp water
Preheat oven to 160°C fan-forced (180°C conventional). Grease a 35 x 25 x 4 cm roasting tray with spray oil, and line the base and sides with baking paper. Sift flour, cocoa and bicarb into a large mixing bowl. Stir in caster sugar, then make a well in the centre.
Whisk eggs, milk, olive oil and vanilla together in a jug and add to the dry ingredients. Whisk together until just combined. Pour into prepared tray and bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Cool in tray for 10 minutes, then turn out onto a wire rack to fully cool.
To make the chocolate icing, combine cocoa powder and olive oil in a large bowl. Add icing sugar and 2 Tbsp water. Stir until smooth, adding more water if needed.
Spread icing over the top of the cooled cake. Decorate with sprinkles. Slice and serve.