Chocolate, olive oil and walnut cake

There’s a wonderful nutty centre hidden inside this rich choccie cake, adding a layer of texture to very simple-to-make sweets. - by Better Homes and Gardens

Recipes from Better Homes and Gardens & New Idea

Ingredients

125ml light extra virgin olive oil, plus extra, to grease

½ cup caster sugar, plus extra ¼ cup

½ cup brown sugar

2 free-range eggs

2 Tbsp Dutch cocoa, plus extra 1 Tbsp

250ml sour cream

2 cups self-raising flour

½ cup walnuts, finely chopped, plus extra, to garnish

Chopped honeycomb, to garnish

ICING

1 Tbsp Dutch cocoa, sifted

1½ cups icing sugar mixture, sifted

1 Tbsp light extra virgin olive oil

Method

Grease a 20cm round cake tin with Extra Virgin Olive Oil. Preheat oven to 180°C fan-forced (200°C conventional). Put Extra Virgin Olive Oil and sugars in a large bowl. Whisk to combine. Add eggs, 1 at a time, whisking after each addition. Sift in cocoa and whisk. Whisk in sour cream. Sift in flour then gently whisk until just combined.
Spoon 2 cups of the batter into the tin and smooth surface. Combine nuts, extra caster sugar and extra cocoa in a medium bowl. Scatter over batter in tin. Spoon remaining batter over the top. Smooth surface.
Bake for 55 minutes or until cooked when tested with a skewer. Set aside for 15 minutes. Turn out onto a wire rack to cool completely.
Add icing ingredients and 2 Tbsp hot water to a large bowl. Mix until smooth.
Trim cake so it sits level. Transfer to a serving plate or cake stand. Spoon over icing, letting it drizzle down sides. Set aside for 30 minutes or until icing sets. To serve, garnish with honeycomb and extra walnuts.

In partnership with Cobram Estate