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
1 Tbsp Dutch cocoa, sifted
1½ cups icing sugar mixture, sifted
1 Tbsp light extra virgin olive oil
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.