Food

Chocolate, olive oil and walnut cake

There’s a wonderful nutty centre hidden inside this rich choccie cake.
Andre Martin
12
40M
55M
1H 35M

A simple chocolate cake with a wonderfully moist texture.

Ingredients

Method

1.

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.

2.

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.

3.

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.

4.

Add icing ingredients and 2 Tbsp hot water to a large bowl. Mix until smooth.

5.

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.

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