A deeply rich olive oil cake infused with dark chocolate and a whisper of chilli, delivering a slow-building warmth beneath its velvety crumb.
Prep time: 20 minutes
Baking time: 50 minutes
Makes: 22.5cm round cake
Serves: 10–12
Ingredients:
125ml Olivetta Chilli extra virgin olive oil
250ml buttermilk
250ml strong black coffee
2 large eggs
500ml caster sugar
500ml all-purpose flour
175ml cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 teaspoon vanilla essence
Directions:
Preheat the oven to 180°C fan-forced.
Grease a 22.5cm springform cake pan with a dash of Olivetta Chilli extra virgin olive oil and line the base with baking paper.
Sift the dry ingredients (except sugar) into a bowl.
In a separate bowl, whisk together the Olivetta Chilli extra virgin olive oil with the eggs, one at a time. Whisk in the buttermilk, black coffee, vanilla essence, and sugar.
Fold the dry ingredients into the mixture using a large metal spoon, taking care not to overmix.
Pour the batter into the prepared cake tin and bake for 50 minutes. Check if done by inserting a skewer into the centre.
Allow the cake to cool on a metal rack in the tin.
Delicious served with a dollop of cream or vanilla ice-cream
