This chocolate cake is both light and tasty. The recipe makes either a really large cake or it can be used to make smaller muffins and freeze for school lunches. Lupi Special Selection Extra Virgin Olive Oil keeps this cake mix very moist however you decide to use it.
PRE TIME : 60 minutes
SERVINGS 12-16 people
RECIPE INSTRUCTIONS
Preheat oven to 180ºC. Line and grease your cake tin.
Add the flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee into a large bowl or stand mixer. Whisk and add a little air to combine.
Add the milk, Lupi Special Selection Delicate Extra Virgin Olive Oil, eggs and vanilla to the flour mixture and whisk until combined. Boil the jug! Reduce the mixer speed to low and add 1 cup of boiling water. Don’t panic. The mixture will become very runny. Pour into your cake tin and bake for 40-50 minutes until cooked.
Remove from oven and let cool for 10 minutes in your cake tin. Turn out and let cool completely. Ice with chocolate buttercream or dust with icing sugar.
Ingredients
Directions
Preheat oven to 180ºC. Line and grease your cake tin.
Add the flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee into a large bowl or stand mixer. Whisk and add a little air to combine.
Add the milk, Lupi Special Selection Delicate Extra Virgin Olive Oil, eggs and vanilla to the flour mixture and whisk until combined. Boil the jug! Reduce the mixer speed to low and add 1 cup of boiling water. Don’t panic. The mixture will become very runny. Pour into your cake tin and bake for 40-50 minutes until cooked.
Remove from oven and let cool for 10 minutes in your cake tin. Turn out and let cool completely. Ice with chocolate buttercream or dust with icing sugar.
