Preheat oven to 180°C. Brush a 19cm square cake pan with Correggiola Mild Olive Oil to grease. Line pan base and sides with non-stick baking paper.
Beat the eggs and sugar in a small bowl until pale and creamy. Beat in the vanilla. Transfer to a large mixing bowl.
Sift in the combined flours and cocoa powder. Fold until the mixture is almost combined. Add the Correggiola Mild Olive Oil and milk, and fold until combined.
Transfer the mixture into the prepared cake pan and smooth the surface. Bake for 35-40 minutes or until crumbs cling to a skewer inserted into the centre of the cake. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with cocoa powder to serve.
Olio Chocolate Cake
- Serves 8
- Cook Time: 55 mins
- 1 cup caster sugar
- 2 eggs
- 1/2 tsp vanilla essence
- 1 cup self-raising flour
- 1/3 cup plain flour
- 1/2 cup Cocoa Powder
- 2/3 cup Correggiola Mild Olive Oil
- 1/4 cup low-fat milk
- Cocoa powder, extra, to dust
- Correggiola Mild Olive Oil to grease the pan