Chocolate Olive Oil Cake and Fudge Frosting with CarePantry Plain Flour
- laurencem1
- 13 minutes ago
- 2 min read
Serves: 9 squares Prep time: 10-15min Cook time: 25-30min
Ingredients:
Cake
153g Care Pantry plain flour (1 ¼ cups)
30g Cocoa powder (1/4 cup)
3g Baking powder (1/2 tsp)
3g Bicarb soda (1/2 tsp)
172g Brown sugar (1 cup)
2g Salt (1/3 tsp)
50g Whole eggs (1 large egg)
65ml Light olive oil (1/3 cup)
86g Sour cream (1/3 cup)
3ml Vanilla extract (1/2 tsp)
129ml Hot water (1/2 cup)
Chocolate frosting
182g Chocolate chips (dark/milk) (1 cup)
103ml Thickened cream (1/2 cup)
19ml Golden syrup (4 tsp)
18g Butter, unsalted at room temperature (4 tsp)
0.4g Salt (Pinch)
77g Sour cream (1/3 cup)
Garnish (optional)
125g Fresh raspberries (1 punnet)
38g Pistachio nut, roughly chopped (1/8 cup)
Method:
Cake
Preheat oven to 160℃ fan-forced (180℃ conventional). Grease and line a 22.5cm square cake pan with baking paper.
In a large bowl, whisk together the eggs, olive oil, sour cream, and vanilla until smooth.
In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarb soda, sugar, and salt. Add to the wet ingredients and whisk until just combined (the batter will be thick).
Slowly pour in the hot water and gently whisk until smooth.
Pour the batter into the prepared pan. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool completely.
Chocolate frosting
Place the chocolate chips, cream, golden syrup, butter, and salt in a saucepan. Stir over low-medium heat until melted and smooth. Remove from heat, pour into a bowl and leave to cool completely.
Whisk in the sour cream until smooth. If the frosting is too soft, refrigerate for 15-30 minutes until it firms up a little.
Optional: for a lighter, mousse-like texture, refrigerate for 30 minutes, then beat with an electric mixer until fluffy.
Spread the frosting evenly over the cooled cake. Optionally garnish with fresh raspberries and a sprinkle of chopped pistachios. Slice and enjoy!
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