INGREDIENTS
DRY 1 cup SR flour 1 cup plain flour 1 cup sugar 1/3 cup cocoa 1 tsp bi carb soda 1/2 tsp salt WET 1 tsp vanilla essence 1 tsp white wine vinegar 1/2 cup Great Southern Groves Extra Virgin Olive Oil 1 cup water METHOD Preheat oven to 180C Line or grease a 23cm round cake tin. Combine dry ingredients in a large bowl. Whisk together wet ingredients in a separate bowl. Combine wet and dry ingredients and mix well. Pour batter into cake tin and bake for 40-45 minutes or until a skewer comes out of the center clean. Cool in the tin before turning out and topping with chocolate icing or dusting with cocoa. Note: Double the batch and create a layered celebration cake by baking two round cakes and sandwiching them with chocolate ganache and finishing with icing and flowers.
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