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Olive oil chocolate cake

150ml light olive oil

50grams cocoa powder

120ml boiling water

vanilla extract

150grams Shipton mill chestnut flour

1/2 tsp bicarbonate of soda

pinch of salt

175g caster sugar/ stevia

4 medium eggs

Mix together cocoa, water, vanilla- set aside to cool.

combine chestnut flour bicarbonate and salt

whisk sugar, oil and eggs until a thick cream then add cocoa mix and flour

put batter into a lined springform tin and bake at 175 degrees for 30-40 mins depending on oven. Take out when still slightly damp in centre.
Great with berries and whipped cream.