July 14, 2015


Serves 6-8

175g self-raising flour

1 teaspoon baking powder

30g cocoa powder

150g caster sugar

2 eggs

150ml Bertolli Extra Light Olive Oil

150ml milk

2 tablespoons golden syrup

60g chocolate chips


185g icing sugar

2 tablespoons cocoa powder

15g butter, softened

2 ½ tablespoons water


1. Preheat oven to 180°C. Spray or brush a 20cm cake tin with olive oil and line the base with baking paper.

2. Sift the dry ingredients into a large bowl. Combine the eggs, Bertolli Extra Light Olive Oil, milk and syrup in a medium bowl. Add the wet ingredients and the chocolate chips to the dry ingredients and stir gently until smooth. Pour into prepared tin and bake for 30 minutes or until firm and a skewer inserted into the centre comes out clean. Cool in tin for 5-10 minutes before turning out onto a wire rack to cool completely.

3. To prepare the icing sift the icing sugar and cocoa. Add the butter and water and beat until combined and smooth. Spread over cooled cake.