This cake has been on my must-try list for years. I’ve heard as well as experienced in many occasions that oil lends a softer, moister crumb. But since I like butter too much, I’ve just been putting it off. The reason" We whip butter in most cases with sugar to get that tall, light, fluffy texture which is not possible with oil.  And of course the flavour and taste of good old butter. I’m a fan!  However, with the New Year comes new resolutions and the willingness to experiment a bit more than I would usually do the rest of the year. So I gave it a go. The first time, the the cake turned out a bit dry but nevertheless it was gone in minutes as the kids were at home and I was after all baking the first chocolate cake of the year.

 
The second time I added warm water to the cocoa powder instead of adding it with my dry ingredients. It was a success. The cake was a moist, chocolatey deliciousness that tasted amazing with a chocolate ganache topping. The biggest plus is that it is such an easy cake to put together. Simple and sweet. Including olive oil and cutting out butter also makes it a bit healthier if you’re counting those calories this month.
Chocolate Olive Oil Cake

Makes a 6 inch round cake
1/2 cup cocoa powder (preferably Dutch Processed)

1/2 cup warm water

1 cup castor sugar

2 large eggs

1 tsp vanilla extract

1 cup self raising flour

1/3 cup plain flour

2/3 cup olive oil

1/4 cup milk
Chocolate Ganache

150 g dark chocol...