- 1 1/2 Cups Flour
- 1/4 Heaped Cup Henry Langdon Pure Cocoa
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Sugar
- 2 Eggs
- 3/4 Cup A L'Olivier Extra Virgin Olive Oil
- 3/4 Cup Milk
- 1 Teaspoon Vanilla Extract
500g Icing Sugar
Vanilla (to preferred strength)
1/4 Cup Henry Langdon Pure Cocoa
Dash of Milk (if needed for consistency)
Before beginning to bake, preheat your oven to 180ºC, and line a round baking tin with baking paper.
In a large mixing bowl add the sugar and eggs, beat on a low to medium speed until fully combined with a electric hand beater. At a medium speed, slowly add in the A L'Olivier Extra Virgin Olive Oil (if you put in too quickly, it can cause issues with combining nicely). After all the oil is added, pour in the milk, along with the vanilla extract, and continue to beat. Using a sieve, sift through the flour, cocoa powder, baking powder, baking soda and salt.
Once fully combined with a smooth finished, take your finished mixture and pour it into your preprepared baking tin. When evenly distributed, place the baking tin into the oven for approximately 45 minutes. The time needed in oven can differ depending on the strength of the oven. Once cooked (you can use the toothpick method coming out clean to check that it's cooked all the way through), remove from the oven and set on a cooling rake.
Using room temperature salted butter, add it to your Kitchen Aid and mix for 5-10 minutes on high, or until the butter turns to a smooth whiteish consistency. Slowly add a tablespoon or two at a time of your sifted icing sugar and allow it to thoroughly mix into the butter. Once your butter and icing sugar are completely combined, add your vanilla to your desired strength and pure cocoa powder.
To put together your cake, start by carefully removing the cakes from the tins. Take a sharp knife and cut the cake horizontally in half. To stack, alternate cake and vanilla buttercream until fully stacked. And now it's ready to devour.