Ingredients
The following ingredients have 12 Servings
- 1 & 2/3 cups Flour
- 1 & 1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2/3 cup Quality Dutch-Processed Cocoa Powder
- 1 & 1/2 cups White Sugar
- 1/4 cup Olive Oil
- 2 ounces Unsalted Butter, softened
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 tablespoon White Vinegar
- 1 & 1/4 cups Milk
- 2 cups Confectioners Sugar
- 1/4 cup Cocoa Powder
- 1 tablespoon softened Unsalted Butter
- 1 teaspoon Vanilla Extract
- 2-3 tablespoons Warm Water, plus more for dipping the knife when spreading the frosting
Instruction
- Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch springform cake tin with baking paper.
- For the cake: sift the flour, baking soda, cocoa and sugar into a mixing bowl (for use with an electric mixer - or if lacking an electric mixer and feeling particularly spritely you can mix vigorously by hand). Add the salt and stir.
- Whisk the eggs lightly before adding them to the mixing bowl with the softened butter, oil, vanilla extract, milk and vinegar.
- Beat the mixture on low speed for 30 seconds. Scrape the bowl to ensure all the mixture is being incorporated then beat on high for 3 minutes. Pour the mixture into your prepared cake tin.
- Bake in your hot oven for ~60 minutes, until a skewer inserted in the middle comes out clean. Depending on the strength of you oven, you might like to check it at 50 minutes.
- For the frosting: sift the confectioners sugar and cocoa powder into a bowl, then add the butter and vanilla. Whisk in the warm water, a tablespoon at a time, until smooth and spreadable
- Using a butter knife dipping in hot water, spread the icing on the top of the cooled cake. Be as generous/ugly as you like. We’ll call it rustic.
- Dust your frosted cake with more confectioners sugar, decorate with lollies or maybe just finish it all off with a generous sprinkling of Malden sea salt flakes... go with your mood, whether classic, childish or crazy (good).
