Ingredients

160g

plain or GF flour

1/2 tsp

bicarbonate of soda

1/2 tsp

sea salt

100ml

water

40g

cocoa powder

large eggs

180ml

olive oil

2 tsp

vanilla extract

150g

organic cane sugar

100g

dark chocolate, melted

to serve

fresh berries

"So delicious, so tender, so moist, AND SO easy!"

Many thanks to Nikibakes for the recipe.

Method

Preheat the oven to 160°C/325°F. Brush a cake pan with olive oil and line the bottom with greaseproof paper, set aside.
In a large bowl, sift together flour, bicarb and sea salt.
In a small pot, add ½ cup + 2 tablespoons of water and bring to a simmer. Remove pot from heat. Whisk in the cocoa powder until smooth.
In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together eggs, olive oil, extracts and sugar on medium-high speed until pale yellow and ribbon-y, about 4 minutes.
Add your cocoa powder mixture to egg mixture and beat on medium-low speed until just incorporated, stopping to scrape down the sides and the bottom of the bowl. Add flour mixture and mix until just incorporated.
Pour cake batter into the prepared pan and place on the middle rack of the oven. Bake for 35-40 minutes. The cake is done when a tester inserted in the centre comes away with only a few damp crumbs clinging to it.
Allow the cake to cool for at least 1 hour on a wire rack before serving. Enjoy!