RECIPE BY:

Matt Sinclair

SERVING SIZE:

6 people

INGREDIENTS :

• 1 cup Cobram Estate Light Extra Virgin Olive Oil
• 1 cup raw cacao powder
• 2 cups caster sugar
• 1/3 cup water (80ml)
• 3 cups plain flour
• 2 tsp. baking powder
• 1 tsp. vanilla bean extract
• 1 tsp. sea salt
• 5 cold eggs
• 1 cup cold milk

METHOD :

• Preheat oven to 180C. Lightly grease a bundt pan with olive oil.
• Combine cocoa powder, flour and baking powder in a bowl.
• In a separate bowl whisk eggs and milk, before adding sugar, vanilla, and oil and combine well. Add dry mixture and stir until you have a nice smooth batter. Transfer your mixture to your greased bundt pan.
• Place into the oven to bake for 45-50 minutes, until a skewer comes out clean. Remove from the oven and allow to cool slightly before turning out onto a cooling rack. Dust with icing sugar once cooled, if desired.