- 2 cups flour
- 2 cups sugar
- Pinch of salt
- 5ml bicarbonate of soda
- 125g butter or margarine
- 1 cup water
- ½ cup Wilson’s Extra Virgin Olive Oil
- ½ cup cocoa powder
- 2 extra large eggs
- ½ cup buttermilk
- 75g butter
- 30ml cocoa powder, sifted
- 45ml buttermilk
- 5ml vanilla essence
- 1 ½ cup icing sugar
- Your choice of décor for the top
For the cake:
Prepare oven to 180 degrees Celsius
Line the bottom of a tray 30cm x 35cm x 5cm with greaseproof paper.
Sift flour, sugar, salt and bicarbonate of soda into a bowl.
Heat butter, water, Wilson’s Extra Virgin Olive Oil and cocoa. Bring to boil, mix and leave to cool slightly.
Pour over flour mixture and mix lightly
Lightly whisk the egg and buttermilk together and lightly fold it into the flour mixture.
Note that it is very important not to overmix your batter. Pour into the tray and bake for +/- 25 minutes.
Cool for 15 minutes before icing.
For the icing:
In the microwave melt the butter.
Stir in the cocoa powder
Stir in the buttermilk and vanilla.
Sift the icing sugar into the above mixture (if mixture is too runny, add a bit more icing sugar)
Pour icing over the partially cooled cake.
Have fun decorating with this like chocolate vermicelli, grated milky bar or peppermint crisp, nuts or cherries.
Cut into squares and enjoy.