This Chocolate Olive Oil Cake can be made in just under an hour and enjoyed any way you like - with icing, fruit, or on its own.
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GET THE RECIPE
Preheat the oven to 350F and line a 9X9 cake tin with parchment and gently grease. In a medium-sized mixing bowl, add the eggs, sugar, vanilla and olive oil. Using a whisk, whisk the mixture together, aggressively for 2-3 minutes.
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In a separate bowl, sift in the flour, cocoa powder, salt and baking soda. Add wet ingredients to the dry & stir until combined. Once combined, add the boiling water and stir again just till combined.
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Transfer the cake to the lined baking tin and cook for 30-32 minutes. Once cooked, let cool for 5 minutes, then carefully use a sharp knife to cut around the edges of the tin and then remove from the tin to a cooling rack to fully cool.
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Once the cake is fully cooled, make the cream cheese icing according to recipe.
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Once icing is done, frost just the top of the cake with the cream cheese icing and then top with the strawberries. Garnish with fresh basil if desired.
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