300 grams sugar
375 grams flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
100 grams cocoa
2 cups hot water
1 tsp instant coffee
1/2 cup Matakana Extra Virgin Olive Oil
2 tbsp vinegar
2 tsp vanilla extract
Preheat the oven to 175 degrees celcius.
In a large bowl mix sugar, flour, baking soda, baking powder, salt and cocoa.
Add hot water (with coffee and oil), vinegar and vanilla. Beat until smooth, this will be a runny batter.
Pour into a well greased and possibly also lined tin (or bundt tin) and bake in the oven for 40 minutes, or until a toothpick inserted comes out clean.
Leave it on a rack to cool completely (really important as the cake needs to strenghen in this process) before removing from the tin.
Dust with icing sugar and decorate as you wish.
Stays fresh for days and can be frozen.