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.


Matakana Olive Oil Chocolate Cake

This is a wonderfully moist and moorish cake and by being Dairy Free and Egg Free it's sure to make many happy. The batter is quite runny so it suits better a shaped tin rather than a springform one (you know that lovely tin you didn't know what to do with?). Don't be put off by the olivey taste of the batter (if you are like me you won't resist dipping your finger in it), it will disappear once it is cook and that lovely chocolatey, coffey flavour will come out. Lastly just be aware that this is a very dark cake (in fact is black) so don't panic and think it is burnt when you pulled it out from the oven, it is just its natural colour.