Method

1. Preheat oven to 160°C (325°F).

2. Place the flour, baking powder, maple syrup, sugar, Cobram Estate Light Flavour Extra Virgin Olive Oil, vanilla, milk, eggs and cacao in the bowl of an electric mixer. Whisk on medium speed for 2 minutes or until smooth and well combined.

3. Divide mixture evenly between 2 x 20cm round cake tins lined with non-stick baking paper. Bake for 30 minutes or until cooked when tested with a skewer. Allow to cool in tins for 10 minutes then turn out onto wire racks to cool completely.

4. To make the cacao mousse filling, place the avocado, cacao, maple syrup, coconut cream, Cobram Estate Light Flavour Extra Virgin Olive Oil and vanilla in the bowl of a food processor and process until smooth. Spoon into a large bowl, cover and refrigerate for 1 hour or until chilled.

5. To serve, place one cake onto a serving plate and spoon over half of the cacao mousse. Place the remaining cake on top and spread with remaining mousse. Chill for 1 hour before serving.