Matt Sinclair's Chocolate Bundt Cake

Matt Sinclair's Chocolate Bundt Cake

Prep
20
Cooking time
50
Serves
6

Method

1- Preheat oven to 180C. Lightly grease a bundt pan with Cobram Estate Light Extra Virgin Olive Oil.

2- Combine cocoa powder, flour and baking powder in a bowl.

3- In a separate bowl whisk eggs and milk, before adding sugar, vanilla, and oil and combine well. Add dry mixture and stir until you have a nice smooth batter. Transfer your mixture to your greased bundt pan.

4- Place into the oven to bake for 45-50 minutes, until a skewer comes out clean. Remove from the oven and allow to cool slightly before turning out onto a cooling rack. Dust with icing sugar once cooled, if desired.

Ingredients Chevron Icon

1 cup Cobram Estate Light Extra Virgin Olive Oil

1 cup raw cacao powder

2 cups caster sugar

1/3 cup water (80ml)

3 cups plain flour

2 tsp. baking powder

1 tsp. vanilla bean extract

1 tsp. sea salt

5 cold eggs

1 cup cold milk