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 Cobram Estate Light Extra Virgin Olive 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
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
