Chocolate Olive Oil Cake
160g plain flour
2 Tbsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
140ml extra virgin olive oil
140g caster sugar
2 eggs, lightly beaten
140ml orange juice
1 Tbsp grated orange rind
2 Tbsp golden syrup
1/2 cup apricot jam
2 Tbsp cocoa powder, to dust
Orange segments to serve
Softly whipped cream to serve
325g dark cooking chocolate, grated
# Sift together flour, cocoa, baking powder and bicarb.
# Place oil, sugar, eggs, juice, rind and golden syrup in a large bowl and whisk until well combined.
# Quickly and lightly fold the sifted dry ingredients into the mixture until well combined.
# Pour mixture into a greased round 20cm springform pan.
# Bake at 170oC for 40-45 minutes.
# Remove from oven and stand tin on a wire rack to cool.
# Do not remove cake until completely cool.
# Put cream in a medium pan and bring just to boiling point but do not allow to boil.
# Remove from heat and stir in chocolate until melted and combined.
# Pour in a bowl to cool but not set.
# Remove cooled cake from tin and turn it over so the flat side faces upwards.
# Re-line the base and side of the tin with baking paper, keeping a little baking paper extending out of the side of the tin.
# Place the jam in a small pan and stir over a love heat for 1-2 minutes, and brush the top of the cake with the warm jam.
# Return cake to the tin with the jam side upwards.
# Pour the semi-set chocolate ganache on top of cake to coat well.
# Refrigerate to set.
# Dust with cocoa just before serving.
# Serve in wedges with orange segments and a spoonful of cream.