Chocolate Olive Oil Cake

One bowl, no mixer, and it stays moist for days. The olive oil is in the background, not the foreground.

Ingredients

• 200 g flour
• 250 g sugar
• 60 g cocoa powder
• 1.5 tsp baking soda
• 0.5 tsp salt
• 120 ml olive oil
• 2 eggs
• 240 ml hot coffee
• 120 ml yoghurt

Method

1. Heat the oven to 175°C and line a 23 cm tin.
2. Whisk the dry ingredients together. Add the oil, eggs and yoghurt and stir until smooth.
3. Pour in the hot coffee and whisk. The batter will be thin; that is correct.
4. Bake for 40 minutes, until the top springs back. Cool in the tin.