Chocolate Pendleton Olive Oil Cake

Chocolate Cake:
  • 2 cups self-raising flour
  • 1 cup cocoa powder
  • 1.5 cups caster sugar
  • 1/2 cup brown sugar
  • 1 cup buttermilk
  • 3/4 cup Pendleton Estate Mild EVOO¬†
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee
  • 3 large eggs
  • 1 cup hot water

Chocolate Cream Cheese Frosting:


  1. Preheat oven to 170 degrees fan and line 2 x 8 inch round tins.
  2. In a large mixing bowl add all the dry cake ingredients and mix well with a whisk. Add in the wet ingredients finishing by adding the hot water, (pouring it in down the side of the bowl) and mix well. The mixture will be runny at this stage.
  3. Divide the mixture between the two tins and bake for approximately 30 minutes.
  4. Allow cakes to cool before removing from the tins. Make the frosting by beating the softened cream cheese with an electric mixer along with the cocoa, icing sugar, milk and Vanilla Infused EVOO.
  5. Spread half of the cream cheese mixture in-between the cooled cakes and top with the remaining frosting.

Leave a Comment

Your email address will not be published. Required fields are marked *