Chocolate, Olive Oil and Pinot Noir Cake
Chocolate, Olive Oil and Pinot Noir Cake

Chocolate, Olive Oil and Pinot Noir Cake

This one-bowl wonder is an adaptation of a cake I made for my brother’s wedding a couple of years ago. It’s rich and moist and lasts well in an airtight container. Here, I’ve added a rich chocolate icing and chunks of nougat to bump up the decadence factor for the festive season, but the cake alone with a sprinkle of icing sugar and a drizzle of runny cream makes for a nice dessert. 

 

Serves 8-10

Photography by Sarah Tuck
From issue #87
Nov. 5, 2019