Chocolate Olive Oil Cake

1. Preheat oven to 180°C. Brush a square 19cm (base measurement) cake pan with oil to grease. Line the base and sides with non-stick baking paper. 2. Use an electric beater to beat the eggs and sugar in a small bowl until pale and creamy. Beat in the vanilla. Transfer to a large bowl. 3. Sift in the combined flours and cocoa powder. Fold until the mixture is almost combined. Add the olive oil and milk, and fold until combined. 4. Spoon the cake mixture into the prepared pan and smooth the surface. Bake for 35-40 minutes or until crumbs clings to a skewer inserted into the center of the cake. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with cocoa powder to serve. Notes & tips: Store the cooled cake in an airtight container for up to 2 days.