1 cup SR flour
1 cup plain flour
1 cup sugar
1/3 cup cocoa
1 tsp bi carb soda
1/2 tsp salt
1 tsp vanilla essence
1 tsp white wine vinegar
1/2 cup Great Southern Groves Extra Virgin Olive Oil
1 cup water
Preheat oven to 180C
Line or grease a 23cm round cake tin.
Combine dry ingredients in a large bowl.
Whisk together wet ingredients in a separate bowl.
Combine wet and dry ingredients and mix well.
Pour batter into cake tin and bake for 40-45 minutes or until a skewer comes out of the center clean.
Cool in the tin before turning out and topping with chocolate icing or dusting with cocoa.
Note: Double the batch and create a layered celebration cake by baking two round cakes and sandwiching them with chocolate ganache and finishing with icing and flowers.