Chocolate cake with organic Cornicabra
-250 g brown sugar
-200 ml extra virgin olive oil eco Cornicabra Le Jardin de Vanessa
-50 g unsweetened cocoa powder
-50 g cornstarch flour
-200 g pastry flour
-11 g baking powder
-1 pinch of salt
-1 teaspoon vanilla essence
-125 g blueberries
Preheat the oven to 180oC Beat the eggs with the sugar, mixing well. Add the teaspoon of vanilla essence and the extra virgin olive oil eco Le Jardin de Vanessa and mix well again.
Gather the dry ingredients: flour, cocoa, cornstarch, yeast and the pinch of salt and pass them through a sieve to avoid lumps. Then add them to the mixture and beat carefully. Finish by adding the blueberries.
Put the mixture in a baking dish covered with baking paper, fill 3/4 of the dish. Bake for about 45 minutes at 180oC, with heat up and down.
After 30 minutes, check the sponge cake for doneness with a knife or a skewer. If it comes out dry, the cake is ready.
Once it is ready, it must be cooled.