This divine recipe by Alfredo Caldo Freddo is best created using Bertolli Extra Light oil.


  • 175g self raising flour

  • 1 teaspoon baking powder

  • 30g cocoa powder

  • 150g caster sugar

  • 2 eggs

  • 150ml extra light olive oil

  • 150ml milk

  • 2 tablespoons golden syrup

  • 60g chocolate chips

  • Icing

  • 185g icing sugar

  • 2 tablespoons cocoa powder

  • 15g butter, softened

  • 2 ½ tablespoons water


  • 1.

    Preheat oven to 180C. Spray or brush a 20cm cake tin with olive oil and line the base with baking paper.

  • 2.

    Sift the dry ingredients into a large bowl. Combine the eggs, oil, milk and syrup in a medium bowl. Add the wet ingredients and the chocolate chips to the dry ingredients and stir gently until smooth. Pour into prepared tin and bake for 30 minutes or until firm and a skewer inserted into the centre comes out clean. Cool in tin for 5-10 minutes before turning out onto a wire rack to cool completely.

  • 3.

    To prepare the icing sift the icing sugar and cocoa. Add the butter and water and beat until combined and smooth. Spread over cooled cake.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 333kj
  • Fat Total 15g
  • Saturated Fat 3g
  • Protein 3g
  • Carbohydrate 47g
  • Sugar 31g
  • Sodium 53mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings