Olive oil chocolate cake

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1. Preheat the oven to 180°C. Grease a 2L cake tin and set aside.

2. Sift the dry ingredients in one bowl and beat the rest of the ingredients together (except for the boiling water) in another. Beat the wet ingredients into the dry ingredients. Add the boiling water and beat until just smooth. Scrape all the batter into the prepared tin, make the top level and bake for about 50 minutes or until a test pin comes out clean. Let the cake stand in the pan for about 20 minutes before turning it out onto a wire rack to cool completely.

3. Melt the chocolate and olive oil carefully and stir in the salt. Allow to cool slightly and pour the ganache over the cooled cake on a pretty platter. Fresh figs go well with this treat.

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