Chocolate olive oil cake

You will need a 22-centimetre spring-form tin, lined with parchment. Preheat an oven to 170 degrees/gas 3.

Mix the cocoa and dark chocolate in a food processor into little shards of chocolate. Add the boiling water and blitz. Add the olive oil and vanilla extract and leave in the food processor.

Beat the sugar and eggs with a beater until nice and thick – this will take at least five minutes. Then add the chocolate mixture and beat until well mixed in. Fold in the dry ingredients. Pour into tin and bake for 30 minutes.

Serve with the no churn coffee ice cream alongside.