Incredibly moist and delicious Chocolate Olive Oil Bundt Cake topped with a silky chocolate olive oil ganache! Guaranteed to satisfy all your chocolate cravings!
Why You Will Love This Cake
- The crumb is incredibly MOIST! Thanks to the extra-virgin olive oil and sour cream, this cake stays moist for days!
- Not too sweet. If you're wanting a sweeter cake, be sure to use milk chocolate for the ganache.
- SO easy to make. You just need one bowl and a whisk.
- Packed with chocolate flavor. Perfect for chocolate lovers.
This is one of my favorite bundt cake and know you will love it too! For more Bundt cakes, be sure to check out our Marble Bundt Cake and Pistachio Rose Bundt Cake.
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Ingredient Notes
Chocolate Olive Oil Bundt Cake
- All-Purpose Flour. Use a good quality flour, such as King Arthur.
- Unsweetened Cocoa Powder. Use dutch-process cocoa powder.
- Baking Powder & Baking Soda. These leveners that are essential to help the cake rise and creates a light and fluffy texture.
- Espresso Powder. Enhances and intensifies the chocolate flavor.
- Salt. Just a little to balance out the sugar and flavors.
- Extra-Virgin Olive Oil. Use a good quality extra virgin olive oil. You can either use a light olive oil or a more robust one.
- White Sugar. Do not use less sugar than what is called for in this recipe. The cake isn’t very sweet. Using less will result in a dry cake.
- Eggs. Make sure your eggs are at room temperature. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes.
- Vanilla. You can use vanilla paste or extract. Use a good quality vanilla for best results.
- Sour Cream. Use full-fat sour cream. You will also want this to be at room temperature.
- Hot Water. Hot water will be used to “bloom” the cocoa powder and makes the cake fluffy. You can also use hot coffee instead for more intense chocolate flavor.
Chocolate Ganache
- Chocolate. Make sure to use a good quality chocolate. I used a 60% chocolate, but you can go dark. You can even use milk chocolate as the cake is not very sweet at all.
- Heavy Cream. Thins out the chocolate and creates a velvety texture.
- Extra-Virgin Olive Oil. Adds a nice shine.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make this Chocolate Olive Oil Bundt Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1 - In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add olive oil, sugar, eggs and vanilla. Whisk on medium speed for 2 minutes.
Step 2 - Add sour cream and mix to combine.
Step 3 - In 2 additions, sift in the dry ingredients and mix on the lowest speed until nearly combined. Do not overmix!
Step 4 - Add boiling water to the batter and mix until just combined.
Step 5 - Pour batter into a prepared pan. Lift the pan a few inches off the counter and drop a few times.
Step 6 - Bake at 350ºF (180ºC) for about 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7 - Once the cake is completely cooled, make your Chocolate Ganache - Heat the cream in a small saucepan until simmering or microwave in 20 second intervals. Add finely chopped chocolate into a medium bowl and submerge with hot cream. Let stand, untouched for 4 minutes and then gently stir until combined.
Hint: Stir your ganache slowly and use a rubber spatula (not a whisk) to ensure a smooth ganache. Mixing it too quickly can create air bubbles and make the texture grainy.
Step 8 - Add extra-virgin olive and stir to combine.
Step 9 - Pour ganache over your cake and serve. Enjoy!!
Substitutions
For the Cake
- Extra-Virgin Olive Oil – Feel free to use light olive oil or a more robust one. You can also use other light oils such as, avocado oil, canola or grapeseed.
- Sour Cream - You can easily sub for full-fat Greek yogurt.
- Boiling Hot Water - You can use hot brewed coffee in place of hot water.
For the Chocolate Ganache
- Chocolate Bar - You can use chocolate chips of you don't have chocolate baking bars. Milk, semi-sweet or bittersweet will work!
- Olive Oil - You can use coconut oil. Just make sure it's melted if it has solidified.
Variations
- Add-Ins - You can add chocolate chips or chunks in the batter for even more chocolate flavor.
- Other Glazes - The flavor of this chocolate cake is very verstile, making it idea for any glazes. You can top with an espresso glaze, vanilla glaze, or cream cheese glaze. Drizzle with salted caramel sauce and simple dust with unsweetened cocoa powder or powdered sugar.
Equipment
10 to 15 Cup Bundt Pan - I'm using one of my favorite Nordicware Bundt Pans, Anniversary Bundt Pan (not an affiliate link)
Storage
Store in an airtight container at room temperature for up to 4 days or 1 week in the fridge.
Expert Tips
- Use a kitchen scale to weigh all your ingredients. It’s the best and most accurate way to bake. You can refer to King Arthur’s Weigh Chart for ingredient conversions.
- If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
- Use a high quality olive oil. I’m using Colavita’s Olive Oil.
- Make sure to use room temperature ingredients. Using room temperature ingredients will help the batter emulsify better, ensuring a smooth batter. Leave your eggs and sour cream on the counter for about an hour for best results.
- Sift your dry ingredients. Sifting the dry ingredients before adding to your wet ingredients will ensure a smooth batter.
- Do not overmix. As always, refrain from over mixing the batter as it will overwork the gluten in the dough. Thus, creating a tough cake.
- Let cake cool in the pan for at least 15 minutes before inverting. Flipping it too soon can cause the cake to stick in the pan.
FAQ
My favorite and preferred method is to use Baker's Joy. My bundt cakes release perfectly every single time! You can also use shortening. Use a pastry brush, making sure to get into all the cracks and crevasses.
It helps the cocoa powder u0022bloomu0022 which brings out the chocolate flavor and creates a smoother batter.
Acid! Dutch-process cocoa powder has undergone a process in which the acid has been neutralize, giving it a darker hue. Natural cocoa powder is acidic and reddish in color.
Not always. Dutch cocoa powder is alkalized, where as natural cocoa powder is acidic, so the type of leavener used is important here. As a good rule of thumb, it's safe to stick to what the recipe calls for, as it can greatly affect the outcome.
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📖 Recipe
Chocolate Olive Oil Bundt Cake
- Total Time: 1 Hr + 10 Mins
- Yield: 8 to 10 Servings
Description
Incredibly moist and delicious Chocolate Olive Oil Bundt Cake topped with a silky chocolate olive oil ganache! Guaranteed to satisfy all your chocolate cravings!
Ingredients
Chocolate Olive Oil Cake
- 2 Cups (240g) All- Purpose Flour
- ⅔ Cup (56g) Dutch-Process Cocoa Powder
- 2 Teaspoons Espresso Powder
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Baking Soda
- 1 Teaspoon Sea Salt
- 1 Cup (200g) Extra Virgin Olive Oil
- 1½ Cups (300g) White Sugar
- 3 Large Eggs, room temp
- 1 Tablespoon Vanilla Paste or Extract
- 1 Cup + 2 Tablespoons (256g) Full-Fat Sour Cream, room temp
- ½ Cup (113g) Boiling Hot Water
Chocolate Ganache Glaze
- 4 Ounces (113g) Milk or Semi-Sweet Chocolate
- ⅔ Cup (152g) Heavy Cream
- 2 Teaspoons Extra-Virgin Olive Oil
Instructions
- Set a rack in the center of the oven and set to 350ºF (180ºC). Prep your bundt pan by generously using a baking spray such as Baker's Joy. Make sure to get in all the grooves. Set aside.
- In a medium bowl, combine all-purpose flour, dutch-process cocoa powder, espresso powder, baking powder, baking soda and salt. Set aside.
-
Make Chocolate Olive Oil Cake - In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add olive oil, sugar, eggs and vanilla. Whisk on medium speed for 2 minutes.
-
Add sour cream and mix to combine.
-
In 2 additions, sift in the dry ingredients and mix on the lowest speed until nearly combined. Do not overmix!
-
Add boiling hot water to the batter and mix until just combined.
-
Pour batter into a prepared bundt pan. Lift the pan a few inches off the counter and drop a few times. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes before inverting onto a wire rack to cool completely.
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Make Chocolate Ganache - Finely chop your chocolate bar and transfer to a medium bowl.
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Heat cream in a small saucepan until simmering or microwave in 20 second intervals until hot. Pour and submerge over your chocolate. Let stand, untouched for 4 minutes and then gently stir until combined. *See note below.
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Add extra-virgin olive and stir to combine.
- Pour ganache over your cake and serve. Enjoy!!
Notes
- Stir your ganache slowly and use a rubber spatula (not a whisk) to ensure a smooth ganache. Mixing it too quickly can create air bubbles and make the texture grainy.
- Store in an airtight container at room temperature for up to 4 days or 1 week in the fridge.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
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