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Chocolate Olive Oil Bundt Cake

Lisa Flinn
Incredibly moist and delicious Chocolate Olive Oil Bundt Cake topped with a silky chocolate olive oil ganache! Guaranteed to satisfy all your chocolate cravings!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Yields 8 to 10 Servings

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) 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.
    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
  • 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.
    1 Cup (200g) Extra-Virgin Olive Oil
    1½ Cups (300g) White Sugar
    3 Large Eggs
    1 Tablespoon Vanilla Paste or Extract
  • Add sour cream and mix to combine.
    1 Cup + 2 Tablespoons (256g) Full-Fat Sour Cream
  • 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.
    ½ Cup (113g) Boiling Hot Water
  • 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.
  • Make Chocolate Ganache - Finely chop your chocolate bar and transfer to a medium bowl.
    4 Ounces (113g) Semi-Sweet Chocolate
  • 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.
    ⅔ Cup (152g) Heavy Cream
  • Add extra-virgin olive and stir to combine.
    2 Teaspoons Extra-Virgin Olive Oil
  • 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.
Keyword bundt cake, chocolate bundt cake, chocolate ganache, chocolate olive oil chocolate cake, extra virgin olive oil, olive oil cake, olive oil chocolate cake
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