This Chocolate Olive Oil Bundt Cake is rich, moist, and full of deep chocolate flavor. Olive oil creates a tender crumb that stays soft for days, while cocoa powder and bittersweet chocolate add rich flavor without heaviness. Finished with a simple dusting of powdered sugar or dark chocolate ganache, it’s both an easy and elegant dessert.
There are so many good things to say about this olive oil bundt cake recipe. It’s similar to my classic chocolate bundt cake but made with a generous amount of olive oil and even more chocolate. The olive oil creates the moist tender crumb that stays moist for literal days (just like our Raspberry Olive Oil Cake). The cake itself doesn’t taste like olive oil, though – with melted bittersweet chocolate, cocoa powder, a bit of espresso powder, and mini chocolate chips, this is a chocolate dessert through and through.
I heard absolutely 0 complaints when I tested this recipe over and over because the entire family, even those who find classic bundt cakes boring, could not stop eating it. It’s so rich, so moist, and so, so good. Who knew adding olive oil to baked goods created such magic?!
Why This Olive Oil Bundt Cake Recipe Is So Good
- Moist for days. I am always amazed at how moist and tender this olive oil bundt cake stays, even days after baking. It’s one of the things that separates this from other bundt cakes. It’s a dependable make-ahead dessert that tastes just as good the next day.
- Ultra chocolate-y. There is seriously so much chocolate in this bundt cake! Unsweetened chocolate adds richness to the batter, with the help of cocoa powder, and mini chocolate chips add little pockets of gooey chocolatey goodness. I also added a bit of espresso powder, which enhances and intensifies the chocolate flavor even more, and there’s an optional chocolate ganache topping. This is definitely one for the chocolate lovers!
- Simple yet elegant. This bundt cake is simple both in preparation and presentation. It’s made with pantry staples and requires no special equipment or complicated steps. The end result is a beautiful, impressive cake that can be topped with luxurious ganache or a simple dusting of powdered sugar.
Key Ingredients
Here’s an overview of the ingredients in this bundt cake, including why they’re important and any substitutions. Be sure to scroll down to the recipe card for the exact measurements.
- Chopped chocolate – Bittersweet and unsweetened chocolate both work.
- Cocoa powder – Any Dutch-processed cocoa powder will work. I included my recommendations below.
- Mini chocolate chips – Mini chips add another layer of chocolate to the cake. They are added to the dry ingredients, which will keep them from sinking to the bottom while the cake bakes. They can also be used to top the ganache.
- Instant espresso powder – This is an optional ingredient that enhances the intensity of the chocolate. If using, be sure to add it to the cocoa powder before adding the boiling water so it can bloom as well.
- Granulated sugar – Unlike most cake recipes, this recipe doesn’t mix the sugar into the fat first. The wet and dry ingredients mix well together unless the sugar has lumps. Be sure to press the sugar to remove lumps before mixing the wet and dry ingredients, as sugar lumps may not dissolve completely with the minimal mixing required in the last step.
- All-purpose flour
- Kosher salt
- Baking powder and Baking soda – Ensure your baking powder and soda are fresh for the best cake rise.
- Olive oil –For the maximum flavor, use Extra Virgin Olive Oil (EVOO). It’s worth the extra expense to buy the top-shelf olive oil.
- Eggs – Be sure to bring the eggs to room temperature first, so they blend easily with the other ingredients.
- Sour cream – It is best to use full-fat sour cream. I tested the recipe with plain Greek yogurt and the cake turned out dry. Using full-fat sour cream instead made the cake moist and had the perfect crumb.
- Butter – Unsalted or salted butter will work.
- Vanilla
A Note on the Chocolate
It is important to use high-quality chocolate to achieve optimal flavor. Look for high cocoa fat content and use reliable brands such as Guittard, Ghirardelli, and Callebaut.
For the chopped chocolate, I used Ghirardelli Premium Baking Chocolate and Guittard Baking Bar during recipe testing. Both work equally well.
For the cocoa powder, I recommend Cacao Barry Extra Brute, Ghirardelli Majestic, or Callebaut Royal Dutch for the best flavor.
Keep in mind that the boiling water is used not only to melt the bittersweet chocolate but also to bloom the cocoa powder, which enhances the flavor.
How To Make Olive Oil Bundt Cake
The process for preparing this bundt cake is a bit different than most cakes but it’s just as easy. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F.
- Make the chocolate mixture. Combine the chopped chocolate, cocoa powder, and espresso powder in a bowl. Pour boiling water over the ingredients. Mix until everything is moistened and forms a paste. Microwave for 15 seconds to melt the chocolate, if needed. Mix until smooth.
- Add the oil. Stir the olive oil into the chocolate mixture. Set aside to cool.
- Mix the dry ingredients. Whisk the dry ingredients and chocolate chips together in a bowl.
- Add the wet ingredients. Add the eggs, sour cream, and vanilla to the cooled chocolate mixture. Stir vigorously until mixed and thickened.
- Combine the ingredients. Add the chocolate mixture to the dry ingredients. Fold with a spatula just until no white streaks of flour remain.
- Prep the pan. Brush the bundt pan with melted butter. Sprinkle with cocoa powder then turn, shake, and tap to ensure the butter and pan are completely coated.
- Bake. Use a large scoop to transfer the batter to the bundt pan. Smooth the top. Bake for 35-45 minutes. The cake should easily bounce back when poked with a finger and a toothpick inserted in the center should have a few crumbs but no wet batter.
Prevent The Bundt Cake From Sticking
One of the most common issues I see bakers run into with this chocolate olive oil bundt cake and bundt cakes in general is getting the cake stuck in the pan.
Because of that, many bakers use a butter-and-flour slurry to coat the pan. However, America’s Test Kitchen found that brushing the pan with fully melted butter and coating it with cocoa powder works just as well—if not better – so that’s what I do in this recipe.
Note that softened butter doesn’t do the job, it must be completely melted. I tested this method both after letting the cake rest for 10 minutes and after cooling for several hours, and the cake released each time beautifully.
How To Tell When Bundt Cake is Done Baking
This is definitely a cake you want to avoid overbaking. Here’s how to ensure you pull it from the oven at the exact right time:
- Visual cues. About 10 minutes before the 40-minute mark, start checking the cake visually. Has it risen and domed slightly in the center?
- The touch test. If so, gently open the oven and lightly touch the center. If it feels liquidy underneath, it needs another 5–10 minutes. If it feels set but doesn’t bounce back, give it about 5 more minutes.
- The toothpick test. When the center springs back, test with a toothpick inserted slightly lower in the cake. A few loose crumbs mean it’s done. Since chocolate cakes can dry out easily, be careful not to overbake.
Tips for the Perfect Bundt Cake
I’ve tested this olive oil bundt cake recipe many times, each time trying something slightly different. Here are a few of my best tips for perfecting this recipe.
- Use cocoa powder for the pan. I like to use cocoa powder to coat the pan so that finished cake remains chocolate-colored rather than exhibiting white streaks from the flour on the pan. The cheapest cocoa powder works just fine. Use a spoon to sprinkle cocoa powder evenly over the inside of the pan, paying special attention to the center tube. Rotate and gently shake the pan so the cocoa coats every crevice, then tap out the excess.
- No Bundt pan? No problem. This cake can be baked in one or two regular cake pans. While the exact baking time hasn’t been tested, use the same doneness cues: a slightly domed center, lightly browned edges, a gentle spring-back when touched, and a toothpick that comes out with a few moist crumbs.
- Cool in the pan. Chocolate cakes tend to dry out more quickly than other cakes. Allowing the cake to cool in the pan helps retain moisture and keeps the crumb soft and tender.
Decorating & Serving
This chocolate olive oil bundt cake can be decorated and served a few ways. To keep things simple, I often like to enjoy it warm with a simple dusting of confectioners’ sugar.
Another option is to add a chocolate ganache on top, which I included the ingredients for in the recipe card. The cake must be completely cooled before adding the ganache. For the best flavor and texture, I recommend serving it at room temperature so the ganache is set but not cold.
Proper Storage
- Room temperature: Chocolate olive oil bundt cake keeps well at room temperature for up to 4 days. Store it covered so it stays moist and doesn’t dry out.
- Freezer: This cake freezes beautifully. Place the cake in a sturdy box to help it keep its shape, then wrap the entire box in several layers of plastic wrap. The cake can be frozen for up to three months. When ready to use, thaw the cake in the refrigerator and unwrap it after it has thawed. You can freeze the cake either with or without ganache.
Chocolate Olive Oil Bundt Cake
Ingredients
- 6 ounces bittersweet chocolate or unsweetened chocolate, chopped
- ¾ cup cocoa powder
- 1 teaspoon instant espresso powder optional
- ½ cup boiling water
- 1 ½ cups olive oil
- 2 cups granulated sugar
- 2 ¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ cup mini semi-sweet chocolate chips
- 4 eggs room temperature
- 1 cup full-fat sour cream
- 1 Tablespoon vanilla
For preparing the bundt pan:
- 2 Tablespoons melted butter
- ¼ cup cocoa powder
Ganache Topping:
- 1 cup dark chocolate 60%-78% dark
- 1 cup heavy cream
- 1/4 to 1/2 cup mini chocolate chips for sprinkling on top
Instructions
- Preheat oven to 350° F.
- In a medium-sized bowl, add chopped chocolate, cocoa powder, and espresso powder (if using). Pour the boiling water heated for one minute in the microwave over the ingredients. Mix until all ingredients are moistened and the mixture forms a paste. Microwave for 15 seconds if needed to melt the chopped chocolate completely. Mix until smooth.
- Add olive oil to the chocolate mixture and stir until incorporated. Set aside to cool completely.
- In a large mixing bowl, add sugar, flour, salt, baking powder, baking soda, and mini chocolate chips. Whisk together and set aside.
- To the chocolate mixture, add eggs, sour cream, and vanilla. Stir vigorously until thoroughly mixed and thickened.
- Prepare the Bundt pan by brushing melted butter onto all surfaces with a pastry brush. Sprinkle cocoa powder liberally over the surface, then turn, shake, and tap to coat the butter and pan completely. Set aside.
- Pour the chocolate mixture into the dry ingredients. Use a spatula to fold the mixtures together just until no white streaks remain. Using a large scoop, fill the bottom of the Bundt pan with the batter. Smooth the top.
- Bake at 350°F for 35-45 minutes, until, with a finger test, the cake bounces back and a toothpick comes out with slight crumbs.
Last Step:
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2 comments on “Chocolate Olive Oil Bundt Cake”
Cake is delicious. Only problem is that you give the ingredients for the ganache. But you don’t have directions on how to make it.
Thanks Victor! We will correct that.