Chocolate Olive Oil Bundt Cake

5 from 1 vote

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.

Prep Time30

Cook Time40

Cooling Time1

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: olive oil bundt cake

Servings: slices

Calories: 646kcal

Author: Jill

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.

Notes

Store chocolate olive oil cake at room temperature, covered, for up to 4 days.

Nutrition