A bundt cake with chocolate drizzled over the top
Photography, recipe and styling; Kathleen Culver

Chocolate Olive Oil Bundt Cake

This cake is full of flavour thanks to coffee, nutty rye flour and Dutch-process cocoa.

This heavenly chocolate bundt cake recipe from The Floured Table’s Kathleen Culver deserves a special spot in your recipe collection. Culver has masterfully used ingredients – from olive oil to rye flour to coffee – that perfectly complement and accentuate the richness of the Dutch-process powder cocoa that gives this bundt cake its chocolatey-ness. And let’s not forget the dark chocolate ganache glaze; just make sure your cake is cool before you drizzle it on, or you’ll be looking at a pool of chocolate around the cake (and not on it).

A bundt cake with chocolate drizzled over the top

Chocolate Olive-Oil Bundt Cake Recipe

This dark, moist chocolate Bundt cake is made with olive oil and covered with a rich chocolate ganache.
Course Dessert
Servings 12 servings

Ingredients
  

Chocolate Olive-Oil Cake

  • cups all-purpose flour
  • ½ cup medium rye flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • ¾ cup extra-virgin olive oil
  • cups granulated sugar
  • cup Dutch-process cocoa powder
  • 1 cup hot coffee or hot water or black tea
  • 2 large eggs
  • ½ cup sour cream
  • tsp vanilla

Ganache Glaze

  • ¼ cup + 2 tbsp whipping cream
  • 120 g dark chocolate finely chopped
  • ¼ cup sour cream
  • 1 tbsp port wine or coffee or whipping cream
  • tsp kosher salt
  • ½ tsp vanilla

Instructions
 

Chocolate Olive-Oil Cake

  • Preheat oven to 350°F. Grease 10-cup Bundt pan with butter and, using a fine-mesh sieve, dust with cocoa, turning pan to coat crevices.
  • In bowl, whisk together all-purpose flour, rye flour, baking soda and salt.
  • In large bowl, whisk together olive oil, sugar and cocoa powder. Whisk in coffee, then add eggs 1 at a time, whisking well between additions.
  • Add flour mixture and whisk to combine. Stir with spatula to ensure no flour pockets remain. Add sour cream and vanilla, and whisk until batter is completely blended and smooth.
  • Scrape batter into prepared pan, smoothing top. Tap pan on countertop several times to remove any air bubbles. Bake on a baking sheet until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 15 minutes; invert onto rack and remove pan. Let cool completely before transferring to cake plate.

Ganache Glaze

  • In saucepan, heat cream until almost simmering. Remove from heat and add chocolate. Let stand for 1 minute, then whisk until smooth. Whisk in sour cream, port, salt and vanilla. Mixture should be warm enough to pour. Drizzle glaze over cake and let set for 1 to 2 hours before serving with additional whipped cream and chocolate shavings, if desired.
Keyword Bundt cake, chocolate, chocolate cake

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