Chocolate Olive-Oil Bundt Cake Recipe
This dark, moist chocolate Bundt cake is made with olive oil and covered with a rich chocolate ganache.
Ingredients
Chocolate Olive-Oil Cake
- 1½ cups all-purpose flour
- ½ cup medium rye flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ¾ cup extra-virgin olive oil
- 1½ cups granulated sugar
- ⅓ cup Dutch-process cocoa powder
- 1 cup hot coffee or hot water or black tea
- 2 large eggs
- ½ cup sour cream
- 1½ 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
- ⅛ 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.