Chocolate Bundt Cake with Olive Oil

A slice of chocolate bundt cake on a white plate with the rest of the cake on a cake pedestal behind it.

Chocolate Bundt Cake with Olive Oil

Rich, fudgy, and ultra-moist, this chocolate bundt cake is made with olive oil and finished with a luscious chocolate ganache drizzle. It’s the moist chocolate cake recipe you’ll reach for again and again.

Course Cakes

Cuisine American

Keyword chocolate bundt cake, olive oil chocolate cake

Prep Time 20

Cook Time 45

Additional Time 2

Total Time 3 5

Servings

Calories 448kcal

Author Laura Bashar | Family Spice

Ingredients

Cake Ingredients

½ cup extra virgin olive oil
2 cup granulated sugar
2 cup milk
2 large eggs
2 teaspoon vanilla extract
1 ½ cup all purpose flour
1 ½ cup unsweetened cocoa powder
2 teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon instant coffee granules
1 teaspoon salt

Glaze Ingredients

6 oz semi-sweet chocolate chips
4 oz heavy whipping cream
6 oz fresh raspberries

Get Recipe Ingredients

Instructions

Cake Directions

Position an oven rack to the lower third of the oven and preheat it to 350ºF.
In a large mixing bowl combine olive oil and sugar until it resembles wet sand.
Add milk, eggs and vanilla extract. Whisk until combined.
In a small bowl, combine flour, cocoa powder, baking powder, baking soda, coffee and salt. Mix this into the batter and whisk until just combined.
Spray a 10-inch Bundt pan generously with nonstick cooking spray. Transfer the batter into the prepared pan.
Bake the cake until a toothpick inserted into the cake comes out clean, about 45-50 minutes.
Let the cake cool for at least 30 minutes in the pan before gently loosening the sides of the cake from the pan and inverting it onto a wire rack to cool completely (spray the rack lightly with nonstick spray before inverting the cake to prevent it from sticking as it finishes cooling).

Glaze Directions

Add chocolate chips to a bowl.
In the microwave or small saucepan, heat the heavy cream until hot, but not boiling.
Pour the hot cream over the chocolate chips and let it sit for a minute or two to melt the chocolate. Stir until all the chocolate is melted and the mixture is smooth.
Let the ganache cool until slightly warm, but still pourable. Drizzle the glaze over the cooled cake.
Arrange the raspberries over the top of the cake. Keep chilled until ready to serve.

Notes

Serving Suggestions: Serve alone, dust with powdered sugar, add a scoop of vanilla ice cream or drizzle with the chocolate ganache glaze recipe included.

Baking Suggestions: This recipe will make a 2-layer 9 or 8-inch cake, a bundt cake or 24 cupcakes.

TO STORE: Cover and store any leftover kabob on the counter at room temperature for up to 2 days or refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftover cake. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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