An ever so moist dark chocolate olive oil bundt cake, flavored with a touch of espresso and topped with rich caramel, fresh raspberries and figs and paired with sparkling wine!
Olive Oil Vs. Butter in Cakes
Here are a few reasons why you may want to start incorporating more olive oil into your cake baking!
Dairy-Free - for those with allergies and sensitivities this can be an amazing alternative option.
Ever so Moist - At room temperature, olive oil is a liquid as it is 100% composed of fat. Butter on the other hand is a combination of both water and fat, so when placed in the fridge or at room temperature it solidifies. You may be familiar with cake recipes that remind you to take the cake out of the fridge for an hour or two before serving. This allows the butter in the cake and buttercream to soften, promoting a more tender and moist mouthfeel. By using olive oil instead of butter in cake recipes, you avoid this issue completely.
Olive Oil Flavor - When picking what olive oil to use, try choosing an Extra Virgin Olive Oil that is a mild-flavored variety. Some olive oils have a tendency to be quite spicy and peppery which depending on your baked good, could be too much of a contrasting and overpowering flavor.
A "Good Fat" - Olive oil contains a large number of antioxidants and anti-inflammatory properties along with Vitamin E. Basically, a slice of cake a day is sure to keep the doctor away!
How to make your own Buttermilk
Buttermilk is essentially the liquid remaining after butter has been churned. It is quite thin with a tart taste and has small bits and chunks of butter left behind from the process of making butter.
Let's be honest... I rarely have buttermilk sitting in my fridge! There have been a handful of occasions where I knew I would be using a significant amount of buttermilk, so I would purchase a small jug... but otherwise? NEVER!
It's actually quite easy to make your own buttermilk at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and stir. You can certainly use milk with a lower fat content or even non-dairy options! Just know that the buttermilk will not be as creamy and thick as another dairy/dairy alternatives do not have as much fat as whole milk does. Allow mixture to sit for 10-15 minutes and you have buttermilk!
The beauty of baking Bundt Cakes
I’ve always felt that there is something particularly impressive about unveiling a bundt cake. With so many different bundt pan shapes and sizes, these pans allow you to transform a simple cake into something more elegant.
There is a wide variety of bundt pans and cake pans all over the internet! eBay and other online thrift stores always tend to have a classic, vintage selection of beautiful-looking bundt pans. There are more modern options available as well – Nordic Ware has been one of my favorite brands recently. Their bundt pans are incredibly sturdy and I absolutely love the various sizes and designs they offer.
Yet another aspect of a bundt cake is its simplicity. While so many cakes are frosted, bundt cakes are usually served without much of anything added. The highlight of the bundt experience is the moist, flavorful cake – sometimes highlighted with a glaze or light amount of frosting on top.
How to garnish your bundt cake
As you can see, I’ve decorated my bundt cake with various fresh fruits – raspberries and fresh figs to be exact! There are an infinite amount of ways to decorate a bundt cake depending on your preference – I’ve added a few below so that you can let your imagination run wild!
- Sifted Powdered Sugar
- Various Berries of all kinds
- An Icing or Glaze with the flavor of your choosing
- Whipped Cream infused with liqueur, juice, or zest
- Edible Flowers
How to make the caramel glaze
In this recipe, we will be pouring caramel on top of our bundt cake. Making caramel is is actually quite simple with only a few steps… here’s how it’s made!
- Pour the sugar into a saucepan, and over medium-high heat allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Make sure to stand by and continually stir your sugar thought this process - the sugar has a tendency to want to burn quite quickly if you happen to step away for a few minutes.
- Add the cream and butter to the sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel. Do this until the mixture is completely fluid and smooth before removing it from heat.
- Pour caramel into a glass container and allow to cool completely before adding to the top of your cake.
How to store your chocolate olive oil bundt cake
Bundt cakes are best served at room temperature. Keep it refrigerated until a couple of hours before serving, then cut your cake and enjoy! If stored in the fridge, make sure to wrap in plastic or keep in an airtight container. The bundt cake will keep in the fridge for up to 5 days.
Here are more delicious cakes recipes to try!
- Banana Cake with Brown Butter Buttercream
- Malted Chocolate Bundt Cake
- Cherry Ricotta Pound Cake with a Cream Cheese Icing
As always, I love seeing your creations and hearing from you! If you try this Chocolate Olive Oil Bundt Cake, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Chocolate Olive Oil Bundt Cake
- Bundt Pan (10 cup capacity - I used the Nordic Ware Party Bundt Cake Pan)
- Cooling Rack
Chocolate Olive Oil Bundt Cake
- 1 ⅔ Cup (210 g) All-Purpose Flour
- ⅓ Cup (60 g) Cocoa Powder
- ¾ tsp Baking Powder
- ¾ teaspoon Baking Soda
- 1 Cup & 2 Tbsp (225 g) Granulated Sugar
- ⅓ cup (68 g) Brown Sugar
- ¾ cup (180 g) Buttermilk*
- ⅔ cup (144 g) Olive Oil
- 1.5 teaspoons Vanilla Extract
- 2 Eggs, large, room temperature
- ⅓ Cup + 1 tablespoon (90 ml) Hot Water
- 2 oz (90 ml) Hot Espresso
- 1 ¼ cup (250 g) Granulated Sugar
- ¾ cup (200 g) Heavy Cream
- 3 Tablespoons (42 g) Unsalted Butter , room temperature
- ½ teaspoon (3 g) Sea Salt
- Fresh Raspberries
- Fresh Figs
Chocolate Bundt Cake
- Preheat oven to 350°F
- Grease bundt pan - for bundt pans I tend to prefer using a baking spray with flour to make sure that every nook and cranny is properly greased.
- Add dry ingredients into a large bowl and whisk together to combine.1 ⅔ Cup All-Purpose Flour, ⅓ Cup Cocoa Powder, ¾ teaspoon Baking Powder, ¾ teaspoon Baking Soda, 1 Cup & 2 tablespoon Granulated Sugar, ⅓ cup Brown Sugar
- In a separate bowl, whisk together buttermilk, olive oil, vanilla and eggs¾ cup Buttermilk*, ⅔ cup Olive Oil, 1.5 teaspoons Vanilla Extract, 2 Eggs
- Add the wet ingredients to the dry ingredients, whisking to combine.
- Incorporate hot water and espresso to the wet ingredients, whisking until everything is incorporated⅓ Cup + 1 tablespoon Hot Water, 2 oz Hot Espresso
- Pour cake batter into prepared pan - make sure not to overfill. The Bundt pan should be no more than ⅔ of the way full
- Bake for 50-55 minutes or until a toothpick or knife when inserted comes out clean
- Let the cake cool in he bundt pan for 15 minutes before inverting onto a cooling rack
- Pour the sugar into a saucepan, and over medium-high heat allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Make sure you continue to stir the sugar every minute or so in order to prevent it from burning!1 ¼ cup Granulated Sugar
- Add the cream, butter, and salt to the amber melted sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel. Do this until the mixture is completely fluid and smooth before removing it from heat.¾ cup Heavy Cream, 3 Tablespoons Unsalted Butter, ½ teaspoon Sea Salt
- Pour caramel into a glass container and allow it to cool slightly before glazing.
- Pour caramel onto cooled bundt cake and garnish with fresh raspberries and figs before serving!Fresh Raspberries, Fresh Figs