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Chocolate Olive
Oil Bundt Cake
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An ever so moist dark chocolate olive oil bundt cake, flavored with a touch of espresso
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It's topped with rich caramel, fresh raspberries and figs and paired with sparkling wine!
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Add dry ingredients into a large bowl and whisk together to combine.
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In a separate bowl, whisk together buttermilk, olive oil, vanilla and eggs
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Add the wet ingredients to the dry ingredients, whisking to combine.
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Pour cake batter into prepared pan - make sure not to overfill. The Bundt pan should be no more than ⅔ of the way full
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Bake for 50-55 minutes or until a toothpick or knife when inserted comes out clean
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Let the cake cool in the bundt pan for 15 minutes before inverting onto a cooling rack
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Finally, add caramel glaze and garnish with raspberries and figs!
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Get the entire recipe by clicking the link below!
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