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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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