Chocolate Olive Oil Bundt Cake

5 from 10 votes

Chocolate Olive Oil Bundt Cake

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!

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 453kcal

Author: Emily Laurae

Equipment

Bundt Pan (10 cup capacity - I used the Nordic Ware Party Bundt Cake Pan)
Bowls
Whisk
Spatula
Cooling Rack
Saucepan

Ingredients

Chocolate Olive Oil Bundt Cake

1 ⅔ Cup All-Purpose Flour
⅓ Cup Cocoa Powder
¾ tsp Baking Powder
¾ teaspoon Baking Soda
1 Cup & 2 Tbsp Granulated Sugar
⅓ cup Brown Sugar
¾ cup Buttermilk*
⅔ cup Olive Oil
1.5 teaspoons Vanilla Extract
2 Eggs large, room temperature
⅓ Cup + 1 tablespoon Hot Water
2 oz Hot Espresso

Caramel Glaze

1 ¼ cup Granulated Sugar
¾ cup Heavy Cream
3 Tablespoons Unsalted Butter room temperature
½ teaspoon Sea Salt

Garnish

Fresh Raspberries
Fresh Figs

US Customary - Metric

Instructions

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 eggs
¾ 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 incorporated
⅓ 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

Caramel Glaze

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.

Assembly

Pour caramel onto cooled bundt cake and garnish with fresh raspberries and figs before serving!
Fresh Raspberries, Fresh Figs

Notes

*To make buttermilk, add 1 tablespoon of lemon juice to 1 cup of whole milk.

Bundt cakes are best served at room temperature. Keep it refrigerated until a could of hours before serving, then cut your cake and enjoy! If storing 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.

Nutrition