Chocolate Olive Oil Bundt Cake
Chocolate Olive Oil Bundt Cake is a rich and moist dessert that combines the elegance of a traditional Bundt cake with the luxurious flavor of high-quality extra virgin olive oil. This cake features a deep chocolate flavor that rivals any bakery’s offering, thanks to the chocolate cake mix and instant chocolate pudding. Plus, the addition of strong brewed coffee enhances the chocolate notes, creating an indulgent dessert that’s perfect for any occasion. The cake is surprisingly easy to make, which makes it a go-to for busy bakers looking to impress.
When I first discovered this recipe, I was captivated by its simplicity and the unique twist of using olive oil instead of the usual butter. The result is a cake that’s incredibly moist and velvety, perfect for any chocolate lover. Whether you’re hosting a dinner party or simply craving something sweet, the delectable richness of this Chocolate Olive Oil Bundt Cake satisfies every time. I can’t wait for you to try it and share the joy of this delightful treat with your friends and family!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep time, this cake is perfect for those spontaneous baking moments.
- Irresistible Flavor: The blend of rich chocolate and subtle olive oil results in a flavor that’s both complex and satisfying.
- Eye-Catching Appeal: The Bundt shape and optional glaze make for a stunning centerpiece at any gathering.
- Flexible Serving: Enjoy it as an indulgent dessert, a sweet snack, or even breakfast paired with coffee.
- Diet-Friendly Options: Easily adaptable for various dietary needs, it’s a cake that everyone can enjoy!
Ingredients You’ll Need
- 15.25 ounce chocolate cake mix (devil’s food or dark chocolate): This serves as the cake’s base, providing a rich chocolate flavor without the need for extensive preparation.
- 3.9 ounce instant chocolate pudding mix: Adds moisture and a decadent texture to the cake, making it ultra-delicious.
- ¾ cup strong brewed coffee (cooled to warm, not hot): Enhances the chocolate flavor, giving it depth. For a non-caffeinated option, consider using brewed decaf coffee.
- ½ cup extra virgin olive oil: This replaces traditional butter, lending a unique flavor and moist texture. Feel free to use light olive oil for a more subtle taste.
- 4 extra-large eggs: Essential for structure and moisture; always use room temperature eggs for the best results in your baking.
- ½ cup sour cream: Adds tenderness and rich flavor. Greek yogurt can be used as a substitute for a lighter option.
- 2 teaspoons vanilla extract: Balances the sweetness and enhances the overall flavor profile of the cake.
How to Make Chocolate Olive Oil Bundt Cake
- Preheat the oven: Begin by preheating your oven to 350°F, ensuring an even bake.
- Mix the batter: In a large bowl, combine the 15.25 ounces of chocolate cake mix, 3.9 ounces of instant chocolate pudding mix, ¾ cup of brewed coffee, ½ cup of extra virgin olive oil, 4 extra-large eggs, ½ cup of sour cream, and 2 teaspoons of vanilla extract. Beat the mixture with a hand or stand mixer for about 2 minutes, just until it’s smooth and thick — avoid overmixing to keep the cake light.
- Prepare the Bundt pan: Generously grease and flour a 10-12 cup Bundt pan. Using cocoa powder instead of flour is a fun trick to ensure a chocolate finish without leaving white residue.
- Fill the pan: Spoon the rich batter into the prepared Bundt pan, smoothing the top for an even bake. Bake in the oven for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cooling time: After baking, let the cake cool in the pan for about 10-15 minutes. Carefully turn it out onto a wire rack to cool completely before glazing.
- Optional glaze: If you’d like to add a finishing touch, melt ½ cup of chocolate chips with 2 tablespoons of olive oil and drizzle over the cooled cake. Alternatively, dust the cake with powdered sugar for a classic finish. For extra flair, serve with a handful of fresh raspberries.
Storing & Reheating
To store your Chocolate Olive Oil Bundt Cake, keep it covered at room temperature for up to three days. If you prefer, it can be refrigerated for up to a week in an airtight container. For longer storage, consider freezing slices individually wrapped in plastic wrap and then placed in a freezer bag, where they’ll last for up to 3 months. When you’re ready to enjoy again, simply thaw at room temperature, or for a quick treat, warm individual slices in the microwave for about 10-15 seconds until just warmed through. The cake may lose some moisture in freezing, but a quick zap in the microwave or a warm-up in the oven can refresh its texture.
Chef’s Helpful Tips
- Avoid overmixing your batter once all ingredients are combined, as this can lead to a denser cake.
- For the richest chocolate flavor, ensure your coffee is brewed strongly. It should be warm but not hot when added to the mixture to not cook the eggs.
- Room temperature eggs blend better into the batter, helping create a uniform texture.
- If using a dark Bundt pan, you may need to check for doneness a few minutes earlier than the suggested baking time.
- Consider making the cake a day ahead; it tastes even better after it sits for a while, allowing the flavors to meld.
- Add some chocolate chips to the batter for an extra decadent touch or include nuts if you enjoy a bit of crunch.
The rich, deeply satisfying flavor of this Chocolate Olive Oil Bundt Cake is something every chocolate lover should experience. It’s incredibly user-friendly, allowing both novice and expert bakers to come together and whip up something stunning with minimal effort. I encourage you to play around with the recipe. Try different glazes or toppings if you feel adventurous. This cake can truly take on any delicious spin you decide to give it.
Recipe FAQs
Can I make this cake in advance?
What can I substitute for sour cream?
How can I tell when my cake is done baking?
Is it necessary to use coffee in the recipe?
More Desserts & Appetizers Recipes
- Chocolate Pudding
- Bacon Wrapped Dates
- 3 Ingredient Peanut Butter Eggs
- Chocolate Chip Cookie
- Cottage Cheese Chocolate Mousse
👉 If you make my Chocolate Olive Oil Bundt Cake recipe, please leave a comment and a star rating — it really helps others discover the recipe.
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Chocolate Olive Oil Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: International
Description
This Chocolate Olive Oil Bundt Cake is a delightful treat with its rich flavor and moist texture. Using simple ingredients like chocolate cake mix and olive oil, this cake is perfect for any occasion and easy to whip up!
Ingredients
- 15.25 ounce chocolate cake mix devil's food or dark chocolate
- 3.9 ounce instant chocolate pudding mix
- ¾ cup strong brewed coffee cooled to warm, not hot
- ½ cup extra virgin olive oil
- 4 extra-large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the cake mix, pudding mix, coffee, olive oil, eggs, sour cream, and vanilla extract until just combined. Beat for about 2 minutes until the mixture is smooth and thick without overmixing.
- Generously coat a 10-12 cup Bundt pan with grease and flour, using cocoa powder for a chocolate finish.
- Pour the batter into the prepared Bundt pan and smooth the surface. Bake for 50-55 minutes, testing with a toothpick for doneness.
- Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely before glazing.
- For an optional glaze, melt ½ cup chocolate chips with 2 tablespoons olive oil and drizzle over the cooled cake, or dust with powdered sugar.
Notes
Using cocoa powder for dusting will enhance the chocolate flavor without leaving white residue.
Allowing the cake to cool completely before glazing will ensure the glaze sets nicely.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
