This recipe would be great for a family meal! To make this recipe taste even
Chocolate Olive Oil Bundt Cake (adapted from Hershey’s)
Wow your Thanksgiving guests with this delicious Chocolate Olive Oil Bundt Cake recipe! You can even add a sweet and fruity flavor to this recipe by using our Whole Fruit Blood Orange Olive Oil!
- 1 2/3 c. ap flour
- scant 1 c. sugar
- 1/2 c. cocoa powder (I use a blend of natural and dutch cocoa)
- 1-2 t. espresso powder, optional
- 1 1/2 t. baking soda
- 1/2 t. baking powder
- 1 t. kosher salt
- 1/2 c. olive oil
- 1 1/2 c. buttermilk
- 1 t. vanilla
Heat oven to 350 degrees and butter and flour a 12 cup bundt pan and set aside.
Combine flour, sugar, cocoa powder, espresso powder (if using), baking soda, baking powder and salt in a large mixing bowl. Measure olive oil, buttermilk, and vanilla into a smaller bowl, and add all at once to the dry ingredients. Beat on medium-high speed with a hand mixer (or by hand if you like) for a full 3 minutes, making sure the sides are scraped well into the batter.
Pour into prepared pan, and bake in the center of the oven for 50-60 minutes or until a tester comes out clean. Cool in the pan on a wire rack for 10 minutes before inverting and allowing to cool completely before frosting.
Chocolate Glaze Ingredients (double this amount for a thicker topping)
- 2 T. sugar
- 2 T. water
- 1/2 c. bittersweet chocolate chips
Bring the sugar and water to a just boil in a small saucepan, stirring to be sure the sugar is dissolved completely. Remove from the heat and stir in chocolate chips, stirring well with a spatula to melt them evenly. Immediately spoon (or spatula) the thick glaze onto fully cooled cake.
Picture and recipe from rcakewalk.blogspot.com under a Creative Commons Attribution-ShareAlike 3.0 Unported License.