Moist Chocolate Olive Oil Bundt Cake Recipe

A dark, delectably moist chocolate olive oil bundt cake finished with a silky, rich chocolate ganache. The batter is simple to make by hand and features extra virgin olive oil, sour cream, freshly brewed coffee and a touch of nutty rye flour. Not overly sweet, it offers deep chocolate flavor with a tender crumb.

This cake began as an experiment in replacing butter with olive oil in a bundt cake. Cakes made with oil often have a lighter, moister crumb and retain tenderness longer than butter-based cakes, which makes them ideal for a large bundt. Olive oil’s fruity, savory notes complement robust chocolate and rye flavors, producing a cake that’s both elegant and easy to prepare.

Ingredients

Dutch-process vs. natural cocoa powder

This recipe calls for Dutch-process cocoa for its darker color and deeper, rounded chocolate flavor. If you only have natural cocoa powder, you can substitute it here; the baking soda in the batter will neutralize acidity and provide leavening. Expect a slightly lighter color and a brighter, more acidic chocolate note if you use natural cocoa.

Olive oil

Use a good-quality extra virgin olive oil with a fruit-forward profile if you want olive oil notes to come through. For a subtler result, substitute a mild olive oil or a neutral oil such as grapeseed or canola.

Coffee

Hot, freshly brewed coffee is used to bloom the cocoa and deepen the chocolate flavor. If you prefer no coffee flavor, use hot water or a robust black tea for a similar effect.

Rye flour

Replacing part of the all-purpose flour with finely milled rye adds a nutty complexity that pairs well with chocolate. If you don’t have rye, substitute the same amount with all-purpose flour so the recipe uses only AP flour.

Dark chocolate

The ganache is made from a good-quality dark chocolate—ideally a bar you enjoy eating. Aim for chocolate in the 60–72% range. Avoid chocolate chips designed to hold their shape, since they often contain stabilizers that affect melting.

How to glaze the chocolate bundt cake

Make sure the cake is completely cooled before glazing. If the cake is warm the ganache will melt and run off. The ganache should be warm enough to pour smoothly but not scalding hot; it will set as it cools. Test the consistency by pouring a small drip down the side of a mug to judge thickness. Once you begin pouring the glaze, try to finish in one continuous motion so the coating sits smoothly. If you’re making the cake a day ahead, wait until the day you serve it to add the glaze; this preserves texture and appearance.

Frequently Asked Questions

How do I prepare a bundt pan?

Thorough preparation helps prevent sticking. Grease the pan carefully with softened butter using a pastry brush, making sure to coat every curve and the center tube. Dust the buttered interior with cocoa powder (for a chocolate cake) and tap out any excess. Rotating the pan while tapping helps the cocoa reach all crevices. Doing this over a sink or piece of parchment makes cleanup easier.

How do I remove the cake from the bundt pan?

Let the cake cool in the pan for 10–15 minutes to firm up. Run your fingers gently around the edges to loosen the cake slightly. Place a cooling rack over the pan and, using oven mitts, invert the pan and rack together. Lift the pan straight up and off the cake carefully.

Can I convert this into mini bundt cakes?

Yes. Readers have halved the recipe and baked it in a mini bundt pan with multiple cavities, filling each about three-quarters full. Baking times will be shorter—watch carefully and test as they near completion. Mini pans vary, so adjust accordingly.

Equipment

• Bundt pan: a 10-cup bundt pan works well for this recipe.
• Pastry brush: a natural-bristle brush helps apply softened butter evenly into all the pan crevices.

Recipe

Chocolate Olive Oil Bundt Cake

Yield: one 10-cup bundt cake (12–16 servings) • Prep: 25 minutes • Bake: 40 minutes • Cooling: 15 minutes • Total: about 1 hour 20 minutes

Ingredients — Chocolate Olive Oil Cake

• 1½ cups (180 g) all-purpose flour
• ½ cup (60 g) medium rye flour, finely milled (or substitute ½ cup AP flour)
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ¾ cup (177 mL) extra virgin olive oil
• 1½ cups (300 g) granulated sugar
• ⅓ cup (35 g) Dutch-process cocoa powder
• 1 cup (250 mL) hot coffee (or hot water/strong black tea)
• 2 large eggs
• ½ cup (120 g) full-fat sour cream
• 1½ teaspoons vanilla extract

Ingredients — Dark Chocolate Ganache Glaze

• ¼ cup + 2 tablespoons (90 mL) heavy cream
• 4 oz (120 g) dark chocolate, finely chopped (60–72% recommended)
• ¼ cup (60 g) full-fat sour cream
• 1 tablespoon port wine (or additional coffee or cream)
• ⅛ teaspoon kosher salt
• ½ teaspoon vanilla extract

Instructions — Chocolate Olive Oil Cake

1. Preheat oven to 350°F (177°C). Grease a 10-cup bundt pan thoroughly with softened butter and dust with cocoa powder, tapping out excess.
2. Whisk flours, baking soda, and salt in a medium bowl; set aside.
3. In a large bowl, whisk together olive oil, sugar, and cocoa powder until smooth. Add hot coffee and whisk to combine.
4. Add eggs one at a time, whisking well after each addition.
5. Fold in the dry ingredients and scrape the bowl to remove any flour pockets. Stir in sour cream and vanilla until the batter is smooth.
6. Pour batter into the prepared pan, tap the pan on the counter a few times to release air bubbles, and place the pan on a baking sheet. Bake 40 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in the pan on a rack for 10–15 minutes. Invert onto a platter and let cool completely before glazing.

Instructions — Dark Chocolate Ganache Glaze

1. Heat cream in a small saucepan until it almost simmers. Remove from heat and add the chopped chocolate. Let sit for one minute, then whisk until smooth.
2. Whisk in sour cream, port (or substitute), salt, and vanilla. Keep the ganache warm but not hot; reheat gently over a double boiler if needed.
3. When the cake is completely cool, drizzle the warm ganache over the top with a slow side-to-side motion to distribute it evenly. Allow the glaze to set for an hour or two before serving. Serve with whipped cream and chocolate shavings if desired.

Notes

This version is adapted from classic chocolate bundt methods with a ganache inspired by several professional bakers. If you omit rye, replace it with all-purpose flour for a straightforward chocolate bundt. For best flavor, use good-quality chocolate and freshly brewed hot liquid to bloom the cocoa.

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