Chocolate Olive Oil Bundt Cake
There’s nothing like a bundt cake. Easy to make, quick to bake because of the hollow center, and for sure easy to eat. This chocolate cake is moist and rich yet still fluffy and light. Not too sweet and delicious on its own, but if you want to add a chocolate glaze to amp things up that would for sure be lovely. Don’t forget to add that sprinkle of sea salt at the end— the hit of salt is a perfect counterpoint to the chocolate.
Serves 8
INGREDIENTS
2 cups sugar or coconut sugar
1¾ cups AP flour
¾ cup cacao powder, plus more for dusting
½ tsp kosher salt
1 tsp baking powder
2 tsp baking soda
1 cup whole milk
1 cup brewed very strong coffee, at room temperature
½ cup olive oil
1 tbsp white vinegar
1 tsp vanilla
2 large eggs, room temperature
Powdered sugar, for dusting
Flaky sea salt, for finishing
METHOD
Preheat oven to 350F. Butter a 10 cup bundt pan and dust the inside with cocoa powder, set aside.
Sift sugar, flour, cocoa powder, salt, baking powder and baking soda in a medium bowl and set aside.
In a mixer on low, add the milk, coffee, olive oil, vinegar, vanilla and eggs (one at a time) and mix until incorporated. With the mixer still on low speed, slowly add in the dry ingredients and turn mixer to medium and mix for 4 minutes.
Pour the batter into the prepared bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack and turn out. Dust with powdered sugar and finish with flaky sea salt and serve.
