Triple Chocolate Olive Oil Bundt Cake Recipe + Video
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5.0
12 reviews
Excellent
Triple Chocolate Olive Oil Bundt Cake Recipe + Video
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Our favorite sour cream and olive oil triple chocolate Bundt cake is dotted with chocolate chips and coated with a thick choco glaze for a dense, moist, and decadent dessert that no one can resist!
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Ingredients
For the Chocolate Olive Cake –
- 1 ¾ cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sour cream
- ¾ cup olive oil or vegetable oil
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup hot coffee or hot water
- 1 cup semi-sweet chocolate chips
For the Chocolate Glaze-
- 4 tablespoons butter
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoon water
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Set out a 12-cup standard Bundt pan. Grease the sides in every nook and cranny. Then flour the pan, dumping out the excess flour. Set aside.
- Set out a large mixing bowl. Combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk well to break apart any clumps of baking soda or baking powder. Add the sour cream, olive oil, eggs, and vanilla to the dry mixture. Whisk into a thick batter. Then slowly pour the hot coffee into the batter, whisking vigorously to smooth out the batter.
- Stir in the chocolate chips. Then pour the cake batter into the prepared Bundt pan.
- Bake for 55 to 60 minutes, until a toothpick inserted deep into the cake comes out clean. Allow the cake to cool for at least 15 minutes, then flip it out of the pan onto a wire rack. Cool the cake another 15 minutes or more before preparing the glaze.
- For the glaze: Combine the butter and water in a microwave-safe bowl. Microwave for 30-60 seconds to melt the butter. Then whisk in the cocoa powder and vanilla extract. Finally, whisk in the powdered sugar, until very smooth.
- Pour the glaze over the top of the Bundt cake in a circular motion. If needed quickly use a spatula to move the glaze over all the edges for good cake coverage. Allow the cake to cool and the glazed set for another 20 to 30 minutes. Then cut and serve.
Notes
- The cake can be kept at room temperature for a few days, stored in an airtight container. For longer storage, transfer the cake to a sealed container or cover it loosely and keep it in the fridge for up to a week. For the best taste, set the cake out at room temperature for 15 minutes or so before slicing and serving.
- To Freeze: I recommend doing so before adding the chocolate glaze to the Bundt cake. Let the cake cool completely, then wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil. Keep in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature for about an hour. As with all cakes, I suggest letting the Bundt sit on the counter for a bit before serving as they tend to taste best at room temp.
- Alternative Pans: These are approximates, based on the exact size of pan you use... Springform pan - 50-60 minutes, Two loaf pans - 40-50 minutes, Two 8-9 inch round cake pans - 25-35 minutes, 9X13-inch pan - 25-35 minutes, Muffin pans - 18-25 minutes.
Nutrition Information
Show Details
Serving
1pc
Calories
410kcal
(21%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
37mg
(12%)
Sodium
287mg
(12%)
Potassium
211mg
(6%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
212IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 410kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 287mg | 12% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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