Chocolate Olive Oil Cake
Chocolate Olive Oil Cake is a Bundt cake made with cocoa powder and olive oil. This version is baked in a 6 cup capacity Bundt pan.
Servings 6 slices
Cost 5
Ingredients
- 1 cup plus 2 tablespoons cake flour 4 ½ oz or (130 grams)
- ½ cup unsweetened Dutch process cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons instant espresso powder
- 2 large eggs at room temperature plus 1 egg yolk
- 1 ½ cups ultrafine granulated sugar (300 grams)
- ⅔ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk room temperature or milk soured with lemon juice**
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a 6 cup capacity Bundt pan or spray it with flour added baking spray.
- Sift together the flour, cocoa powder, and baking powder. Whisk in the salt and espresso powder.
- In the bowl of a stand mixer with the whisk attached, beat the eggs and egg yolk for about a minute. With the mixer going, gradually add the sugar and continue beating until thick and lemon colored and batter falls of whisk in ribbons. Reduce mixer speed to medium-low and gradually add olive oil and vanilla.
- With mixer on the lowest speed (or by hand), add the flour mixture and buttermilk alternately, beginning and ending with flour mixture.
- Pour into the greased tube pan. Set it on a baking sheet and bake for about 45-60 minutes or until a cake tester inserted in the center comes out clean. Let the cake cool for about 10 minutes in the pan, then carefully invert.
Notes
Really, really, grease and flour well! This is a sticky cake. If you have some, I recommend flour-added cooking spray so that you can cover every bit of the pan.