This Chocolate Bundt Cake has no eggs so it keeps for days at room temperature. It also stays incredibly moist and has a perfectly even crumb. The combination of olive oil, chocolate, and orange is so exciting. Olive oil brings earthy undertones and fruitiness while both cocoa and dark chocolate add a hint of bitterness.
Recipe by: Christina Marsigliese, author of Scientifically Sweet cookbooks
Prep Time: 15 Minutes
Cook Time: 44 Minutes
- 1 ¾ cups 415ml whole milk
- 2 ¼ cups 320g all-purpose flour (reduce to 2 cups)
- ⅔cup 56g unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ⅔cup 150ml Terra Delyssa Organic Extra Virgin Olive Oil
- 1 cup 200g granulated sugar
- ½ cup 110g packed dark brown sugar
- Zest of one large orange
- 1 tsp 5ml pure vanilla extract
- 1 tbsp 15ml freshly squeezed lemon juice
- ½ cup 85g dark chocolate chips
- ¼ cup 56g mini dark chocolate chips
- 1 cup 6oz/170g semisweet chocolate chips
- 4 tbsp 60ml water
- 1 tbsp 15ml Terra Delyssa Organic Extra Virgin Olive Oil
- pinch of salt
- Preheat your oven to 350°F. Generously butter and lightly flour a 10-inch round Bundt pan and set aside. Make sure to get in all the crevices to ensure that your cake releases nicely, then dust lightly with flour or cocoa powder.
- In a small saucepan over medium heat, scald the milk so that bubbles just begin to form around the edges and then set it aside.
- In a large bowl, sift together flour, cocoa powder, baking soda and salt. Whisk together to blend evenly and set aside.
- In a medium bowl, beat the olive oil with both sugars and orange zest using an electric hand mixer on medium-high speed until fluffy and it looks like wet sand, about 1 minute. Add about half of the hot milk and beat on medium speed until the sugar is dissolved, about 2 minutes. It will look syrupy. Beat in vanilla extract. Add this mixture to the flour mixture and beat on medium-low speed until mostly combined, about 25 seconds. Slowly beat in remaining milk on medium speed until batter is smooth, about 30 seconds. Mix in lemon juice. Fold in chocolate chips.
- Pour batter evenly into your prepared pan. Bake until the surface is cracked and a toothpick inserted into an area of the cake without melted chocolate comes out clean, about 45 minutes.
- Transfer pan to a wire rack and let cool about 30 minutes. Gently run a small offset spatula around the inner edges of the cake pan and flex the cake inwards away from the sides to help release it. To present it, take your serving plate and place it face down over the cake. With a good firm grip on each end of the plate and the cake pan, invert it so that the plate is now flat on the table. Lift off the cake pan and set aside to cool completely.
- To make the chocolate glaze, combine all ingredients in a saucepan and place over very low heat. Stir gently until chocolate starts to melt and then whisk until completely melted smooth and glossy. Let cool for 10 minutes to thicken before pouring over cooled Bundt cake.