Chocolate Olive Oil Bundt Cake
Rich, deeply chocolatey, and incredibly tender, this cake comes together easily and stays soft for days, no fancy steps required!
Servings 12 servings
Calories 311kcal
Equipment
- 1 Stand or Hand Mixer
- 1 bundt cake pan
Ingredients
- 15.25 ounce chocolate cake mix Devil’s food or dark chocolate
- 3.9 ounce instant chocolate pudding mix
- ¾ cup strong brewed coffee cooled to warm, not hot
- ½ cup extra virgin olive oil
- 4 extra-large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the cake mix, pudding mix, coffee, olive oil, eggs, sour cream, and vanilla extract. Beat with a hand or stand mixer for about 2 minutes until smooth and thick, don’t overmix!
- Generously grease and flour a 10–12 cup Bundt pan. Use cocoa powder instead of flour for a chocolate finish with no white residue.
- Spoon the batter into the prepared Bundt pan and smooth the top.Bake for 50–55 minutes, or until a toothpick or skewer inserted in the center comes out with just a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack. Let it cool completely before glazing.
- Optional glaze: Melt ½ cup chocolate chips with 2 tablespoons olive oil and drizzle over the cooled cake. Serve with a handful of fresh raspberries OR simply dust the cake with powdered sugar for a classic finish.
Nutrition
Calories: 311kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 453mg | Potassium: 181mg | Fiber: 1g | Sugar: 21g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg
