Chocolate Olive Oil Bundt Cake

By:

Sarah

Published:

April 14, 2026

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The Chocolate Olive Oil Bundt Cake is not only a delicious dessert but also an elegant treat that impresses with every slice. The deep, rich chocolate flavor melds beautifully with the lusciousness of olive oil, creating a moist and tender crumb that’s absolutely irresistible. As you slice into this cake, you’ll notice how beautifully it holds its shape while still being soft and cake-like. It’s a delightful twist on the traditional Bundt cake, and trust me, it will quickly become a favorite in your recipe repertoire.

I first discovered this gem of a recipe during a cozy afternoon baking session with my friends. The combination of cocoa and olive oil was new to all of us, and as we took our first bites, it felt like a warm hug. Not only does this bundt cake complement a casual afternoon tea, but it also shines during celebrations, making it a perfect choice for birthdays or holiday gatherings. May I say it’s even more impressive than most store-bought options? I can’t wait for you to experience the magic of this chocolate olive oil bundt cake!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 30 minutes and a total cook time of 130 minutes, this cake is surprisingly easy to whip up.
Irresistible Flavor: The combination of bittersweet chocolate and rich olive oil results in a flavor that’s nothing short of heavenly.
Eye-Catching Appeal: The elegant shape of a Bundt cake makes it a stunning centerpiece for any gathering.
Flexible Serving: Perfect for dessert, brunch, or as a snack, this cake fits any occasion.
Diet-Friendly Options: Can be adapted for gluten-free diets with simple substitutions.

Ingredients You’ll Need

6 ounces bittersweet chocolate or unsweetened chocolate, chopped: This forms the base of the cake, providing deep chocolate flavor. Use high-quality chocolate for the best results.
¾ cup cocoa powder: Choose unsweetened cocoa powder to enhance the chocolate intensity. Dutch-processed cocoa can introduce a smoother flavor.
1 teaspoon instant espresso powder (optional): This enhances the chocolate flavor beautifully. If you prefer, you can omit it.
½ cup boiling water: Helps dissolve the chocolate and cocoa, creating a smooth mixture.
1 ½ cups olive oil: The star ingredient! It adds moistness while contributing to the cake’s flavor. Light or extra virgin olive oil works well.
2 cups granulated sugar: Provides sweetness and contributes to the cake’s moist texture.
2 ¼ cups all-purpose flour: The structure of your cake! Make sure to measure this correctly for the best results.
1 teaspoon kosher salt: Balances out the sweetness and enhances the other flavors.
1 ½ teaspoons baking powder: This helps the cake rise, creating a light and fluffy texture.
1 ½ teaspoons baking soda: Also assists in leavening while providing a tender crumb.
½ cup mini semi-sweet chocolate chips: A delightful surprise in every bite! Feel free to use dark chocolate chips for a richer flavor.
4 eggs (room temperature): Eggs add structure and tenderness. Make sure they’re at room temperature for the best mixing.
1 cup full-fat sour cream: This adds moisture and creaminess, making the cake extra decadent.
1 tablespoon vanilla: Use pure vanilla extract for the best flavor.
2 tablespoons melted butter: Helps to prepare the Bundt pan, ensuring the cake releases easily.
¼ cup cocoa powder: For dusting the pan, giving the cake an elegant finish.
1 cup dark chocolate (60%-78% dark): Used in ganache, this gives a luscious topping to your cake.
1 cup heavy cream: When combined with dark chocolate, it creates a silky ganache perfect for drizzling.
¼ to ½ cup mini chocolate chips for sprinkling on top: These add an adorable finish, making the cake even more inviting!

How to Make Chocolate Olive Oil Bundt Cake

Preheat the oven: Set your oven to 350°F (175°C) so it’s hot and ready for baking.
Mix chocolate and cocoa: In a medium-sized bowl, combine the chopped chocolate, ¾ cup cocoa powder, and instant espresso powder (if using). Pour ½ cup boiling water over the mixture and stir until it forms a smooth paste. Microwave for an additional 15 seconds if needed to melt the chocolate completely.
Add olive oil: Stir in 1 ½ cups olive oil until fully incorporated, then set the mixture aside to cool completely.
Combine dry ingredients: In a large mixing bowl, whisk together 2 cups granulated sugar, 2 ¼ cups all-purpose flour, 1 teaspoon kosher salt, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and ½ cup mini semi-sweet chocolate chips.
Incorporate wet ingredients: Add the cooled chocolate mixture to the dry ingredients along with 4 room-temperature eggs, 1 cup full-fat sour cream, and 1 tablespoon vanilla. Stir vigorously until everything is thick and well combined.
Prepare the Bundt pan: Brush melted butter onto all surfaces of the Bundt pan with a pastry brush. Sprinkle ¼ cup cocoa powder over the butter, ensuring a thorough coating to prevent sticking.
Fill the pan: Pour the chocolate batter into the Bundt pan, smoothing the top with a spatula.
Bake: Place in the oven and bake for 35-45 minutes. The cake is ready when it bounces back when touched, and a toothpick comes out with slight crumbs.
Cool: Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely.

Storing & Reheating

To keep your Chocolate Olive Oil Bundt Cake fresh, store it at room temperature in an airtight container for up to 3 days. If you want to keep it longer, it can be refrigerated for up to a week. For freezing, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn; it can last up to three months. When you’re ready to enjoy it, simply thaw at room temperature or microwave for about 15-20 seconds to refresh its delightful texture.

Chef’s Helpful Tips

Make sure your flour is properly measured; too much flour can lead to a dense cake.
Use room temperature eggs and sour cream to ensure a smooth batter.
For an extra touch, try adding a pinch of cinnamon or a dash of orange zest to the batter.
If you find your cake is doming in the middle while baking, you might want to check your oven temperature for accuracy.
This recipe can be made a day ahead, allowing flavors to meld even more!

With its luscious texture and extraordinary flavor, you’ll find yourself making this Chocolate Olive Oil Bundt Cake on repeat. The balance of rich, chocolate indulgence and a hint of olive oil creates a cake that’s both luxurious and comforting. Don’t hesitate to play around with additional flavors too! I hope you find as much joy in baking this cake as I have.

Recipe FAQs

How can I tell when my cake is done?

To check for doneness, gently press the top of the cake. If it springs back, it’s ready. Alternatively, you can insert a toothpick in the center; it should come out with moist crumbs, but not wet batter.

Can I substitute the olive oil?

Absolutely! While olive oil adds a unique flavor, you can substitute it with vegetable oil or melted coconut oil. Each will slightly alter the flavor, so choose based on your preference.

Can I use gluten-free flour in this recipe?

Yes! A 1:1 gluten-free all-purpose flour blend should work well in this recipe. Make sure it contains xanthan gum for best results.

What should I do if my Bundt cake sticks to the pan?

If your cake sticks, next time ensure to thoroughly butter and dust the pan with cocoa powder. You may also gently run a butter knife around the edges to help it release.