This soft and surprisingly light Chocolate Olive Oil Cake with a deep dark cocoa flavor, is the perfect year-round dessert!
I wanted to share a beautiful and comforting cake with you, in hopes to bring joy into your kitchens. This Chocolate Olive Oil cake has become my go-to cake during this time at home.
How to make a Chocolate Olive Oil Cake
Since you love simple cakes (and so do we), I made this recipe as simple as possible. Simply combine the dry ingredients in one bowl, and the wet in another. Add the wet mixture to the dry bowl and fold until fully incorporated. Once the batter is completely mixed, add 1 cup of hot water, fold and transfer to a greased bun pan. Bake for 45-50 minutes at 350F. Easy, right?
Why add Boiling Water to Chocolate Cake?
Adding boiling water to cakes helps with the hydration of gluten (found in all purpose flour), helps dissolve sugar, salt, baking soda and when combined with cocoa powder, it helps ‘bloom’ the cocoa enhancing it’s flavor.
Ingredients to make Chocolate Olive Oil Cake
This recipe calls for simple ingredients. Here are some brand suggestions (not sponsored):
- La Tourangelle Extra Virgin Olive Oil
- White Lily All Purpose Flour
- Rodelle Vanilla Extract
- Hershey’s Unsweetened 100% Cocoa Powder
I got so many questions about the bundt pan I used! You can use any bundt pan, my preferred brand is NordicWare. You can find it on Amazon & Williams Sonoma (and sometimes HomeGoods!)
How to prevent cakes from sticking to Bundt Pans
My go-to trick is to grease and flour bundt pans to prevent cakes from sticking!
I also use Bakers Joy Non-stick Baking Spray, which is essentially the same thing but easier!
Looking for the Best Bundt Cakes? Check these out:
If you loved this recipe, leave a comment below, rate and review! Share it with me on Instagram using #yogaofcooking. It always makes my day!
Happy Baking! xPrint