A dark, moist chocolate olive oil bundt cake finished with a silky chocolate ganache. The batter is simple to whisk by hand and includes olive oil, sour cream, hot brewed coffee, and a touch of nutty rye flour. Not overly sweet, it delivers rich chocolate flavor with a tender crumb.
This cake began while testing bundt recipes made with oil for an olive oil brand, exploring whether olive oil could fully replace butter in a cake. I often prefer oil-based cakes for their texture: they stay moist and tender longer than many butter cakes, and olive oil contributes a lovely depth that pairs especially well with chocolate and rye.
The batter is forgiving and easy to make by hand — no mixer required. The olive oil keeps the crumb soft, the sour cream and baking soda provide lift, and the hot coffee helps bloom the cocoa for more pronounced chocolate notes.
Ingredients
Dutch-process vs. natural cocoa powder
This recipe calls for Dutch-process cocoa for its darker color and richer flavor. If you only have natural cocoa, it will work: the baking soda here, combined with the recipe’s sour cream, should neutralize acidity and still provide leavening. Expect a slightly lighter color and a less intense chocolate profile with natural cocoa.
Olive oil
I used a high-quality extra-virgin olive oil with a bold, fruity character because it complements chocolate. You can substitute a mild olive oil or a neutral oil such as grapeseed or canola if you prefer.
Coffee
Use freshly brewed hot coffee as the liquid in the batter to amplify chocolate flavor by blooming the cocoa powder. If you prefer not to use coffee, hot water or a smoky black tea work fine. The hot liquid helps dissolve the cocoa and releases more flavor.
Rye flour
Replacing part of the all-purpose flour with rye adds a subtle, nutty complexity. Medium rye flour works well without adding a coarse texture. If you don’t have rye flour, substitute the same amount with all-purpose flour (½ cup / 60 g) so the recipe totals 2 cups (240 g) all-purpose flour.
Dark chocolate
The ganache uses good-quality dark chocolate — choose a bar you’d enjoy eating (60–72% cocoa is a good range). Avoid chocolate chips if possible; bars or feves melt more smoothly and give a better ganache texture.
How to glaze the chocolate bundt cake
Important: glaze the cake only when it is completely cooled. If the cake is still warm, the ganache will run off the sides. The ganache should be warm enough to pour — it will set as it cools. Test the consistency by pouring a drizzle down the side of an inverted mug: if it runs too quickly, warm it slightly less; if it’s too thick to move, gently rewarm over a double boiler.
Pour the glaze in one continuous pass for the smoothest finish; stopping and starting can create uneven layers. If you’re making the cake a day ahead, wait to add the glaze until the day you serve it — drizzle a few hours before serving so it has time to set. If glazed more than a day ahead, the cake can absorb moisture from the glaze and the surface may crack, though the flavor will remain excellent.
Frequently Asked Questions
Bundt pans need careful prep to ensure the cake releases cleanly. I recommend brushing the interior thoroughly with a thin layer of softened butter using a natural-bristle pastry brush, making sure to coat every curve and the center tube. Dust the greased pan with cocoa powder (since this is a chocolate cake) using a sieve, turning and tapping the pan at an angle to get the cocoa into all crevices. Tap out excess cocoa before filling.
Let the cake cool in the pan for 10–15 minutes to firm up. Gently loosen the edges with your fingers, center a cooling rack over the pan, hold both together and carefully flip them. Lift the pan off the cake slowly and set the cake on the rack to cool completely before glazing.
Yes. A reader halved the recipe and used a 12-cavity mini bundt pan (about 5 cups total capacity), filling cavities three-quarters full and baking at 375°F for 22–25 minutes. Mini bundt pans vary, so check early and test for doneness.
Equipment
Bundt pan: a 10-cup bundt pan works well for this recipe. Heavy, well-made pans like Nordic Ware produce consistent results and release cleanly when properly prepared.
Pastry brush: a natural-bristle pastry brush is ideal for spreading softened butter evenly in the pan before dusting with cocoa.
Try these chocolate recipes next!
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Chocolate Pear Cake
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Double Chocolate Chip Cookie Bars
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Oreo Cookies (Copycat Recipe)
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Chocolate Cookie Crust
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📖 Recipe
Chocolate Olive Oil Bundt Cake
INGREDIENTS
CHOCOLATE OLIVE OIL CAKE
- 1½ cups (180 g) all-purpose flour
- ½ cup (60 g) medium rye flour, finely milled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup (177 mL) extra-virgin olive oil
- 1½ cups (300 g) granulated sugar
- ⅓ cup (35 g) Dutch-process cocoa powder
- 1 cup (250 mL) hot coffee (or hot water/black tea)
- 2 large eggs
- ½ cup (120 g) full-fat sour cream
- 1½ teaspoons vanilla extract
DARK CHOCOLATE GANACHE GLAZE
- ¼ cup + 2 tablespoons (90 mL) heavy whipping cream
- 4 oz (120 g) dark chocolate, finely chopped (about 60–72%)
- ¼ cup (60 g) full-fat sour cream
- 1 tablespoon port wine (or coffee or additional cream)
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
INSTRUCTIONS
CHOCOLATE OLIVE OIL CAKE
- Preheat the oven to 350°F (177°C). Grease a 10-cup bundt pan thoroughly with softened butter and dust with cocoa powder, tapping out the excess.
- Whisk together the all-purpose and rye flours, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, whisk olive oil, sugar, and cocoa powder until smooth. Whisk in the hot coffee, then add the eggs one at a time, mixing well after each.
- Add the dry ingredients and whisk until combined. Scrape the bowl and then whisk in the sour cream and vanilla until the batter is smooth.
- Pour the batter into the prepared pan, tap the pan on the counter several times to release air bubbles, place it on a baking sheet, and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a rack for 10–15 minutes. Invert onto a platter and let cool completely before glazing.
DARK CHOCOLATE GANACHE GLAZE
- Heat the cream in a small pot until it almost simmers. Remove from the heat, add the chopped chocolate, and let sit 1 minute. Whisk until smooth.
- Whisk in the sour cream, port (or substitute), salt, and vanilla. Keep the ganache warm enough to pour; rewarm gently over a double boiler if needed.
- When the cake is completely cool, pour the warm ganache over the top in a slow side-to-side motion so it runs evenly around the cake. Let set for an hour or two. Serve with whipped cream and chocolate shavings if desired.
NOTES
The cake recipe is adapted from a chocolate bundt cake concept; the ganache is a variation that uses sour cream and port for a glossy, tangy finish. Adjust cocoa type and chocolate percentage to suit your taste.
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