Triple Chocolate Olive Oil Bundt Cakes

My my my has it been a freakin’ long time since the last time I popped up here. I went MIA on social media out of the blue because I needed some forced time away. I was feeling burnt out and exhausted. I had no idea where I was going with what I was doing, and I felt like the time I spent doing the things I was doing weren’t giving me the results I was looking for. SO I decided to just go a-wall to rethink things through and set my priorities straight. Honestly I’ll probably take a couple more weeks, but there are a few recipes I must share! Also, there’s that BIG news that I am still waiting to share!!! If you can guess it right, brownie points for you, if not you’ll find out soon enough!

I partnered up with Carapelli Olive Oil to bring you a new dessert recipe. One that celebrates the authentic flavors of the olive oil. I use olive oil in my home every single day, and Carapelli’s fits right in. Whether it’s for baking or for cooking, I can taste the difference, being they are masters at their craft for the past 125 years. Their olives are grown and picked in Italy, so I really can’t ask for more except they keep giving! The bottles have a sophisticated and clean look which pairs beautifully with my kitchen decor. Having them sit prettily on my counter reminds me to reach for it more often than not. I hope you guys enjoy this one, the cakes are lighter than they look and have a much deeper depth of flavor than other chocolate cakes I’ve made. And don’t skimp out on the olive oil chocolate drizzle!

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TRIPLE CHOCOLATE OILVE OIL BUNDT CAKES

INGREDIENTS

for the mini bundt cakes

  • 1 1/2 cups AP flour
  • 1/2 cup dark cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3/4 cup whole milk
  • 3 eggs
  • 1/2 EVOO (I used Carapelli’s Oro Verde)
  • 1 cup chocolate chips
  • 12 fresh cherries

for the glaze

  • 4oz. dark chocolate
  • 1.5 tbsp. EVOO (I used Carapelli’s Founders Edition)

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DIRECTIONS

for the mini bundt cakes

  • Preheat oen to 350°F.
  • Butter and flour two mini bundt pans (12 bundt cakes)
  • In a bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda & salt.
  • In a separate bowl, whisk together milk, eggs & olive oil.
  • Pour the wet mixture into the dry ingredients & whisk till there are no more lumps.
  • Fold in the chocolate chips & pour into prepared pans.
  • Bake for ~20 mins of until a toothpick inserted into the center comes out clean.
  • Flip the bundt cakes out and let them cool on a wire rack till warm before glazing. You can level off the bottoms a bit so they sit flat.

for the glaze

  • In a microwave safe bowl, melt the chocolate in 15 second intervals till it’s all melted.
  • Whisk in the olive oil & spoon over bundt cakes.
  • Top each bundt cake with a cherry.

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