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sliced bundt cake on a blue plate
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Chocolate Olive Oil Cake with Orange Glaze

Prep Time20 mins
Cook Time40 mins

Ingredients

For the Cake:

  • 1 cup/ 180 g coconut sugar
  • 3 eggs
  • ⅓ cup/ 80 ml olive oil, extra virgin
  • 1 ⅓ cup / 160 g all-purpose flour
  • ⅔ cup/ 150 g plain yogurt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup/ 25 g cocoa powder
  • 2 teaspoons vanilla extract

For the Glaze:

  • 3,5 oz/ 100 g dark chocolate
  • juice of 1 orange, or half, if it is large and juicy
  • 1 tsp orange extract, optional
  • orange zest
  • candied orange peel

Instructions

Cake

  • Preheat oven to 350º F/ 180º C. Grease and flour very well a small bundt pan.
  • In a bowl combine cocoa powder, flour, baking soda and baking powder. Mix to blend and set aside.
  • In a large mixing bowl whisk together eggs and sugar for about 1 minute, until smooth. Add oil and vanilla extract and whisk again, until combined. Add also the yogurt and whisk to combine.
  • Gradually add the dry ingredients, folding them gently with a rubber spatula, until absorbed.
  • Pour the batter into the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the centre comes out clean.
  • Let the cake cool completely in the pan.
  • Carefully run a knife around the edges and then invert it on a serving plate. Pour the glaze on top. Sprinkle with orange zest and/ or decorate with candied orange peel.

Glaze:

  • Melt the chocolate in a double boiler. Add the orange juice and orange extract. Mix well and pour on top of the cake.

Notes

  • To grease the pan: place some oil, shortening or cooking spray and 1 tbsp flour in the pan. Use a kitchen brush to mix them and spread very well the mixture around the pan until every surface is covered.
  • You can substitute all or half of the all-purpose flour with the same quantity of whole grain spelt flour.
  • Alternatively instead of coconut sugar you can use brown cane sugar.
  • Store the cake in airtight container for 2-3 days at room temperature or 4-5 days in the fridge.
  • This cake is small. For a standard bundt pan you need to double the ingredients.
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