I have been SO excited to share this yummy dessert with you guys! In my opinion, this is literally the perfect cake. And, I mean, it contains super heart healthy ingredients like extra virgin olive oil and dark chocolate so…..you basically have to make it as soon as possible for your health. 😉
There’s just something that feels fancy about bundt cakes even if they really aren’t fancy at all. They just LOOK fancy sitting there all pretty on your counter, right? Well, I can promise that this one won’t really last that long (ours didn’t anyway – we are a house full of dark chocolate lovers!) but for the brief time it’s there, it will be fancy and will make you feel the same. There’s no butter in this cake — just extra virgin olive oil and it’s a bit like my lemon cake I made for you guys a few year back in that regard.
I am quickly realizing, after coming back to the blogging world fairly recently, I have started to notice a trend in SUPER fast and easy desserts these days. I get that. There’s a time and a place for those. But this isn’t that. I don’t know about you, but sometimes I don’t always want the fastest five ingredient dessert — I take a lot of joy out of beating eggs until they are pale, thick and creamy, out of whisking together my dry ingredients and folding them into the wet ones, and out of melting chocolate to fold into perfect cake batter. I’m not saying this is a terribly time consuming dessert (it’s not at all) but it’s not a five minute success either.
This is a cake you make on a Friday afternoon to enjoy during the weekend ahead, or one you might throw together on a Sunday morning before church. And while it’s not a five minute one bowl success, it will make your kitchen smell like heaven on earth and your family pretty darn happy.
Happy Tuesday, friends!
- 4 whole eggs
- 3/4 cup sugar
- 1/2 cup extra virgin olive oil
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 5 1/2 oz semisweet chocolate chips
- 1/4 cup unsweetened cocoa powder
Preheat your oven to 350 degrees. Spray a bundt pan with nonstick cooking spray or butter it well (I recommend using butter).
In a glass bowl, melt the chocolate chips in the microwave in 30 second intervals, stirring well after each time.
In an electric mixer, beat together the eggs and sugar until they are very pale and fluffy (about 5 minutes on high). Slowly drizzle in the extra virgin olive oil while the mixer is going. Add the melted chocolate and mix well.
In another bowl, whisk together the flour, baking powder, baking soda, salt and cocoa. Fold the dry ingredients into the wet ones, stirring until just combined.
Pour batter into your prepared pan and bake for 35-40 minutes until done. Let cool for 10 minutes before inverting your bundt pan and removing your cake. Dust with powdered sugar after cake cools thoroughly.
This recipe can also be prepared in a single 8" round cake pan.