Triple Chocolate Bundt Cake (Olive Oil Cake)
Triple Chocolate Cake Recipe – Our favorite sour cream and olive oil chocolate Bundt cake is dotted with chocolate chips and coated with a thick chocolate glaze for a dense, moist, decadent dessert that no one can resist!
Why We Love This Bundt Cake Recipe
If you haven’t noticed, we are bananas for Bundts! From savory Taco Mac and Cheese and Stuffing in a Bundt Pan recipes, to sweet Fresh Strawberry and Pineapple Upside Down cakes, if it can be baked in a Bundt pan we are game to try.
This Triple Chocolate Olive Oil Bundt Cake has it all… So much so it’s hard to give it a proper title! It’s a chocolate Bundt cake. But not just any chocolate Bundt cake, a triple chocolate cake, with cocoa powder and chocolate chips in the cake and crackly chocolate glaze on top. It’s a chocolate olive oil cake, substituting olive oil for vegetable oil to give the chocolate flavor rich earthy undertones. It’s a sour cream chocolate cake swapping sour cream for milk, to balance the chocolate with a little bit of tang.
All of these flavors together make it an absolute showstopper anytime you’ve got chocolate lovers around. And don’t let that olive oil, sour cream, or hot coffee in this cake throw you off. It’s still very simple to make!
Serve the slices as-is, or with vanilla ice cream, fresh whipped cream, berry sauce, and more. It freezes well, it travels well – seriously, it’s a winner.
Ingredients You Need
For the Chocolate Olive Oil Cake –
- All-purpose flour
- Cocoa powder
- Granulate sugar
- Baking soda
- Baking powder
- Salt
- Sour cream
- Extra virgin olive oil
- Eggs
- Vanilla extract
- Hot coffee (or hot water)
- Chocolate chips
For the Chocolate Glaze –
- Butter
- Unsweetened cocoa powder
- Water
- Vanilla extract
- Powdered sugar
How to Make a Triple Chocolate Olive Oil Bundt Cake
Preheat the oven to 350°F. Set out a 12-cup standard Bundt pan. Grease the sides in every nook and cranny. Then flour the pan, dumping out the excess flour. Set aside.
Set out a large mixing bowl. Combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Whisk well to break apart any clumps of baking soda or baking powder.
Add the sour cream, olive oil, eggs, and vanilla to the dry mixture.
Whisk into a thick batter.
Then slowly pour the hot coffee into the batter, whisking vigorously to smooth out the batter.
Stir in the chocolate chips. Then pour the cake batter into the prepared Bundt pan.
Bake for 55 to 60 minutes, until a toothpick inserted deep into the cake comes out clean. Allow the cake to cool for at least 15 minutes, then flip it out of the pan onto a wire rack. Cool the cake for another 15 minutes or more before preparing the glaze.
Get the Complete (Printable) Triple Chocolate Bundt Cake Recipe + Video Below. Enjoy!
For the glaze: Combine the butter and water in a microwave-safe bowl. Microwave for 30-60 seconds to melt the butter. Then whisk in the cocoa powder and vanilla extract. Finally whisk in the powdered sugar, until very smooth.
Pour the glaze over the top of the Bundt cake in a circular motion.
If needed, quickly use a spatula to move the glaze over all the edges for a good cake coating. Allow the cake to cool and the glaze to set for another 20 to 30 minutes. Then cut and serve.
Recipe Variations
- Flour – use your preferred gluten-free flour alternative
- Oil – substitute olive oil for vegetable oil, or use melted and cooled butter
- Greek yogurt – swap in place of sour cream for the same tangy flavor with slightly less fat
- Goodies – swap semi-sweet chocolate chips for (or try combining with) dark chocolate, white chocolate, peanut butter, mint, or butterscotch baking chips
- Glaze – substitute the choco glaze with other flavors like a Kahlua, Bourbon, or Vanilla glaze; or skip and simply dust the cake with powdered sugar
- Pan – this chocolate olive oil cake can also be made in two standard loaf pans, a 9-inch springform pan, or as a sheet cake. Baking times vary based on the pan you select. See notes in the recipe below!
Serving Suggestions
We love to balance thick slices of rich sour cream chocolate cake with whipped cream or vanilla ice cream. A few fresh raspberries, strawberries, and/or blueberries are also a delicious touch!
For an extra bit of indulgence, you might consider drizzling on warm salted caramel or blueberry sauce, too.
Frequently Asked Questions
No, it is not. To clarify, you can make a chocolate pound cake in a bundt pan. Yet this particular cake batter produces a much softer and more moist cake texture than a pound cake, due to the use of oil and hot liquid. The pores are larger, creating a delicate airy texture. Pound cake is intensionally dense with a super fine crumb, due to the use of butter. If you prefer a heavier pound cake, check out our Chocolate Pound Cake Recipe!
Rich and earthy olive oil makes the cake super moist. It gives the dessert an elegant complex flavor that pairs well with the sweetness of the chocolate.
The cake can be kept at room temperature for a few days, if stored in an airtight container. For longer storage, transfer the cake to a sealed container or cover it loosely. Keep it in the fridge for up to a week. For the best taste, set the cake out at room temperature for at least 15 minutes or so before slicing and serving.
Yes, but I recommend doing so before adding the chocolate glaze to the Bundt cake. Let the cake cool completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. Keep in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature for about an hour. As with all cakes, I suggest letting the Bundt sit on the counter for a bit before serving as they tend to taste best at room temp.
Looking for More Decadent Dessert Recipes? Be Sure to Also Try:
- Ultimate Brownie Mix Cookies
- Chocolate Raspberry Pots de Creme
- Better Than Sex Cake (Retro Recipe)
- Chocolate Pound Cake with Chocolate Glaze
- White Chocolate Bread Pudding with Vanilla Sauce
Triple Chocolate Olive Oil Bundt Cake Recipe + Video
Ingredients
For the Chocolate Olive Cake –
- 1 ¾ cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sour cream
- ¾ cup olive oil or vegetable oil
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup hot coffee or hot water
- 1 cup semi-sweet chocolate chips
For the Chocolate Glaze-
- 4 tablespoons butter
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoon water
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Set out a 12-cup standard Bundt pan. Grease the sides in every nook and cranny. Then flour the pan, dumping out the excess flour. Set aside.
- Set out a large mixing bowl. Combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk well to break apart any clumps of baking soda or baking powder. Add the sour cream, olive oil, eggs, and vanilla to the dry mixture. Whisk into a thick batter. Then slowly pour the hot coffee into the batter, whisking vigorously to smooth out the batter.
- Stir in the chocolate chips. Then pour the cake batter into the prepared Bundt pan.
- Bake for 55 to 60 minutes, until a toothpick inserted deep into the cake comes out clean. Allow the cake to cool for at least 15 minutes, then flip it out of the pan onto a wire rack. Cool the cake another 15 minutes or more before preparing the glaze.
- For the glaze: Combine the butter and water in a microwave-safe bowl. Microwave for 30-60 seconds to melt the butter. Then whisk in the cocoa powder and vanilla extract. Finally, whisk in the powdered sugar, until very smooth.
- Pour the glaze over the top of the Bundt cake in a circular motion. If needed quickly use a spatula to move the glaze over all the edges for good cake coverage. Allow the cake to cool and the glazed set for another 20 to 30 minutes. Then cut and serve.
Thanks for sharing such a great recipe!
Wow, this has my taste buds tingling with anticipation! Thanks for the mouthwatering recommendations!
You had me at triple chocolate!! This cake is so rich & chocolatey & so moist!! I mean, what’s not to love?!
I have never tasted a cake so delicious. I will never buy store bought again after this. Can’t wait to make it again!