chocolate olive oil bundt cake with coffee and oats

It’s New Year’s Day, and after a Christmas holiday filled with too many sweet treats, I probably should be sharing a different recipe with you, something full of bright green vegetables and hearty legumes; a recipe that clearly declares my healthy resolutions and good intentions for this coming year. But I’m not. I made this cake, and after one bite decided it’s the only way I wanted to start this New Year out. In it’s defense, there are some healthy aspects to it. There is oat flour and olive oil. Fresh brewed coffee is basically hot water [right?]. Dark chocolate is good for your heart and can reduce bad cholesteral [I’m not making this up]. So really, aside from some white flour and two packed cups a few ounces of sugar, this cake really is good for you.
Also, I should really mention that it’s quite tasty. I wasn’t sure about all the flavors together – and the bite of batter I snuck tasted overwhelming like olive oil. But once the cake cooled, and I cut my first piece, the flavors had melded together and complimented each other nicely. The chocolate is in the forefront – deep dark cocoa bloomed in hot coffee and large chunks of bittersweet chocolate steal the show, but underneath the olive oil shines, dancing around the palate, all fruity and zesty-like. The oats and coffee are very mellow; the coffee highlighting the chocolate and the oats adding one more layer of depth and texture. I loved it all right away, but knew I had a winner when I watched my husband take his first bite – his eyes lit up and that dreamy stupor washed across his face as he reached for another taste.
So Happy New Year friends! My your days be filled with health and wholeness and chocolate cake.

similar posts you might enjoy
chocolate cake    chocolate pudding cakes    olive oil cake with bittersweet chocolate and rosemary    pumpkin poundcake with chocolate

Chocolate Olive Oil Bundt Cake with Coffee and Oats

The base of this cake is taken from a recipe from America’s Test Kitchen’s Healthy Family Cookbook. I’ve made several changes – oat flour, hot coffee, chopped chocolate and olive oil. I made this cake with 4 ounces chopped chocolate added at the end, but always wish I would have added more – I think it would be safe to bump it up to 8 ounces if you want some extra chocolate flavor. I toasted the oats in a small skillet until they were lightly browned and fragrant.

3 ounces bittersweet chocolate, chopped fine
3/4 cup [2 1/4 ounces] Dutch-processed cocoa powder
1 cup very hot brewed coffee, plus 1/4 cup brewed coffee
1 1/4 cup flour
1/2 cup oat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups packed [14 ounces] brown sugar
1/2 cup good olive oil
2 large eggs, room temperature
1 tablespoon vanilla extract
4-8 ounces bittersweet chocolate, chopped
1/3 cup rolled oats, lightly toasted

Adjust an oven rack to the lower middle position and heat oven to 350 degrees. Grease a 12 cup Bundt pan.
Combine chocolate and cocoa in a medium bowl. Add the hot coffee, cover, and let sit for 5 minutes to melt the chocolate. Whisk the chocolate mixture until smooth, then set aside to cool slightly, about 2 minutes. In a separate bowl, whisk flour, oat flour, baking soda and salt together.
Process the melted chocolate mixture, sugar, olive oil, eggs and vanilla together in  food processor until combined, about 1 minute. Pour the mixture into a large bowl.
Sift one-third of the flour mixture over the batter and whisk until just a few streaks of flour remain. Repeat twice more with the remaining flour mixture, then continue to whisk the batter until most the  lumps are gone. Gently stir in the chopped chocolate.
Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick inserted into the center comes out with a few moist crumbs attached, 45-60 minutes, rotating the pan halfway through baking.
Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Brush the outside of the cake with the remaining 1/4 cup hot coffee, and sprinkle the top with toasted rolled oats. Let cake cool completely, about two hours, before slicing. Cake keeps well for several days at room temperature, covered.
  • Reply
    Wednesday, January 29, 2014 at 5:39 pm

    I made this delicious, dense cake today. Yum and thank you! I did use 8oz of dark chocolate as you recommended, skipped the toasted oats, but brushed an espresso-bourbon glaze onto the cake while it was still warm. I blended a little of the left over glaze into unsweetened whipped cream as a garnish.

    • Reply
      Thursday, January 30, 2014 at 7:43 pm

      I’m so glad you liked it! And espresso-bourbon glaze sounds amazing.

  • Reply
    Friday, July 5, 2013 at 3:42 pm

    I love this. I might even have to break out of my one-cake-recipe-only thing and do it!

  • Reply
    sorina luiza
    Tuesday, July 10, 2012 at 7:47 am

    BIG LIKE!!!
    from Bucharest – Romania
    I hope to prepare very soon because j’adore cofee :))
    Many thank’s for sharing!!!

  • Reply
    Wednesday, May 23, 2012 at 10:21 pm

    One of the best parts of new blog posts is the linking back to old blog posts, that then link to OTHERS and you spiral through like tumbling down a rabbit hole of good, delicious things. This post makes me want chocolate cake. NOW.

  • Reply
    london bakes
    Thursday, May 3, 2012 at 12:52 pm

    I’ve just this morning bought a bundt tin and am spending a happy hour deciding what to do with it! I love the use of olive oil here and it’s the second recipe I’ve seen using oat flour today. I think this is a sign!

  • Reply
    Wanna Be A Country Cleaver
    Thursday, January 12, 2012 at 3:07 pm

    I’m going to stare at this a little longer and try to resist all urges to tear apart my computer in an attempt to shove an actual piece of this cake into my mouth. Oh holy goodness this looks divine. ~Megan

Leave a Reply