What's the best way to grease a bundt pan?

My favorite and preferred method is to use u003cstrongu003eu003ca href=u0022https://bgfoods.com/brands/bakers-joy/products/u0022u003eBaker'su003c/au003eu003ca href=u0022https://bgfoods.com/brands/bakers-joy/products/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003e u003c/au003eu003ca href=u0022https://bgfoods.com/brands/bakers-joy/products/u0022u003eJoyu003c/au003eu003c/strongu003e. My bundt cakes release perfectly every single time! You can also use shortening. Use a pastry brush, making sure to get into all the cracks and crevasses.

Why do you put hot water to chocolate cake?

It helps the cocoa powder u0022bloomu0022 which brings out the chocolate flavor and creates a smoother batter.

What's the difference between dutch-process vs natural cocoa powder?

Acid! Dutch-process cocoa powder has undergone a process in which the acid has been neutralize, giving it a darker hue. Natural cocoa powder is acidic and reddish in color.

Can dutch-process and natural cocoa powder be used interchangeably?

Not always. Dutch cocoa powder is alkalized, where as natural cocoa powder is acidic, so the type of leavener used is important here. As a good rule of thumb, it's safe to stick to what the recipe calls for, as it can greatly affect the outcome.

Chocolate Olive Oil Bundt Cake

Description

Incredibly moist and delicious Chocolate Olive Oil Bundt Cake topped with a silky chocolate olive oil ganache! Guaranteed to satisfy all your chocolate cravings!

Ingredients

Chocolate Olive Oil Cake

2 Cups (240g) All- Purpose Flour
2/3 Cup (56g) Dutch-Process Cocoa Powder
2 Teaspoons Espresso Powder
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1 Teaspoon Sea Salt
1 Cup (200g) Extra Virgin Olive Oil
1½ Cups (300g) White Sugar
3 Large Eggs, room temp
1 Tablespoon Vanilla Paste or Extract
1 Cup + 2 Tablespoons (256g) Full-Fat Sour Cream, room temp
1/2 Cup (113g) Boiling Hot Water

Chocolate Ganache Glaze

4 Ounces (113g) Milk or Semi-Sweet Chocolate
2/3 Cup (152g) Heavy Cream
2 Teaspoons Extra-Virgin Olive Oil

Cook Mode Press to prevent your screen from going dark!

Instructions

Set a rack in the center of the oven and set to 350ºF (180ºC). Prep your bundt pan by generously using a baking spray such as Baker's Joy. Make sure to get in all the grooves. Set aside.
In a medium bowl, combine all-purpose flour, dutch-process cocoa powder, espresso powder, baking powder, baking soda and salt. Set aside.
Make Chocolate Olive Oil Cake - In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add olive oil, sugar, eggs and vanilla. Whisk on medium speed for 2 minutes.
Add sour cream and mix to combine.
In 2 additions, sift in the dry ingredients and mix on the lowest speed until nearly combined. Do not overmix!
Add boiling hot water to the batter and mix until just combined.
Pour batter into a prepared bundt pan. Lift the pan a few inches off the counter and drop a few times. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes before inverting onto a wire rack to cool completely.
Make Chocolate Ganache - Finely chop your chocolate bar and transfer to a medium bowl.
Heat cream in a small saucepan until simmering or microwave in 20 second intervals until hot. Pour and submerge over your chocolate. Let stand, untouched for 4 minutes and then gently stir until combined. *See note below.
Add extra-virgin olive and stir to combine.
Pour ganache over your cake and serve. Enjoy!!

Notes

Stir your ganache slowly and use a rubber spatula (not a whisk) to ensure a smooth ganache. Mixing it too quickly can create air bubbles and make the texture grainy.
Store in an airtight container at room temperature for up to 4 days or 1 week in the fridge.

Prep Time: 20 Minutes
Cook Time: 40 Minutes