On Tap Oil & Vinegar Recipe Detail

Chocolate-Raspberry Bundt Cake

On Tap Oil & Vinegar Chocolate-Raspberry Bundt Cake



Preheat oven to 350°F.

Generously grease inside of 10" bundt pan with Extra Virgin Olive Oil. Add 1 Tbsp granulated sugar. Tilt and rotate pan to evenly distribute sugar on all sides and bottom. Tap out excess sugar.

Whisk together flour, baking powder, salt, then sift.

With electric mixer, beat eggs until pale and light; slowly pour in sugar while beating. Next whisk together sour cream, Extra Virgin Olive Oil and vanilla, then mix until incorporated.

Add dry ingredients to wet ingredients, beating after each addition and scraping bowl several times.

Bake in center of oven 45-50 minutes until cake tester or wooden skewer inserted into middle of cake comes out clean. Allow to cool 10 minutes then carefully invert onto cooling rack to cool completely.

Chocolate-Raspberry Balsamic Glaze



In microwave proof bowl, heat cream on high 1 minute.

Add chocolate to bowl and sit 2 minutes without stirring. Whisk well until chocolate has melted with no lumps. Add balsamic and whisk well.

Pour warm glaze over cooled cake. Allow glaze to set up on cake at room temperature at least 30 minutes before serving.

Serves 8-12.