1 cup hot brewed coffee (can sub hot water but coffee brings out the flavor of the chocolate)
¾ cup dark unsweetened cocoa powder
¾ cup Durant Olive Mill Koroneiki (or Arbequina for a more subtle flavor) evoo
2 cups granulated sugar
2 cups all purpose flour
¾ tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
2 eggs
½ cup plain yogurt
of 1 orange
2 tsp vanilla extract
Chocolate Orange Glaze
1 cup dark chocolate chunks or chocolate chopped
⅓ cup Durant Olive Mill Orange Fused Olive Oil
Cake
Prepare a bundt pan by greasing and flouring extremely well, be sure to get every crevice to ensure the cake doesn’t stick.
Preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with a paddle attachment, add cocoa powder to the hot coffee, creating a chocolate paste, next add olive oil and sugar. Beat for 2-3 minutes on high until well combined.
Next add flour, baking powder, baking soda, and salt. Mix on low speed until slightly incorporated. Be sure to stop and scrape the sides/paddle to incorporate ingredients.
Finally add the remaining wet ingredients: eggs, yogurt, orange zest, and vanilla. Mix on medium-high until a smooth batter forms.
Pour mixture into your prepared bundt pan. Bake for 55-60 minutes until a skewer comes out clean when tested.
Remove cake from oven and let cool for 5 minutes. After 5 minutes, flip over and allow to cool completely on a cooling rack before icing.
Chocolate Orange Glaze
In a small bowl, add chocolate chunks and melt in the microwave for 1-2 minutes in 30-second intervals. Remove and stir after every 30 seconds, you want the chocolate to just slightly start to melt but not get hot. Alternatively, use a traditional double boiler method.
Once the chocolate is melted, pour in orange fused olive oil and begin mixing until fully combined and chocolate is smooth and glossy.
