Bittersweet Chocolate Olive Oil Bundt Cake with Candied Orange Peel

Olive oil instead of butter makes this cake fragrant and moist, while candied orange peel brings fruity notes.
December 14, 2016


Preheat the oven to 350°F / 180°C (preferably convection setting). Butter a 7½-cup (1.75 l) Bundt pan and sprinkle generously with breadcrumbs.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a large heat-proof bowl set over a saucepan of barely simmering water, melt the choc­olate. Let cool for a few minutes then add the olive oil, eggs, milk, orange zest, and orange juice, and beat with an electric mixer for 2 minutes or until smooth. Add to the flour mixture and quickly mix with an electric mixer for 1 minute or until well combined. Pour the batter into the prepared Bundt pan and bake for about 35 to 40 minutes (slightly longer if using a conventional oven) or until golden brown and firm on top. If you insert a skewer into the cake, it should come out clean. Let cool for a few minutes then shake the Bundt pan a little and turn the cake out onto a plate. Let cool completely. Trim the bottom of the cake to even it out.

For the chocolate glaze, melt the chocolate and butter in a saucepan over low heat. Add 1 to 2 teaspoons of vegetable oil and whisk until smooth. Pour the glaze over the cooled cake, evening it out with a knife or leaving it in voluptuous drops.

For the candied orange peel, in a small saucepan, bring the sugar and water to a boil. When it starts to caramelize add the orange peel. Reduce the heat to medium and cook for 3 to 4 minutes or until the peel is golden and soft—mind that it doesn’t burn. While the caramel is still liquid, quickly transfer the candied peel to a piece of parchment paper. Let cool for 1 minute then peel it off the paper and decorate the cake while the glaze is soft.

About this recipe

"I wouldn’t call myself a chocolate addict, but every once in a while, I need a cake with deep bittersweet flavor. This one isn’t particularly fudgy, but it has the sponginess of a Bundt cake and that’s what catches my attention. Olive oil instead of butter makes this cake fragrant and moist, while candied orange peel brings fruity notes. A dark and voluptuously thick glaze slowly running down the sides satisfies the most serious chocolate cravings." -- Meike Peters, author of eat in my kitchen.

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Eat in My Kitchen

Congratulations to Meike Peters for winning the 2017 James Beard Award for Best Cookbook in the general cooking category!


For the cake
  • Dry breadcrumbs, for sprinkling the Bundt pan
  • 2 cups (260 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon fine sea salt
  • 5 ounces (140 g) bittersweet chocolate
  • ⅔ cup (155 ml) olive oil
  • 5 large eggs
  • 3½ tablespoons (50 ml) whole milk
  • 1 tablespoon freshly grated orange zest
  • 3½ tablespoons (50 ml) freshly squeezed orange juice
  • 5 ounces (140 g) bittersweet chocolate
  • 1 tablespoon (15 g) unsalted butter
  • 1 to 2 teaspoons sunflower oil
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoons water
  • 1 small handful very thin strips of fresh orange peel
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