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Olive Oil Rye Chocolate Bundt Cake with Chocolate Ganache

Benito's picture

Olive Oil Rye Chocolate Bundt Cake with Chocolate Ganache

So I needed a dessert for brunch so decided to bake a cake.  This recipe interested me because 25% of the flour is whole rye (the recipe calls for medium rye but I used whole rye) along with olive oil.  Both gave this cake more complexity than straight AP flour and a neutral oil would.  Also, in a nod towards making it lower fat I substituted Greek yogurt for the sour cream.  This is still acid enough to leaven the cake, although a bit more acid might have given it just a bit more of a boost.  This cake delicious and will keep for days given the olive oil in it.


Chocolate-Olive-Oil Cake 
1½ cups all-purpose flour
½ cup medium rye flour
1 tsp baking soda
1 tsp kosher salt
¾ cup extra-virgin olive oil
1½ cups granulated sugar
⅓ cup cocoa powder
1 cup hot coffee (or hot water or black tea)
2 eggs
½ cup sour cream
1½ tsp vanilla


Ganache Glaze 
¼ cup + 2 tbsp whipping cream
120 g dark chocolate, finely chopped (4 ¼ squares Baker’s Dark Chocolate)
¼ cup sour cream
1 tbsp port wine (or coffee or whipping cream)
⅛ tsp kosher salt
½ tsp vanilla


1. Chocolate-Olive-Oil Cake: Preheat oven to 350°F. Grease 10-cup Bundt pan with butter. Using fine-mesh sieve, dust with cocoa.

2. In bowl, whisk together all-purpose flour, rye flour, baking soda and salt.

3. In large bowl, whisk together olive oil, sugar and cocoa powder. Whisk in hot coffee, then add eggs 1 at a time, whisking between additions.

4. Whisk in flour mixture. Add sour cream and vanilla, whisking, until just combined.

5. Scrape batter into prepared pan, smoothing top. Tap pan on countertop a few times to remove air bubbles. Place on baking sheet and bake until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 15 minutes; invert onto rack and remove pan. Let cool completely before transferring to cake plate.

6. Ganache Glaze: In saucepan, heat cream until almost simmering. Remove from heat and add chocolate. Let stand for 1 minute, then whisk until smooth. Whisk in sour cream, port, salt and vanilla. Mixture should be warm enough to pour. Drizzle glaze over cake and let set for 1 to 2 hours before serving.

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Isand66's picture

Do you taste the rye?

Benito's picture

I can’t say specifically that I taste the rye, but there is a complexity to the chocolate flavour that is hard to put a finger on from the rye and olive oil.  


squattercity's picture

Bravo, Benny!

Benito's picture

Thank you Rob, this cake has staying power, we had a bit leftover after sharing it with people at work.  Three days after baking it was still moist.


foodslut's picture

Did my own version today (also with yogurt instead of sour cream) and it's GREAT.  Moist, but not as greasy as I thought it might be with all the oil.

Benito's picture

Glad you tried it and liked it.  Because I already had Greek yogurt that is also what I used.


albacore's picture

So nice I just had to bake it - even though I had to overcome my cup measure phobia! I also subbed the sour cream with Greek yoghurt (10% fat).

Also I've had bad experiences with baking soda in the past; if there's not enough acidity to neutralise it, you can get a nasty bitter flavour which ruins the taste. So I never use it now and always use baking powder instead - 2 teaspoons in this case, which seemed about right for approx 200g of flour.

It's certainly a very tasty cake and pretty easy to make.



A bit of excess mixture went into a small loaf tin:




Benito's picture

I wasn’t so sure if the Greek yogurt was going to be acidic enough either Lance and I wonder if my cake wasn’t as tall as it could have been.  I also considered using baking powder and would probably do as you did next time. Your cake looks delicious, it was nice to include some whole rye in a cake, it made me feel a bit less guilty about eating some of it LOL.