Chocolate-Raspberry Balsamic Glazed Olive Oil Bundt Cake
Ingredients for the Cake
3 cups all-purpose flour +1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup sour cream
3/4 cup UP Extra Virgin Olive Oil +1 tablespoon ( a mild EVOO would be best for this )
1 1/2 teaspoons vanilla extract
Chocolate-Raspberry Balsamic Glaze
8 oz semi-sweet chocolate chopped or in chip form
1 cup heavy whipping cream
3 tablespoons Raspberry Balsamic
Preheat the oven to 350°F.
Generously grease the inside of a 10-inch bundt pan with EVOO. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.
Whisk together the flour, baking powder, salt and sift.
With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next whisk together the sour cream, EVOO and vanilla and mix until incorporated.
Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process.
Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely.