Chocolate Olive Oil Bundt® Cake with Blood Orange Glaze

• Cake:
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup packed brown sugar
• 1/3 cup white sugar
• 3/4 cup olive oil
• 3 large eggs, room temperature
• 1/4 cup blood orange juice
• 2 Tbsp blood orange zest
• 2 tsp vanilla extract
• 1/3 cup whole milk
• Glaze:
• 1 1/4 cups powdered sugar
• 3 Tbsp blood orange juice
• 1/3 of a blood orange, halved and segmented

Recipe from “Bundt of the Month,” featured in Bake from Scratch™ magazine.

Preheat oven to 350°F. Prepare 6 cup Brilliance Bundt® pan with baking spray and set aside. Combine flour, cocoa, baking powder, baking soda and salt in bowl and set aside. Using a mixer with a paddle attachment, cream together sugars and olive oil until fluffy. Add eggs one at a time, beating well after each addition. Stir in orange juice, orange zest and vanilla. Slowly add half of flour mixture and milk, then the other half of flour. Mix well and scrape sides of bowl. Pour batter into prepared pan filling 3/4 full and tap gently on counter to remove air bubbles. Bake for 30-40 minutes or until toothpick inserted in center of cake comes out clean. Let cake cool in pan for 8-10 minutes before inverting onto a cooling rack.

As cake is cooling, combine glaze ingredients in a bowl to desired consistency. When cake is ready, pour glaze onto cake and serve immediately with blood orange slices.