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Yields12 Servings
 1 tbsp VSOP Extra Virgin Olive Oil
 1 tbsp All-Purpose Flour
 3 cups All-Purpose Flour
 1 tbsp Baking Powder
 ½ tsp Fine Sea Salt
 4 large Egg
 2 cups Sugar
 1 cup Sour Cream
 ¾ cup VSOP Extra Virgin Olive Oil
 1 ½ tsp Pure Vanilla Extract
 1 cup Whipping Cream
 8 oz Semi-Sweet Chocolate Chips, or chopped chocolate
 3 tbsp VSOP Raspberry Aged Dark Balsamic Vinegar
1

Preheat the oven to 350°Fahrenheit. Generously grease the inside of a 10-inch bundt pan with VSOP Extra Virgin Olive Oil. Add a tablespoon of flour. Tilt and rotate the pan to evenly distribute the flour in the bottom and sides of the greased pan. Tap out any excess flour.

2

Sift together the flour, baking powder, and salt.

3

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, VSOP extra virgin olive oil and vanilla and mix until incorporated.

4

Add the flour mixture to the wet ingredients and mix just until fully combined. Pour cake batter into the prepared bundt pan. 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.

5

In a microwave proof bowl, heat the cream on high for 1 minute. Add the chocolate to the bowl and allow to sit for 2 minutes without stirring. Whisk well until all the chocolate has melted and there are no lumps. Add the balsamic and whisk well.

6

Pour the still warm liquid glaze over your cooled cake. Allow the glaze to set up on the cake at room temperature for at least 30 minutes before serving. Enjoy!

Ingredients

 1 tbsp VSOP Extra Virgin Olive Oil
 1 tbsp All-Purpose Flour
 3 cups All-Purpose Flour
 1 tbsp Baking Powder
 ½ tsp Fine Sea Salt
 4 large Egg
 2 cups Sugar
 1 cup Sour Cream
 ¾ cup VSOP Extra Virgin Olive Oil
 1 ½ tsp Pure Vanilla Extract
 1 cup Whipping Cream
 8 oz Semi-Sweet Chocolate Chips, or chopped chocolate
 3 tbsp VSOP Raspberry Aged Dark Balsamic Vinegar

Directions

1

Preheat the oven to 350°Fahrenheit. Generously grease the inside of a 10-inch bundt pan with VSOP Extra Virgin Olive Oil. Add a tablespoon of flour. Tilt and rotate the pan to evenly distribute the flour in the bottom and sides of the greased pan. Tap out any excess flour.

2

Sift together the flour, baking powder, and salt.

3

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, VSOP extra virgin olive oil and vanilla and mix until incorporated.

4

Add the flour mixture to the wet ingredients and mix just until fully combined. Pour cake batter into the prepared bundt pan. 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.

5

In a microwave proof bowl, heat the cream on high for 1 minute. Add the chocolate to the bowl and allow to sit for 2 minutes without stirring. Whisk well until all the chocolate has melted and there are no lumps. Add the balsamic and whisk well.

6

Pour the still warm liquid glaze over your cooled cake. Allow the glaze to set up on the cake at room temperature for at least 30 minutes before serving. Enjoy!

Chocolate Raspberry Balsamic Bundt Cake

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