This recipe was adapted from Maialino's Olive Oil Cake recipe but uses 1% milk instead of whole, no Grand Marnier, a bit of extra orange juice, and adds some chocolate chips! The chocolate chips sink to the bottom so turn into a sort of chocolate topping. The cake is delicious - orangey and light but has that tell tale olive oil custardy middle with crispy edges. —susan mees
1 bundt cake
all purpose flour
1 3/4 cups
1 1/2 teaspoons
1 1/3 cups
1 1/3 cups
1 1/2 tablespoons
orange zest (or about one orange's worth)
mini chocolate chips (you can probably use regular size chips but I only had mini on hand)
Preheat oven to 350 degrees. Get out your bundt pan (you could also use a deep cake pan but I only had a bundt pan so here we are).
In a bowl, whisk the flour, sugar, salt, baking soda and powder.
Add wet ingredients to dry ingredients one by one. Olive oil, milk, eggs, orange zest and juice. Mix together.
Add chocolate chips and mix together all ingredients.
Spray bundt pan with cooking spray and then pour in batter. Make sure to scrape in chocolate chips all around the bundt pan - they will sink to the bottom but you want an even distribution (or as even as possible!).
Pop the pan in the preheated oven. Set your timer for 60 minutes. Bake until the top is golden brown and crackly and a knife comes out clean