Dairy-Free Chocolate Olive Oil Bundt Cake

Instructions

1. Preheat the oven to 350°F. Grease and flour a 10-cup Bundt pan generously and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
3. In a separate large mixing bowl, whisk together the olive oil, eggs, milk, and vanilla until combined.
4. Slowly add the dry ingredients to the wet ingredients, stirring with a spatula until all the dry bits are incorporated.  Slowly add the boiling water and stir until combined.
5. Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out of the center clean. Allow to cool for at least an hour in the pan on a wire rack before inverting to remove the cake.
6. Allow cake to cool completely on wire rack. Dust with powdered sugar and serve.
7. Store leftover cake covered at room temperature for up to 3 days.