Ingredients

• 1 1/2 cups Nunweiler’s All-Purpose Flour
• 1/2 cup Nunweiler’s Dark Rye Flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 3/4 cup olive oil
• 1 1/2 cups granulated sugar
• 1/3 cup cocoa powder
• 1 cup hot coffee
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 tsp vanilla extract

Preheat oven to 350F. Grease Bundt pan. In a medium bowl, whisk together olive oil, sugar and cocoa powder. Mix well and add coffee, whisk to combine. Add eggs one at a time, mixing well in between them to ensure they are incorporated. Add dry ingredients followed by sour cream and vanilla, whisk until combined and smooth. Pour batter into Bundt pan. Place Bundt pan on a baking sheet and bake For 40 minutes. Let Bundt cake cool 10-15 minutes before enjoying.