On Saturday I baked a Chocolate Olive Oil Bundt cake in a 10-cup Kugelhof Bundt pan. The cake requires blood orange juice and zest, and tomorrow, for Easter, I will decorate it with a Blood Orange Glaze. The Kugelhof pan required 45 minutes for the bundt to reach an internal temperature of 201 F. I used half barley flour, as it goes well with chocolate.
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