Chocolate Olive Oil Bundt Cake with Black Cherry Glaze

• 4 eggs
• 3⁄4 c sugar
• 1⁄2 c Taste OVS Blood Orange Olive Oil
• 1 c flour 1⁄2 t baking powder
• 1⁄2 t baking soda
• 1⁄4 t salt 12 oz. semisweet chocolate chips
• 1⁄4 c unsweetened cocoa powder
• 1⁄2 c Taste OVS Black Cherry Balsamic
• 1 1⁄2 T brown sugar

Preheat oven to 350°. In a bowl, melt 1 c chocolate chips in the microwave at 30 second intervals, stirring well each time. Beat together eggs and sugar with an electric mixer until they are very pale and fluffy, about 5 minutes on high. Slowly drizzle in the olive oil while the mixer is going. Add the melted chocolate and mix well. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cocoa. Fold the dry ingredients into the wet ones, stirring until just combined. Gently stir in 1 c chocolate chips. Pour batter into greased pan and bake for 35-40 minutes. Let cool 10 minutes before inverting pan to remove cake. Heat balsamic and brown sugar in a sauce pan, bring to a gentle boil, reduce heat to medium-low and let simmer, stirring occasionally until reduced by half. Drizzle over the cake when serving.