Here's what I brought...
This cake is wonderful. I mean WONDERFUL! It's FULL of flavor and the texture is divine. There's a hint of savoriness from the rosemary, bitter-sweetness from the dark chocolate, and it's all cushioned in a light, fluffy cake with a perfectly crisp outer shell.
Rosemary and Bittersweet Chocolate Olive Oil Cake
Adapted from 101 Cookbooks who adapted it from Good to the Grain, by Kim Boyce
(Two eight inch cake pans = two thin, lovely cakes but you can also make this as a loaf and just increase the baking time)
Dry:
3/4 cup spelt flour
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
Wet:
3 organic eggs
1 cup extra virgin olive oil
3/4 cup 2% milk (whatever fat content you have is fine)
1 1/2 Tablespoons fresh rosemary, roughly chopped
5 ounces bittersweet or dark chocolate (70% cocoa or higher), roughly chopped
*Per 101 Cookbooks author, Heidi Swanson, leave some large chunks 1/2 inch or so, for texture variation!
1 Tablespoon sucanat or sugar in the raw sprinkled on the top for more texture!
Preheat your oven to 350°F.
Grease your cake pans with olive oil then line the bottoms with parchment rounds and lightly grease those with olive oil too.
Prep the Rosemary and chocolate and set aside.
Combine the dry ingredients well and set them aside.
In a separate bowl, whisk together the eggs, olive oil, milk and rosemary.
Fold the wet ingredients into the dry, mixing until they're just combined. Add the chocolate chunks to the batter then pour it into your prepared pans. Sprinkle with sucanat or sugar in the raw.
Bake for about 13-15 minutes, until golden and a toothpick inserted into the center comes out with just a speck of crumb.
This cake is absolutely delicious both warm and at room temperature.
