Olive Oil Cake with Bittersweet Chocolate and Rosemary

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Sarah Kieffer

Total Time

32-40 minutes

Cook Time

32-40 minutes

Rating

(33)

Ingredients

Olive oil for the pan
3/4 cup (98g) spelt flour
1 1/2 cups (213g) all-purpose flour
3/4 cup (149g) sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons (1g) fresh rosemary, finely chopped
5 ounces (142g) bittersweet chocolate, chopped into 1/2-inch pieces

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Preparation

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Step 1

Preheat the oven to 350°F (177°C). Rub a 10-inch fluted tart pan with olive oil.

Step 2

In a large bowl, whisk together the spelt flour, all-purpose flour, sugar, baking powder, and salt.

Step 3

In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk, and rosemary, whisking again until combined.

Step 4

Using a spatula, fold the wet ingredients into the dry ingredients, gently mixing just until combined.

Step 5

Stir in the chopped chocolate pieces.

Step 6

Pour the batter into the prepared pan, spreading it evenly and smoothing the top.

Step 7

Bake for 32-40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean.

Step 8

The cake can be eaten warm or cooled from the pan, or cooled, wrapped tightly in plastic, and kept for up to 2 days.

Chef’s notes

The inclusion of rosemary gives this cake a unique, aromatic flavor that pairs wonderfully with the bittersweet chocolate.

This recipe is from Kim Boyce's 'Good To The Grain'.

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Olive Oil Cake with Bittersweet Chocolate and Rosemary

Ingredients

Preparation

Step 1

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Chef’s notes

More recipes by Sarah Kieffer