Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy meal at a time. 

Olive Oil, Rosemary & Dark Chocolate Chip Cake

Olive Oil, Rosemary & Dark Chocolate Chip Cake

Olive Oil And Rosemary Cake

The surprising combination of flavors in this olive oil, rosemary and dark chocolate chip cake make it a subtle staple for your next brunch or coffee date.

I first heard of Luisa Weiss years ago when I stumbled upon her blog, The Wednesday Chef, while researching some recipes for a dinner party I was hosting for friends. I was immediately drawn to her writing style and became a loyal reader ever since, following along with her as she moved from New York to Berlin, wrote not one, but two books, and has grown a lovely family.

I’ve made many of the recipes she’s written about, with even more gracing my long list of culinary experiments to try. It should come as no surprise then that as I was thinking of a simple but tasty dessert to take to a cookout this weekend, this gem of a recipe popped into my head.

Olive Oil Cake - Pre Bake

I’d been wanting to try this Olive Oil Cake for forever. Not one for sickly sweet desserts, it sounded perfectly suited to my taste buds – olive oil, rosemary, dark chocolate - perfection. But whenever I thought about making it for a crowd, I always felt that it wouldn’t be “quite” enough to make a splash. It’s a rather plain cake you see – no icing, a tad drier than what most would consider a true cake to be, not too sweet. But, given that I had a plethora of Rosemary I’d just harvested from my rosemary plant, I decided now was the time to give this baby a try. And boy, am I glad I did.

This cake is perfect – the olive oil and rosemary give it a flavor that is unique, but pairs perfectly with the dark chocolate. The texture is cake-like, but it’s a little crispier than a normal cake and even if you’re not serving it for a true dessert (which you totally should), it would pair perfectly with a cup of coffee or tea at breakfast (trust me – this happened at our house with the leftovers!)

And, it’s a great last minute recipe to have up your sleeve when you need something quick, since you likely already have on hand everything you need to make it (except maybe the spelt flour, but I imagine that if you’re willing to lose some of the crispness of the cake, you could probably just sub in regular flour here). 

Oh! And did I mention how simple this is to pull together? In fact, it was so simple that my 3 and 6 year old made it for me in an afternoon (with a little guidance of course).  Easy, delicious, and kid-friendly baking? It’s a win all around. Thanks Luisa (and Kim Boyce) for another great recipe!

Olive Oil Cake

Olive Oil, Rosemary And Dark Chocolate Chip Cake

(as seen on The Wednesday Chef)


  • Olive Oil for the pan

  • ¾ cup spelt flour

  • 1 ½ cups all-purpose flour

  • ¾ cups sugar

  • 1 ½ teaspoons baking powder

  • ¾ teaspoon kosher salt

  • 3 eggs

  • 1 cup olive oil

  • ¾ cup whole milk

  • 1 ½ tablespoon fresh rosemary, chopped

  • 5 oz bittersweet chocolate, (70% cacao) chopped into ½ inch pieces


  1. Preheat your oven to 350 degrees and rub a round baking dish or pie pan with olive oil.

  2. Combine the flours, sugar, baking powder and salt into a bowl and sift, removing any grainy bits.

  3. In another large bowl, whisk the eggs. Add the olive oil, milk, and rosemary and whisk to combine.

  4. Fold the wet mixture into the dry ingredients and stir to combine. Don’t over-mix!

  5. Add in the chocolate pieces.

  6. Pour the batter into your prepared pan.

  7. Bake the cake for about 40-45 minutes or until a toothpick comes out clean and the top is rounded and a nice golden brown color.

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