Olive Oil Cake With Rosemary And Dark Chocolate
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.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Cakes, Dessert
Cuisine American
olive oil for the pan ¾ cup spelt flour 1 ½ cups all-purpose flour ¾ cups sugar 1 ½ teaspoon baking powder ¾ teaspoon kosher salt 3 eggs 1 cup good quality olive oil ¾ cup whole milk 1 ½ tablespoon fresh rosemary, chopped 5 oz dark chocolate (70% cacao), coarsely chopped
Preheat your oven to 350 degrees and rub a round baking dish or pie pan with olive oil.
Combine the flours, sugar, baking powder, and salt into a bowl and sift, removing any grainy bits.
In another large bowl, whisk the eggs. Add the olive oil, milk, and rosemary and whisk to combine.
Fold the wet mixture into the dry ingredients and stir to combine. Don’t over-mix!
Add in the chocolate pieces.
Pour the batter into your prepared pan.
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.
Keyword cake donut, dark chocolate, olive oil