Sometimes I need chocolate, but I don’t need as much comfort as this cake provides.
Sometimes I don’t have any butter. This is rare, but sadly true.
Sometimes I feel like using different flours, just because they make me feel a little less naughty.
So when these powers are combined, I make this Olive oil, Chocolate and Rosemary cake.
The recipe is from one of my favourite books – Good to the Grain by Kim Boyce. It’s honestly worth buying the book for the chocolate chip cookie recipe alone – they are the best I have ever tasted. Hmm. I need to buy some chocolate chips this week…
I really hope you make this cake soon. You won’t regret it. The flavour is so interesting (in a good way!) with the nutty spelt flour, hint of herb and the comfort of the good, dark chocolate.
Chocolate, Olive Oil & Rosemary cake
olive oil for the pan
3/4 cup spelt flour
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate (at least 70% cacao), chopped/shaved into small pieces
Preheat the oven to 180degreesC. Rub a 9 1/2-inch fluted tart pan with olive oil.
Sift the flours and baking powder into a large bowl. Add the sugar and salt. Set aside.
In another bowl, whisk the eggs with the olive oil, milk and rosemary. Fold the wet ingredients into the dry, gently mixing just until combined. Stir in the chocolate.
Pour the batter into the pan, spreading it evenly and smoothing the top.
Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the centre comes out clean.
The cake is extra delicious when served still warm.