Rosemary Olive Oil Cake With Dark Chocolate
Adapted from Heidi Swanson’s blog, 101 Cookbooks, which was in turn adapted from Good to the Grain by Kim Boyce, published by Stewart, Tabori & Chang, 2010.
Total Steps
15
Ingredients
11
Tools Needed
9
Ingredients
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup olive oil
- 3/4 cup milk
- 1 1/2 tablespoon fresh rosemary, finely chopped
- 5 ounce semisweet or bittersweet chocolate in 1/2-inch chunks
- 1 1/2 tablespoon sugar (for topping)
Instructions
Step 1
Preheat oven to 350ºF (175ºC).
Step 2
Line a 9 1/2-inch spring form pan with parchment paper.
Step 3
In a large bowl, mix the whole wheat flour, all-purpose flour, 3/4 cup sugar, baking powder, and salt. Set aside.
Step 4
In another large bowl, beat the eggs.
Step 5
Add olive oil, milk, and rosemary to the beaten eggs and beat again until combined.
Step 6
Gently fold the wet ingredients into the dry ingredients, mixing just until combined.
Step 7
Stir in 2/3 of the chopped chocolate.
Step 8
Pour the batter into the prepared pan.
Step 9
Sprinkle with the remaining chocolate and the 1 1/2 tablespoons of sugar.
Step 10
Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Step 11
The cake will appear somewhat pale at this point.
Step 12
Place the cake under the broiler to caramelize the sugar, browning the crown and giving the cake a nice top crunch.
Step 13
Watch the cake carefully while under the broiler to prevent burning.
Step 14
Serve warm, cooled, or cold.
Step 15
Store leftovers wrapped in plastic.