I recently purchased a new cookbook [oops! forgot to mention that sweetie, ha ha]. I had heard glowing reviews of Kim Boyce’s ‘Good To The Grain’ and went for it. I am so glad I did, because this cookbook is amazing. Boyce incorporates a variety of underused flours in her recipes, not so much for added health [although that’s a nice benefit], but for flavor. Her recipes are spot on – they have been tested and fine tuned, and she has created some amazing, unique goodness. Really, this cookbook is a little treasure.
So when I got it, I jumped right in and started with the olive oil cake. I have made other such cakes in the past, and loved the flavor that olive oil brought to them. This cake also contained chocolate and rosemary, two ingredients that are heavenly together. This last year I have been working with adding herbs to my baked goods, and I was so delighted to come across this recipe.
The first bite was a heart stopping moment. I wasn’t expecting it. I knew it’d be good, but I didn’t know it would be that good.  The cake was still a bit warm [I just couldn’t wait], and I let the chocolate, rosemary and olive oil wash over me. I was worried the addition of  spelt flour might make this cake very dense, but it was so light, it just melted in my mouth. The flavors were very distinct, but worked so well together.
It’s genius.

Olive Oil Cake with Bittersweet Chocolate and Rosemary
Kim Boyce ‘Good To The Grain’

You don’t need to use a specialty olive oil for this cake. But if you have one with a lot of flavor, the cake will be that much better.

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
3 eggs
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces

Preheat the oven to 350. Rub a 9 1/2-inch fluted tart pan with olive oil.

Whisk the dry ingredients into a large bowl. Set aside.

In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, 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 center comes out clean. The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

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17 Responses to olive oil cake with bittersweet chocolate and rosemary

  1. Show you says:

    This final yr I happen to be functioning with adding herbal remedies to my baked goods, and i experienced been so delighted to are available throughout this recipe.

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  2. Mary Jo says:

    Can you share why we need to use spelt flour? What will happen without it? What does it do for baking?

    • Hi Mary! The spelt flour just adds a dimension of flavor – it has a slightly ‘nutty’ taste. I am pretty confident you could swap it out for all purpose flour, if you didn’t want to buy a specialty flour. -Sarah

  3. […] amazing savoury sweet combination and when I googled a recipe for a Rosemary Chocolate cake I found this one. The only things I changed were the spelt flour for all-purpose whole wheat flour and dark […]

  4. eme says:

    this was really different, and exactly what I wanted. i made a half batch and used a combination of whole wheat pastry flour and quinoa flour. delicious.

  5. Paul says:

    Did you use a standard tart pan with a removable bottom to make the cake?

    • Sarah says:

      Hi Paul, I used a 9 1/2-inch fluted tart pan with a removable bottom.

      • Paul says:

        Thanks. I wondered about leakage using a tart pan for a cake batter, but I will give it a try.

        • Sarah says:

          You could always set the pan on a sheet pan if you are nervous about it. I didn’t have any trouble with it, but I will add a note to the directions just to be safe. :)

          • Paul says:

            Thanks, I just saw your note. I had already decided to set the tart pan on a sheet pan and was glad I did because some of the olive oil did leak out (none of the cake batter). Happy I used the tart pan though instead of substituting a cake pan because the fluted edge looks great and may have helped with some extra crispiness there. Cake has a very interesting flavor profile, my wife loved it.

  6. […] this Olive Oil Cake with Rosemary and Dark Chocolate.  I think this is a cake that even the self-proclaimed non-dessert people would like.  It’s […]

  7. Aimee says:

    I’m going to make this for my book club next week! It sounds like the perfect recipe.

  8. […] Rosemary and Chocolate Olive Oil Cake. Ph: The Vanilla Bean Blog […]

  9. Rachelle Harris says:

    Hi, this looks and sounds amazing. Would you know if I could put it a regular cake pan? I’m assuming I’ll need to line it up with parchment paper to come out clean? What would you suggest? Thanks in advance

    • Sarah says:

      Hi Rachelle – I have never tried it in a cake pan, but I think that it should work. And yes, I would suggest lining the bottom with parchment, and making sure the sides are very well greased with butter or a pan-spray. Let me know how it works for you!

  10. Rachelle Harris says:

    Making this today, but making six 4″ cakes (making a stacked cake) and will update you. Did not find spelt, so just using the same amount of all purpose flour. I hope it turns our delicious

  11. Brynne says:

    I made this just today ’cause I wanted to bake something sweet and so very glad I did. The flavors are genius as you say. It wasn’t just a cake, it was a mood, or — oh I don’t know — something really, really just what was needed.

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