I had high hopes of going to the beach this weekend. The sun didn’t want to come out until later in the day, when I already was in the mood to do something else. So, I decided to bake a cake, and I wanted to try something different, other than your ordinary cake. I found this recipe here. I have to say, we really enjoyed it. It wasn’t too sweet, yet you could still taste a mild sweetness.
For some reason I felt it was somewhat healthy too, but probably not. I maybe thought that because there wasn’t any frosting on it. Ha!
Olive oil cake with bittersweet chocolate and rosmary
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 (I used half olive oil and half walnut oil)
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate, chopped into 1/2-inch pieces
Preheat oven to 350 degrees. Rub a 9 1/2 inch pan with olive oil.
Whisk the dry ingredients into a large bowl and 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 golden brown, and a toothpick in the center comes out clean. The cake can be eaten warm or cool.