Upon first seeing this recipe, I thought it sounded a little... strange. Rosemary is a savory ingredient and chocolate is not, though I found the idea of combining the two intriguing. Sometimes opposites compliment each other, as this cake clearly demonstrates. I've found that in cooking and baking it's often these kind of unexpected pairings that bring complexity and intrigue to the final product. Such trials of seemingly-unusual flavor pairings make spending time in the kitchen so exciting and fun for me. Especially when the results promise such a stunning treat.
This cake is one of my absolute favorites. Rosemary, chocolate, and olive oil create a memorable and interesting-in-a-very-good-way cake that is completely delightful. Each bite is flecked with rosemary shards and chocolate pieces. The olive oil brings a subtle fruitiness and keeps the cake extremely moist. Although the rosemary is not overpowering, it adds a subtle complexity to the cake that is most delightful.
This cake is one of my absolute favorites. Rosemary, chocolate, and olive oil create a memorable and interesting-in-a-very-good-way cake that is completely delightful. Each bite is flecked with rosemary shards and chocolate pieces. The olive oil brings a subtle fruitiness and keeps the cake extremely moist. Although the rosemary is not overpowering, it adds a subtle complexity to the cake that is most delightful.
So here I present my idea of a perfect snack cake, if there ever was one. I really hope you'll give it a try. You might be surprised just how much you love this cake.
Notes: I have baked this cake is several different pans. My latest favorite pan to use is a new, small, 6-cup bundt (as shown above). You can also bake it in a 9x5 loaf pan, a 9-inch cake pan, or a 9-inch flauted tart pan. The sugar sprinkled over the top of the cake adds a wonderful crunch. I left it off in the picture above because I planned on inverting the cake, but then decided that I liked the rustic look of the 'underside' and made that the top. And finally, if you prefer, you may substitute all-purpose flour for the spelt and whole-wheat.
Adapted from Good to the Grain
