Olive Oil Rosemary Chocolate Cake – When Subtlety is Surprising [recipe]

Olive Oil Rosemary Chocolate Cake

This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting Kitchen with the full suite of stand mixer attachments.

If you’ve never made a cake using olive oil before, this concoction might seem a little strange. Trust me, though, when I say that Olive Oil Rosemary Chocolate Cake is one of the best cakes I’ve had this year. I love this cake because it’s so pleasantly different from most of the cakes out there.

Though rosemary is normally a fairly strong herb, there isn’t an overwhelming taste of rosemary, nor of olive oil. Rather, the two together are a wonderfully subtle combination that is made even more amazing with good quality dark chocolate. Spelt flour gives the cake a unique texture, and using an especially fragrant olive oil will make the cake more flavorful.
Olive Oil Rosemary Chocolate Cake - rosemary

The cake is not too sweet and looks beautifully rustic yet it’s incredibly easy to make, so it’s a wonderful option for a dessert at a comfortable, casual family get-together. Nice big slices would be good for a bake-sale or as a simple treat to accompany an afternoon cup of coffee.

My KitchenAid® Stand Mixer made the cake that much faster to put together. While the stand mixer whisks the eggs, you can continue with the rest of the recipe — the batter is ready in minutes. This recipe comes from Kimberly Boyce’s Good to the Grain. I’ve been meaning to get this cookbook for months and finally got around to ordering it. It’s a wonderful cookbook that explores baking with different types of flour and really makes you want to get creative in the kitchen.
Olive Oil Rosemary Chocolate Cake

Olive Oil, Rosemary and Chocolate Cake

from Good to the Grain by Kimberly Boyce


Olive oil for the pan
¾ cup of spelt flour
1½ cups of all-purpose flour
¾ cup sugar
1½ teaspoons of baking powder
¾ teaspoon kosher salt
3 eggs
1 cup of olive oil
¾ cup of whole milk
1½ tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate (70% cacao), chopped into ½-inch pieces


Preheat your oven to 350 degrees F. Rub a 9½-inch fluted tart pan with olive oil.

Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.

Using your kitchen aid, whisk the eggs thoroughly on medium speed. 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.

Feature story and photography by Jennifer of Chocolate Shavings.

by Sarah J. Gim on October 19, 2010 · 0 comments

Leave a Comment

Previous post:

Next post: