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+ servings

Rosemary Olive Oil Cake + Bittersweet Chocolate


  • Dry Ingredients
  • ¾ cup spelt flour
  • 1 ½ cups all-purpose flour
  • ¾ cup natural sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon kosher salt

  • Wet Ingredients
  • 3 eggs (large or XL)
  • 1 cup olive oil + more for prepping the pan
  • ¾ cup whole milk

  • 2 Tbsp fresh rosemary, finely chopped
  • 5 ounces bittersweet chocolate, 70% cacao, chopped into ½" pieces
  • 2 Tbsp natural sugar, for top crunch


  • Preheat the oven to 350° F
  • Rub a 9 1/2-inch fluted tart pan with olive oil. Alternately, I used a loaf pan and lined it with parchment paper.
  • 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.
  • 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 ⅔ of the chocolate.
  • Pour the batter into the pan, spreading it evenly and smoothing the top.
  • Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit.
  • Sprinkle with the natural sugar.
  • Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean.
  • My cake, in the loaf pan, took closer to 50-55 minutes.
  • Also, just when the cake was nearly finished baking, if I want a bit more color on top, I'll finish it off under the broiler for a minute. This will caramelize the sugar on top and gave it a bit of crunch. (Don't walk away from the cake while it is under the broiler)
  • The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days