I have been totally stoked to make and post this recipe. Rosemary is probably my all-time favorite herb and chocolate is probably my all-time favorite thing about life, soooo.... why not put them together in a cake?
I found the original recipe at 101 Cookbooks dot com, a really wonderful food blog written by a really cool girl that I'm jealous of because she travels everywhere and is pretty and knows all these big, smart-sounding food terms and has like 375,000 subscribers to her blog, literally. I came across her blog while searching for a black bean brownie recipe, and I totally fell in love. I subscribe by email to 3 blogs, and her's is one.
So... you should really go check her out. Her photo composition is gorgeous and her recipes are amazing.
Providence was on my side when it came to making this cake. It just so happened that John had purchased myriad dark chocolate bars from different countries at Walmart the week before...
...and as far as the rosemary was concerned, after calling all over town, I found someone who grew it. I know I had some last summer, but the pot it was in was moved before the frost came, and I couldn't find it when I needed it. Thanks Ken and Lauretta!
To make Heidi's cake, I altered the recipe a little. She called for spelt flour, which I've never heard of, and I am sure the people at the local Mexican market have never heard of it either, so I used whole wheat flour...
....I also added a ganache-style chocolate frosting to make it a little more "dessert-y", also made with the dark chocolate John had brought down...
And to add to all this, I doubled the recipe and made one a healthier, whole foods version, substituting all of the white flour with whole wheat flour (which I ground myself in my handy-dandy Golden Grain Grinder, by the way), and using honey as the sweetener. There were a few other minor changes I made as well. If you'd like to see that recipe, just go to my Whole Food Kids blog.
This cake was moist and had a wonderful, unique taste. It tasted, I guess I could say, "classy" for lack of a better word. The rosemary added a surprise in the flavor and the chocolate chunks of different sizes were so good...
(shown above before frosting)
This is something I would love to make for a lady luncheon, and plan to. Hope you love it, too...
Ingredients
For the cake:
* ¾ cup whole wheat flour
* 1 ½ cups white flour
* ¾ cup sugar
* 1 ½ teaspoons baking powder
* ¾ teaspoon sea salt
* 3 eggs
* 1 cup olive oil
* ¾ cup whole milk
* 1 ½ tablespoons fresh rosemary, finely chopped
* 5 ounces chocolate (70% cacao), chopped into ½-inch pieces
For the frosting:
* 1 ½ cups chocolate chunks (70% cacoa)
* ¼ cup butter
Directions
1. In a blender, process oil and rosemary until smooth.
1. Combine the dry ingredients.
2. Combine the wet ingredients, including rosemary olive oil.
3. Combine these two mixes until barely moistened, then stir in chocolate chunks.
4. Bake at 350 degrees F for 25 to 40 minutes, depending on your pan size. I used an 8×11 and baked it for about 35 minutes.
5. For the frosting, slowly melt butter and chocolate together, then spread on cake once it has cooled.
Direct recipe link: http://keyingredient.com/recipes/321499/
12 comments:
Sounds delish! Save me a piece.
Okay, but we already ate all the healthy one. All we have left is the one with white flour and sugar. I'll sure we'll live! See ya tomorrow!
This cakes looks amazingly good. I can't wait to make it and eat it (but first my new JennAir oven/stove has to arrive and be installed.)
I'm drooling :)
Wow, cool, I love rosmary and dark chocolate, but I've never heard of mixing them together.
And it is not that I don't trust you, but you know taste is so subjective.
Well, I'll do like this, first I'll try some rosmary focaccia with some nutella on it, let's see if the tastes match for me.
Thanks for sharing.
I will check the site.
That is a good idea, Ale! Let me know what you think.
Yummmmmmm! Sounds so good. Thanks for the recipe.
I will take one piece of the white sugar, white flour one since it is all you have left. LOL!
AntFarmMom, come on down!
I think it's probably supposed to be spelt flour. Spelt is a really old type of wheat, it's a hearty flour.
I think it's probably supposed to be spelt flour. Spelt is a really old type of wheat, it's a hearty flour.
I think it's probably supposed to be spelt flour. Spelt is a really old type of wheat, it's a hearty flour.
I've used spelt before and loved it. It rises much faster and bigger than regular wheat. It's also supposedly easier for people to tolerate (for those who have allergies). Don't take my word on that, though, because I read about it probably 5 years ago and didn't read in depth.
Hi Emily, thanks for the correction. It's fixed!
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