Rosemary Chocolate Olive Oil Cake Recipe

Ever thought you could impress your friends with a cake that’s not just chocolatey, but also has an unexpected hint of rosemary sophistication? Let me take you on a delicious journey with this olive oil chocolate cake, where savory meets sweet in the most delightful way!

I love crafting recipes that combine unexpected flavors, and this Rosemary Chocolate Olive Oil Cake is a delightful twist. With the rich depth from unsweetened cocoa powder and the luscious texture from extra-virgin olive oil, it is as delicious as it is surprising.

Fresh rosemary adds an aromatic earthiness, while buttermilk ensures a moist crumb.

Rosemary Chocolate Olive Oil Cake Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates, essential for cake texture.
• Unsweetened cocoa powder: Adds rich chocolate flavor, high in antioxidants.
• Extra-virgin olive oil: Offers healthy monounsaturated fats and a moist crumb.
• Fresh rosemary: Adds a unique, aromatic flavor, high in antioxidants.
• Dark chocolate: Rich in flavonoids, contributes depth and intensity to the cake.

Rosemary Chocolate Olive Oil Cake Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon fresh rosemary, finely chopped
• 3/4 cup buttermilk
• 4 ounces dark chocolate, chopped
• Powdered sugar, for dusting (optional)

How to Make this Rosemary Chocolate Olive Oil Cake Recipe

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a large mixing bowl, whisk together the granulated sugar and olive oil until well combined.

4. Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.

5. Stir in the vanilla extract and finely chopped rosemary, incorporating them evenly into the mixture.

6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

7. Fold in the chopped dark chocolate until evenly distributed throughout the batter.

8. Pour the batter into the prepared cake pan, smoothing the top with a spatula.

9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Rosemary Chocolate Olive Oil Cake Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Sifter
7. Whisk
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack

FAQ

• Q: Can I use a different type of oil instead of olive oil?
  
  A: While olive oil adds a unique flavor to the cake, you can substitute it with another oil like canola or vegetable oil. However, the taste profile will change slightly.
• Q: Is it necessary to use fresh rosemary?
  
  A: Fresh rosemary imparts a more vibrant and aromatic flavor, but you can use dried rosemary, using half the amount since dried herbs are more concentrated.
• Q: Can this cake be made gluten-free?
  
  A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use is suitable for baking and includes a binding agent like xanthan gum.
• Q: How should I store the cake?
  
  A: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, you can freeze it for up to 3 months.
• Q: What can I use instead of buttermilk?
  
  A: If you don’t have buttermilk, substitute it by mixing ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Q: Can I add nuts or other ingredients to the cake?
  
  A: Absolutely! Chopped nuts like walnuts or almonds can add a nice crunch. You can also include other flavorings such as orange zest for added complexity.
• Q: Is there a way to make this cake dairy-free?
  
  A: To make the cake dairy-free, use a plant-based milk alternative mixed with lemon juice instead of buttermilk. Ensure that your dark chocolate is dairy-free as well.

Rosemary Chocolate Olive Oil Cake Recipe Substitutions and Variations

• All-purpose flour: You can substitute with 1 cup of whole wheat flour for a nuttier flavor and extra fiber.
• Granulated sugar: Replace with 1 cup of coconut sugar for a natural, caramel-like sweetness.
• Extra-virgin olive oil: Substitute with 3/4 cup of melted coconut oil or vegetable oil for a different flavor profile.
• Buttermilk: Use 3/4 cup of plain yogurt or milk mixed with 1 tablespoon of lemon juice as an alternative.
• Dark chocolate: Swap with 4 ounces of semi-sweet chocolate or milk chocolate if you prefer a sweeter taste.

Pro Tips

1. Alternating Dry and Wet Ingredients When combining the dry ingredients with the wet ingredients, start and end with the dry ingredients. This helps maintain the batter’s emulsion and results in a more even texture. Be careful not to over-mix to avoid a dense cake.

2. Enhance Rosemary Flavor To maximize the rosemary flavor, bruise the rosemary leaves slightly before chopping. This releases more of the essential oils, giving your cake a more aromatic and flavorful rosemary note.

3. Room Temperature Ingredients Ensure that all your wet ingredients, especially the eggs and buttermilk, are at room temperature before mixing. This helps the batter come together more smoothly and results in a better texture for the finished cake.

4. Chocolate Distribution Coat the chopped dark chocolate pieces lightly in a bit of flour before folding them into the batter. This can help keep the chocolate evenly distributed throughout the cake and prevent it from sinking to the bottom.

5. Check for Doneness Since oven temperatures can vary, start checking the cake for doneness a few minutes before the recommended baking time is up. Insert a toothpick into the center of the cake; if it comes out with just a few moist crumbs or clean, the cake is ready.