In this Rosemary Olive Oil Cake with Dark Chocolate, if rosemary is too strong a flavor for you, omit the rosemary to create a tangy chocolate-flecked cake that goes perfectly with a steaming cup of espresso.
I like to use goat yogurt and goat milk to give it a really rich texture and added depth of flavor. However, if it’s easier or preferable for you, you can substitute ¾ cup whole milk for the goat products, or to make it pareve, you can use ¾ cup unsweetened plain soy milk or a mix of plain soy yogurt and soy milk
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- 1½ cups spelt flour
- ¾ cup unbleached all-purpose flour
- ¾ cup raw sugar
- 1½ teaspoons aluminum-free baking powder
- ¾ teaspoon fine sea salt
- 3 eggs
- 1 cup good quality (i.e. tastes good on its own) olive oil
- ½ cup plain goat yogurt
- ¼ cup goat milk
- 2 tablespoons fresh rosemary, finely chopped
- 5 oz. dark chocolate (at least 60% cacao), roughly chopped
1. Preheat oven to 350°F. Line two 4½” x 8½” loaf pans with unbleached parchment paper.
2. Mix dry ingredients in a large bowl.
3. In a medium bowl, whisk eggs well. Add olive oil, goat yogurt, milk, and rosemary and whisk well again.
4. Fold wet ingredients into dry with a spatula until just combined.
5. Stir in ⅔ of the chopped chocolate.
6. Pour batter evenly into the two pans. Sprinkle remaining chocolate evenly along the centers of each pan and gently push it into the batter.
7. Bake for 50-60 minutes (or until top is golden brown and a wooden toothpick comes out clean).
Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now