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
Rosemary Olive Oil Cake with Dark Chocolate
Servings
8 Servings
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Line two 4½” x 8½” loaf pans with unbleached parchment paper.
- Mix dry ingredients in a large bowl.
- In a medium bowl, whisk eggs well. Add olive oil, goat yogurt, milk, and rosemary and whisk well again.
- Fold wet ingredients into dry with a spatula until just combined.
- Stir in ⅔ of the chopped chocolate.
- Pour batter evenly into the two pans. Sprinkle remaining chocolate evenly along the centers of each pan and gently push it into the batter.
- 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
This is a truly amazing recipe. We made it this year and last year for Chanukkah.
Hi Caron
I am sure you can do all your substitutions, of course we have not tested it that way, but whole wheat flour in place of spelt should be fine. You might do better with full fat Greek yogurt, but non fat should work. White sugar would be fine.
Could one use whole wheat flour for all the flour required? Would nonfat greek yogurt be OK? Can regular sugar or brown sugar or combo be used? Trying to work with the pantry ingredients I already keep on hand, thanks!