Olive Oil, Rosemary and Chocolate Cake

I've been on a mission. A mission to undercover how different types of flours can be used in baked goods. I've always felt that white flour was quite tasteless and although it adds necessary texture to cakes and tarts, it really doesn't have the depth of flavour that other flours might have. After eying this cookbook at different bookstores, I finally got around to getting a copy and it's been a real love affair ever since. Kimberly Boyce’s Good to the Grain is a real gem. The book is divided by type of flour and explores new avenues in baking. This is my starting off point to experiment.

This cake utilizes spelt flour, which, combined with good quality olive oil, fresh rosemary and dark chocolate makes for one of the best cakes I've had in months. Trust me. If you've never made a cake with olive oil, let alone with rosemary and chocolate, this dessert might seem like quite an odd concoction... but it's absolutely delicious. Because of the complexities and textures in this cake, it really doesn't need very much sugar which makes it a nice treat for any time of day.


Olive Oil, Rosemary and Chocolate Cake
Click here for this recipe as well as other delicious Kitchen Aid sponsored treats!