Rosemary Olive Oil Cake

Rosemary Olive Oil Cake Recipe
I love the herb and sweet combination.  Strawberry and basil gelato. Lemon and lavender squares.  So...chocolate and rosemary cake sounded delicious.  I made it for breakfast rather than a dessert since I am always looking for some new breakfast ideas.  And some blog post ideas.  I adapted it a bit from 101Cookbooks by Heidi, and she had adapted it as well.  Here's my version:

Dry ingredients
2 1/4 cups  all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt

Wet ingredients:
3 eggs
1 cup olive oil
3/4 cup skim milk

1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces  chopped into 1/2-inch pieces

Preheat the oven to 350F. Rub a 9 1/2-inch fluted tart pan with olive oil.

Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.

In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit.

Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean.

The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

All three of us loved this...good mix of flavors!
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