Rosemary Olive Oil Cake With Chocolate Ganache

4 years ago

This is another tasty cake courtesy of From Away, my latest, go-to food blog. The combination of olive oil, rosemary, and chocolate is intriguing and surprisingly good. The cake comes together quickly making it a perfect ending to a weeknight dinner where dessert is a necessity. The ingredients are also staples in my kitchen and combined with our rosemary bushes in the garden, I will never have an excuse for not making the cake. I cautiously served the cake at our dinner last night---I am always hesitant to try out a new recipe on guests--- but it was a hit. Even the children ate it; it probably helped that they ate it so quickly that they didn't have time to see the little green flecks in the cake! ROSEMARY OLIVE OIL CAKE WITH CHOCOLATE GANACHE 4 eggs 3/4 cup granulated sugar 2/3 cup olive oil 2 tablespoons fresh rosemary, very finely chopped 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 8 ounces semi-sweet chocolate, roughly chopped 1/2 cup heavy whipping cream Prepare an 8-inch cake pan with cooking spray. Pre heat an oven to 325 degrees. In the bowl of a stand mixer thoroughly beat the eggs, add the sugar and continue beating until light and fluffy. Slowly pour in the olive oil. Fold in the rosemary with a spatula. In a large mixing bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the egg mixture and stir until just combined. Pour into the prepared pan and bake, 25-30 minutes or until a toothpick comes out clean. Cool completely on a wire rack. In a double boiler, slowly melt the chocolate over medium heat. In a small saucepan, warm the cream over medium low heat. Stir the cream into the melted chocolate until the mixture is thick and shiny. When the cake is completely cooled, pour the ganache over the cake and smooth with a spatula.

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