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  • BBC Easycook

    CHOCS AWAY!

    Apr 01, 2021 4 minutes

    Chocolate, olive oil & rosemary cake

    This is one of my all-time favourite cakes, with rosemary and chunks of chocolate – a pairing that I adore. This is a less sweet cake, almost fudgy, with a delicate herbal back-note. It uses olive oil instead of butter – you can use a standard olive oil, it doesn’t need to be extra virgin. It pairs well with rosemary, but I have also made this by nestling a few bay leaves in the top of the batter instead. You could also replace the rosemary with orange zest or the seeds from a vanilla pod.

    ■ Makes 1kg loaf VEGETARIAN

    250ml olive oil, plus extra for the tin

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