Chocolate Rosemary Olive Oil Cake

I had the privilege this month of partnering with Bob's Red Mill and California Olive Ranch in their quest for better holiday baking using whole grain and olive oil.

Be sure to visit their websites to find more delicious recipes! Click here and here to check out this recipe on their websites.

Here's the recipe I came up with, using Bob's nutrient-packed millet flour and COR's chocolatey Arbosana EVOO.

Chocolate Rosemary Olive Oil Cake

1 1/2 cups Bob's Red Mill unbleached white flour
3/4 cups Bob's Red Mill millet flour
3/4 cups sugar
3/4 teaspoons baking soda
3/4 teaspoons salt

3 eggs
1 cup California Olive Ranch's Arbosana Extra Virgin Olive Oil
3/4 cups milk

1 1/2 tablespoons fresh rosemary, finely chopped
4 ounces grated dark chocolate bar (70% cacao)
2 tablespoons sugar (for top crunch)

Preheat oven to 350º. Rub a bundt (or loaf) pan with olive oil.

Whisk the flours, sugar, baking soda and salt together in a large bowl. Set aside.

In another bowl, whisk the eggs together, then add the olive oil and milk to the eggs. Whisk until blended. Then mix in the rosemary.

Fold wet ingredients into the dry, mixing until just combined. Next fold in the shaved chocolate until uniformly mixed.

Spoon the 2 tablespoons of sugar into the bottom of your bundt pan. Then pour the batter into your prepared pan.

Bake for 40 minutes, or until the top is golden brown and skewer inserted comes clean.

Wait until the cake is cooled before inverting the bundt pan to release your beautiful cake!