This is the best cake I have ever eaten in my life. It is unique with a complex, interesting flavor that isn't too sweet. Right up my alley. It tastes like a cross between cornbread and pound cake. I brought a piece to work today and I ate it one bite at a time over the two hours before lunch. I couldn't wait. This cake is worth every single calorie.
I would recommend using a good quality olive oil and dark chocolate bar. You will really be able to taste the difference.
Original inspiration: Good to the Grain via 101 Cookbooks
Serving Size: 12 thick slices
WW: 11 pointsplus per serving (totally worth it)
3/4 cup (3 ounces) spelt flour
1 1/2 cups (7.5 ounces) all-purpose flour
3/4 cup (4 ounces) white sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt (I used sea salt and it turned out fine)
1 cup good quality olive oil
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate, chopped into 1/4-1/2 inch pieces (I used a 45% cacao Icelandic chocolate bar and I felt like it needed a bit more bitterness. Look for a 60-70% cacao bar.)
1 tablespoon cane sugar
Preheat the oven to 350 degrees. Either line a long loaf pan (4 1/2" by 13") with parchment paper or spray a fluted tart pan or bundt cake pan with olive oil.
Sift the dry ingredients together into a large bowl and set aside.
In another large bowl, whisk the eggs thoroughly and then add the olive oil, milk, and rosemary and whisk again.
Using a spatula, fold the wet ingredients into the dry and mix gently until just combined. Stir in 2/3 of the chopped chocolate.
Transfer the batter into your pan, making sure to smooth the top of the batter with a spatula. Then top with the remaining chocolate and pat it into the batter a bit. Sprinkle the top of the cake with a tablespoon of raw cane sugar (or something else with larger crystals - for crunch).
Bake for 40-50 minutes, or until the top of the cake is golden brown and a skewer or knife comes out of the center of the cake cleanly.
You can enjoy a slice warm or wrap tightly in plastic wrap and eat cold over 2-3 days. Yum!