Chocolate-Rosemary Olive Oil Cake with Sea Salt
A moist and fragrant chocolate cake enriched with rosemary-infused olive oil, finished with a sprinkle of flaky sea salt to balance the sweetness. This mediterranean-inspired desserts ready in about 60 minutes layers all-purpose flour, unsweetened cocoa powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 2 sprigs fresh rosemary sprigs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 tsp for topping flaky sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
- Step 2: In a small saucepan, gently warm 3/4 cup extra virgin olive oil with 2 fresh rosemary sprigs over low heat for 10 minutes to infuse, then remove from heat and let cool slightly. Remove rosemary sprigs before using.
- Step 3: In a large bowl, sift together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Step 4: In another bowl, whisk 3 large eggs with 1 1/4 cups granulated sugar until pale and thick, about 3 minutes. Slowly whisk in the rosemary-infused olive oil and 1 tsp vanilla extract.
- Step 5: Alternate adding the dry ingredients and 1 cup buttermilk to the egg mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
- Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Step 7: Remove the cake from the oven and immediately sprinkle 1/2 tsp flaky sea salt evenly over the top. Let cool completely before serving.
Frequently asked questions
How long does Chocolate-Rosemary Olive Oil Cake with Sea Salt take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate-Rosemary Olive Oil Cake with Sea Salt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate-Rosemary Olive Oil Cake with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate-Rosemary Olive Oil Cake with Sea Salt for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chocolate-Rosemary Olive Oil Cake with Sea Salt?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
