Olive Oil Cake with Bittersweet Chocolate and Rosemary

Olive Oil Cake with Bittersweet Chocolate and Rosemary
From Good To The Grain, by Kim Boyce

Olive oil for the pan
3/4 cup (98g) spelt flour
1 1/2 cups (213g) all-purpose flour
3/4 cup (149g) sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons (1g) fresh rosemary, finely chopped
5 ounces (142g) bittersweet chocolate, chopped into 1/2-inch pieces

Preheat the oven to 350F. Rub a 10-inch fluted tart pan with olive oil.
In a large bow, whisk the flours, sugar, baking powder, and salt together.
In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk, and rosemary and whisk again until combined. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top.
Bake for 32-40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

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