Imagine a dessert that breaks all the rules and tantalizes your taste buds with an extraordinary flavor combination. This Rosemary Chocolate Chip Loaf Cake is not your ordinary sweet treat – it's a culinary adventure that transforms the humble chocolate chip loaf into a gourmet experience that will leave your guests wondering about your secret baking magic. The unexpected marriage of aromatic rosemary and rich chocolate creates a sophisticated, mouth-watering masterpiece that's both comforting and surprisingly elegant.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Finely chop the fresh rosemary, ensuring the herbs are uniformly cut to distribute flavor evenly.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and chopped rosemary, stirring until completely incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently to create a smooth batter. Be careful not to overmix, which can make the cake tough.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter. Reserve a few chips to sprinkle on top of the loaf for visual appeal.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on the surface.
- Bake in the preheated oven for 45-50 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the loaf cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The loaf can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Fresh is Best: Use freshly chopped rosemary for the most vibrant and intense herb flavor. The quality of your herbs can make or break this unique cake.
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature. This helps create a smoother, more consistent batter.
- Don't Overmix: Gently fold ingredients together to keep the cake tender. Overmixing can lead to a tough, dense texture.
- Chocolate Chip Tip: Toss chocolate chips in a little flour before adding to the batter. This prevents them from sinking to the bottom during baking.
- Cooling is Crucial: Allow the cake to cool completely before slicing. This helps set the structure and makes for cleaner, more attractive slices.
- Storage Hack: To keep the loaf moist, store it in an airtight container with a slice of bread, which helps retain moisture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 41g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 70mg
