• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
the practical kitchen
  • Recipes
    • Recipe Index
    • Appetizers
    • Breads
      • Bagels
      • Biscuits, Scones & Loaves
      • Sourdough
    • Breakfast
      • Muffins
    • Condiments & Dips
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Ice Cream
      • Pies & Tarts
    • Main Dishes
      • Pasta
      • Pizza
    • Salads
    • Side Dishes
    • Snacks
  • About
  • Shop
  • Newsletter
  • Tip Jar
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
    • Recipe Index
    • Appetizers
    • Breads
    • Breakfast
    • Condiments & Dips
    • Desserts
    • Main Dishes
    • Salads
    • Side Dishes
    • Snacks
  • About
  • Shop
  • Newsletter
  • Tip Jar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breads » Biscuits, Scones & Loaves

    Rosemary Chocolate Chip Loaf Cake

    5 from 2 votes
    Published by Rebecca Eisenberg ⁠— November 24, 2020 (updated March 27, 2021) — 4 Comments

    396 shares
    Jump to Recipe Jump to Video

    This post may contain affiliate links

    This rosemary chocolate chip loaf cake is by far the most excited I've ever been to share a recipe with y'all. Not because the flavors are spectacularly original (rosemary and chocolate is one of my favorite flavor combos, and I've used it on here before) but because this is the first pastry recipe I've ever made completely from scratch.

    With just one sprig of rosemary and almost a cup of mini chocolate chips, this loaf cake is fresh and fragrant with just the right amount of bittersweet chocolate scattered throughout.

    I've sent about 6 versions of this to school with Jimmy to leave in the teacher's lounge and it's become such a hit that at least one teacher has asked if I might be selling them ahead of the holidays. So that's how I knew I had nailed the recipe.

    a cross section of rosemary chocolate chip loaf cake on a stack of small white plates with a sprig of rosemary

    The fact that this is my ~first~ original recipe doesn't mean that the other recipes I've shared here aren't original — but when it comes to baked goods, it's generally accepted that you can use existing recipes as the base for your own creations, adapting and changing them to make them your own. And that's largely what I've done, always giving credit where it's due, of course.

    But I've been in pastry school for 10 weeks now and we finally are getting into recipe development. And knowing that there are basic formulas for most baked goods is soooooo not the same as actually being able to use those formulas to create recipes from scratch.

    a straight on shot of the end of a loaf of rosemary chocolate chip cake on a small cooling rack

    To develop the recipe for this rosemary chocolate chip loaf cake, I had to use math. I know! But it was actually kind of fun. (Don't worry, you don't have to use math.)

    Basically, every cake (and brownie, cookie, and bread) recipe you've ever made loosely follows a formula. In high-ratio butter cakes, for example, the eggs and liquid should to be equal to the amount of sugar by weight. And the amount of flour can be less than or equal to the amount of sugar.

    Within this set of ratios, each ingredient can be increased or decreased by about 20% to achieve your specific desired results, which is where recipe development comes in. The cake I made in class was my baseline, but then I took the recipe home and started adjusting those ratios.

    For example, my original recipe called for 5 whole eggs — that's not a lot of eggs in a pastry school kitchen, but at home that's a lot for me to ask you to use! So I decreased the amount of eggs and increased the amount of buttermilk so that the liquid and egg content stayed equal to the amount of sugar.

    I also increased the amount of flour to give the cake a little more structure, and added baking soda to give it a little more rise. This still isn't a high rising cake, it'll be somewhat flat across the top, but the baking soda helps give it just a little extra oomph.

    an overhead shot of a rosemary chocolate chip loaf on a small cooling rack. two slices have been cut off the front and are laid out before it. more slices are on plates on either side of the loaf along with sprigs of fresh rosemary and mini chocolate chips.

    a few expert rosemary chocolate chip cake notes

    • If you ignore the mise en place notes below and proceed without your ingredients at room temperature, they won't incorporate as nicely. It really is worth the few extra minutes to bring the eggs and buttermilk to room temp.
    • Here are some buttermilk substitutes. They're not as good as using real buttermilk, but are definitely better than using regular milk as a substitute. Buttermilk is acidic and is necessary to activate the baking soda. Without the acidity, the baking soda has nowhere to go and will just hang around making your cake taste soapy and gross.
    • In pastry school we use ounces/pounds instead of my usual grams/kilograms and definitely instead of using the volume measurements (cups) that many people are used to. This recipe was originally written using ounces/pounds and then converted to grams (because that's standard on my blog) and then converted to cups just to give you estimates. As always, measuring by weight with a kitchen scale will give you the best results. I include cup measurements just to give you a sense of how much you'll need so you aren't using a teaspoon to measure 240 grams of flour.
    • My favorite loaf pans are by USA pan and I like them because they have sharp corners which make a really nice looking loaf. I baked this in an 8½" x 4½" 1 lb. loaf pan.

    🍽 Mise en place (aka "the setup")

    Mise en place is a French culinary term which literally translates to "putting in place."

    It basically means: Measure all your ingredients and make sure you have all the right tools and equipment ready to go when you need them before you start working.

    This can make a huge difference in a) how enjoyable you find the baking and cooking process and b) the success of your recipe!

    Here's the mise en place you'll need for this recipe:

    • The oven: Preheated to 350ºF.
    • The pan: Grease an 8x4" loaf pan and line the bottom with a rectangle of parchment paper (it's okay to not line the sides with parchment).
    • Butter: [ROOM TEMPERATURE] If you don't remember to leave the butter out overnight you can microwave a bowl of water in the microwave for 1 minute, then empty the bowl and place it over the butter on the counter for 5-10 minutes. Properly softened butter should still be firm and hold its shape, but you should be able to easily push a finger into it with little resistance.
    • Rosemary: The first step of the recipe has you blanche and shock a sprig of rosemary to soften the leaves. It won't be noticeably soft at first, but trust me — it makes a difference once it bakes. You'll need a small pot filled with about 2 inches of water at a low boil and a bowl of ice water do to this.
    • Eggs: [ROOM TEMPERATURE] Place the eggs in a bowl of hot water for a few minutes. Then empty the bowl, wipe it out, and crack the eggs into it so they're easy to pour into the mixer. Pro-tip if you accidentally get egg shell in the bowl: Use another piece of egg shell to scoop it out!
    • Flour, salt, baking powder, baking soda: These can all go in the same bowl together, ideally sifted, but it's okay if not — just try to smash any lumps in the baking powder or soda.
    • Buttermilk: [ROOM TEMPERATURE] Let it sit out for a few minutes, or microwave it in 5-7 second bursts, stirring between each. You don't want it to be warm. You just don't want it to be cold.
    • Mini chocolate chips: Toss these with 1-2 tablespoon of flour before adding to the batter. The flour prevents them from sinking to the bottom of the loaf while it bakes.

    other recipes you might like

    • simple af 6-ingredient banana bread
    • gingerbread pumpkin spiced pound cake
    • spiced chocolate chunk cookies
    • rosemary olive oil bagels
    • chocolate and rosemary halva hamantaschen
    a cross section of rosemary chocolate chip loaf cake on a stack of small white plates with a sprig of rosemary

    rosemary chocolate chip loaf cake

    Rebecca Eisenberg
    With just one sprig of rosemary and almost a cup of mini chocolate chips, this loaf cake is fresh and fragrant with just the right amount of bittersweet chocolate scattered throughout.
    Make sure you have your ingredients measured and at room temp before you start — it makes a big difference in how well they incorporate. And don't forget to toss your chocolate chips with flour before adding them so they don't fall to the bottom while baking!
    5 from 2 votes
    Print Recipe Pin Recipe Save Saved! Email
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 1 loaf

    Equipment

    • 9x5" Loaf pan
    • Cooling rack
    • Electric mixer

    Ingredients
      

    • 1 sprig rosemary
    • ice (for an ice bath)
    • 170 grams unsalted butter (¾ cup, room temp)
    • 250 grams sugar (1¼ cups)
    • 3 large eggs (room temp)
    • 240 g flour (2 cups)
    • 1½ teaspoon baking powder
    • ¾ teaspoon diamond crystal kosher salt
    • ½ teaspoon baking soda
    • 115 grams buttermilk (½ cup, at room temp)
    • ⅔ cup mini chocolate chips (tossed with 1-2 tablespoon flour to coat)
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350°F. Grease bottom and sides of an 8x4" loaf pan and line the bottom with a rectangle of parchment paper.
      Sift flour, baking powder, baking soda, and salt together in a bowl and set aside.
    • Bring 2 inches of water to a boil in a small pot. Fill a separate small bowl with ice water.
      Blanch and shock rosemary sprig in boiling water for 45 seconds, then remove it to the ice bath for 15 seconds. Repeat one or two more times until rosemary leaves are flexible and slightly less firm but still green.
      Remove rosemary from the final dip in the ice bath and place it on a paper towel to dry. Set aside.
    • Cream butter and sugar together in the bowl of a stand mixer until light, pale, and fluffy. Scrape down the sides of the bowl a few times throughout this process. It may take a few minutes, don't rush it!
    • Add eggs one at a time, beating well and scraping down the sides of the bowl after each one to ensure they're fully incorporated. When all three eggs have been added, beat for an additional minute to emulsify until smooth and pale.
      Even done correctly, the mixture might look slightly curdled, but that's okay.
    • Add about a third of the flour mixture to the mixer and beat on low speed to incorporate. Scrape down the sides of the bowl.
      Slowly drizzle in half the buttermilk with the mixer running. Then add another third of the flour mixture, followed by the rest of the buttermilk, and the rest of the flour mixture, always scraping down the sides and bottom of the bowl between additions.
      Once everything has been added, beat on medium speed for 1 minute.
    • Mince rosemary and toss mini chocolate chips with 1-2 tablespoon of flour, then stir both into the batter just until evenly distributed.
    • Pour batter into prepared pan. Bake immediately, approximately 50-60 minutes, rotating after about 40 minutes for even browning.
      When a knife inserted in the center comes out clean, it's done.
    • Remove from the oven. Run a knife around the edges, then let cool in the pan for 5-10 minutes before turning it out onto a cooling rack. Cool completely before slicing.

    YOUR NOTES

    Click here to add your own private notes. Only you can see these.
    Tried this recipe?Leave a comment and let me how it was!
    Biscuits, Scones & LoavesCakesChocolateRosemary
    « Make Ahead Turkey Gravy (No Drippings!)
    gift-worthy cookbooks and gifts to give with them »

    Reader Interactions

    Comments

    1. Sarah

      April 03, 2021 at 1:29 pm

      5 stars
      This was so delicious and easy to follow. I always say I'm not a baker, but I I was able to follow everything step by step and it came out great! The rosemary gave the cake an interesting taste that I absolutely loved. I am so going to make this again!

      Reply
      • Rebecca

        April 03, 2021 at 1:29 pm

        Ahh I’m so glad you loved this one and found it easy to follow. It’s such a special recipe for me and I really tried to make sure it was beginner friendly! Thanks for leaving a comment!

        Reply
    2. Emily

      March 26, 2022 at 5:25 pm

      5 stars
      Just made this for a third time and I am OBSESSED perfect recipe, such a surprising flavor combination and so delicious. I eat it for breakfast because the texture is almost like a muffin! Great excuse to eat cake for breakfast!

      Reply
      • Rebecca

        March 26, 2022 at 9:47 pm

        I love everything about this so much!! So glad you like the cake. Enjoy it for breakfast!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    rebecca wearing a black t-shirt with her left hand on her hip and her right hand holding a whisk upright

    Hi, I'm Rebecca! I'm a journalist turned pastry chef on a mission to make cooking and baking fun and accessible. I'm always looking for new and creative ways to get the most out of my favorite ingredients and flavors!

    More about me →

    Popular now

    • Easy Homemade Hot Pepper Hot Sauce
    • Arugula And Prosciutto Pizza
    • Overnight Focaccia
    • Old Bay Goldfish Crackers

    Get in touch

    Want to work with me? Just have a question? Shoot me an email!

    rebecca@thepracticalkitchen.com

    Treat Yourself

    • 15+ Places to Buy Plus Size Aprons
    • Honest Review: KitchenAid Cordless Food Processor
    • 15+ Things For Anyone Who Is SO Over Diet Culture
    • 9+ Stylish, Functional Sourdough Containers for Your Starter

    Footer

    About Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Journalist turned pastry chef, on a mission to make cooking and baking fun and accessible. I'm always looking for new and creative ways to get the most out of my favorite ingredients and flavors! A Pittsburgh native currently calling Boston home.

    My Favorites

    a supreme pizza on a wooden pizza peel cut into 8 slices.
    three cake cones with scoops of ice cream topped with pieces of cinnamon toast crunch ice cream are lined up in a row

    Footer

    ↑ back to top

    Links

    • About
    • Privacy Policy
    • FAQ

    Newsletter

    • Sign Up! for emails and updates

    Resources

    • Shop
    • Links & Resources
    • Cooking Tips

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Foodie Pro on the Foodie Pro Theme