Moist Chocolate Chip Loaf Cake with Rosemary
This rosemary chocolate chip loaf cake uses buttermilk and sour cream for a tender texture. The fragrant rosemary and sweet chocolate chips make for a fun flavor combo that could swing sweet or savory if not for the crackly sugar topping that makes this a decidedly dessert affair. Not sure you're on board with rosemary in a dessert? Pairing it with chocolate in a moist, tender cake will absolutely convince you that fresh herbs belong on the dessert table.
Ingredients
Rosemary & Chocolate Chip Cake Batter
- 265 grams sugar
- 227 grams unsalted butter
- 1 sprig fresh rosemary (1 tablespoon, minced)
- 3 large eggs (room temperature)
- 57 grams buttermilk (room temperature)
- 57 grams full fat sour cream (room temperature)
- 227 grams flour
- 3 grams diamond crystal kosher salt (1 teaspoon*)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 113 grams mini chocolate chips (tossed with 1 tablespoon flour to coat)
Sugar Topping
- 1 tablespoon sugar
Instructions
- Mise en place. 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 eggs to room temperature and whisk together room temperature buttermilk and sour cream. Finely mince rosemary. Preheat oven to 350°F.
- Creaming. Cream butter, sugar, and minced rosemary 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. 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.
- Alternate adding dries and wets. Add about half of the flour mixture to the mixer and beat on low speed to incorporate. Scrape down the sides of the bowl. Slowly drizzle in buttermilk and sour cream with the mixer running on low. Scrape down the bowl and add the remaining flour mixture. Once everything has been added, mix on medium speed just until combined and a few streaks of flour remain in the bowl.
- Add chocolate chips. Toss mini chocolate chips with 1 tablespoon of flour, then stir them into the batter until evenly distributed.
- Sugar topping. Transfer batter to prepared pan. Top with 1 tablespoon sugar, tilting and rotating the pan so the sugar evenly coats the surface of the batter.
- Bake. Bake for 60-65 minutes. When a knife inserted in the center comes out with just a few crumbs clinging to it, it's done.
- Cool. Remove from the oven. Run a knife around the edges, then let cool in the pan for 10-15 minutes before turning it out onto a cooling rack. Cool completely before slicing.
RECIPE NOTES
*If measuring salt by volume (teaspoons) and using a different brand or type of salt, use half as much salt. Measure salt by weight for best results.