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Chocolate Rosemary Snack Cake

This Chocolate Rosemary Snack Cake is a quick and easy winter dessert perfect for when you are craving something sweet with minimal effort.

Course Dessert
Servings 8 servings

Ingredients

For the crumb:

  • 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup semi-sweet chocolate chips
  • 2 Tbsp cocoa powder
  • 1/4 tsp salt
  • 1 tsp chopped fresh rosemary leaves
  • 1/4 cup chilled unsalted butter, cut into cubes

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 Tbsp finely chopped fresh rosemary
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup ricotta
  • 1/4 cup milk

For the roasted strawberries:

  • 1 pound strawberries, topped removed and cut in half if large
  • ~ 1/4 cup granulated sugar
  • dash of salt

For the mascarpone whip:

  • 3/4 cup heavy cream, cold
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 4 oz mascarpone cheese

For the strawberry dust:

  • 1/4 cup freeze dried strawberries

Instructions

For the crumb:

  1. In a small mixing bowl, whisk together the sugar, flour, chocolate chips, cocoa powder, salt, and rosemary. Use clean hands to work the butter into the mixture by rubbing the butter and the mixture between your fingers to create a coarse crumble. Stick in the fridge to keep cold.

For the cake:

  1. Preheat oven to 350 degrees and grease a 9 inch baking pan.

  2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and rosemary.

  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and two sugars together until pale and combined, about 5 minutes.

  4. Add eggs, one at a time, mixing between each addition. Add vanilla extract and beat until incorporated, about 15 seconds.

  5. In a small bowl, whisk together the milk and ricotta.

  6. With the mixer on low speed, alternative adding the dry ingredients and the ricotta mixture and mix just until everything is combined.

  7. Transfer batter prepared baking pan and use a spatula to evenly spread it across the pan. Sprinkle the chilled crumb over the top.

  8. Take for 50 minutes to 1 hour or until a toothpick comes out of the center clean. Let cool before slicing.

For the roasted strawberries:

  1. While the cake bakes, transfer strawberries onto a baking sheet with parchment paper. Taste a strawberries and if it's already sweet then only add 1-2 Tbsp of sugar. If it's rather tart, add up to 1/4 cup sugar along with a pinch of salt and toss to coat.

  2. Transfer to the oven with the cake and roast for 20-30 minutes (depending on the size of your strawberries), until very juicy but still holding their shape.

For the mascarpone whip:

  1. Add heavy cream, powdered sugar, and vanilla extract to a stand mixer bowl fitted with the whisk attachment and whip on high until soft peaks form. Add mascarpone and whip until stiff peaks form (this happens quickly, within about 15 seconds, so watch closely). Keep chilled until ready to enjoy.

For the strawberry dust:

  1. Transfer freeze dried strawberries to a clean coffee grinder or blender and blend until finely ground. Let sit for a few minutes to let the dust settle.

To serve:

  1. When ready to serve, cut the cake into 8 pieces and transfer each piece to a serving plate. Top with a dollop of whip cream, roasted strawberries, and a sprinkling of strawberry dust.