This Chocolate Rosemary Snack Cake is a quick and easy winter dessert perfect for when you are craving something sweet with minimal effort.
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.
Preheat oven to 350 degrees and grease a 9 inch baking pan.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and rosemary.
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.
Add eggs, one at a time, mixing between each addition. Add vanilla extract and beat until incorporated, about 15 seconds.
In a small bowl, whisk together the milk and ricotta.
With the mixer on low speed, alternative adding the dry ingredients and the ricotta mixture and mix just until everything is combined.
Transfer batter prepared baking pan and use a spatula to evenly spread it across the pan. Sprinkle the chilled crumb over the top.
Take for 50 minutes to 1 hour or until a toothpick comes out of the center clean. Let cool before slicing.
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.
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.
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.
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.
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.