This single-layer cake is perfect for a dessert buffet at your next holiday party. The orange zest and chocolate lend a decadent yuletide flavor and the olive oil makes it incredibly moist. Store leftover slices in a sealed container up to 4 days.
1 ½ cups flour
1 cup sugar
1 ½ tsp. baking powder
½ tsp salt
zest of 1 large orange, finely chopped
1 Tbsp rosemary leaves, finely chopped
3 large eggs
¾ cup Rosemary Olive Oil
2/3 cup milk
1 tsp. Mission Fig Balsamic Vinegar
1 cup semi-sweet chocolate chips
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