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Recipe: Chocolate and rosemary bakes

PUBLISHED: 13:46 10 November 2015 | UPDATED: 13:46 10 November 2015

Rosemary and chocolate bakes

Rosemary and chocolate bakes

Archant

A quick and easy cake recipe destined to become a family favourite

Ingredients (makes 12 cakes):

2 tbsp chopped rosemary

150g plain flour

50g cocoa powder

50g sugar

1 and a ¼ tsp baking powder

1 tsp salt

50ml rapeseed oil

50ml milk

2 tsp vanilla extract

2 eggs

100g small chocolate chunks

12 cup cake cases

Cupcake tin to hold 12 cakes

Method

1. Preheat the oven to 180c Gas Mark 4.

2. Place the flour in a large bowl then add the cocoa powder, baking powder, sugar and salt and gently stir.

3. In a separate bowl add the milk, rapeseed oil and eggs then whisk gently making sure the ingredients are thoroughly combined.

4. Add the dry ingredients to the wet and mix using a wooden spoon.

5. Add the chopped rosemary, chocolate chunks and vanilla essence and stir.

6. Once all the ingredients are combined, pour the mixture into the cake cases.

7. Bake for 20–25 minutes (check with a skewer – it should come out clean). Leave to cool for 15 minutes before serving.

Recipe by Tina Richardson, Stanstead Abbotts-based author of A Cook’s Guide to Herbs

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