When I read about this cake a few weeks ago on The Wednesday Chef I knew I had to make it. Olive oil, rosemary, dark chocolate and CAKE? Yes please. I finally got around to it this weekend and was not disappointed! Next time I might cook it a tad longer, but I like my baked goods moist. When I first tasted it-- straight of the oven because I couldn't wait-- I thought I should use a less robust (read: expensive) olive oil (I used this one). But this morning it has mellowed out a lot. I will be making it again, even though R is not a huge fan and that means I will be eating the whole thing. Oh well.