Rosemary Chocolate Bakes

Delicious on their own or warmed through served with cream, baked with a rosemary twist in perfect harmony!  


Makes 9-12 bakes

1 tablespoon chopped rosemary

250g plain flour

50g cocoa powder

100g  golden caster sugar

1 ¼ teaspoon baking powder

1 teaspoon salt

50ml rapeseed oil

150ml milk

2 teaspoons vanilla extract

2 eggs

100g chocolate small chocolate chunks

9-12 cup cake or muffin cases

1 x 12 cupcake or muffin tin


  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 all the ingredients are thoroughly combined.
  4. Add the dry ingredients to the wet ingredients and mix together using a wooden spoon.
  5. Then 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. Pop into the oven and bake for at least 20 – 25 minutes.
  8. Check the bakes with a skewer, when cooked clean, leave to cool for 15 minutes before serving.
Last modified onSunday, 02 October 2016 14:08
Tina Richardson

Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'

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