These Chocolate-Covered Mini Cakes Are Beyond Delicious

Chocolate-Covered Mini Olive Oil Cakes

Here’s what you will need:

• 2 cups of flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 1/2 Tbsp. of finely chopped rosemary
• 1 cup of sugar
• 3 large eggs
• 1 cup of olive oil
• 1/2 cup fresh orange juice
• 1 1/2 Tbsp. of orange zest
• 2 Tbsp. of whole milk
• Melted chocolate
• Sugar orange twist for garnish
• Rosemary leaves for garnish

Directions:

Combine dry ingredients in a medium bowl, then set aside. Mix together wet ingredients. Slowly add the dry ingredients to wet ingredients until you have a consistent batter.

Oil your mini muffin tin. Spoon enough batter so it’s 1/2 way to the top. Bake at 350°F/175°C for eight to 10 minutes. Remove from oven and let it cool to room temp.

Dip each mini olive oil cake in melted chocolate, top with a sugar orange twist and a few rosemary leaves. Let the chocolate set, then enjoy!