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Double Chocolate Cake with Honey-Rosemary Syrup
This unique syrup-soaked chocolate cake is the brainchild of Briana Holt of Tandem Bakery + Coffee in Portland, Maine. Floral honey and piney, resinous rosemary combine for a surprisingly delicious match for chocolate, their flavors and aromas complementing and lifting the dark, bittersweet notes. The cake has a fine crumb similar to pound cake, yet is tender and light, and the syrup makes it extremely moist. If you can, plan in advance and make the cake a day ahead; its texture improves as the syrup slowly soaks in. Store leftovers in an airtight container at room temperature for up to two days.
For the cake:
grams (1 cup) all-purpose flour, plus more for the pan
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