Sunday, February 12, 2012

Chocolate Honey Snacking Cake

I can't let the advent of Valentine's Day go by without some kind of chocolate honey concoction!  This is not a strongly flavored chocolate cake, so the taste of the honey in the batter really comes through.  I used our summer (clover) honey in this recipe.  More richly flavored fall honey would also be a good choice. We plowed right into the cake after it came out of the oven, but if you want a more strongly chocolate flavored cake--and a prettier presentation to impress your valentine--you can add a chocolate honey glaze once you take the cake from the pan. I'm including a glaze recipe below.

1 10-inch spring form tube pan at least three inches deep; you could also use a 9-inch regular round cake pan if you'd like.Oil and flour the pan.  If you're using a regular cake pan, it'd be wise to line the bottom with parchment paper.

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt.
3/4 cup white sugar
1/2 cup summer or fall honey
2 large eggs
3/4 cup vegetable oil (I used canola)
1 1/2 cup milk soured by adding 1 teaspoon vinegar or lemon juice. (You could also use butter milk.)

Preheat oven to 350 degrees.  Whisk flour, cocoa, baking soda and salt in a bowl and set aside.  Using a standing or hand-held mixer, blend the sugar and honey for about 2 minutes, beating really well.  Add eggs and vanilla and mix for another minute to blend well.  Add oil and mix again for about 30 seconds to a minute until the ingredients are fully combined.  Add one half of the flour mixture and mix until there are no pockets of flour left (there may be some lumps).  Add the milk and mix carefully, as the batter will be very soupy at this point.  Add the rest of the flour and combine well.  Pour batter into prepared pan and bake about 50 to 55 minutes.  The top should be highly domed and spring back when lightly touched with your finger.  Alternatively, insert a toothpick in the center and remove.  If it's dry, the cake is done.  Take care not to over-bake.  Cool for 10 minutes before removing from pan.  If serving plain, serve warm!  You can glaze the cake when it's still warm if you'd like.

1 cup heavy whipping cream
1/2 cup summer or fall honey
10 ounces good quality bittersweet chocolate,(NOT baking chocolate), chopped or broken into small pieces
1/4 teaspoon vanilla extract
pinch of salt
toasted pecans, almonds or walnuts--about 1/2 cup (optional)

Bring whipping cream and honey just to a boil in a sauce pan, stirring to blend and watching carefully so that it doesn't boil over.  Place the chocolate in a bowl and pour the hot cream and honey over it, stirring to melt the chocolate until all is smooth.  Add the vanilla and a pinch of salt and let sit for about 5 minutes.

Place a cooling rack on some waxed paper on the counter and put the cake on the rack.  Pour the glaze evenly over the cake, spreading if necessary so that the glaze drips down the sides.  Sprinkle the toasted nuts on top if using.  Place the cake in the fridge for about 30 minutes to an hour to set the glaze.

This cake keeps well, so you could bake it a day ahead if you'd like.  Just tightly cover it overnight.


  1. Wow, this looks really delicious! I love that the cake isn't too strongly flavored like chocolate because sometimes it can be overwhelming! I love the addition of honey too. Also, I had no idea that you could make regular milk more like buttermilk by adding lemon juice or vinegar. I bake cornbread a lot (with a recipe that calls for buttermilk) and never have buttermilk on hand, thanks for the new tip ;)

  2. Thanks for the note, Allie and for your regular comments on my blog. I'm glad you learned a new tip and will be interested to hear if your cornbread recipe using soured milk works just as well as buttermilk.