Chocolate Honey Cake Recipe

Chocolate Honey Cake makes wonderful miniature cupcakes. (Photo by Charlotte Ekker Wiggins)

Chocolate Honey Cake

I had visions of this being WAY too sweet but surprisingly, it isn’t. Although I don’t cook with honey often, I had to try this recipe combining chocolate with honey. The original recipe uses a chocolate ganache icing but I opted for my own butter cream with cocoa powder.

Chocolate Honey Cake Recipe

·       4.4 ounces semi-sweet chocolate, roughly chopped, 125g (I used the equivalent of mini semi sweet chocolate morsels, which I happened to have handy)

·       1/2 cup butter, plus 1 tablespoon, 125g

·       4 large eggs

·       1/3 cup runny honey, 113g

·       3/4 cup milk, 180ml

·       1 cup sugar, 200g

·       1/2 cup cocoa powder, 25g

·       1 1/2 cups all-purpose flour, 190g

·       1 tablespoon baking powder

·       1/2 teaspoon baking soda

for the ganache

·       10.5 ounces semi-sweet chocolate, 300g

·       1 cup cream, 250ml

instructions

1.             Preheat the oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom or use cupcake papers in a cupcake pan. I used the miniature cupcake pans.

2.    In a large microwave-safe bowl combine the chocolate and butter and microwave until in 30 second bursts (stirring every time in between) until melted. This should take about 90 - 120 seconds.

3.    Whisk in the eggs, one at a time, until fully combined. Add the honey, milk and sugar and whisk well. Sift in the cocoa powder, flour, baking powder and baking soda and stir until just combined.

4.    Pour into the prepared baking pan and bake for 45-50 minutes. The cake will rise quite a bit but it should NOT overflow. Once the baking time is up it will still feel very soft and it will also lose some height, especially in the center. But don't worry - it will be completely fine.

Let it cool in the pan for 15 minutes before removing the sides and allowing the cake to cool completely on a wire rack. For cupcakes, just remove and place on cooling racks.

Honey makes the cake batter extra creamy. (Photo by Charlotte Ekker Wiggins)

Now the decision is to ice or not to ice. I sometimes prefer my small sweet treats just as they come out of the oven.

I freeze individually and then have something sweet later to enjoy with a hot cup of tea.

Miniature cupcakes right out of the oven, delicious as is! (Photo by Charlotte Ekker Wiggins)

Since this was my first time making this recipe, I decided to make my own butter cream icing with cocoa powder.

It is nice to have one’s very own supply of honey samples. You know, just in case.

Homemade butter cream frosting with cocoa powder. (Photo by Charlotte Ekker Wiggins)

If you decide to keep this as a cake, once the cake has cooled, level the top with a sharp knife. You shouldn't need to slice off too much and small differences in height can be made up for with ganache as well.

6.    Make the ganache by combining the chocolate and cream in a small saucepan. Gently heat over medium-low heat while stirring with a spatula or wooden spoon.

Once the chocolate has completely melted and the mass is smooth, cool to room temperature before coating the cake. Allow the ganache to settle before slicing.

Give it a try and let me know what you think.

Charlotte