Chocolate Lovers Honey Cake Recipes

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EASIEST EVER CHOCOLATE HONEY CAKE



Easiest Ever Chocolate Honey Cake image

This is the easiest Chocolate Honey Cake recipe you'll ever find! One bowl, ten ingredients and NO mixer required! Chocolate cake bliss.

Provided by Nora from Savory Nothings

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

4.4 ounces semi-sweet chocolate (roughly chopped)
1/2 cup butter (plus 1 tablespoon)
4 large eggs
1/3 cup runny honey
3/4 cup milk
1 cup sugar
1/2 cup cocoa powder
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
10.5 ounces semi-sweet chocolate
1 cup cream

Steps:

  • Preheat the oven to 350°F. Grease a 9 inch springform pan and line the bottom.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 549 kcal, ServingSize 1 slice

CHOCOLATE HONEY CAKE - SPARTAK RECIPE



Chocolate Honey Cake - Spartak Recipe image

Chocolate honey cake - has thin chocolate cake layers sandwiched with creamy sour cream filling. This Russian Spartak cake is our favorite chocolate cake!

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 3h

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 tsp baking powder
1/4 cup cocoa powder
⅔ cup sugar, granulated
¼ cup honey
4 oz unasalted butter
2 eggs
1 tsp baking soda
2 cups sour cream (full fat)
¾ cups sugar, granulated
2 tbsp cornstarch
2 large eggs
2 tsp vanilla extract (or vanilla paste )
10 oz unsalted butter (room temperature (1 stick butter = 4 oz))

Steps:

  • Sift the dry: In a large bowl sift together 2.5 cups, 1 tsp baking powder, 1/4 cups cocoa powder. Set aside.
  • Cook the wet: Set a saucepan with 1-2 inches of water over high heat. Meanwhile in a heatproof bowl combine 4 oz butter (use melted butter to speed up the process if you wish), 1/4 cup honey, and 2/3 cup sugar. When the water in the saucepan starts to simmer, turn the heat down to a gentle simmer and set the bowl with the wet ingredients over it ensuring that the water doesn't touch the bowl. Cook stirring occasionally until the sugar is dissolved (~5-10 min). Now add 2 eggs and continue to whisk constantly until well mixed in. Next, add the 1 tsp of baking soda and cook for about 1-2 minutes whisking constantly.
  • Combine the dry & the wet: Pour the wet (hot) ingredients into the dry ingredients and mix with a sturdy wooden spoon until a dough forms. (Do not discard the saucepot with water, we'll use the water bath later in the recipe). The dough will be very sticky, but will become not sticky as it cools. Divide the dough into 8 equal pieces and keep covered as you're working with them one at a time.
  • Preheat the oven to 375°F degrees as you roll the cake layers. Roll each chocolate dough piece between two layers of parchment paper to a slightly larger than an 8 inch circle. Poke with a fork about every 1 inch and bake for about 5-7 minutes. Do not let the edges burn or brown. Remove from the oven and place an 8-inch round template (salad plate or an 8-inch round baking pan) and cut around it, removing the scraps to a bowl. Repeat with the remaining dough. Crush the crumbs: Once all the scraps are cool, crumble them into fine crumbs by pulsing in a blender, crushing them with your fingers, or by adding into a ziplock bag and rolling with a rolling pin.
  • Whip Butter: In a separate bowl whip room temperature butter for about 5-7 minutes or until it is pale in color and fluffy, stopping several times to scrape down the sides and bottom. Set aside.
  • Cook Sour Cream Custard: In a heatproof bowl combine 3/4 cups sugar, 2 tbsp cornstarch, and 2 eggs, then add 1 tsp vanilla, 2 cups sour cream, set over the saucepot with simmering water and stir until smooth. Cook, constantly stirring with a whisk until the cream is thickened or until it's about 160F°, about 25 minutes. The cream will start out thick, then thin down as it heats and thicken back up again when the cornstarch and the eggs thicken it again. Allow to cool completely (to room temperature, not colder). You can place the bowl into some iced water to quicken the process.
  • Combine: Add the cooled sour cream custard into the whipped butter in thirds or fourths, whipping well after each addition until you have fluffy and beautiful sour cream custard. Set aside.
  • Combine 2 tbsp boiling hot heavy cream with 2 tbsp dark chocolate chips and allow to sit for 1 minute. Stir until smooth.
  • Add a dab of cream to the middle of the serving platter or a cake board. Top with the chocolate cake layer and press to adhere. Now layer the cake with 2 scoops of cream between each layer, covering the outside with cream as well. Pour the ganache over the top of the cake and even it out over the top with an offset spatula. Press the crushed cake crumbs against the sides of the cake, going slightly over the edge of the top creating a border with crumbs. Cover the cake and leave at room temp for about 5-6 hours, then refrigerate overnight before serving. The cake is best when it's served at room temperature.

Nutrition Facts : Calories 594 kcal, Carbohydrate 61 g, Protein 7 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 149 mg, Sodium 410 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving

CHOCOLATE LOVERS' HONEY CAKE



Chocolate Lovers' Honey Cake image

Provided by Joan Nathan

Categories     Cake     Chocolate     Citrus     Dessert     Rosh Hashanah/Yom Kippur     Fall     Kosher     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 cake

Number Of Ingredients 11

2 ounces unsweetened chocolate
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs
3 tablespoons vegetable oil
3/4 cup honey
2/3 cup light-brown sugar
1/2 cup orange juice
1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees and grease a 9- by 5-inch loaf pan. Melt the unsweetened chocolate over simmering water in a double boiler or microwave for 1 minute. Set aside.
  • Sift into a mixing bowl the flour, baking soda, baking powder, and cinnamon and set aside.
  • In a large bowl, beat the eggs and add the oil and honey. Then add the brown sugar and melted chocolate.
  • Alternately mix in the dry ingredients and the orange juice. Stir in 3/4 cup of the chocolate chips.
  • Pour the batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top.
  • Bake on the lower rack of the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for about 15 minutes. Gently run a knife around the edges to loosen the cake, then remove it from the pan.

CHOCOLATE-GLAZED HONEY CAKE



Chocolate-Glazed Honey Cake image

This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.

Provided by Dinah Berch

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h38m

Yield 16

Number Of Ingredients 17

4 cups all-purpose flour
1 ½ cups white sugar
1 cup honey
3 large eggs
½ cup vegetable oil
½ cup brewed coffee
1 tablespoon jam (any flavor)
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon baking soda
½ cup white sugar
¼ cup unsweetened cocoa powder
3 ½ tablespoons water
1 teaspoon all-purpose flour
½ cup margarine
1 tablespoon brandy

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
  • Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
  • Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
  • Spread glaze over cooled cakes.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 68.5 g, Cholesterol 34.9 mg, Fat 13.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 164 mg, Sugar 43.2 g

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