This Chocolate Honey Cake is moist and seriously delicious. As with all my cakes posted here on the Blog, this too has been a cake I have made and sold when I owed cafes. It was also made for my half day workshops at the LTHQ.
We’ve enjoyed this cake as a family too and my eldest Daughter even won the “Gullane Bake Off” with it!
Don’t be put off when you put the cake into the oven and it’s a runny batter consistency. This is normal and it’s this consistency that gives it the fudge-like amazingness.
I’ve used a ganche icing on the top. If you wait until the cake has cooled you won’t get the cracking on the top like this image here. I like the cracked look as I think it gives texture and works with the rolled and cracked chocolate flakes I use to decorate it. You can use a butter cream icing too, however I think a ganche just gives it a little luxury as cream and chocolate melted together it seriously good.
Please do post a pic of your cake on social media or email it to me as I’d love to see them!
Chocolate Honey Cake
100g 70% dark cocoa chocolate, broken into pieces
275g brown sugar
225g butter, softened
125ml runny honey
200g plain flour
1 teasp baking soda
1 tblsp cocoa
250ml boiling water
Preheat oven 180. Grease & line 23cm round cake tin.
Melt chocolate over a pan of boiling water. In a bowl beat sugar & butter. Add honey. Add 1 of the eggs, beating it in with a tablespoon of the flour and then the other egg with another tablespoon of flour. Fold in melted chocolate, rest of flour, and baking soda. Sift in cocoa to make sure there are no lumps. Lastly, beat in boiling water. The cake mix will be a thin batter at this point. Pour into the cake tin and bake for 1 hour covered with baking paper.
A ganache icing has to be one of THE BEST icings! Using cream and chocolate melted together and then drizzle over the cake makes this Chocolate Honey Cake totally chocolatey heaven!
200g chocolate (using dark makes this very strong and rich so I suggest making it with normal chocolate unless your a big fan of dark chocolate).
300ml double cream
2 tblsp sugar
Break up the chocolate into pieces and put in a bowl. Boil the cream and the sugar together in a pan. Once boiling pour over the choclate in the bowl. Without mixing pop a plate or cover over the bowl and leave for 5 minutes. After 5 minutes remove the covering and whisk together. Pour over the cake and enjoy!
Note the Ganache will harden overnight. Mine cracked as I put it on a warm cake and both cake and icing cooled at the same time. If you don’t want the cracking make sure you cake is full cooled.
I use the BBC Good Food Ganache recipe which can be found here.