chocolate honey cake

A deliciously unique cake! perfect with coffee, tea or ice cream

Tips

Preparing your cooking pan

To prepare your bundt pan, grease with butter sprinkle in flour an coat the pan with a thin layer moving the pan around. Dump excess out.

When to fip the pan

making bundt cakes can be nerve-wracking. Hoping they unstick and come out clean is half the struggle. There are a few ways to ensure a clean break. First follow the cooking pan prep step above. This allows even the tighest creaves. Secondly, let it cool completely and be patient. Once you remove it from the oven, let it cool in pan before trying to flip it out onto a plate or cooling rack.

chocolate honey cake

Preparation Time: 15 minutes | Cook Time: 30 minutes | Serving size: 19 – 22

Gather

chocolate honey cake

• 1 cup all purpose  flour, plus extra for the pan if needed
• 1 cup unsalted butter (2 sticks), room temperature, plus extra for the pan if needed
• ½ cup unsweetened cocoa powder (Dutch processed if you can) 
• 1 teaspoon baking powder
• ½ teaspoon baking soda 
• ¼ teaspoon salt
• 2 teaspoons cinnamon 
• Zest from one orange 
• 1 cup honey
• 4 large eggs, room temperature 
• 2 teaspoons vanilla extract

orange honey syrup (optional)

• 1 cup honey
• ½ cup water
• 1 tablespoon orange zest 
• Juice of half an orange

Follow

chocolate honey cake

1. Preheat the oven to 350 degrees. Prepare your preferred cake pan, which should hold at least 10 cups of batter. (I used a Nordic Ware honeycomb pan.) Butter and flour the pan if necessary. Set aside.
2. In a medium-sized bowl, combine flour, cocoa powder, baking powder, baking soda, salt, cinnamon and orange zest. Set aside.
3. In a stand mixer bowl with the whisk attachment, beat butter and honey together until light and fluffy; it should be pale white. Add eggs one at a time, beating until fully incorporated after each addition. The mixture will look like it’s curdled or broken, which is OK. Add vanilla extract and orange zest and combine.
4. Gradually add dry ingredients into the wet ones, slowly mixing each addition in before adding another. Be sure to scrape down the sides and bottom of the bowl to be sure it is blended evenly. 
5. Pour batter into the prepared pan. Bake for 25 to 40 minutes. (If you are using a Bundt pan, this may take closer to 30 to 40 minutes.) The cake should be set in the center and pulling away from the edges when baked all the way through. The toothpick method also applies here.

orange honey syrup (optional)

1. In a small saucepan, add all ingredients. Heat over medium heat. Bring to a boil, and reduce to a low simmer. Cook for 10 minutes. Let cool until around room temperature. 
2. If using this syrup, flip the cake onto a wire rack and place onto the baking sheet. Drizzle syrup over the cake, a little at a time, allowing the cake to soak it. (You don’t have to use all of it if you don’t want to.)