Quadruple Chocolate Honey Cake is a chocolate lover’s dream come true. Loaded with rich chocolate and drizzled with a light chocolate glaze, it’s super chocolately but you can still taste the floral honey inside. This cake is perfect for a sweet (and chocolately) New Year or any time!
Quadruple Chocolate Honey Cake
WARNING: This honey cake is dangerously chocolately! The Quadruple Chocolate Honey Cake is loaded with chocolate. There’s so much chocolate that chocolate loving angels are actually singing in heaven.True story.
The Quadruple Chocolate Honey Cake is made with melted chocolate, cocoa powder, chocolate chips and a drizzled chocolate glaze. If you love chocolate, then this is the cake for you. (If you don’t just turn around and we’ll pretend this conversation never happened).
Inside the super moist Quadruple Chocolate Honey Cake you can see the chocolate peeking out of the cake. OMG!!!
Can’t. Get. Enough. Chocolate.
Making Quadruple Chocolate Honey Cake
I started with my favorite honey cake recipe which was given to my now Dear-Son’s pre-nursery school teacher “Morah Rachelle” from Arie Crown Hebrew Day School. It’s absolutely the perfect honey cake and converted well to a gluten free recipe when I became a GFE (Gluten Free Eater).I then adjusted the ratios of flour and sugar, keeping the leavening the same, and adding additional cocoa powder and melted chocolate. The first trial of the Quadruple Chocolate Honey Cake was AMAZING, but really really sweet. I adjusted the sugar ratios a little further and modified the chocolate glaze to keep people from going into diabetic shock when eating the cake. It is a honey cake after all, but even though a honey cake is sweet it doesn’t have to be that crazily sweet.
Some Additional Tips for making Quadruple Chocolate Honey Cake
While this is an incredibly straight forward cake to make there are a few simple tips that will help make it the best it can be.
The baking pan
The first time I made the Quadruple Chocolate Honey Cake I used a tube pan/angel food cake pan. It worked really well. It helps to line the pan with a parchment circle and to thoroughly spray the pan with nonstick spray. You can check out the best way to line and bake this cake in a tube pan by following the steps I used in the Fresh Fig & Rum Upside Down Cake reel on Instagram.The second time I made it I used a super cool Nordic Ware Star of David Bundt pan.
Nordic Ware Star of David Bundt Pan makes this cake especially pretty for the Holidays.
The cake pretty much filled the pan almost to the top and because the pan was so full, the edges went above the pan and darkened a little.
The Quadruple Chocolate Honey Cake fills the pan almost to the top. It doesn’t rise a ton so the pan is just large enough.
I basically just cut those parts off with a kitchen scissors and called it a day.
Quadruple Chocolate Honey Cake before trimming. You can see the edges got a little browned because of the size of the pan. It was a tradeoff that I was willing to make because the cake ends up being so lovely.
Picking the right non-stick spray
This may seem like a simple thing…spray the pan with something like PAM and done. The problem is that propellent sprays can gunk up a non-stick pan, so I always use a propellant free spray when greasing a non-stick pan. Before becoming a GFE, I always used to use baking spray that included flour when making cakes. This is something I taught my students when teaching Wilton cake decorating classes. Imagine trying to climb a greased mountain. That’s what your cake is trying to do when the pan is greased but not floured.
In order for cakes to rise to their fullest, it helps to have them be able to rise on the sides as well as in the center. Greasing and flouring the pan helps.I found a pretty good product that helps. It’s by La Tourangelle and I’ll post a link below as well.
Unglazed Quadruple Chocolate Honey Cake. When you use the right spray, it comes right out of the pan.
Melting the chocolate for the batter
Make sure to use a good quality chocolate chip for this recipe. I find the best way to melt chocolate is in the microwave. Before starting the recipe, simply put the chocolate in a heat safe cup and microwave for a minute and a half on high.Then let is sit in the microwave while you prepare the rest of the cake. The chocolate will continue to melt and will cool so that when you’re ready to add it to the cake, a quick stir to the chocolate will make it smooth enough to add. 
Quadruple Chocolate Honey Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Quadruple Chocolate Honey Cake is a chocolate lover’s dream come true. Loaded with rich chocolate and drizzled with a light chocolate glaze, it’s super chocolately but you can still taste the floral honey inside. This cake is perfect for a sweet (and chocolately) New Year or any time!
Ingredients
For the Cake
- propellant free nonstick spray
- 9 ounces chocolate chips, melted
- 1 cup honey
- 1/2 cup canola or avocado oil
- 3 large eggs
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cocoa powder
- 2 1/2 cups flour (gluten-free 1:1)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup coffee, cooled
- 9 ounces chocolate chips
For the Chocolate Glaze
- 1/4 cup cocoa powder
- 1/2 cup powdered sugar
- 1 tablespoon corn syrup (optional)
- 3 tablespoons boiling water
Instructions
For the Cake
- Preheat oven to 350°F. Spray a tube/angel food cake or bundt pan with non-stick (propellant free) spray. If using a tube/angel food cake pan line the pan with parchment paper. Set aside
- In the large bowl of an electric mixer, blend together the honey, oil, sugar, brown sugar and eggs until completely smooth.
- Add in the cinnamon, flour, baking soda, baking powder and coffee. Mix until the batter is smooth, scraping down the sides of the bowl.
- When the batter is blended, add the melted chocolate and mix until inocorporated. Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 60 minutes until a toothpick comes out clean.
- Allow the cake to rest for 15 minutes before flipping onto a cake plate/board.
For the Chocolate Glaze
- In a medium bowl or measuring cup, whisk together the cocoa powder, powdered sugar, corn syrup (if using) and water. Blend until completely smooth.
- Immediately drizzle the glaze over the cake. If the glaze dries out add a little hot water to loosen the glaze.
Equipment
La Tourangelle, All Purpose Baking Spray
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Nordic Ware Star of David Bundt Pan
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Konhard Stainless Steel Hand Whisk 6-inch
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The corn syrup is used to make the glaze shiny. If you don’t like to use corn syrup feel free to leave it out.
You can sprinkle powdered sugar (or sweet white snow) over the cake instead of using the chocolate glaze. It will only be a Triple Chocolate Honey Cake then but it will still be super chocolatey and delicious.
Before starting the recipe, simply put the chocolate in a heat safe cup and microwave for a minute and a half on high.
Then let is sit in the microwave while you prepare the rest of the cake. The chocolate will continue to melt and will cool so that when you’re ready to add it to the cake, a quick stir to the chocolate will make it smooth enough to add.
Nutrition
- Serving Size: 1 slice
- Calories: 436
- Sugar: 51.1 g
- Sodium: 58.2 mg
- Fat: 17.4 g
- Saturated Fat: 6.7 g
- Carbohydrates: 70.7 g
- Fiber: 3.8 g
- Protein: 6 g
- Cholesterol: 34.9 mg
Here’s how I made Quadruple Chocolate Honey Cake on Instagram @koshereveryday
View this post on Instagram
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*** My family does not like honey cake. So this year I was on a quest for one they would like. I tried the above honey cake. It is absolutely delicious! And very interesting! But extremely crumbly! Can you make any suggestions so it is not so crumbly? I did not make the glaze. It did not appear to me that the amount of glaze your recipe made would make a difference. Perhaps if I made a lot of glaze and let it sink in before cutting the cake, it may not be so crumbly.
Thanks for your question Susan. I’m SO happy that you loved the cake! It’s one of my favorites. I was really thinking about your question, and I went back and looked at the recipe. Here are some things I was wondering: What type of 1:1 flour were you using? How did you measure the flour? Did you pack or scoop it. Similarly for the cocoa. We have a tendency to pack it when we measure, but I recommend the scooping into the measuring cup method. I think that you somehow ended up with more dry ingredients in weight. I take some ownership for that as I didn’t add weight measurements to the recipe. When I make it again this year I’ll try to weigh the ingredients to make it more clear. Please try again and add the glaze! It’s outrageous!! Shanah Tovah! Sharon
Thank you for your reply. I used all purpose flour. I spooned the flour into the measuring cups, as I did the cocoa. I packed the light brown sugar. The only thing that i did do differently was I substituted very good quality dark chocolate chunks for the melted chocolate chips. The taste was amazing! Just the crumb was not good.
In fact, I fed it to several people and they were all blown away by the taste. They just kept trying to figure out what to do to fix the crumbliness.
I’m so glad you guys liked it! Maybe it was baked too long? Let’s keep hacking away at this! All the best, Sharon