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, cocoa powder, 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 chips and mix until incorporated. Fold in the un-melted 9 ounces of 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
Konhard Stainless Steel Hand Whisk 6-inch
Buy Now →
La Tourangelle, All Purpose Baking Spray
Buy Now →
Nordic Ware Star of David Bundt Pan
Buy Now →Notes
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
