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Chocolate Honey Cake

Luscious golden honey cake is infused with chocolate, coffee and a hint of vanilla to create a deeply-flavored cake that's almost addicting. Perfect for just about any holiday, get together or anytime you want to feed your chocolate cravings.
Course Desserts
Cuisine Jewish
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 8 servings

Ingredients

For the Cake

  • 1/3 cup light brown sugar
  • 1 cup butter or margarine, at room temperature
  • 1/2 cup honey
  • 2 large eggs at room temperature
  • 1/4 tsp. vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 2 tbsp. unsweetened cocoa powder
  • pinch Kosher salt
  • 1/2 cup semi-sweet or milk chocolate chips
  • 1/2 cup hot coffee

For the Glaze

  • 1/2 cup sugar
  • 1/4 cup unsweetned cocoa powder
  • 3 tbsp. water
  • 1 tsp. all-purpose flour
  • 1/2 cup margarine

Instructions

  1. Preheat oven to 350 degrees. Butter an 8-inch springform pan or (or use a non-stick tube pan). Line pan bottom with parchment paper and butter the parchment. Set aside.
  2. In a food processor, pulse the sugar, butter, honey, eggs, vanilla, flour, salt baking soda, cocoa and pinch of salt until just combined. Melt the chocolate chips (in a saucepan over low heat or in the microwave) and add to the mixture slowly, pulsing to just combine. Do not over-mix.
  3. Slowly add in the coffee while the processor is running to make batter. Pour batter into prepared pan.
  4. Bake for one hour or until a toothpick inserted comes out clean. While cake is baking, make the glaze:
  5. Mix sugar, cocoa powder, water and 1 teaspoon flour together in a small saucepan over low heat until thick, about 5-10 minutes. Remove from heat and add margarine. Refrigerate until cooled--about 15-20 minutes. Brush over cake and serve.