Chocolate Glazed Honey Cake Recipes

CHOCOLATE-GLAZED HONEY CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
• Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
• Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
• Spread glaze over cooled cakes.

CHOCOLATE-GLAZED POUND CAKE

Steps:

• Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.

CHOCOLATE GANACHE GLAZE WITH HONEY

Steps:

• Bring cream to a boil in a large saucepan.
• Add chocolate and remove from heat. Allow to sit for 5 minutes, swirling the pan to make sure the cream covers the chocolate.
• Add honey and and salt. Whisk until the ingredients are blended.
• Cool the mixture until it is thick enough to coat a cake, cupcakes, or whatever you like.

CHOCOLATE LOVERS' HONEY CAKE

Steps:

• Preheat the oven to 350 degrees and grease a 9- by 5-inch loaf pan. Melt the unsweetened chocolate over simmering water in a double boiler or microwave for 1 minute. Set aside.
• Sift into a mixing bowl the flour, baking soda, baking powder, and cinnamon and set aside.
• In a large bowl, beat the eggs and add the oil and honey. Then add the brown sugar and melted chocolate.
• Alternately mix in the dry ingredients and the orange juice. Stir in 3/4 cup of the chocolate chips.
• Pour the batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top.
• Bake on the lower rack of the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for about 15 minutes. Gently run a knife around the edges to loosen the cake, then remove it from the pan.

CHOCOLATE HONEY CAKE

Steps:

• Preheat oven to 350°F.
• Grease a baking pan holding 8 cups.
• Melt chocolate in double boiler, set aside.
• Sieve flour, baking soda, baking powder and cinnamon, set aside.
• In large bowl, beat eggs, apple sauce and honey.
• Add brown sugar and melted chocolate.
• Alternately mix in the dry ingredients and the orange juice.
• Stir in chocolate chips (optional).
• Pour the batter in the prepared pan.
• Bake (on lower rack) for 40 minutes.
• When done, an inserted skewer should come out clean.
• Let cool for 15 minutes.
• Remove from pan.

CHOCOLATE-HONEY DOME CAKE WITH CHOCOLATE-HONEY GLAZE

Steps:

• For cake:
• Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom with parchment round. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. Whisk sugar, honey, eggs, and vanilla in large bowl to blend. Whisk in oil, then half of dry ingredients. Whisk in buttermilk, then remaining dry ingredients. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 55 minutes (cake will dome). Cool 10 minutes. Invert onto rack; remove parchment. Turn over; cool cake completely on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
• For cream filling:
• Cut cake in half horizontally. Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.
• Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin. Bring 1/4 cup cream to boil in small saucepan. Remove from heat and stir in gelatin mixture. Cool to room temperature, stirring often, about 5 minutes.
• Meanwhile, using electric mixer, beat remaining 1 cup cream, sour cream, and honey in medium bowl until peaks form. Beat gelatin mixture, then grated chocolate into whipped cream mixture. Immediately spread filling over bottom half of cake, leaving 1/2-inch border at edges. Place top half of cake atop filling, pressing gently to spread filling just to edge of cake. Cover and chill cake overnight.
• For chocolate-honey glaze:
• Place chocolate in large measuring cup. Bring cream and honey to boil in heavy small saucepan, stirring to blend. Pour hot cream mixture over chocolate in cup; stir until smooth. Let cool 5 minutes.
• Place rack on rimmed baking sheet. Transfer cake to rack. Pour glaze over cake, allowing glaze to drip down sides. Use spatula to spread glaze over sides. Pat nuts onto sides of cake. Chill 1 hour to set glaze. DO AHEAD Can be made 1 day ahead. Keep refrigerated.