Chocolate Honey Cake Recipes

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CHOCOLATE HONEY CAKE - SPARTAK RECIPE



Chocolate Honey Cake - Spartak Recipe image

Chocolate honey cake - has thin chocolate cake layers sandwiched with creamy sour cream filling. This Russian Spartak cake is our favorite chocolate cake!

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 3h

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 tsp baking powder
1/4 cup cocoa powder
⅔ cup sugar, granulated
¼ cup honey
4 oz unasalted butter
2 eggs
1 tsp baking soda
2 cups sour cream (full fat)
¾ cups sugar, granulated
2 tbsp cornstarch
2 large eggs
2 tsp vanilla extract (or vanilla paste )
10 oz unsalted butter (room temperature (1 stick butter = 4 oz))

Steps:

  • Sift the dry: In a large bowl sift together 2.5 cups, 1 tsp baking powder, 1/4 cups cocoa powder. Set aside.
  • Cook the wet: Set a saucepan with 1-2 inches of water over high heat. Meanwhile in a heatproof bowl combine 4 oz butter (use melted butter to speed up the process if you wish), 1/4 cup honey, and 2/3 cup sugar. When the water in the saucepan starts to simmer, turn the heat down to a gentle simmer and set the bowl with the wet ingredients over it ensuring that the water doesn't touch the bowl. Cook stirring occasionally until the sugar is dissolved (~5-10 min). Now add 2 eggs and continue to whisk constantly until well mixed in. Next, add the 1 tsp of baking soda and cook for about 1-2 minutes whisking constantly.
  • Combine the dry & the wet: Pour the wet (hot) ingredients into the dry ingredients and mix with a sturdy wooden spoon until a dough forms. (Do not discard the saucepot with water, we'll use the water bath later in the recipe). The dough will be very sticky, but will become not sticky as it cools. Divide the dough into 8 equal pieces and keep covered as you're working with them one at a time.
  • Preheat the oven to 375°F degrees as you roll the cake layers. Roll each chocolate dough piece between two layers of parchment paper to a slightly larger than an 8 inch circle. Poke with a fork about every 1 inch and bake for about 5-7 minutes. Do not let the edges burn or brown. Remove from the oven and place an 8-inch round template (salad plate or an 8-inch round baking pan) and cut around it, removing the scraps to a bowl. Repeat with the remaining dough. Crush the crumbs: Once all the scraps are cool, crumble them into fine crumbs by pulsing in a blender, crushing them with your fingers, or by adding into a ziplock bag and rolling with a rolling pin.
  • Whip Butter: In a separate bowl whip room temperature butter for about 5-7 minutes or until it is pale in color and fluffy, stopping several times to scrape down the sides and bottom. Set aside.
  • Cook Sour Cream Custard: In a heatproof bowl combine 3/4 cups sugar, 2 tbsp cornstarch, and 2 eggs, then add 1 tsp vanilla, 2 cups sour cream, set over the saucepot with simmering water and stir until smooth. Cook, constantly stirring with a whisk until the cream is thickened or until it's about 160F°, about 25 minutes. The cream will start out thick, then thin down as it heats and thicken back up again when the cornstarch and the eggs thicken it again. Allow to cool completely (to room temperature, not colder). You can place the bowl into some iced water to quicken the process.
  • Combine: Add the cooled sour cream custard into the whipped butter in thirds or fourths, whipping well after each addition until you have fluffy and beautiful sour cream custard. Set aside.
  • Combine 2 tbsp boiling hot heavy cream with 2 tbsp dark chocolate chips and allow to sit for 1 minute. Stir until smooth.
  • Add a dab of cream to the middle of the serving platter or a cake board. Top with the chocolate cake layer and press to adhere. Now layer the cake with 2 scoops of cream between each layer, covering the outside with cream as well. Pour the ganache over the top of the cake and even it out over the top with an offset spatula. Press the crushed cake crumbs against the sides of the cake, going slightly over the edge of the top creating a border with crumbs. Cover the cake and leave at room temp for about 5-6 hours, then refrigerate overnight before serving. The cake is best when it's served at room temperature.

Nutrition Facts : Calories 594 kcal, Carbohydrate 61 g, Protein 7 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 149 mg, Sodium 410 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving

EASIEST EVER CHOCOLATE HONEY CAKE



Easiest Ever Chocolate Honey Cake image

This is the easiest Chocolate Honey Cake recipe you'll ever find! One bowl, ten ingredients and NO mixer required! Chocolate cake bliss.

Provided by Nora from Savory Nothings

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

4.4 ounces semi-sweet chocolate (roughly chopped)
1/2 cup butter (plus 1 tablespoon)
4 large eggs
1/3 cup runny honey
3/4 cup milk
1 cup sugar
1/2 cup cocoa powder
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
10.5 ounces semi-sweet chocolate
1 cup cream

Steps:

  • Preheat the oven to 350°F. Grease a 9 inch springform pan and line the bottom.
  • In a large microwave-safe bowl combine the chocolate and butter and microwave until in 30 second bursts (stirring every time in between) until melted. This should take about 90 - 120 seconds.
  • Whisk in the eggs, one at a time, until fully combined. Add the honey, milk and sugar and whisk well. Sift in the cocoa powder, flour, baking powder and baking soda and stir until just combined.
  • Pour into the prepared baking pan and bake for 45-50 minutes. The cake will rise quite a bit but it should NOT overflow. Once the baking time is up it will still feel very soft and it will also lose some height, especially in the center. But don't worry - it will be completely fine. Let it cool in the pan for 15 minutes before removing the sides and allowing the cake to cool completely on a wire rack.
  • Once the cake has cooled, level the top with a sharp knife. You shouldn't need to slice off too much and small differences in height can be made up for with ganache as well.
  • Make the ganache by combining the chocolate and cream in a small saucepan. Gently heat over medium-low heat while stirring with a spatula or wooden spoon. Once the chocolate has completely melted and the mass is smooth, cool to room temperature before coating the cake. Allow the ganache to settle before slicing.

Nutrition Facts : Calories 549 kcal, ServingSize 1 slice

CHOCOLATE HONEY BUN CAKE



Chocolate Honey Bun Cake image

Enjoy a chocolate version of "Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 15

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ Butter Recipe Chocolate Cake Mix
1/2 cup water
2/3 cup butter, melted
4 eggs
1 container (8 oz) sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup miniature semisweet chocolate chips
2 teaspoons ground cinnamon
1/2 cup Betty Crocker™ Rich & Creamy Chocolate Frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, butter, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Spread half of batter in pan.
  • In small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
  • Bake 46 to 54 minutes or until top springs back when touched lightly in center. Cool 10 minutes.
  • Poke top of warm cake every 1/2 inch with long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Run knife around sides of pan to loosen cake. Cool completely, about 1 1/2 hours. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 34 g, TransFat 1 g

CHOCOLATE-GLAZED HONEY CAKE



Chocolate-Glazed Honey Cake image

This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.

Provided by Dinah Berch

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h38m

Yield 16

Number Of Ingredients 17

4 cups all-purpose flour
1 ½ cups white sugar
1 cup honey
3 large eggs
½ cup vegetable oil
½ cup brewed coffee
1 tablespoon jam (any flavor)
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon baking soda
½ cup white sugar
¼ cup unsweetened cocoa powder
3 ½ tablespoons water
1 teaspoon all-purpose flour
½ cup margarine
1 tablespoon brandy

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.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 68.5 g, Cholesterol 34.9 mg, Fat 13.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 164 mg, Sugar 43.2 g

CHOCOLATE HONEY CAKE



Chocolate Honey Cake image

I love chocolate, I love honey. When I saw this in a magazine I couldn't wait to make it. Original recipe calls for 3 tablespoons vegetable oil which I substituted for apple sauce.

Provided by Chef Dudo

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 11

2 ounces baking chocolate
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs
3 tablespoons applesauce
3/4 cup honey
2/3 cup brown sugar
1/2 cup orange juice
1 cup mini chocolate chip (optional)

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



Chocolate-Honey Dome Cake with Chocolate-Honey Glaze image

Provided by Mary Cech

Categories     Mixer     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Winter     Chill     Honey     Bon Appétit     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 24

Cake
Nonstick vegetable oil spray
2 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup honey
2 large eggs
1 teaspoon vanilla extract
3/4 cup vegetable oil
1 1/2 cups buttermilk
Cream filling
1 tablespoon water
1 teaspoon unflavored gelatin
1 1/4 cups heavy whipping cream, divided
1/2 cup sour cream
3 tablespoons honey
1/2 cup finely grated bittersweet chocolate (about 1 ounce)
Chocolate-honey glaze
10 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
1/2 cup honey
1 cup pecans, toasted, chopped

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.

CHOCOLATE HONEY BUN CAKE



Chocolate Honey Bun Cake image

A chocolate twist on the classic Honey Bun Cake that starts with a box cake mix. It is made in a 9 x 13 pan. You can also use walnuts or almonds instead of pecans.

Provided by Pam-I-Am

Categories     Dessert

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 10

1 (19 ounce) box devil's food cake mix
1/2 cup water
2/3 cup vegetable oil
4 large eggs
1 cup sour cream
3/4 cup brown sugar, packed
2/3 cup pecans, chopped (reserve 1/3)
1/3 cup miniature semisweet chocolate chips
2 teaspoons ground cinnamon
1/2 cup chocolate frosting

Steps:

  • Preheat oven to 350°F Grease bottom only of a 9 x 13 pan with shortening or cooking spray.
  • Beat cake mix, water, oil, eggs and sour cream in large bowl with electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Spread half of the batter in pan.
  • In a separate bowl, mix brown sugar, 1/3 cup of the pecans, chocolate chips and cinnamon; sprinkle over the batter in the pan.
  • Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
  • Bake for 50 to 60 minutes or until top quickly springs back when touched lightly in center.
  • Spread frosting evenly over warm cake (frosting will be very thin.) sprinkle the remaining nuts on top for garnish.
  • Cool completely about 2 hours.

Nutrition Facts : Calories 426.3, Fat 26.2, SaturatedFat 6.2, Cholesterol 57.6, Sodium 351.8, Carbohydrate 47.9, Fiber 1.8, Sugar 33.6, Protein 4.9

CHOCOLATE LOVERS' HONEY CAKE



Chocolate Lovers' Honey Cake image

Provided by Joan Nathan

Categories     Cake     Chocolate     Citrus     Dessert     Rosh Hashanah/Yom Kippur     Fall     Kosher     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 cake

Number Of Ingredients 11

2 ounces unsweetened chocolate
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs
3 tablespoons vegetable oil
3/4 cup honey
2/3 cup light-brown sugar
1/2 cup orange juice
1 cup mini chocolate chips

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.

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RECIPE: MEXICAN CHOCOLATE HONEY CAKE - FOOD NEWS
Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside. Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl.
From foodnewsnews.com


CHOCOLATE HONEY CAKE RECIPES ALL YOU NEED IS FOOD
Preheat the oven to 180°C/fan160°C/gas 4. Grease a 22cm round, loose-bottomed cake tin with a little butter and line the base with baking paper. Place the plain chocolate in a bowl and set over a pan of gently simmering water. Allow the chocolate to …
From stevehacks.com


NIGELLA'S HONEY CHOCOLATE CAKE - FOODIE BAKER
2016-03-13 Set aside and let it cool for 10 minutes. 3) Measure the rest of the ingredients (flour, sugar, cocoa powder, baking soda, vanilla, butter, honey and egg) except water in a mixing bowl. Add in the cooled, melted chocolate. 4) Blend with an immersion blender or electric mixer until everything is well-mixed together.
From foodiebaker.com


CHOCOLATE AND HONEY CAKE RECIPE - CHOCOLATE CAKE RECIPES
2021-07-09 Chocolate And Honey Cake Recipe Ingredients. Cake: 500 g flour. 80 g butter. 80 g sugar. 130 g honey. 3 tablespoons milk. 1/2 teaspoons baking soda. 2 eggs. Filling: 2 package vanilla pudding. 24 g vanilla. 1-liter milk. 1 tablespoon cocoa. 5 tablespoons sugar. 300 g butter. 130 g sugar. 130 g dark chocolate. Directions . Mix flour, butter, sugar, honey, milk, baking …
From chococakerecipes.com


CHOCOLATE AND HONEY DESSERT RECIPE: 3 NEW TWISTS ON ROSH …
2021-09-02 While cooking the figs, heat the oven to 100 degrees Celsius. Place the nuts and honey in a bowl, stir and transfer to a small toaster-oven pan lined with baking paper. Roast for 1 hour. Cool and chop coarsely. Melt the chocolate and butter in a double boiler; mix well and cool to room temperature.
From haaretz.com


CHOCOLATE HONEY CAKE ARCHIVES – BAKER RECIPES®
The best delicious Chocolate Honey Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Honey Cake recipe today! Hello my friends, this Chocolate Honey Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Honey Cake is …
From bakerrecipes.com


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