Cocoa Honey Cake Recipes

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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

COCOA CAKE



Cocoa Cake image

THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 242 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

COCOA HONEY CAKE



Cocoa Honey Cake image

I'm posting this recipe for the World Tour 2005 RecipeZaar event. This recipe looked so good to me. It's from The Hadassah Jewish Holiday Cookbook - a collection of traditional recipes from contemporary kosher kitchens.

Provided by PanNan

Categories     Dessert

Time 1h10m

Yield 1 loaf cake, 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups flour, less 1 tbsp
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch nutmeg (hefty pinch)
1/2 cup sugar
2/3 cup honey
2 eggs, lightly beaten
1/4 cup vegetable oil
1/4 cup apple juice (or orange juice, or water)
1 tablespoon sliced almonds

Steps:

  • Preheat oven to 325 F, and lightly grease 8 X 4 loaf pan. Line the bottom of the pan with greased parchment paper.
  • Whisk flour with cocoa powder, baking powder, baking soda, cinnamon, ginger, and nutmeg.
  • Place beaten eggs in another bowl, and add sugar and honey, beating until smooth and light in color. Gradually beat in oil until blended. Stir the egg mixture into the flour mixture alternating with juice (or water).
  • Pour the batter into the prepared pan, and top with sliced almonds.
  • Bake 50 minutes, or until pick comes out clean after inserting in center of the cake.
  • Cool 15 minutes, then turn out onto rack and peel off paper.
  • Wrap in plastic when completely cool, then in foil.

Nutrition Facts : Calories 414.9, Fat 11.8, SaturatedFat 2, Cholesterol 62, Sodium 192.4, Carbohydrate 75.1, Fiber 2.1, Sugar 48.8, Protein 6.2

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-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

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Top Asked Questions

How do you make a chocolate cake with honey?
In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, honey (if using), olive oil and vanilla.
How do you make a Hot Cocoa Cake?
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. Combine butter, water and cocoa in small saucepan. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. In large bowl, stir together flour, sugar, baking soda and salt. Stir in hot cocoa mixture.
How do you make a honey buttercream cake?
Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9 inch springform cake tin. Beat together the sugar and soft butter until airy and creamy, and then add the honey. Add one of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour.
What is the best way to make chocolate cake batter?
In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water.

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