Honey chocolate cake
Honey chocolate cake combines rich cocoa and sweet honey for a moist dessert that's perfect for any occasion. This easy recipe guides you through a simple baking process.
Cook time 30 min
Prep time 50 min
Ingredients:
1/2 cup butter1/3 cup brown sugar
2 eggs
1/4 cup honey
1 cup self-raising flour
1/2 cup dry cocoa powder
1/2 cup milk (1% fat)
1 cup powdered sugar
1 tbsp water
Honey chocolate cake is a delicious fusion of rich cocoa and sweet honey, creating a moist and flavorful dessert. It's a perfect treat for any occasion, whether it's a family gathering or a simple weekend indulgence. This easy-to-follow recipe will help you bake a cake that is sure to impress your friends and loved ones.
Instructions:
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Pour in the honey and continue to beat until everything is well combined.
In a separate bowl, sift together the self-raising flour and cocoa powder.
Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan. Use a spatula to even out the top if necessary. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
In a small bowl, combine the powdered sugar and 1 tablespoon of water. Stir until you achieve a smooth and pourable consistency. If the glaze is too thick, add a few more drops of water.
Once the cake has completely cooled, drizzle the powdered sugar glaze over the top of the cake. Allow the glaze to set before serving.
Slice the cake and serve. Enjoy your heavenly honey chocolate cake with a cup of tea or coffee!
Your honey chocolate cake is now ready to be enjoyed! The combination of honey and chocolate provides a unique and delectable flavor that is sure to delight anyone who tastes it. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Happy baking!
Honey chocolate cake FAQ:
Bake the Honey Chocolate Cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store any leftover Honey Chocolate Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
Yes, you can substitute the butter with a plant-based margarine or coconut oil for a dairy-free option. However, keep in mind that the flavor and texture may vary slightly.
Use unsweetened cocoa powder for the best results in this Honey Chocolate Cake. Dutch-processed cocoa can also be used, but it may slightly alter the cake's flavor and color.
To check if the cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. If it has wet batter, continue baking for a few more minutes.
Tips:
- Make sure the butter is at room temperature for easy mixing.
- Sift the dry ingredients (self-raising flour and cocoa powder) to avoid lumps and ensure a smooth batter.
- Be careful not to overmix the batter; mix just until the ingredients are combined to keep the cake light and fluffy.
- Preheat your oven to the correct temperature to ensure even baking.
- Use a toothpick to test for doneness; if it comes out clean, the cake is ready.
- Allow the cake to cool completely before frosting or serving to prevent it from crumbling.
Nutrition per serving
6 ServingsCalories 470kcal
Protein 8g
Carbohydrates 77g
Fiber 5g
Sugar 50g
Fat 20g
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