Chocolate Honey Cake Recipe

Name: Chocolate Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter; 6 ounces semisweet chocolate, chopped; 1/2 cup honey; 4 large eggs, separated; 2 tablespoons unbleached all-purpose flour; 1 tablespoon instant coffee granules; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 ounces semisweet chocolate, chopped; 2 ounces bittersweet chocolate, chopped; 1/2 cup heavy cream; 2 tablespoons honey; 1/2 teaspoon pure vanilla extract

Servings: persons

8 tablespoons (1 stick) unsalted butter
6 ounces semisweet chocolate, chopped
1/2 cup honey
4 large eggs, separated
2 tablespoons unbleached all-purpose flour
1 tablespoon instant coffee granules
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons honey
1/2 teaspoon pure vanilla extract

1
Heat the oven to 325F.
2
Line the bottom of a 9-inch springform pan with parchment paper.
3
In a medium saucepan set over low heat, melt the butter, then stir in the chocolate.
4
Remove the pan from the heat and continue stirring until the chocolate is completely melted.
5
Gradually add the honey, stirring to blend.
6
Lightly beat the egg yolks, then whisk them into the chocolate mixture.
7
Stir in the flour, coffee granules, baking soda, and salt.
8
In a large bowl, beat the egg whites until soft peaks form.
9
Fold one quarter of the egg whites into the chocolate mixture.
10
Fold the lightened chocolate mixture into the remaining whites; do not overmix.
11
Pour the mixture into the prepared pan.
12
Bake for 45 minutes or until a wooden pick inserted near the middle of the cake comes out clean.
13
Transfer the pan to a wire rack and let cool for 5 minutes.
14
Remove the cake from the pan and let cool on a wire rack set over a baking sheet.
15
Put both types of chocolate in a medium heatproof bowl.
16
In a small saucepan set over medium heat, heat the cream and honey until the mixture just begins to simmer.
17
Immediately pour the hot cream mixture over the chopped chocolate and let it sit undisturbed for 1 minute.
18
Stir until all of the chocolate is melted and completely emulsified.
19
Stir in the vanilla.
20
Pour the warm ganache over the cake, letting the excess drip over the sides and onto the baking sheet.
21
Let set up for at least 30 minutes before serving.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, 6 ounces semisweet chocolate, chopped, 1/2 cup honey, 4 large eggs, separated, and more.

Yes, Chocolate Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Honey Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions