Chocolate-Honey Dome Cake With Chocolate-Honey Glaz

Name: Chocolate-Honey Dome Cake With Chocolate-Honey Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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); 10 ounces bittersweet chocolate, chopped; 1 cup heavy whipping cream; 1/2 cup honey; 1 cup pecans, toasted, chopped

Servings: persons

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
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)
10 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
1/2 cup honey
1 cup pecans, toasted, chopped

1
Preheat oven to 350u00b0F. 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
2
Cut cake in half horizontally. Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.
3
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.
4
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.
5
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.
6
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

2962

kcal

Calories

225

Fat

222

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 1/4 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and more.

Yes, Chocolate-Honey Dome Cake With Chocolate-Honey Glaze 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 Dome Cake With Chocolate-Honey Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions