Easiest Ever Chocolate Honey Cake Recipe

Name: Easiest Ever Chocolate Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 4-1/2 ounces, weight Semi-sweet Chocolate, Roughly Chopped; 1/2 cups Plus 1 Tablespoon Butter, Unsalted; 4 whole Eggs; 1/3 cups Honey, Runny; 3/4 cups Milk; 1 cup Sugar; 1/2 cups Cocoa Powder; 1-1/2 cup Flour, All Purpose; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; FOR THE GANACHE:; 10-1/2 ounces, weight Chocolate, Semi-Sweet, Chopped; 1 cup Cream

Servings: persons

FOR THE CAKE:
4-1/2 ounces, weight Semi-sweet Chocolate, Roughly Chopped
1/2 cups Plus 1 Tablespoon Butter, Unsalted
4 whole Eggs
1/3 cups Honey, Runny
3/4 cups Milk
1 cup Sugar
1/2 cups Cocoa Powder
1-1/2 cup Flour, All Purpose
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
FOR THE GANACHE:
10-1/2 ounces, weight Chocolate, Semi-Sweet, Chopped
1 cup Cream

1
Preheat the oven to 350u00b0F (180u00b0C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2
In a large microwave-safe bowl combine the chocolate and butter and microwave in 30 second bursts (stirring every time in between) until melted. This should take about 90 - 120 seconds.
3
Then 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.
4
Pour into the prepared baking pan and bake for 45-50 minutes. Remove from oven. 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.
5
Let it cool in the pan for 15 minutes before removing the sides and allowing the cake to cool completely on a wire rack.
6
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 leveled with ganache.
7
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 mixture is smooth, remove from heat. Allow to cool to room temperature before coating the cake. Allow the ganache to settle into the cake before slicing.

2864

kcal

Calories

166

Fat

309

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: FOR THE CAKE:, 4-1/2 ounces, weight Semi-sweet Chocolate, Roughly Chopped, 1/2 cups Plus 1 Tablespoon Butter, Unsalted, 4 whole Eggs, and more.

Yes, Easiest Ever 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.

Easiest Ever Chocolate Honey Cake

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