Sweet, yet with a deep dark chocolate flavour, this cake will remind you of your favourite double chocolate donut.
Prep Time25 minutesmins
Cook Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Cake, Dessert
Cuisine: Baked Goods
Keyword: chocolate, honey
Servings: 16servings
Calories: 364kcal
Author: Trish Cowper
Equipment
10 cup bundt pan
Ingredients
For the cake:
4ozdark chocolateuse bakers semi sweet or 70%+ dark chocolate
1cupwhite sugar
1cupunsalted butter
125mlsrunny honeysee note below
2large eggs
1-⅔cupsall purpose flour
1teaspoonbaking soda
1tablespooncocoa powderpushed through a sieve so there is no lumps
1cupboiling water
for the glaze:
60mlwater
125mlrunny honey
6ozdark chocolateuse bakers semi sweet or 70%+ dark chocolate
¾cupicing sugar
Instructions
All ingredients should be a room temperature - so take them out a bit early. Prepare your cake pan, I suggest butter and flour in this case.
Melt the chocolate in a medium-sized glass bow, and if using the microwave, use the cook setting for 15 second intervals to melt, stirring in between until completely melted.
Preheat oven to 350 degrees
In a medium bowl combine flour, baking soda and cocoa powder. Whisk to combine. Set aside.
In a stand mixer, beat together sugar and butter until very creamy and airy. Add the honey and mix again. Add the eggs one at a time, beating after each. Remove the bowl from the stand mixer.
Fold in the melted chocolate using a rubber spatula by hand. Then fold in the flour and baking soda and cocoa powder. Finally scrape down the bowl and return the bowl to the stand mixer. On medium speed, beat in the boiling water. Mix until you have smooth batter.
Pour batter into your prepared pan. Bake for about one hour - but check after 45 mins, depending on the pan you use. Cake is done when it is springy on top and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before icing.
for the glaze:
Bring the water and the honey to a boil in a small saucepan, remove from the heat and add the chocolate and stir until chocolate is fully melted. Let cool for a bit then whisk well. Whisk in the icing sugar. Note you can force in more icing sugar for a thicker glaze. However, I find that this ratio makes a nice shiny glaze. This glaze will thicken as it cools.
To assemble the cake.
The cake must be completely cool in the bundt pan before you attempt to remove it. You may want to run a thin knife very lightly and gently around the edges and around the inside center for the pan to loosen it slightly. Place your serving platter upside down over top of open end of the bundt pan and turn the whole thing over. So that the cake pan is now on top of the platter. Gently lift the bundt pan up and away from the platter. Just an inch. Eventually you will feel the cake fall out (hopefully!) then you can remove the pan.
Pour the icing over top of the cake. This glaze is very sticky so depending on how much you want to allow to puddle on the bottom of the platter, go easy or not. The glaze becomes all fudgy and goodness. When it is time for serving the kids will fight over it anyway.
Notes
This recipe calls for runny honey. Basically the kind of honey that comes in a squeeae bottle. Do not use firm, spreadable honey for this recipe.Allow the cake to cool completely before attempting to glaze the cake. The glaze will thicken as it cools.The cake will keep for several days, covered at room temperature.To freeze, omit the frosting. Wrap the completely cooked cake tightly with plastic wrap and then alumnum foil. Once thawed, and back to room temperature you can make the glaze.