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Chocolate Honey Cake




Source of Recipe


Internet


List of Ingredients




2 3/4 cups all-purpose flour
1/2 cup cocoa
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup corn oil
1 cup mild honey
1 cup white sugar
1/2 cup brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
1 cup coca-cola or strong brewed coffee
1/2 cup, optional, coarsely chopped semi-sweet chocolate
1/3 cup slivered almonds, optional*

Garnish
Confectioners’ sugar, or cocoa, or drizzled
melted semi-sweet chocolate
Microwave Ganache Glaze
3/4 cup water or heavy cream
1 cup semi-sweet chocolate chips
2 tablespoons honey


Recipe



Preheat oven to 350 F. Generously spray a nine or ten-inch tube or angel food cake pan or a ten-inch springform pan with cooking spray. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves. In a food processor, add in the oil, honey, white sugar, and brown sugar and blend well about 30 seconds. Add in the eggs, vanilla, and coca cola and blend well another minute. Fold in the dry ingredients and blend about 2 minutes until smooth, stopping machine once or twice to insure that ingredients are all blended and not stuck at the bottom.Fold in chocolate chips if using. Spoon or pour batter into prepared pan (s). Sprinkle with almonds if using. Place cake on baking sheet and bake until done, about 60-75 minutes until cake springs back when gently pressed with fingertips. Cool ten minutes before unmolding from pan.

For the Microwave Ganache, place the water or milk in a microwavable bowl and heat to just boiling in the microwave. Remove from the microwave and stir in chocolate chips all at once and whisk to blend. Stir in the honey. Chill until mixture is thick enough to spread on cake, as a frosting, about 1-2 hours.