Thursday, September 10, 2015

Chocolate Honey Cake for Rosh Hashana

September is National Honey Month, so here's a wonderful recipe for Chocolate Honey Cake from Nigella Lawson. Honey Cake is a great treat to celebrate Rosh Hashanah, the Jewish New Year, that begins Sunday night. Honey is a traditional food that symbolizes a Sweet New Year. Add Chocolate, and the year is bound to be sweet!

If you read my blog, you'll know I'm quite taken with many of Nigella Lawson's recipes, especially those with chocolate. Here then is my adaptation of her Chocolate Honey Cake, aka Honey Bee Cake. She decorates her Chocolate Honey Cake with the most adorable marzipan bees, but I never get quite that involved. Too bad, because they're really beautiful. And, honey cake doesn't have to be dry and heavy. This cake is incredibly moist! As I've mentioned before, though, your final product will be different depending on the type and brand of chocolate and the type of honey you use.

Chocolate Honey Cake


4 ounces dark chocolate (50-65% cacao), chopped
1 1/3 cups soft light brown sugar
2 sticks soft sweet butter
1/2 cup local honey
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1 Tbsp DARK cocoa
1 cup boiling water

Sticky Honey Glaze:
1/4 cup water
1/2 cup honey
6 ounces dark chocolate (50-65% cacao), finely chopped
1/2 cup plus 2 Tbsp confectioners' sugar

1. Have all ingredients at room temperature.
2. Melt chocolate from cake part of ingredients list inlarge bowl, either in  microwave or bowl over pan of simmering water. Set aside to cool slightly.
3. Preheat oven to 350 degrees F, and butter and line 9-inch springform pan.
4. Beat together sugar and softened butter until airy and creamy, and then add honey.
5. Add 1 of eggs, beating in with tablespoon of flour, and then second egg with another tablespoon of flour.
6. Fold in melted chocolate, and then remaining flour and baking soda.
7. Add cocoa pushed through tea strainer to ensure no lumps, and last of all, beat in the boiling water.
8. Mix everything together well to make smooth batter and pour into prepared springform pan.
9. Bake for up to 1 -1/2 hours, but check cake after 45 minutes. If it's getting too dark, cover top lightly with aluminium foil and keep checking every 15 minutes.
10. Let cake cool completely in pan on rack.

1. To make glaze, bring water and honey to boil in pot, then turn off the heat and add finely chopped chocolate, swirling around to melt in hot liquid.
2. Leave for few minutes, then whisk together.
3. Add sugar through sieve and whisk again until smooth.

Putting it together:
1. Choose plate or stand, and cut 4 strips of parchment paper and form square outline on plate. Reason: So when you put cake on it and ice it, icing won't run all over the plate (you can always cut the excess off later).
2. Unclip  springform pan and set  thoroughly cooled cake on prepared plate.
3. Pour glaze over cold chocolate honey cake. It might dribble a bit down the edges, but don't worry too much about it. Glaze stays tacky for some time (which is what gives it its melting goeyness) so ice in time for glaze to harden a little, at least an hour before you want to serve it.

Nigella Lawson decorates this great cake with marzipan bees. For the recipe for them, and for her exact recipe, go HERE.

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