Best 9 Chocolate Honey Cake Recipes

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Indulge in the delectable symphony of flavors with our exquisite Chocolate Honey Cake, a culinary masterpiece that harmonizes the rich decadence of chocolate with the golden sweetness of honey. This tantalizing treat is not just one, but a collection of irresistible variations, each offering a unique twist on the classic. Embark on a journey of taste as you explore the Original Chocolate Honey Cake, a timeless treasure that captures the essence of this beloved combination. Experience the delightful Chocolate Honey Cake with Sour Cream, where the tangy creaminess of sour cream adds a refreshing balance to the sweetness. For those seeking a gluten-free indulgence, the Gluten-Free Chocolate Honey Cake offers a symphony of flavors without compromising on texture. And for a touch of elegance, the Chocolate Honey Layer Cake beckons with its impressive layers, adorned with a luscious chocolate glaze.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-GLAZED HONEY CAKE



Chocolate-Glazed Honey Cake image

This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.

Provided by Dinah Berch

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h38m

Yield 16

Number Of Ingredients 17

4 cups all-purpose flour
1 ½ cups white sugar
1 cup honey
3 large eggs
½ cup vegetable oil
½ cup brewed coffee
1 tablespoon jam (any flavor)
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon baking soda
½ cup white sugar
¼ cup unsweetened cocoa powder
3 ½ tablespoons water
1 teaspoon all-purpose flour
½ cup margarine
1 tablespoon brandy

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
  • Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
  • Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
  • Spread glaze over cooled cakes.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 68.5 g, Cholesterol 34.9 mg, Fat 13.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 164 mg, Sugar 43.2 g

CHOCOLATE HONEY CAKE



Chocolate Honey Cake image

I love chocolate, I love honey. When I saw this in a magazine I couldn't wait to make it. Original recipe calls for 3 tablespoons vegetable oil which I substituted for apple sauce.

Provided by Chef Dudo

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 11

2 ounces baking chocolate
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs
3 tablespoons applesauce
3/4 cup honey
2/3 cup brown sugar
1/2 cup orange juice
1 cup mini chocolate chip (optional)

Steps:

  • Preheat oven to 350°F.
  • Grease a baking pan holding 8 cups.
  • Melt chocolate in double boiler, set aside.
  • Sieve flour, baking soda, baking powder and cinnamon, set aside.
  • In large bowl, beat eggs, apple sauce and honey.
  • Add brown sugar and melted chocolate.
  • Alternately mix in the dry ingredients and the orange juice.
  • Stir in chocolate chips (optional).
  • Pour the batter in the prepared pan.
  • Bake (on lower rack) for 40 minutes.
  • When done, an inserted skewer should come out clean.
  • Let cool for 15 minutes.
  • Remove from pan.

CHOCOLATE LOVERS' HONEY CAKE



Chocolate Lovers' Honey Cake image

Provided by Joan Nathan

Categories     Cake     Chocolate     Citrus     Dessert     Rosh Hashanah/Yom Kippur     Fall     Kosher     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 cake

Number Of Ingredients 11

2 ounces unsweetened chocolate
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs
3 tablespoons vegetable oil
3/4 cup honey
2/3 cup light-brown sugar
1/2 cup orange juice
1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees and grease a 9- by 5-inch loaf pan. Melt the unsweetened chocolate over simmering water in a double boiler or microwave for 1 minute. Set aside.
  • Sift into a mixing bowl the flour, baking soda, baking powder, and cinnamon and set aside.
  • In a large bowl, beat the eggs and add the oil and honey. Then add the brown sugar and melted chocolate.
  • Alternately mix in the dry ingredients and the orange juice. Stir in 3/4 cup of the chocolate chips.
  • Pour the batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top.
  • Bake on the lower rack of the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for about 15 minutes. Gently run a knife around the edges to loosen the cake, then remove it from the pan.

CHOCOLATE-HONEY DOME CAKE WITH CHOCOLATE-HONEY GLAZE



Chocolate-Honey Dome Cake with Chocolate-Honey Glaze image

Provided by Mary Cech

Categories     Mixer     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Winter     Chill     Honey     Bon Appétit     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 24

Cake
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
Cream filling
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)
Chocolate-honey glaze
10 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
1/2 cup honey
1 cup pecans, toasted, chopped

Steps:

  • For cake:
  • Preheat oven to 350°F. 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 Can be made 1 day ahead. Store airtight at room temperature.
  • For cream filling:
  • Cut cake in half horizontally. Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.
  • 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.
  • 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.
  • For chocolate-honey glaze:
  • 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.
  • 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 Can be made 1 day ahead. Keep refrigerated.

CHOCOLATE HONEY BUN CAKE



Chocolate Honey Bun Cake image

Enjoy a chocolate version of "Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 15

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ Butter Recipe Chocolate Cake Mix
1/2 cup water
2/3 cup butter, melted
4 eggs
1 container (8 oz) sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup miniature semisweet chocolate chips
2 teaspoons ground cinnamon
1/2 cup Betty Crocker™ Rich & Creamy Chocolate Frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, butter, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Spread half of batter in pan.
  • In small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
  • Bake 46 to 54 minutes or until top springs back when touched lightly in center. Cool 10 minutes.
  • Poke top of warm cake every 1/2 inch with long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Run knife around sides of pan to loosen cake. Cool completely, about 1 1/2 hours. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 34 g, TransFat 1 g

FLOURLESS CHOCOLATE CAKE WITH HALVAH HONEY SAUCE



Flourless Chocolate Cake With Halvah Honey Sauce image

Egg whites give this intensely rich cake its leavening and delicate texture, while a halvah honey sauce elevates it to something entirely new. It is an easy cake to make, and works beautifully even without the sauce, making it perfect for Passover. And it takes almost no time at all.

Provided by Melissa Clark

Categories     dessert

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 12

Butter and flour (or cocoa powder), for pan
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, chopped
1 tablespoon brandy or rum
6 large eggs, separated
1/2 cup plus 2 tablespoons sugar
Pinch of salt
1 cup heavy cream
3 tablespoons tahini
1 1/2 tablespoons honey, or to taste
Pinch salt
1 ounce halvah (2 tablespoons, firmly packed)

Steps:

  • Heat oven to 350 degrees. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
  • In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate. Melt, stirring frequently, until just smooth. Remove from heat, whisk in brandy or rum, and let cool.
  • In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
  • In an electric mixer on medium speed, beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
  • Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
  • Make the halvah honey sauce: In a saucepan, bring cream to a simmer. Whisk in the tahini, honey and salt. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes. Let mixture cool, then crumble in the halvah. To serve, drizzle sauce generously over the whole cake or individual slices.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 24 grams, TransFat 0 grams

CHOCOLATE HONEY BUN CAKE



Chocolate Honey Bun Cake image

A chocolate twist on the classic Honey Bun Cake that starts with a box cake mix. It is made in a 9 x 13 pan. You can also use walnuts or almonds instead of pecans.

Provided by Pam-I-Am

Categories     Dessert

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 10

1 (19 ounce) box devil's food cake mix
1/2 cup water
2/3 cup vegetable oil
4 large eggs
1 cup sour cream
3/4 cup brown sugar, packed
2/3 cup pecans, chopped (reserve 1/3)
1/3 cup miniature semisweet chocolate chips
2 teaspoons ground cinnamon
1/2 cup chocolate frosting

Steps:

  • Preheat oven to 350°F Grease bottom only of a 9 x 13 pan with shortening or cooking spray.
  • Beat cake mix, water, oil, eggs and sour cream in large bowl with electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Spread half of the batter in pan.
  • In a separate bowl, mix brown sugar, 1/3 cup of the pecans, chocolate chips and cinnamon; sprinkle over the batter in the pan.
  • Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
  • Bake for 50 to 60 minutes or until top quickly springs back when touched lightly in center.
  • Spread frosting evenly over warm cake (frosting will be very thin.) sprinkle the remaining nuts on top for garnish.
  • Cool completely about 2 hours.

Nutrition Facts : Calories 426.3, Fat 26.2, SaturatedFat 6.2, Cholesterol 57.6, Sodium 351.8, Carbohydrate 47.9, Fiber 1.8, Sugar 33.6, Protein 4.9

CHOCOLATE HONEY BUN CAKE



Chocolate Honey Bun Cake image

One word...AMAZING!!

Provided by Kimi Gaines

Categories     Chocolate

Time 1h

Number Of Ingredients 10

1 pkg cake mix, devils food
1/2 c water
2/3 c vegetable oil
4 eggs
1 8 oz container of sour cream
1 c brown sugar, firmly packed
1/3 c pecans, chopped
1/3 c miniature semi-sweet chocolate chips
2 tsp ground cinnamon
1/2 c chocolate ready to spread frosting

Steps:

  • 1. Heat oven to 350F. Grease bottom ONLY of a 13x9x2 pan. Beat cake mix, oil, eggs and sour cream in a large bowl with electric mixer on low speed for 30 seconds. Beat on medium speed for 1 minute (batter will be thick). Spread half the batter in pan. Mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining by spoonfuls evenly over pecan mixture; carefully spread to cover.
  • 2. Bake 50-60 minutes or until top quickly springs back when touched lightly in the center. Prick surface of warm cake several times with a fork. Spread frosting evenly over warm cake. Run a knife around cake to loosen. Cool completely.

CHOCOLATE HONEY BUN CAKE



Chocolate Honey Bun Cake image

Enjoy a chocolate version of "Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 15

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ Butter Recipe Chocolate Cake Mix
1/2 cup water
2/3 cup butter, melted
4 eggs
1 container (8 oz) sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup miniature semisweet chocolate chips
2 teaspoons ground cinnamon
1/2 cup Betty Crocker™ Rich & Creamy Chocolate Frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, butter, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Spread half of batter in pan.
  • In small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
  • Bake 46 to 54 minutes or until top springs back when touched lightly in center. Cool 10 minutes.
  • Poke top of warm cake every 1/2 inch with long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Run knife around sides of pan to loosen cake. Cool completely, about 1 1/2 hours. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 34 g, TransFat 1 g

Tips:

  • Use good quality chocolate for the best flavor. A high-cocoa content chocolate (70% or higher) will give you a rich, intense chocolate flavor.
  • Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Don't overbake the cake. Overbaking can make the cake dry and crumbly. Bake the cake just until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • If you don't have time to make the honey frosting, you can use a store-bought frosting instead.

Conclusion:

This chocolate honey cake is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and chocolatey, with a rich honey flavor. The honey frosting is the perfect complement to the cake, adding a touch of sweetness and richness. This cake is sure to be a hit with everyone who tries it.

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