Best 5 Chocolate Lovers Honey Cake Recipes

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Indulge in a culinary masterpiece that harmonizes the rich decadence of chocolate with the natural sweetness of honey – the Chocolate Lovers' Honey Cake. This exceptional dessert is a symphony of flavors and textures, featuring multiple cake layers meticulously crafted with an infusion of cocoa powder, honey, and spices, resulting in a moist and tender crumb. Each layer is lovingly brushed with honey syrup, enhancing its sweetness and creating a delightful contrast with the rich chocolate ganache. As you delve deeper into this culinary journey, discover variations of this tantalizing treat, including a gluten-free honey cake option for those with dietary restrictions. Embark on a baking adventure and create a masterpiece that will captivate the senses and leave your taste buds in awe.

Here are our top 5 tried and tested recipes!

EASIEST EVER CHOCOLATE HONEY CAKE



Easiest Ever Chocolate Honey Cake image

This is the easiest Chocolate Honey Cake recipe you'll ever find! One bowl, ten ingredients and NO mixer required! Chocolate cake bliss.

Provided by Nora from Savory Nothings

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

4.4 ounces semi-sweet chocolate (roughly chopped)
1/2 cup butter (plus 1 tablespoon)
4 large eggs
1/3 cup runny honey
3/4 cup milk
1 cup sugar
1/2 cup cocoa powder
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
10.5 ounces semi-sweet chocolate
1 cup cream

Steps:

  • Preheat the oven to 350°F. Grease a 9 inch springform pan and line the bottom.
  • In a large microwave-safe bowl combine the chocolate and butter and microwave until in 30 second bursts (stirring every time in between) until melted. This should take about 90 - 120 seconds.
  • 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.
  • Pour into the prepared baking pan and bake for 45-50 minutes. 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. Let it cool in the pan for 15 minutes before removing the sides and allowing the cake to cool completely on a wire rack.
  • 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 made up for with ganache as well.
  • 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 mass is smooth, cool to room temperature before coating the cake. Allow the ganache to settle before slicing.

Nutrition Facts : Calories 549 kcal, ServingSize 1 slice

CHOCOLATE HONEY CAKE - SPARTAK RECIPE



Chocolate Honey Cake - Spartak Recipe image

Chocolate honey cake - has thin chocolate cake layers sandwiched with creamy sour cream filling. This Russian Spartak cake is our favorite chocolate cake!

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 3h

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 tsp baking powder
1/4 cup cocoa powder
⅔ cup sugar, granulated
¼ cup honey
4 oz unasalted butter
2 eggs
1 tsp baking soda
2 cups sour cream (full fat)
¾ cups sugar, granulated
2 tbsp cornstarch
2 large eggs
2 tsp vanilla extract (or vanilla paste )
10 oz unsalted butter (room temperature (1 stick butter = 4 oz))

Steps:

  • Sift the dry: In a large bowl sift together 2.5 cups, 1 tsp baking powder, 1/4 cups cocoa powder. Set aside.
  • Cook the wet: Set a saucepan with 1-2 inches of water over high heat. Meanwhile in a heatproof bowl combine 4 oz butter (use melted butter to speed up the process if you wish), 1/4 cup honey, and 2/3 cup sugar. When the water in the saucepan starts to simmer, turn the heat down to a gentle simmer and set the bowl with the wet ingredients over it ensuring that the water doesn't touch the bowl. Cook stirring occasionally until the sugar is dissolved (~5-10 min). Now add 2 eggs and continue to whisk constantly until well mixed in. Next, add the 1 tsp of baking soda and cook for about 1-2 minutes whisking constantly.
  • Combine the dry & the wet: Pour the wet (hot) ingredients into the dry ingredients and mix with a sturdy wooden spoon until a dough forms. (Do not discard the saucepot with water, we'll use the water bath later in the recipe). The dough will be very sticky, but will become not sticky as it cools. Divide the dough into 8 equal pieces and keep covered as you're working with them one at a time.
  • Preheat the oven to 375°F degrees as you roll the cake layers. Roll each chocolate dough piece between two layers of parchment paper to a slightly larger than an 8 inch circle. Poke with a fork about every 1 inch and bake for about 5-7 minutes. Do not let the edges burn or brown. Remove from the oven and place an 8-inch round template (salad plate or an 8-inch round baking pan) and cut around it, removing the scraps to a bowl. Repeat with the remaining dough. Crush the crumbs: Once all the scraps are cool, crumble them into fine crumbs by pulsing in a blender, crushing them with your fingers, or by adding into a ziplock bag and rolling with a rolling pin.
  • Whip Butter: In a separate bowl whip room temperature butter for about 5-7 minutes or until it is pale in color and fluffy, stopping several times to scrape down the sides and bottom. Set aside.
  • Cook Sour Cream Custard: In a heatproof bowl combine 3/4 cups sugar, 2 tbsp cornstarch, and 2 eggs, then add 1 tsp vanilla, 2 cups sour cream, set over the saucepot with simmering water and stir until smooth. Cook, constantly stirring with a whisk until the cream is thickened or until it's about 160F°, about 25 minutes. The cream will start out thick, then thin down as it heats and thicken back up again when the cornstarch and the eggs thicken it again. Allow to cool completely (to room temperature, not colder). You can place the bowl into some iced water to quicken the process.
  • Combine: Add the cooled sour cream custard into the whipped butter in thirds or fourths, whipping well after each addition until you have fluffy and beautiful sour cream custard. Set aside.
  • Combine 2 tbsp boiling hot heavy cream with 2 tbsp dark chocolate chips and allow to sit for 1 minute. Stir until smooth.
  • Add a dab of cream to the middle of the serving platter or a cake board. Top with the chocolate cake layer and press to adhere. Now layer the cake with 2 scoops of cream between each layer, covering the outside with cream as well. Pour the ganache over the top of the cake and even it out over the top with an offset spatula. Press the crushed cake crumbs against the sides of the cake, going slightly over the edge of the top creating a border with crumbs. Cover the cake and leave at room temp for about 5-6 hours, then refrigerate overnight before serving. The cake is best when it's served at room temperature.

Nutrition Facts : Calories 594 kcal, Carbohydrate 61 g, Protein 7 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 149 mg, Sodium 410 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving

CHOCOLATE LOVERS' FAVORITE CAKE



Chocolate Lovers' Favorite Cake image

This easy recipe is a chocoholic's dream come true!

Provided by SUSAN FEILER

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 2h

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  • Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 604.4 calories, Carbohydrate 57.7 g, Cholesterol 143.6 mg, Fat 40 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 22.8 g, Sodium 608.4 mg, Sugar 40.4 g

ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE



Elizabeth's Extreme Chocolate Lover's Cake image

If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.

Provided by ELIZABETHBH

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 19

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
6 (1 ounce) squares unsweetened chocolate, chopped
½ cup unsalted butter
2 ½ cups dark brown sugar
3 eggs
1 ½ teaspoons vanilla extract
1 cup sour cream
1 cup water
6 (1 ounce) squares unsweetened chocolate, chopped
¼ cup unsalted butter
1 egg yolk
4 cups confectioners' sugar
2 tablespoons vanilla extract
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
2 cups bittersweet chocolate chips
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
  • Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
  • Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

Nutrition Facts : Calories 759 calories, Carbohydrate 100.9 g, Cholesterol 115.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 24.7 g, Sodium 321.7 mg, Sugar 64.7 g

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.

Tips:

  • To make the cake moist and flavorful, use high-quality honey. Look for honey that is raw and unfiltered, as it retains more nutrients and flavor.
  • If you don't have sour cream, you can substitute plain yogurt or buttermilk.
  • To prevent the cake from sticking to the pan, grease and flour the pan before adding the batter.
  • Bake the cake in a preheated oven. This helps to ensure that the cake bakes evenly.
  • Don't overbake the cake. A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs attached.
  • Let the cake cool completely before frosting it. This helps to prevent the frosting from melting.
  • For a richer flavor, use dark chocolate ganache or frosting.
  • Decorate the cake with your favorite toppings, such as chocolate chips, sprinkles, or chopped nuts.

Conclusion:

Honey cake is a delicious and versatile dessert that can be enjoyed for any occasion. With its rich, moist texture and sweet honey flavor, this cake is sure to be a hit with everyone who tries it. Whether you're a chocolate lover or not, you're sure to enjoy this decadent honey cake.

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