Cocoa Honey Cake Food

EASIEST EVER CHOCOLATE HONEY CAKE

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.

CHOCOLATE HONEY CAKE - SPARTAK RECIPE

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.

COCOA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

CHOCOLATE-GLAZED HONEY CAKE

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.

JEWISH HONEY CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
• Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
• Mix on low speed until well blended.
• In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
• Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
• Fold in the slivered almonds.
• Pour the batter into the tube pan.
• Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

CHOCOLATE-HONEY TART

Steps:

• Preheat oven to 350°F. Spray 9-inch diameter tart pan with removable bottom with nonstick spray. Grind graham crackers with 3 tablespoons butter and honey in processor until fine crumbs form. Press crumbs evenly onto bottom (not up sides) of prepared tart pan. Bake until set, about 10 minutes. Cool.
• Bring cream and lavender just to boil in small saucepan. Reduce heat to low and simmer 5 minutes. Place chocolate in medium saucepan. Strain hot cream mixture into saucepan with chocolate. Stir over medium-low heat just until melted and smooth. Add cocoa powder and remaining 1 tablespoon butter; stir until melted and smooth. Pour chocolate mixture over crust in tart pan. Chill at least 45 minutes (chocolate will be slightly soft after 45 minutes and firm after 2 hours). Cut into wedges and serve. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.
• Also called culinary lavender buds; available at many natural foods stores and some farmers' markets and from Dean and Deluca

HONEY CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

COCOA HONEY CAKE

Steps:

• Preheat oven to 325 F, and lightly grease 8 X 4 loaf pan. Line the bottom of the pan with greased parchment paper.
• Whisk flour with cocoa powder, baking powder, baking soda, cinnamon, ginger, and nutmeg.
• Place beaten eggs in another bowl, and add sugar and honey, beating until smooth and light in color. Gradually beat in oil until blended. Stir the egg mixture into the flour mixture alternating with juice (or water).
• Pour the batter into the prepared pan, and top with sliced almonds.
• Bake 50 minutes, or until pick comes out clean after inserting in center of the cake.
• Cool 15 minutes, then turn out onto rack and peel off paper.
• Wrap in plastic when completely cool, then in foil.

HONEY CAKE

Steps:

• Mix eggs and sugar.
• Add oil,bicarb, spices, cocoa, honey and flours.
• Add boiling water.
• Grease cake tin, line with baking parchment.
• Pour in cake mix.
• Bake 180 C for 1 - 1/2 hours.

UKRAINIAN HONEY CAKE

Steps:

• Preheat oven to 375 F, and butter and flour a 7" cake pan.
• Beat honey until frothy. Add eggs, flour and baking powder.
• Pour into prepared cake pan. Bake for 15 minutes and check the cake. When done, it will shrink slightly from the pan. Continue baking for 5 minutes if it isn't ready yet. (continue if it needs more time).
• Turn it out of the pan while still hot, and let cool on a rack. Store in an airtight container for a day before serving.

HONEY ANGEL FOOD CAKE

Steps:

• Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C).
• Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter.
• Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter.
• Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.

CHOCOLATE-HONEY DOME CAKE WITH CHOCOLATE-HONEY GLAZE

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 CAKE

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.