Modern Honey Chocolate Cake Food

HONEY CAKE

Steps:

• For cake:
• Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
• Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
• Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
• Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
• Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
• Let cake cool in the pan on a rack for 20 minutes.
• Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
• For glaze:
• Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
• Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
• Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
• Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
• Just before serving, sprinkle glaze lightly with flaky sea salt, if using.

LOVE AT FIRST SIGHT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
• In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist cake.
• Spray two 9-inch cake pans with non-stick cooking spray. You can also use three 8-inch cake pans for this recipe. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean.
• Let cool before frosting.

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.

HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)

Steps:

• If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
• Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
• In a large bowl, stir together the sugar (if using honey, don't add it yet), flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
• Divide the batter between the two pans.
• Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
• Let cool completely before frosting.

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.

YELLOW BIRTHDAY CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, whisk together eggs, milk, and vanilla.
• In a standing mixer, stir together flour, sugar, baking powder, and salt.
• Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
• Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
• Take a spatula and scrape the sides of the bowl.
• Spread into greased 8 or 9-inch cake pans and smooth tops with a spatula.
• Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
• Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with milk chocolate frosting.
• To make Chocolate Buttercream Frosting:
• In mixing bowl, cream together butter, cocoa, powdered Sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
• Top with chocolate shavings, chocolate chips, sprinkles, M & M's or whatever your heart desires.