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Easiest Ever Chocolate Honey Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 46 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easiest Ever Chocolate Honey Cake is a moist, rich dessert combining the deep flavors of semi-sweet chocolate, honey, and cocoa powder. With a simple batter and a luscious chocolate ganache topping, it’s perfect for celebrations or any day when you want an effortless yet indulgent treat. The cake bakes up tender and slightly soft in the center, with a smooth ganache glaze adding the perfect finishing touch.

Ingredients

Scale

Cake Ingredients

  • 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

Ganache Ingredients

  • 10.5 ounces semi-sweet chocolate
  • 1 cup cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment to prevent sticking.
  2. Melt Chocolate and Butter: Place the 4.4 ounces of chopped semi-sweet chocolate and 1/2 cup butter in a large microwave-safe bowl. Microwave in 30-second increments, stirring between each, until fully melted and smooth, about 90-120 seconds.
  3. Mix Wet Ingredients: Whisk in the eggs one at a time, ensuring each is fully incorporated. Add the honey, milk, and sugar, then whisk together until well combined.
  4. Combine Dry Ingredients: Sift the cocoa powder, all-purpose flour, baking powder, and baking soda into the mixture. Gently stir until just combined to avoid overmixing.
  5. Bake the Cake: Pour the batter into the prepared springform pan. Bake for 45-50 minutes. The cake will rise significantly but should not overflow. It will feel soft and may sink slightly in the center — this is normal. Allow the cake to cool in the pan for 15 minutes.
  6. Cool and Level: Remove the sides of the springform pan and transfer the cake to a wire rack to cool completely. Once cooled, level the top of the cake with a sharp knife if needed.
  7. Prepare Ganache: Combine 10.5 ounces of semi-sweet chocolate and 1 cup of cream in a small saucepan. Gently heat over medium-low heat while stirring until the chocolate is completely melted and the ganache is smooth. Remove from heat and let cool to room temperature.
  8. Coat the Cake: Pour the cooled ganache evenly over the top of the cake, allowing it to settle and set before slicing and serving.

Notes

  • Use a springform pan to easily release the delicate cake without damage.
  • Microwave chocolate in short bursts and stir frequently to prevent burning.
  • The cake’s softness and slight sinking in the center after baking is expected and does not affect taste.
  • Ganache should be cooled to room temperature to achieve a smooth, glossy finish when poured.
  • Store leftover cake covered in the refrigerator for up to 3 days.

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Find it online: https://everydaytastykitchen.com/easiest-ever-chocolate-honey-cake-recipe/