If the return of the polar vortex has you confined to your home, turn on the oven for a baking session to keep warm. This luscious honey chocolate cake is moist and delicious. This dessert received high praise from my taste-testers, one even declared it his favourite chocolate cake! The subtle note of honey is slightly masked by the strong chocolate flavour. A chocolate honey glaze is poured onto the cake to add some shine. As a finishing touch, I decorated the cake with honeycomb. A sprinkling of this confection’s gold dust adds a bit of sophistication to the dessert. Another idea is to make little bees out of marzipan. Nigella used almond slices for the wings and drizzled some of the glaze to create the stripes.
Recipe Source: Feast by Nigella Lawson
Yields 10 slices
100 grams dark chocolate (broken into pieces)
275 grams (1 1/3 cups) light brown muscovado sugar or light brown sugar
225 grams (2 sticks) unsalted butter, softened
125 ml (1/2 cup) honey
200 grams (1 1/2 cups) plain or all-purpose flour
1 teaspoon bicarbonate of soda
1 tablespoon cocoa powder
250 ml (1 cup) boiling water
60 ml (1/4 cup) water
125 ml (1/2 cup) honey
175 grams dark chocolate
75 grams (3/4 cup) icing sugar
1) While you let all the ingredients come to room temperature, melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Set aside to cool slightly.
2) Preheat the oven to 350F.
3) Butter a 9-inch springform pan and line it with parchment paper. Set aside.
4) You can use a food processor to make the batter, blitzing everything together and then pouring the water down the funnel. Beat the sugar and butter until airy and creamy.
5) Drizzle in the honey.
6) Beat in one of the eggs and one tablespoon of the flour. Then the other egg with another tablespoon of flour.
7) Fold in the melted chocolate.
8) Fold in the rest of the flour and the bicarbonate of soda.
9) Add the cocoa powder pushed through a tea strainer to ensure you have no lumps.
10) Add the boiling water, mixing well until the batter is smooth.
11) Pour the batter into the prepared springform pan.
12) Bake for up to one hour and a half (mine stayed in the oven for 1h25min). Start checking the cake after 45 minutes of baking. If necessary cover the top with foil and check every 15 minutes.
13) Transfer the pan to a wire rack. Let the cake cool completely in the pan.
1) Bring the water and honey to a boil in a small saucepan.
2) Turn off the heat and add the finely chopped chocolate. Leave it for a few minutes for the chocolate to melt, then whisk together.
3) Add the icing sugar pushed through a strainer and whisk until smooth.