Name: Honey chocolate cake recipe by Nisha Thomas at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: Dark chocolate- 100 gms, broken into pieces (more than 70% cocoa preferred); Dark Brown sugar- 275 gms; Unsalted butter- 225 gms, softened; Honey- 125ml (runny); Eggs- 2, medium; vanilla extract- 1/2 tsp (optional); Plain flour- 200 gms; Baking soda- 1 tsp; Cocoa powder- 1 tbsp; Boiling water- 250ml; Kahlua (coffee liqueur)- 3 to 4 tbsp (optional)

ABOUT Honey chocolate cake RECIPE

I have made this honey chocolate cake from Nigella, quite a few times and its never failed me. I realised that honey and chocolate is a match made in heaven and it pairs so beautifully. There is a faint taste of honey when you bite into a piece, and the chocolate just takes it to a whole different level. ts a dense, moist cake, rather than a light airy one which makes it perfect as a dessert/ party cake

Ingredients Serving: 8

Dark chocolate- 100 gms, broken into pieces (more than 70% cocoa preferred)
Dark Brown sugar- 275 gms
Unsalted butter- 225 gms, softened
Honey- 125ml (runny)
Eggs- 2, medium
vanilla extract- 1/2 tsp (optional)
Plain flour- 200 gms
Baking soda- 1 tsp
Cocoa powder- 1 tbsp
Boiling water- 250ml
Kahlua (coffee liqueur)- 3 to 4 tbsp (optional)

Instructions

Place the chocolate chunks in a large bowl and melt over a pot of simmering water till smooth and keep aside to cool slightly. You can also do this in the microwave by heating it in bursts till all the chocolate melts
Sift/ mix together the flour, baking soda and cocoa powder and keep aside.
Into a large mixing bowl add the sugar and butter and beat together till light and fluffy, either using a hand beater or the paddle attachment of a free standing mixer. You can also just use a strong whisk to do this.
Add the eggs, one after the other beating well after each addition, followed by vanilla extract (if using).
Fold in the melted chocolate with a spatula, making sure its all well mixed. Tip in the flour mix and mix well, making sure there are no lumps.
Finally add the boiling water and beat well to get a slightly runny batter, but smooth and without any traces of flour.
Pour into a 9inch baking pan which has been buttered and lined with baking paper, and bake in an oven pre heated at 180C for about 1.30 hours.
Check the cake after about 45 minutes and if you think its browning on top, cover loosely with foil paper and continue baking. Keep checking every 15 minutes or so to see if its done.
Once a skewer inserted into the centre of the cake comes out clean, you can take it out of the oven and cool on a rack.
While still a tad hot, poke small holes in the cake using a skewer and pour over the Kahlua so it soaks up well. Alternatively, you can just do as I'd mentioned above.

Similar Recipes