This recipe is an old favourite from The Enchanted Broccoli Forest cookbook. Cam’s had this cookbook since 1991 and while it gets ignored from time to time, it’s is still a cookbook I go to when I want some real comfort food. Everyone I’ve served this cake too has love it!
Since it’s the time of year when food photography is difficult in the afternoons and evenings (and sometimes mornings and mid day as well!) I had to save this piece for the day after I made this cake. It was looking a bit naked on the plate so I dusted it with icing sugar but I don’t normally serve it this way.
Chocolate Honey Cake
- 6 tbsp Butter
- 1- 2 oz unsweetened Chocolate (I have a brick of Bernard Callebaut that I cut a chunk off of)
- 1 cup All Purpose Flour
- 1/4 cup Cocoa
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Honey (good quality please!)
- 2 Eggs
- 1 tsp Vanilla
- 1/2 cup Walnuts (or other optional), chopped
- Melt the butter and chocolate in a double boiler. Set aside to cool.
- Preheat oven to 350’F and grease and line the bottom of a square 8 inch or round 9 inch cake pan.
- In a small bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, beat honey at high speed with a mixer for 5 minutes. Add the eggs, one at a time, beating well after adding each. Stir in vanilla.
- Beat the butter and chocolate into the honey mixture.
- Fold in the dry ingredients and the walnuts until just combined.
- Pour in prepared pan and bake for 20-30 minutes or an inserted toothpick comes out clean.