Chocolate and honey seem like an odd combination on the surface, but a bite of Chocolate Honey Cake shows just how this pair was made for each other. The floral notes of the honey add a layer of depth to the chocolate flavor of this impossibly tender baked good. On top is a creamy, even more chocolatey ganache so mouthwateringly delicious it is like magic (chocolate magic being the best kind of magic). Chocolate Honey Cake is the best in the chocolate cake world, and you can taste the difference every time you make it… which will be all the time!

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For the cake:

  • 4.5 ounces semi-sweet chocolate, roughly chopped
  • 1/2 cup plus 1 tablespoon butter
  • 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

For the ganache:

  • 10.5 ounces semi-sweet chocolate
  • 1 cup cream


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 3 –In a large microwave-safe bowl, combine 4.5 ounces of the chocolate with the butter.

Step 4 –Microwave the bowl in 30 second bursts until everything is melted, about 90-120 seconds total.

Step 5 –Whisk in the eggs, one at a time, until fully combined.

Step 6 –Add the honey, the milk, and the sugar and whisk well.

Step 7 –Sift in the cocoa powder, the flour, the baking powder, and the baking soda, stirring until just combined.

Step 8 –Pour the batter into the prepared springform pan and bake until baked through, about 45-50 minutes. It should still feel very soft and will lose some height in the center.

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Step 9 –Let the cake cool in the pan for 15 minutes before removing the springform sides and allowing the cake to cool completely on a wire rack.

Step 10 –Level the top of the cooled cake with a sharp knife. Don’t cut too much!

Step 11 –In a small saucepan, combine the remaining chocolate and the cream.

Step 12 –Heat the mixture over medium-low heat while stirring with a spatula or a wooden spoon until the chocolate is melted and the mixture is smooth.

Step 13 –Let the ganache cool to room temperature.

Step 14 –Coat the cake in the ganache.

Step 15 –Let the ganache settle on the cake, then slice and serve.