What could possibly be sweeter than honey cake? Try a chocolate honey cake! This Rosh Hashanah, enjoy this delicious treat. This cake is tasty and moist, and even sweeter with powdered sugar, chocolate sauce, strawberries, raspberry coulis, whipped cream or ice-cream.
Chocolate Honey Cake
1/4 cup unsweetened cocoa
11/4 cups flour
11/2 tsps. baking powder
1 cup honey
2 oz. semi-sweet chocolate chips
6 Tbsps. unsalted butter
11/4 tsps. vanilla extract
pinch of salt
1 cup chopped almonds (you can also use pecans, walnuts, hazelnuts or a mixture of nuts)
This cake will be moist and taste like honey. For a stronger chocolate taste, use dark chocolate chips. For a sweeter taste, incorporate milk chocolate chips or white chocolate chips.
Preheat oven to 350°.
Generously butter an 8-inch square pan.
In a medium-size bowl, mix the cocoa, baking powder, flour, salt and nuts (optional).
Over a double boiler, melt the chocolate chips and butter, then refrigerate.
Beat honey on high for 5 minutes. Beat in vanilla, then each egg, then the chocolate-butter mixture, then fold in the dry ingredients.
When combined, pour batter into pan.
Bake for 45 minutes.
Cool on a wire rack.