Chocolate Glazed Honey Cake Recipes

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CHOCOLATE-GLAZED HONEY CAKE



Chocolate-Glazed Honey Cake image

This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.

Provided by Dinah Berch

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h38m

Yield 16

Number Of Ingredients 17

4 cups all-purpose flour
1 ½ cups white sugar
1 cup honey
3 large eggs
½ cup vegetable oil
½ cup brewed coffee
1 tablespoon jam (any flavor)
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon baking soda
½ cup white sugar
¼ cup unsweetened cocoa powder
3 ½ tablespoons water
1 teaspoon all-purpose flour
½ cup margarine
1 tablespoon brandy

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
  • Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
  • Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
  • Spread glaze over cooled cakes.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 68.5 g, Cholesterol 34.9 mg, Fat 13.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 164 mg, Sugar 43.2 g

CHOCOLATE, ORANGE AND HONEY CAKE



Chocolate, Orange and Honey Cake image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Passover     Orange     Kosher     Honey     Bon Appétit

Yield Serves 12

Number Of Ingredients 17

Cake
7 large eggs, separated
1/2 teaspoon coarse salt
1 cup sugar
1/3 cup vegetable oil
1/4 cup frozen orange juice concentrate, thawed
3 tablespoons grated orange peel
1/4 teaspoon fresh lemon juice
3/4 cup matzo cake meal
5 tablespoons potato starch
Glaze
3/4 cup (1 1/2 sticks) unsalted pareve margarine
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup plus 2 tablespoons frozen orange juice concentrate, thawed
3 tablespoons honey
Nonpoisonous flowers (optional)
Orange peel strips (optional)

Steps:

  • For Cake:
  • Position rack in center of oven and preheat oven to 350°F. Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil. Cut cardboard into 9-inch round. Wrap with foil.
  • Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into yolk mixture in 2 additions.
  • Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
  • For Glaze:
  • Melt margarine in heavy large saucepan over low heat. Add chocolate and stir until melted and smooth. Mix in orange juice concentrate and honey. Let cool until thickened but still spreadable, about 2 hours.
  • Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down, on foil-wrapped cardboard round. Spread 1 1/3 cups chocolate glaze over. Place bottom half of cake, pan side up, onto glaze. Remove pan bottom; peel off foil. Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs. Refrigerate cake 30 minutes.
  • Rewarm remaining chocolate glaze over very low heat until just pourable. Place rack on baking sheet; place cake on rack. Pour glaze over cake, coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm. Transfer to platter. (Reserve glaze on sheet for another use.) (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before servings.)
  • Garnish cake with flowers and orange peel strips if desired.

HONEY CAKE



Honey Cake image

With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.

Provided by Kemp Minifie

Categories     Cake     Chocolate     Dessert     Bake     Rosh Hashanah/Yom Kippur     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (10-inch) Bundt cake

Number Of Ingredients 22

For cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
3 large eggs
1 cup sugar
1 1/4 cups vegetable oil
1 cup pure honey
3/4 cup lukewarm coffee (brewed, or instant dissolved in water)
1 1/2 teaspoons packed grated orange zest
For chocolate glaze:
1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light)
2 teaspoons light corn syrup
4 ounces bittersweet (60% cacao) chocolate, finely chopped
For garnish:
Flaky sea salt, such as Maldon (optional)
Equipment:
a 10-inch Bundt pan; nonstick baking spray (shake well first; see Cooks' Notes); cake tester or wooden skewer for testing cake doneness

Steps:

  • For cake:
  • Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
  • Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
  • Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
  • Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
  • Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
  • Let cake cool in the pan on a rack for 20 minutes.
  • Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
  • For glaze:
  • Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
  • Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
  • Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
  • Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
  • Just before serving, sprinkle glaze lightly with flaky sea salt, if using.

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