Chocolate Honey Cake, Moist Apple Cake – Fabulous!

The former blog entry endorsing Marcy Goldman’s Moist and Majestic Honey Cake recipe made me realize that I have to try her recipe for Chocolate Honey Cake.  Below you will find the recipe as it appears in ‘Jewish Holiday Baking’ by Marcy Goldman (1998) – her recipes are not only no-fail and attractive, they taste delicious.

I am also preparing Moist Apple Cake for Rosh Hashanah.  The cake is delicious and ‘pretty’ enough to serve company.  Make the cake a day or two ahead of serving.

Chocolate Honey Cake:

  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 cup light honey
  • 1 tsp. vanilla extract
  • 4 eggs
  • ½ cup unsweetened cocoa powder, sifted
  • 2 ¾ cups all-purpose flour
  • ½ tsp. baking soda
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. ground cinnamon
  • 1 cup flat cola or brewed coffee, at room temperature
  • 1/3 cup slivered or sliced almonds 
  • Topping: ½ cup coarsely chopped semi-sweet chocolate confectioners’ sugar and/or unsweetened cocoa powder, for dusting

Preheat oven to 350 degrees F. Grease bottom only of 9 or 10” angel food cake or tube pan. Cut out a circle of parchment or baking paper and line the bottom.

In a medium sized bowl, blend the oil with the sugars, honey and vanilla. Blend in the eggs and mix well. In a separate larger bowl, mix together the dry ingredients. Make a well in the center of the dry ingredients and stir in the wet ingredients, slowly adding the cola (or coffee). Blend well to make a smooth batter.

Spoon the batter into the pan and sprinkle the top with slivered almonds.

Bake the cake for 15 minutes, then reduce the heat to 325 degrees F and bake for another hour, or until the cake springs back when touched. Remove the cake from the oven.

Topping: sprinkle on the chopped chocolate. Shake the pan to loosen the cake from the bottom but do not remove it. Refrigerate the cake to set the chocolate. Once the chocolate is set, invert and remove cake from the pan. To serve, dust the top with cocoa and/or confectioners’ sugar.
Have a Sweet New Year!

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