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Honey Chocolate Cake

Recipe by The Baking Addict

When I saw that Hans Sloane have a natural honey with milk chocolate version I was intrigued as I love honey. I've tried honey chocolate products before and often you can't really taste the honey or it tastes artificially sweeter. When you open this pack, the delicious smell of honey hits you immediately. The chocolate is smooth and really tastes like honey.

I started thinking about recipes to showcase the honey chocolate and decided on an old favourite which is Nigella's chocolate honey cake. I've made this recipe quite a few times and it never fails to impress. I have tried different ways of decorating it and I think this is the winner. I put a Kit Kat fence around the cake and added crushed Crunchie bars on top. The bees are my favourite part and they look great sitting in a pool of honeycomb. I also made another cake and decorated it with fresh flowers from the garden and sugar bees.

The cake is light, chocolatey and full of honey flavour. The natural honey chocolate beads add a really strong honey aroma to the cake and the glaze.

The Baking Addict

Instructions

Makes 1 x 23cm/9 inch round cake
(Recipe adapted very slightly from Nigella)

  1. Preheat the oven to 180C.
  2. Grease and line a 23cm/9 inch round springform cake tin.
  3. Melt the chocolate in a small bowl over a pan of simmering water. Allow to cool slightly.
  4. Beat the butter and sugar in an electric mixer until pale and fluffy.
  5. Add in the eggs, one at a time.
  6. Fold in the melted chocolate, flour, bicarbonate of soda and cocoa powder.
  7. Finally pour in the boiling water and mix well.
  8. Pour the cake batter (which will be quite liquid) into the prepared cake tin and bake for an hour.
  9. Check the cake after 45 minutes and cover with foil if the top of the cake is brown.
  10. Allow the cake to cool completely in the tin on a wire rack.
  11. To make the glaze, put the water and honey in a small pan and bring to the boil. Remove from the heat.
  12. Add the Hans Sloane Natural Honey Chocolate Beads and whisk gently until the chocolate has melted.
  13. Add in the icing sugar and continue whisking until smooth.
  14. To make the bees, divide the yellow icing into 6 even pieces.
  15. Roll each piece in the palm of your hand into a sausage shape roll that's tapered at one end.
  16. Use a wooden skewer to paint 2 stripes on each 'bee' with the sticky honey glaze as shown. Add 2 dots in the front for eyes.
  17. Place 2 almond flakes, one at either end to form the bee's wings.
  18. To decorate the cake, place 4 strips of parchment paper on a cake stand to form a square. This is a great tip from Nigella as the icing is quite runny initially and prevents a mess on the cake stand.
  19. Place the cooled cake in the centre of the cake stand.
  20. Pour the sticky honey glaze on top of the cake allowing it to drip down the sides.
  21. Gently slide out the strips of baking paper so you have a clean cake stand.
  22. Cut Kit Kat bars in half and arrange them around the border of the cake the form a fence.
  23. Crush 3 Crunchie bars and sprinkle on top of the cake.
  24. Carefully add the bees on top.
  25. Alternatively decorate with some fresh pansies and sugar bees.

    26. (Note - the sticky honey glaze is very sticky and a little runny so make sure you allow plenty of time for it to set before serving)


Main ingredients:

For the cake

  • 100g Hans Sloane Natural Honey Chocolate beads, melted
  • 275g light brown muscovado sugar
  • 225g butter, softened
  • 80ml runny honey
  • 2 large eggs
  • 200g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon cocoa powder
  • 250ml boiling water

For the sticky honey glaze

  • 60ml water
  • 25 ml runny honey
  • 175grams Hans Sloane Natural Honey Chocolate Beads
  • 75g icing sugar, sifted

For the bees

  • 25 grams yellow ready to roll icing
  • 12 flaked almonds

For the decoration

  • Kit kat
  • 3 crunchie bars
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