Twisted Honey Cake

December 31, 2020  Online Recipe Guide Avatar

Chocolate swirls it’s way through this decadent, moist, spicy marbleized honey cake. A shower of grated semi-sweet chocolate makes this riveting.
Moist, flavorful and unique – this sets a new tradition.

1 ¾ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 1/2 teaspoons cinnamon
¼ teaspoon cloves
¼ teaspoon allspice
½ cup vegetable oil
½ cup honey
¾ cup white sugar
¼ cup brown sugar, packed
2 eggs
½ teaspoon pure vanilla
½ cup brewed tea
¼ cup orange juice

1 ½ cups all purpose flour
1/3 cup cocoa, measured, then sifted
¼ teaspoon salt
½ teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup white sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup flat cola

½ cup semi-sweet chocolate, grated
Confectioners sugar, optional

Non Stick Cooking Spray
Confectioner’s Sugar, optional

Preheat oven to 350 F. Generously spray a nine or ten inch tube pan with non stick cooking spray.

For honey spice batter, place flour, baking powder, baking soda, salt, cinnamon, cloves, and all spice. Blend with a whisk, then make a well in the center and stir in oil, honey, white and brown sugar, eggs, vanilla, tea and orange juice. Blend well to make a smooth batter. Set aside.

For chocolate batter, in a large bowl, combine flour, cocoa, salt, baking powder, and baking soda.
Make a well in the center and whisk in white and brown sugar, oil, eggs, vanilla and cola. Blend well to make a smooth batter.

Pour honey cake batter into prepared pan. Top with chocolate batter (not need to swirl or marbleize batter). Place on a baking sheet and bake until done, 55-65 minutes, or until cake springs back when gently touched.

Cool ten minutes then unmold and place on a serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt. If you like, chill cake to set chocolate and then dust with confectioners’ sugar.

Serves 12-16


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