It’s only in the past few years I really started to like the combination of chocolate and honey. The sweetness of the honey combines beautifully with dark chocolate, and every time I make a cake with this flavor combination I’m sorry I don’t do it more often.
This next cake combines these two flavors perfectly – a honey chocolate cake that is so soft, fudgy and melts in your mouth with some cinnamon whipped cream and pecan nuts at the top. It is so chocolatey and rich and also gluten free, which makes it great for anyone!
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Honey Chocolate Cake with Cinnamon Whipped Cream
Servings 24 cm round cake pan
For honey chocolate cake:
- 300 grams dark chocolate
- 150 grams butter
- 5 eggs separated and at room temperature
- 1 tbsp. cocoa powder
- 1/2 tsp. vanilla extract
- 2 tbsp. brandy
- 1/4 tsp. salt
- 100 grams honey
For cinnamon whipped cream:
- 250 ml whipping cream, cold
- 1 tbsp. of honey
- 1/2 tsp. cinnamon
- 100 grams roasted pecans
Honey chocolate cake:
Preheat the oven to 160c degrees and place at the bottom a heat-proof bowl or pan filled with boiling water. Grease a baking pan.
In a large bowl, put chocolate and butter and melt in the microwave or over double-boiler.
Add the egg yolks one by one to the melted chocolate mixture and mix well until assimilated in the mixture.
Add cocoa powder, vanilla and brandy and whisk until blended.
In a mixer bowl whip egg whites and salt until whiteish foam begins to form.
Add the honey gradually and continue to whip until you get a stable, shiny meringue.
Fold the meringue mixture into the chocolate mixture using a spatula until the batter is uniformly mixed.
Pour the batter into the baking pan and straighten the top with a palate knife.
Bake the cake for about 30-35 minutes or until it is swollen, slightly cracked at the top and still a bit soft in the center.
Cool completely at room temperature. The cake shrinks a bit while cooling and that's fine.
Cinnamon whipped cream:
In a mixer bowl, whip cream, honey and cinnamon until you get a firm whipped cream.
Transfer the whipped cream into a piping bag fitted with 2 cm round piping tip and drizzle mounds of whipped cream at the top of the cake.
Decorate with pecan halves.
Serve at room temperature.
- Keep the cake in the refrigerator for 5-6 days, but it is recommended to serve it at room temperature.
- If you do not like cinnamon, you can simply omit and decorate your cake with regular whipped cream.
- It is important to use eggs at room temperature.
- It is important not to give up the salt, because it balances the flavors and the sweetness of the cake.
- Instead of pecans, you can use any other kind of nuts you like.