An easily prepared soft marble cake with honey and chocolate flavors that melts in the mouth. Great for your guests on Rosh Hashanah and Tishrei holidays or for breaking the Yom Kippur fast. Yields 1 30-centimeter (12-inch) loaf pan.
Heat the oven to 165 degrees (330 degrees Fahrenheit) and grease the pan.
In a bowl, beat eggs, cream, cinnamon, salt, vanilla, sugar and honey until a smooth mixture is obtained.
Add flour and baking powder and mix until smooth.
In a separate bowl, break the chocolate into cubes and add milk. Melt together in a microwave or double boiler until everything is melted and the mixture is smooth.
Pour about one third of the batter into the chocolate mixture and stir until smooth.
Pour half of the remaining batter into a 30-centimeter (12-inch) loaf pan, the chocolate batter over it and the rest of the light batter on top of all.
Using a knife, make streaks from the two mixtures to create a marble pattern.
Bake for 45–50 minutes or until the cake is risen, golden and a toothpick stuck in its center comes out with crumbs.
Cool completely before topping.
Break the chocolate into cubes and place in a bowl.
Add cream and melt together in a microwave or double boiler until everything is melted and the mixture is smooth.
Pour the chocolate ganache over the cake and allow it to run slightly down the sides.
Decorate with chopped nuts or coconut and serve.
Serve the cake at room temperature. Keep the cake in a closed container for up to a week.