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Recipe by Menuchah Armel

Chocolate Honey Cake

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Chocolate Honey Cake
Parve Parve
Easy Easy
30 Servings
Allergens

Contains

- Egg - Gluten - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian

This honey cake is a great alternative to dry honey cakes. The honey and coffee give it an amazing moist texture that will wow your family and your guests.

Yield: 4 loaf cakes

Ingredients

Cake

  • 5 eggs

  • 3 cups sugar

  • 1 cup oil

  • 5 tablespoons Gefen Honey

  • 2 and 1/2 cups water

  • 2 and 1/2 teaspoons coffee mixed with a few drops of water

  • 4 cups Glicks Flour

  • 3/4 cup Gefen Cocoa

  • 2 and 1/4 teaspoons baking powder

  • 2 teaspoons baking soda

  • 1 tablespoon vanilla sugar

Glaze (optional)

Directions

Prepare the Cake

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Line four loaf pans with baking paper.

3.

In a mixer, beat eggs, sugar, and oil until fluffy.

4.

Reduce machine to low speed and add honey, water, and coffee.

5.

Add dry ingredients and mix until just combined.

6.

Pour batter into prepared pans until each is no more than three-fourths full.

7.

Bake until a toothpick tests clean.

8.

Cool fully then carefully remove from pans.

Prepare the Glaze

1.

Combine ingredients in a mixing bowl and beat until smooth.

2.

Pour glaze over cooled cakes.

Tips:

This cake freezes beautifully. I make it in advance and remove from the freezer as needed during Rosh Hashanah.

Credits

This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.

Recipe tags

big batch chocolate cake classic Jewish foods freezer-friendly Honey cake lekach Menuchah Armel Straight to the Plate twist on tradition
Chocolate Honey Cake

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devoiry
devoiry
7 months ago

can I make this in a regular sized bundt pan?

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