Chocolate Honey Loaf

Libby Goldberger Libby Goldberger
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Rich, moist, and decadent, this chocolate honey loaf combines the best of both worlds – the sweetness of honey and the depth of chocolate.

1h 6
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Tree nuts, Gluten, Wheat

Directions

Prepare the Chocolate Honey Loaf

  1. In a mixing bowl, beat eggs and sugar for a few minutes until the eggs

    turn pale.

  2. Gradually add the rest of the ingredients one at a time, saving the flour

    for last.

  3. Grease two three-pound loaf pans and divide the mixture between the two pans.

  4. Bake at 350 degrees Fahrenheit for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

  1. Mix the coffee mixture with the confectioner’s sugar until

    smooth.

  2. Pour the glaze over the cake.

About

Notes:
Freeze the cake, unglazed, in an airtight container or wrapped tightly for up to two months; thaw at room temperature and add glaze just before serving.

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

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1 Comment

Ariel Goldstein •

My husband is allergic to almond, soy, and other nut milks and doesn't like oat milk. can I use milk? How much?

Chana Fox Kosher.com Team •
Reply to Ariel Goldstein

Hi Ariel,
Sure, just keep in mind that using cow's milk will make this cake dairy.
Sounds delicious either way!

Enjoy!
-Chana Tzirel from Kosher.com