Chocolate Honey Cake

Last night I made a yummy dessert that was easy and delicious, and particularly suited to this time of year. I took a standard chocolate cake recipe, altered it for my purposes, and wham! I got Chocolate Honey Cake.

This cake is designed to be served with something else, which is why it’s not frosted. I served this cake warm with vanilla ice cream, which melts over the cake perfectly. You can also heat the cake in the oven for breakfast, and spread butter and honey on it. Yummy!

CHOCOLATE HONEY CAKE

Prepare a 13″ x 9″ x 2″ glass baking dish by coating it with coconut oil (keep your hands clean by using a paper towel) and dusting it lightly with all-purpose flour. Preheat oven to 350º. Combine in a large bowl:

•2 1/4 cups all-purpose flour
•2 cups raw honey
•3/4 cup melted coconut oil (or butter, if you prefer)
•2/3 cup baking cocoa
•1 cup water
•1 teaspoon baking soda
•1 teaspoon sea salt
•1 teaspoon vanilla
•1/4 teaspoon baking powder

Beat ingredients in stand mixer or with electric hand mixer on a lower speed for about a minute, using a spatula to frequently scrape sides of bowl. Add to mixture:

•2 eggs, pre-beaten (I do this by hand, using a fork to beat eggs in a cup)

Turn mixer to a medium high speed, and mix for 3 minutes, scraping the side of the bowl a few times.

Pour the batter into the baking dish. Bake for about 45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. I usually check it a little early, and then monitor it every 3 minutes or so.

Place the cake dish on a wire rack on your kitchen counter, and let it cool for about 10 minutes. If you’re going to serve it warm with ice cream, cut squares and scoop them out into bowls, and cover with your favorite flavor of ice cream. Let the remainder of the cake cool for at least an hour.

Cover whatever you don’t use with tinfoil, and store in a safe place. You can always refrigerate the cake, however I like to keep it on the counter for the first night so it doesn’t get gummy before we can eat it for breakfast the following morning.

To serve Chocolate Honey Cake as a breakfast treat, heat up individual servings in oven-safe containers in the oven at 350º for 4-10 minutes, depending on whether you stored the cake covered on your counter or in the refrigerator. Once the cake is warm, place each serving on a small plate, cut it on the horizontal and spread the inside with butter (like cornbread). Pour a little honey over the top of the cake, and serve with coffee, tea, or another warm morning drink. Enjoy!