Monday, April 15, 2013

chocolate honey spice cake

Let's start the week with cake shall we? It had been a while since we'd done any baking but when Autumn's cooler weather arrived on the weekend River and Sol were asking "Can we bake a cake?" 

I didn't have a recipe in mind, I wanted to work with ingredients that were in the cupboard and this chocolate honey spice cake is what Sol and I came up with after I googled around for some ideas. While Sol and I measured ingredients, mixed and stirred the cake River opted to watch E.T. for the first time but was quick to appear when the bowl needing licking. How I remember crying my way through the end of that movie when I was 6.

I had to hold Sol back from eating the squares of butter as I cut them up, and felt continually nervous as I used the electric beater that he would attempt to dive his little fingers into the bowl to pinch another butter square. Ah, cooking with children it is messy and slow and satisfying.

Chocolate honey spice cake 


125g butter, diced
1/4 cup brown sugar
2 eggs
3/4 cup honey
1 1/2 cups self-raising flour (I used gluten free)
3 tablespoons cocoa powder
1/2 cup milk
1 tsp vanilla extract
1 heaped teaspoon ground cinnamon

Chocolate 'icing'

2 tablespoons cocoa powder
1/4 cup honey
2 tbsp hot water
1/2 cup icing sugar

For the cake:

Preheat oven to 180C
Grease and line a small rectangular or round baking dish/cake tin (or you could make cupcakes).
Beat butter and sugar until light and fluffy.
Beat in eggs one at a time, stir in vanilla.
Beat in honey until smooth.
Fold in flour, cocoa and cinnamon.
Stir in milk until smooth.
Pour batter into prepared tin and bake for 20-30 minutes until edges are cooked and centre just springs back when you press on it. It is better to take it out a little early than overcook and have a dry cake.

For the icing

I began this mixture wanting to avoid using the icing sugar so I mixed the honey, cocoa and water together to make a sort of sauce but the cocoa was a bit overpowering so I decided to add some icing sugar just enough to keep the sauce consistency. It is quite sweet and not something I would make all the time but once every now and again is ok in my book.

You could add garam masala to the cake if you wanted to increase the spicyness.

A friend arrived just as this was coming out of the oven, with the help of my three chocolate cake lovers and our guest there wasn't much left by the time he departed. I managed to whisk a piece away into the fridge for River's lunch box. Chocolate cake isn't a usual addition to River's school lunch but in his words "mum, we're celebrating the start of term 2".

Do you have an alternative to making icing with icing sugar? I'd love to hear. Happy back to school for those returning today. And happy holidays to those just beginning, I am envious! x


  1. This comment came via email from Robin...thanks Robin! We make a ganache or a cream cheese frosting to make a cake special- I
    use really dark chocolate (84%)to make the ganache, which is expensive
    but I think the health benefits and the lovely taste are so
    worthwhile...and cakes are also not an every week thing in our house-
    We make a cream cheese frosting for carrot cakes and lemon cakes-
    Cream cheese and orange juice with vanilla extract and orange zest or
    the same with lemon. Both frostings the children can put on with a
    piping bag which makes the cake even more fun!!!

  2. This cake is beautiful! I made it this afternoon and the whole family loves it. It's really yummy warm and I can imagine it as a hot dessert in winter. I didn't both to ice it at all. It's a real winner and is going in my 'kitchen book'! Thank you!


Thanks for your comments. I read every one!

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