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Chocolate and honey cake
This cake was the favorite dessert of Marie-Claude, Anicet’s mother and the family’s cook. At every family potluck, she prepared it with love and pride. She would make us rediscover the perfect harmony between honey and chocolate each time. It then became a staple at the Cantine Pollens & Nectars.
If you ever find yourself short on time (or if you’re not a great dessert cook), our pastry chef has prepared it for you!
Our chocolate and honey cake is available here!
- Servings
- 6 to 8
- Preparation time
- 25 minutes
- Cooking time
- 35 to 40 minutes
Ingredients
For the chocolate and honey spread
- 175 ml (¾ cup) of 10% cream
390 g (2 ¼ cups) of chopped dark chocolate (64%)
80 g (⅓ cup) of salted butter
170 g (½ cup) of unpasteurized summer honey
Variation
To transform this spread into small truffles to gift, add 100 g (½ cup) of chocolate to the recipe and follow the same method. Refrigerate the mixture for 2 hours, then shape into small balls. Roll the truffles in cocoa powder. Store in the refrigerator until ready to gift.
Preparation steps
- In a saucepan, heat the cream over medium heat until it simmers.
- Place the chocolate in a bowl. Pour the hot cream over the chocolate. Let it sit for 1 minute, then mix well with a whisk.
- Add the butter, let it melt for a few seconds, and mix well. Incorporate the honey and stir again.
- Pour the spread into the jars.
- Serve warm, at room temperature, or cold on bread or cake.
Ingredients
For the chocolate cake
- 1 knob of butter (for the pan)
200 g (1 2/3 cups) of flour
60 g (2/3 cup) of cocoa powder
1 teaspoon of baking soda
½ teaspoon of salt
3 eggs
150 g (2/3 cup) of butter or 150 ml (2/3 cup)
340 g (1 cup) of unpasteurized summer honey
1 teaspoon of vanilla
250 ml (1 cup) of milk
Preparation steps
- Place a rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line a pan with parchment paper and butter the paper.
- In a bowl, mix the flour, cocoa powder, baking soda, and salt. In another bowl, beat the eggs with an electric mixer. Add the butter (or vegetable oil), honey, and vanilla. Mix well. At low speed, alternately incorporate the dry ingredients and the milk.
- Pour the batter into the pan and bake in the oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool slightly. Remove from the pan and let cool on a rack.
- Make the chocolate and honey spread. For a firmer and more manageable frosting, refrigerate it for 15 minutes before frosting the cake.
- Frost the cake. Adding fruits or orange can be delightful. Enjoy and share!
