Sunday, January 20, 2013

Bundt #1 of BCS5 - Honey Cake with Dark Chocolate Glaze

Baked on September 30, 2012.

I was motivated to start Bundt Cake Season 5 earlier than previous seasons, in part, because my colleague, AJ, sent me this recipe for Honey Cake with Dark Chocolate Glaze (and a sprinkling of sea salt) and it looked delicious.  I was also motivated to get an early start to BCS5, because I ended up baking so few bundts last season (four total, though I only posted about two).  So, I was eager to get out my bundt pans and get baking!

I have been searching for a good Honey Cake recipe for awhile.  My old CSA used to sell these amazing honey cakes for Rosh Hashanah, which had raisins and carrots in them(not dissimilar to carrot cake), but that CSA no longer exists, hence the search for a honey cake recipe of my own.

This cake, although it has neither carrots nor raisins (which I'm pretty sure were unique to that baker's interpretation, as I don't think most honey cakes have either) still looked really good.  And how can you go wrong with a dark chocolate glaze and a sprinkling of sea salt?  The answer is, you really can't. Also, clearly this Honey Cake was meant for me, because it was a bundt cake.

I brought this cake into work to share with my coworkers and the Dean (who usually avoids sweets and things that aren't healthy, in general) poked his head into my office and told me, "You could sell this."  That was high praise.  

As the description at Epicurious says, this cake is ideal for any occasion, so no need to wait for the next Rosh Hashanah to make this.

Here's the recipe (which you can also find here).


For cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
3 large eggs
1 cup sugar
1 1/4 cups vegetable oil
1 cup pure honey
3/4 cup lukewarm coffee (brewed, or instant dissolved in water)
1 1/2 teaspoons packed grated orange zest

For chocolate glaze:
1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light)
2 teaspoons light corn syrup
4 ounces bittersweet (60% cacao) chocolate, finely chopped (I just used dark chocolate chocolate chips.)
Out of the pan, before the glaze.
For garnish:
Flaky sea salt, such as Maldon (optional)


For cake:
Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.

Whisk together flour, baking powder and soda, salt, and spices in a large bowl.

Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.

Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.

Pour batter into pan (it’s liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.

Let cake cool in the pan on a rack for 20 minutes.

Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack and cool completely.

For glaze:
Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.

Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.

Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.

Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
Freshly glazed cake, pre-sea salt.

Just before serving, sprinkle glaze lightly with flaky sea salt, if using.

Helpful hint from Epicurious (check out their web site for other hints):
Measuring oil and honey: Both should be measured in a liquid measuring cup. The oil is listed first, because if you measure the honey in it afterward, without washing the cup, the honey will slide out easily, with barely any help needed from a rubber spatula. 

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