Chocolate Honey Cake
cm round cake pan
For the chocolate honey cake:
instant coffee powder
sour cream – see notes for nondairy version
For chocolate and honey ganache:
heavy cream – see notes for nondairy version
Roasted and halved pecans
Preheat oven to 170c degrees and grease the pan.
In a large bowl, mix water and coffee until dissolved.
Add sour cream, oil, sugar, honey and salt and mix into a smooth mixture.
Add eggs and beat into a smooth mixture.
Add flour, cocoa and baking powder and whisk just until incorporated. It is important to avoid over-processing of the batter which can damage the final texture of the cake.
Pour the batter into the pan, and smooth the top.
Sprinkle chopped chocolate evenly on top.
Bake for 40-50 minutes or until the cake is stable and a skewer inserted in the center comes out with moist crumbs.
Cool completely at room temperature. Go with a knife through the sides of the pan to loosen the cake from the mold.
Chocolate and honey ganache: chop the chocolate and place in a bowl.
Heat a small pot of honey, cream and salt to simmer.
Pour the hot cream over the chocolate, wait a minute, and beat well until a uniform and shiny chocolate ganache is formed.
Pour the ganache over the cake and cool for about 2 hours in the refrigerator to set.
Remove the cake from the pan and garnish the top with halved pecans.
Serve at room temperature.
Keep the cake in a closed container in the refrigerator up to a week.
Serve the cake at room temperature rather than cold.
Instead of honey you can use date syrup or maple.
Instead of pecans you can use any other nut you like.
Nondairy version: in the cake - instead of sour cream, use soy milk the same amount; in the ganache – use coconut cream (at least 17% fat) instead of cream the same amount.