Here's a recipe for a moist chocolate cake that that's perfect for Easter. You are still getting your chocolate fix, in a less intense way, and the cake sugar level has been reduced with the addition of honey. It's a honey/vanilla Honeyfusion combo which also adds an interesting variation, deepening the flavour. I'm keen to try it over pancakes or in yoghurt.
The cake takes about 20 minutes to make and less time to eat depending on who is around. :)
Honey Chocolate Cake
125g butter, softened
1/3 cup firmly packed brown sugar
2 eggs, at room temperature
2/3 cup Capilano Vanilla Honey
1½ cups self-raising flour
½ cup cocoa
½ cup milk
2½ cups pure icing sugar
2 tablespoons cocoa
1 tablespoon softened butter
1 tablespoon Capilano Vanilla Honey
1½ tablespoons boiling water
chocolate curls (see tip)
small chocolate Easter eggs
- Preheat oven to 170C. Grease and line a 22cm round cake pan with baking paper.
- Place butter and sugar into a bowl and beat with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add honey and beat until combined.
- Sift flour and cocoa together. Add to creamed mixture and stir to combine, then add milk and mix until combined.
- Pour into prepared pan and bake 45 minutes or until cooked. Insert a wooden skewer into the centre of the cake – it should remove clean. If cake browns too quickly place a piece of foil loosely over cake. Allow to cool in the tin for 10 minutes, then remove from tin to a wire rack to cool completely.
- Make icing. Sift icing sugar and cocoa together into a medium bowl. Add butter. Place honey in a small heatproof bowl; add boiling water and stir to combine. Reserve 2 teaspoons of the liquid. Add remainder to the icing sugar mixture and stir until smooth. Add reserved liquid, if necessary, to make a spreadable icing. Spread icing over cake.
- When icing is set, decorate with chocolate curls and Easter eggs to form a nest.
Use broken Chocolate Flake bars in place of chocolate curls.
For more honey recipes visit
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