Chocolate Honey Cake

What would the holidays be without honey cake? Well, I didn't exactly make honey cake but when I was asked to make dessert for lunch last weekend, I made something like it. Honey cakes are usually hit or miss. Either you love them or you hate them. I decided to play it safe but still tip my hat to the season by making a chocolate honey cake. This cake comes from the masterful Marcy Goldman's A Treasury of Jewish Holiday Baking. Moist with a depth of flavor added from the honey, my guests really loved it. The topping couldn't be simpler, just toss some chocolate chips on top of the hot cake and allow the heat to melt the chips the spread! Love that trick!

Chocolate Honey Cake

From A Treasury of Jewish Holiday Baking

1 cup oil

1 cup sugar

2/3 cup brown sugar

1 cup honey

1 tsp vanilla

4 eggs

1/2 cup unsweetened cocoa

2 3/4 cups flour

1/2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

1/4 tsp cinnamon, I omitted

1 cup brewed coffee, room temperature

1/2 cup chocolate chips

Preheat the oven to 350. Grease the bottom of a large angel food pan. In a medium sized bowl, blend the oil with the sugars, honey and vanilla. Blend in the eggs. In a separate bowl, mix together the dry ingredients. Make a well in the center and pour in the liquid ingredients, slowly adding the coffee. 

Blend until smooth. Pour into the pan and bake for 15 minutes. Turn down the oven to 325 and continue baking for another hour or until a toothpick inserts comes out clean. Remove from the oven. Sprinkle on th chocolate and allow to sit. Spread to the edges. Cool completely and then cover to store.