Honey Chocolate Cake | Springform Tin Baking

I adapted this recipe for honey chocolate cake from Happy Retiree’s Kitchen. I have made it a few times and really love how it turned out.

Honey Chocolate Cake
Head straight on to the Recipe For ♥ Honey Chocolate Cake ♥

It is an old wives’ tale that you must feed a cold and starve a fever, as you need to feed both. However, it might very well be true that you can treat a cold in 6 days with medication, or half a dozen, without. I can remember my grandmother saying that. I treated my head cold with over the counter medication for a week. And when that had no effect I saw my Doctor. He prescribed medication and after a week I felt no different. I was not feeling sick which was a good thing. With my second vaccine due I had to go off all the medication and so the following week was spent taking nothing. And the end result was the same! I feel no better, or no worse than before. I can consider myself lucky that it is nothing more than congested nasal passages.

Today’s inspirational recipe from Lavender and Lime ♥ Honey Chocolate Cake ♥ #LavenderAndLime Click To Tweet

But, it is extremely frustrating regardless of what it is. I am keeping the tissue manufacturer in business. And because of this I am coughing. It is a reflex action which I could stifle with sucking sweets. But I am not very disciplined and tend to just chew them. Which of course does not have the desired effect. I am just going to carry on as normal and hope in time that this all clears. And that it does not get any worse. As an aside, I have been keeping track of my oxygen saturation levels with a pulse oximeter. This is to ensure that what my Doctor says is just a head cold, is just that. Have you had a head cold this winter?


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Honey Chocolate Cake

This cake gets the most amazing crack on top!
Recipe Category: Baking

Ingredients

  • 300 g salted butter
  • 170 g thick yoghurt
  • 150 g honey
  • 100 g fructose
  • 5 mls vanilla extract
  • 1 orange, finely grated zest only
  • 2 eggs, lightly beaten
  • 130 g flour
  • 130 g self-raising flour
  • 5 mls baking powder
  • 200 g dark chocolate, roughly chopped

Method

  • Place the butter, yoghurt, honey, fructose, vanilla and zest into a saucepan
  • Leave over a low to medium temperature until the butter melts, stirring occasionally
  • Pour into a large mixing bowl and set aside to cool for 45 minutes
  • Preheat your oven to 180° Celsius
  • Whisk the eggs into the cooled butter mixture
  • Sift the flours and baking powder into the bowl and gently fold in
  • Add the chocolate and gently mix, then pour into a lined 23cm springform tin
  • Place into the oven and bake for 60 minutes
  • Remove from the oven and leave to stand in the tin for 10 minutes
  • Turn out onto a wire rack and leave to cool completely before cutting
Inspiration published on Lavender and Lime September 20:

 


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