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Honey Cake, Chocolate Swirl (P)
Source: Marcy Goldman, Baker Boulanger website
Serves: 12-16

Honey Spice Batter:
1-3/4 cups all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup vegetable oil
1/2 cup honey
3/4 cup white sugar
1/4 cup brown sugar, packed
2 eggs
1/2 teaspoon pure vanilla
1/2 cup brewed tea
1/4 cup orange juice

Chocolate Batter:
1-1/2 cups all purpose flour
1/3 cup cocoa, measured and sifted
1/4 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1 cup white sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup cola, flat

1/2 cup chocolate, grated
confectioners' sugar, optional
non-stick cooking spray

Preheat oven to 350°F.

Generously spray a 9"-10" tube pan with cooking spray.

For honey spice batter, place flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice in a bowl. Blend with a whisk, then make a well in the center. Stir in oil, honey, white and brown sugars, eggs, vanilla, tea, and orange juice. Blend well to make a smooth batter. Set aside.

For chocolate batter, in a separate bowl, combine flour, cocoa, salt, baking powder, and baking soda. Make a well in the center and whisk in white and brown sugars, oil, eggs, vanilla, and cola. Blend well to make a smooth batter.

Pour honey spice batter into prepared pan. Top with chocolate batter. Place pan on a baking sheet and bake 55-65 minutes or until cake springs back when gently touched.

Cool 10 minutes then un-mold and place on a serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt. If you prefer, chill cake to set chocolate and then dust with confectioners' sugar.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A