Easiest Way to Make Dense Chocolate Cake Recipe Nigella

Chocolate-Glazed Honey Cake

Pour into the lined loaf tin and bake for 30 minutes.

Recipe Summary Chocolate-Glazed Honey Cake

This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.

Ingredients | Dense Chocolate Cake Recipe Nigella

4 cups all-purpose flour

1 ½ cups white sugar

1 cup honey

3 large eggs

½ cup vegetable oil

½ cup brewed coffee

1 tablespoon jam (any flavor)

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon baking soda

½ cup white sugar

¼ cup unsweetened cocoa powder

3 ½ tablespoons water

1 teaspoon all-purpose flour

½ cup margarine

1 tablespoon brandy

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.

Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.

Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.

Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.

Spread glaze over cooled cakes.

Tea can be used in place of coffee.

Info | Dense Chocolate Cake Recipe Nigella

prep: 15 mins cook: 1 hr 8 mins additional: 15 mins total: 1 hr 38 mins Servings: 16 Yield: 2 8x3-inch loaf pans

TAG : Chocolate-Glazed Honey Cake

Desserts, Frostings and Icings, Chocolate,

Images of Dense Chocolate Cake Recipe Nigella

Dense Chocolate Cake Recipe Nigella - Nigella lawson's devil's food cake recipe adapted from her cookbook kitchen is substituting the usual melted chocolate in the cake with cocoa and dark muscovado sugar.