Honey chocolate cake

Honey chocolate cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
185g butter, softened
185g lightly packed brown sugar
1/3 cup honey
2 eggs, beaten
3 teaspoons rum
1/2 teaspoon vanilla essence
2 tablespoons cocoa powder
260g self-raising flour
a pinch of salt
1/2 cup sweet sherry
1 cup cream
1/4 teaspoon almond essence, (optional)
icing sugar, to decorate
or Chocolate glaze, to decorate

Method

  1. Preheat the oven to 180°C. Grease a 22 cm round cake tin and line the base and sides with baking paper.
  2. Using an electric mixer, cream the butter with the brown sugar and honey until light and fluffy. Add the eggs gradually, beating well after each addition. Add the rum and vanilla.
  3. Sift the cocoa, flour and salt together. Fold into the creamed mixture alternately with the sherry.
  4. Spoon into the prepared tin and bake for 55–60 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack.
  5. Whip the cream and, if you like, flavour with the almond essence.
  6. When cold, cut the cake into two layers and fill with the whipped cream. Dust the top with sifted icing sugar or cover with chocolate glaze.
Tags:
baking
bakery
margaret
fulton
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