Honey chocolate cake

Honey chocolate cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
185g butter
185g brown sugar
115g honey
2 eggs, beaten
3 teaspoons rum
1/2 teaspoon natural vanilla extract
2 tablespoons cocoa powder
260g self-raising flour
pinch salt
125ml sweet sherry
whipped cream, flavoured with natural almond extract, to finish
icing sugar, sifted, to finish
or chocolate glaze, to finish

Method

  1. Cream butter with brown sugar and honey until light and fluffy. Add eggs one at a time, beating well after each addition. Add rum and vanilla. Sift cocoa, flour and salt together 3 times. Fold into creamed mixture alternately with sherry.
  2. Spoon into a greased and bottom-lined 23 cm round cake tin. Bake in a preheated moderate oven 180°C for 45 minutes or until a skewer inserted in the centre comes out clean. Cool in tin for 5 minutes, then turn out onto a wire rack. When cold, split cake into 2 layers and fill with whipped cream flavoured with a few drops almond extract. Dust top with sifted icing sugar or top with chocolate glaze.
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