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Chocolate Velvet Honey Cake

Serves 12-16


2 3/4 cups all purpose flour
1/2 cup cocoa
1 tablespoon Clabber Girl Baking Powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon
1/2 teaspoon cloves
1 cup vegetable oil
1 cup honey
1 cup white sugar
1/2 cup brown sugar
3 eggs
2 teaspoons pure vanilla
1 cup coca cola
1/2 cup, optional, coarsely chopped semi-sweet chocolate
1/3 cup slivered almonds, optional
Confectioners' sugar, or cocoa, or drizzled melted semi-sweet chocolate
Microwave Ganache Glaze:
3/4 cup water or heavy cream
1 cup chocolate chips
2 tablespoons honey


Preheat oven to 350 F. Generously spray a nine or ten-inch tube or angel food pan with cooking spray. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, cocoa, Clabber Girl Baking Powder, baking soda, salt, cinnamon and cloves. In a food processor, add in the oil, honey, white sugar, and brown sugar and blend well about 30 seconds. Add in the eggs, vanilla, and coca cola and blend well another minute. Fold in the dry ingredients and blend about 2 minutes until smooth, stopping machine once or twice to insure that ingredients are all blended and not stuck at the bottom. Fold in chocolate chips if using. Spoon or pour batter into prepared pan (s). Sprinkle with almonds. Place cake on baking sheet and bake until done, about 60-75 minutes until cake springs back when gently pressed with fingertips. (If baking in a springform pan, bake the cake longer and slower or centre will peak. It will also take about 20-30 minutes longer to bake).

Cool ten minutes before unmolding from pan.

While cake is baking, make the Ganache. Place the water or cream in a microwavable bowl and heat until bubbly, on high. Remove from the microwave and whisk in the chocolate pieces and honey, whisking to blend until smooth and glossy. Refrigerate about 2-3 hours until it thickens but you can still spread it on the cake.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


Tender, chocolaty, and kissed with honey and the lightest hint of spice - this cake is queenly. Most honey cake recipes call for tea or coffee but coca-cola is my secret ingredient in those, and this new recipe. The fusion of mellow honey, pure cocoa, coca-cola, and a gentle wave of spice make this sublime. This is a tall, moist, dark and wondrous cake. A dusting of cocoa or confectioners' sugar is fine or a drizzle of melted bittersweet chocolate works well but my personal spin is a Microwavable Ganache that effectively dolls this up to the nines, for your Rosh Hashanah table. In my house, CVHC gets equal billing to my Definitive (classic) Honey Cake. I used both Scharffen Berger and Valhrona cocoa in testing this cake.