Search
by Ingredient

Mexican Chocolate Honey Cake

StarStarStarStarEmpty star

Your rating

Mexican Chocolate Honey Cake

Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!

 

Yield

8 servings

Prep

10 min

Cook

30 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
cup cocoa powder
unsweetened, plus more for dusting
Camera
1 ¼ cup all-purpose flour
Camera
½ teaspoon baking powder
Camera
1 teaspoon cinnamon
Camera
¼ teaspoon cayenne pepper
Camera
½ teaspoon salt
Camera
1 cup honey
Camera
1 cup butter, unsalted
or 1/2 c. butter and 1/2 c. margarine
Camera
2 each eggs
large
Camera
Glaze
3 tablespoons water
Camera
1 tablespoon instant coffee
powder
Camera
1 teaspoon vanilla extract
Camera
1 1/2 cups powdered sugar
Camera

Ingredients

Amount Measure Ingredient Features
79 ml cocoa powder
unsweetened, plus more for dusting
Camera
296 ml all-purpose flour
Camera
2.5 ml baking powder
Camera
5 ml cinnamon
Camera
1.3 ml cayenne pepper
Camera
2.5 ml salt
Camera
237 ml honey
Camera
237 ml butter, unsalted
or 1/2 c. butter and 1/2 c. margarine
Camera
2 each eggs
large
Camera
Glaze
45 ml water
Camera
15 ml instant coffee
powder
Camera
5 ml vanilla extract
Camera
355 ml powdered sugar
Camera

Directions

Preheat oven to 350℉ (180℃).

Spray bundt or tube pan with vegetable spray then coat with cocoa powder, tilting pan and tapping out excess; set aside.

In a medium bowl, sift together the flour, ⅓ cup cocoa powder, baking powder, cinnamon, cayenne pepper and salt. Set aside.

In a medium saucepan over medium-high heat, melt together the honey and butter. Transfer to bowl of electric mixer and beat on medium-high speed until mixture is cooled to room temperature, about 3 minutes. Add eggs, one at a time, beating after each addition.

In three additions, beat in the dry ingredients, scraping down sides of bowl between additions. Spoon mixture into prepared pan and bake for 25 to 30 minutes, until toothpick tests clean. Cool in pan for 15 minutes. Remove and cool completely on wire rack.

For the glaze:

In a small bowl, whisk together the water, instant coffee powder and vanilla extract until the coffee granules are completely dissolved. Gradually whisk in the powdered sugar until smooth. Drizzle over cooled cake.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 51743% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 170mg 7%
Total Carbohydrate 25g 25%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 16% Vitamin C 1%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe