Chocolate Honey Cake

10 September 2023 Dairy Free Vegetarian Friendly
This recipe is dedicated to my sister. For years she has asked me to make a chocolate honey cake instead of the regular version for our annual Rosh Hashanah feast, because ultimately everyone loves a chocolate dessert.

I finally listened and here we have it, the perfect dessert for any teatime treat or festive gathering, the lovechild of a spiced honey cake and a chocolate cake. With chocolate drizzle for extra fancy times.

The gift of making this cake for a crowd, a holiday or a festive gift is that it’s even better after 2-3 days and will last for a week unglazed, allowing you to make it well in advance. Just keep it well wrapped in cling film or a very airtight container in advance and glaze on the day of serving.   

(This was one of the recipes featured on my Rosh Hashanah segment on Channel 4 Sunday Brunch)

This can be made either in an angel food tin or 2 loaf tins.

Chocolate Honey Cake

  • 240g plain flour
  • 60g cocoa powder
  • 2 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 180ml vegetable oil
  • 125g runny honey
  • 125g golden syrup
  • 150g caster sugar
  • 150g soft brown muscovado sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 125ml orange juice
  • 180ml freshly brewed coffee

Chocolate Glaze

  • 170g dark chocolate, cut into pieces
  • 1 tbsp coconut oil
  • 1 tbsp honey

Preheat oven to 180C (350F)

Grease and line either your angel food pan or loaf tins if using instead. 

In a large bowl whisk flour, cocoa powder, baking powder, baking soda, salt and spices.

In another bowl mix together remaining ingredients, adding coffee last

Make a well in the centre of the dry ingredients and add the wet ingredients, mixing with a strong whisk or wooden spoon and combine until all ingredients are fully incorporated.  (You can try to mix it in an electric mixer, but it is a very wet batter and mine goes everywhere!)

Pour into the prepared pans.

Put cake(s) on a baking sheet in the oven and bake loaf tins for 40 minutes, or bundt/angel cakes for 45-55 minutes (depending on their size) or until the cake springs back when gently pressed.  As the batter is liquidy it may take extra time, depending on your oven.

Allow to cool for at least 15 minutes before removing from the pan.

On the day you are ready to serve the cake, make the glaze:

In a heatproof bowl over a pan of boiling water, melt together the chocolate, coconut oil and honey until its smooth and shiny.  

Remove from the heat and allow to cool a little before drizzling over the cake allowing it to drip down the sides. 

Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on