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Preheat oven to 350F. Using 1 teaspoon melted butter, lightly coat inside of 6×3-inch aluminum cake pan. Using 2 teaspoons cake flour, dust inside of pan. Shake out any excess flour. Set aside.
To make Chocolate Honey Swirl Cake: In sifter, combine 3/4 cup cake flour and baking powder. Sift onto large piece of parchment or wax paper, and set aside.
Place 3 ounces butter in bowl of electric mixer fitted with paddle. Mix on low for 1 minute, then beat on medium until soft, about 1 minute. Scrape down sides of bowl and paddle with rubber spatula. Beat for 1 minute more on medium until very soft. Scrape down sides of bowl and paddle. Add flour mixture, heavy cream and sugar, and mix on lowest speed to combine, about 30 seconds; mix on low for 30 seconds more. Scrape down sides of bowl and paddle. Add egg yolks and honey, and beat on medium for 1 minute. Scrape down sides of bowl and paddle. Beat on medium for 30 seconds more. Remove bowl from mixer, and use rubber spatula to finish mixing ingredients until thoroughly combined. Transfer 1/2 cup of honey batter into small bowl with semisweet chocolate, and use rubber spatula to stir well until combined.
Place about half remaining plain honey batter in bottom of prepared pan, and smooth to edges with rubber spatula. Evenly spread chocolate honey batter on top of first layer. Top layer of chocolate batter with remaining plain honey batter, and spread evenly. Marbleize cake by dipping flat blade of dinner knife all the way down into batter, then lifting blade out in folding motion like roll of a wave, repeating about 6 times throughout batter. Smooth surface of batter with rubber spatula.
Bake on center rack until toothpick inserted in center comes out slightly moist (almost, but not quite, dry), about 43 minutes. Remove cake from oven, and cool in pan at room temperature for 15 minutes. Invert cake onto cake circle or plate, then turn back over to top side up. Refrigerate until cold, about 1 hour.
To make “Honey, I’m on Cloud Nine” Icing: Measure warm water into measuring cup, then add honey. Transfer water and honey to small saucepan, and add 2 tablespoons of sugar. Bring to a boil over medium-high heat. Cook, stirring occasionally, until temperature reaches 240F, about 5 minutes. Use candy thermometer for accurate temperature reading.
Remove saucepan from heat, then immediately place egg whites and remaining 2 tablespoons sugar in bowl of electric mixer fitted with balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Carefully and slowly add honey mixture to egg whites while whisking on high speed until mixture is very thick, about 3 minutes. Remove bowl from mixer.
Evenly spread honey icing over top and sides of chilled cake. Place cocoa powder in small sifter, and sprinkle cocoa over icing. Cake can be cut immediately or refrigerated until serving time.
Even though the inclusion of honey will impart its unique taste, chocolate is still the controlling flavor. Serve it with Port. Although Portugal is the historic home of all great Port, try the Australian Yalumba Galway Pipe Port.
- Calories 1150
- Carbohydrate Content 155 g
- Cholesterol Content 350 mg
- Fat Content 57 g
- Fiber Content 1 g
- Protein Content 12 g
- Saturated Fat Content 33 g
- Sodium Content 200 mg
- Sugar Content 114 g