Chocolate Honey Dome Cake With Chocolate Honey Glaze Recipes

Steps:

• For cake:
• Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom with parchment round. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. Whisk sugar, honey, eggs, and vanilla in large bowl to blend. Whisk in oil, then half of dry ingredients. Whisk in buttermilk, then remaining dry ingredients. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 55 minutes (cake will dome). Cool 10 minutes. Invert onto rack; remove parchment. Turn over; cool cake completely on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
• For cream filling:
• Cut cake in half horizontally. Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.
• Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin. Bring 1/4 cup cream to boil in small saucepan. Remove from heat and stir in gelatin mixture. Cool to room temperature, stirring often, about 5 minutes.
• Meanwhile, using electric mixer, beat remaining 1 cup cream, sour cream, and honey in medium bowl until peaks form. Beat gelatin mixture, then grated chocolate into whipped cream mixture. Immediately spread filling over bottom half of cake, leaving 1/2-inch border at edges. Place top half of cake atop filling, pressing gently to spread filling just to edge of cake. Cover and chill cake overnight.
• For chocolate-honey glaze:
• Place chocolate in large measuring cup. Bring cream and honey to boil in heavy small saucepan, stirring to blend. Pour hot cream mixture over chocolate in cup; stir until smooth. Let cool 5 minutes.
• Place rack on rimmed baking sheet. Transfer cake to rack. Pour glaze over cake, allowing glaze to drip down sides. Use spatula to spread glaze over sides. Pat nuts onto sides of cake. Chill 1 hour to set glaze. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
• Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
• Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
• Spread glaze over cooled cakes.

Steps:

• Preheat oven to 350°F Grease bottom only of a 9 x 13 pan with shortening or cooking spray.
• Beat cake mix, water, oil, eggs and sour cream in large bowl with electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Spread half of the batter in pan.
• In a separate bowl, mix brown sugar, 1/3 cup of the pecans, chocolate chips and cinnamon; sprinkle over the batter in the pan.
• Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
• Bake for 50 to 60 minutes or until top quickly springs back when touched lightly in center.
• Spread frosting evenly over warm cake (frosting will be very thin.) sprinkle the remaining nuts on top for garnish.
• Cool completely about 2 hours.

Steps:

• Preheat oven to 350°F.
• Grease a baking pan holding 8 cups.
• Melt chocolate in double boiler, set aside.
• Sieve flour, baking soda, baking powder and cinnamon, set aside.
• In large bowl, beat eggs, apple sauce and honey.
• Add brown sugar and melted chocolate.
• Alternately mix in the dry ingredients and the orange juice.
• Stir in chocolate chips (optional).
• Pour the batter in the prepared pan.
• Bake (on lower rack) for 40 minutes.
• When done, an inserted skewer should come out clean.
• Let cool for 15 minutes.
• Remove from pan.