Chocolate Honey Cake

Chocolate Honey Cake

Made by TCHO Pro Jessica Craig
Pastry Chef at Almond in Bridgehampton, NY
Yield: one, 6-inch cake pans

Chocolate Honey Cake

2 cups Sugar
2 cups All-Purpose Flour
1 cup TCHO Natural Cocoa Powder
1½ tsp Baking Soda
1 tsp Salt
2 Eggs
1½ cup Milk
½ tsp Vanilla
1 cup Hot Water 

Chocolate Ganache
8 oz TCHO Bittersweet 66% Dark Chocolate
1 cup Honey
2 cup Cream
½ tsp Salt
Splash of Vanilla

Chocolate Honey Cake

  1. Preheat oven to 350 F and butter one, 6-inch cake round.
  2. Mix together sugar, flour, TCHO Cocoa Powder, baking soda, salt in a stand mixer using a low speed until combined.
  3. Add eggs, milk, warm water, and vanilla. Beat on a medium speed until smooth. 
  4. Pour the batter into the cake pan. 
  5. Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
  6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. 

Chocolate Ganache

  1. Place TCHO 66% Dark Chocolate into a large glass bowl. Set aside.  
  2. In a tall pot, heat the cream and honey on medium heat until it starts to simmer.
  3. Pour the cream over the chocolate in 3 sections to melt the chocolate. Pouring the cream over the chocolate slowly, prevents the chocolate from burning. 
  4. Add the butter and whisk together. 


  1. Carefully cut the chocolate cake into 4, 1/2-inch layers using a serrated knife. 
  2. Place the first layer of cake onto a plate then spread the chocolate ganache evenly over the cake using an offset spatula, then repeat 3 times.
  3. Spread ganache on the outside of the cake using an offset spatula.
  4. Chill in the refrigerator for 30 minutes until ganache is set on the cake until the ganache looks like a chocolate shell.
  5. Heat up the remaining amount of ganache until warm then pull out the cake from the refrigerator and place it over a cooling rack.
  6. Pour the ganache over the cake allowing the ganache to drip over the sides of the cake.
    Ganache Pour
    TCHO Pro Tip: use a blow torch (as safely as possible) to smooth out the ganache on the sides of the cake.
    Torch Ganache
  7. Cut and enjoy!