Honey Chocolate Bundt Cake is a moist and flavorful cake for Rosh Hashanah and all year long!
This post is brought to you as part of an ongoing partnership between this blog and Best Select. Thank you for supporting the brands that keep this blog running.
Have a question about one of my recipes?
The best place to get answers is the Overtime Cook Recipes Facebook Group!
Rosh Hashanah is just a week away, and if you’re stuck firmly in the “I don’t really like honey cake” camp, I’ve got some really good news for you. You’re going to love this honey cake!
A while ago, I had this idea. What if I could take a honey cake, keep the moistness and flavor, but give it an extra burst of flavor with something to tone down that strong honey flavor that not everyone loves? Enter Best Select Dutch Process cocoa powder! This high-quality cocoa is high-quality, and really intense in the chocolate flavor. Add it to honey cake, and it’s definitely the dominant flavor in the cake, but there’s a nice undertone of honey, which works perfectly with the chocolate! This cake is so moist, it’s amazing. Just look:
So if you’re ready for a change on the typical honey cake, try this one. You may just find yourself making it all year long!
Do you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips and deals and more!
Click here to signup.
- 4 eggs
- ⅔ cup sugar
- ⅔ cup oil
- 1 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- ½ cup Best Select Dutch Process Cocoa Powder
- 2 cups flour
- 1 cup milk or parve milk
- Preheat oven to 350. Grease and flour a bundt pan and set aside.
- In the bowl of an electric mixer, beat together eggs, sugar, oil, honey, vanilla, baking powder, baking soda and salt until creamy.
- Add cocoa, half the flour, half the milk, then the remaining flour and milk. Beat until just combined.
- Pour batter into prepared baking pan. Bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely before adding glaze (see below), if using.
This cake is fantastic without a glaze, but you can punch up the honey flavor (and looks!) with a honey glaze if you like.
- 1 cup confectioners’ sugar
- 1 tablespoon honey
- 1 teaspoon soy milk
- 1 teaspoon lemon juice
- Combine all ingredients in a small bowl and stir to combine.
If you liked this recipe, you’ll also love:
Chocolate Pomegranate Bundt Cake
Recommended for this recipe: Nordic Ware Bundt Pan
Make sure to follow @bestselectkosher on Instagram for tips, exclusive recipes, and great giveaways!
—-
Like This Recipe? You will absolutely LOVE my cookbook!
It also makes a great gift! Click here to purchase Something Sweet
Never miss a new recipe! Follow me for all the updates on:
Facebook| Instagram | Twitter | Pinterest
——-
Thanks for visiting! Enjoy the cake! -Miriam
Disclosure: This post was sponsored by Best Select. All opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
Looks gorgeous. It came out great
can you use regular hershey’s cocoa powder as well?
can you use regular hershey’s cocoa powder as well?
i made this cake for rosh hashana
it was an absolute hit!
than;ks
which milk alternative would u recommend?
Tried the cake for Rosh Hashana. It came out amazing. Moist and delicious.
This looks gorgeous. I am going to make it for my party today. I believe my guests would love it.
I simply love this type of bundt cake! Never made of with honey before, excited to give it a try!
What can I use enstead of honey?
Honey is the dominant flavor here, so it’s not the best idea to replace it.
Made this Bundt cake this morning. It rose so beautiful. Its very light and bouncy. Beautiful chocolate color. I used the Hersheys Dark Cocoa Powder instead. I couldn’t resist before it cooled so I tried a piece. Perfection! This will go well with a good cup of coffee after dinner. 🙂 Thank you for sharing this recipe.
Can this be made in a different pan other than a bundt pan?
Can I use loaf pans or other lpns?
Yes, loaf pans would work. Divide the cake between two loaf pans. You may need to reduce baking time somewhat.
Please advise. Why is it so liquidy and takes so long to bake that outer gets burnt and inside is raw
Hi, I’m really looking forward to trying this recipe. Do you know if this recipe would work for mini cupcakes?