Chocolate and Stone's Honey Cake

Chocolate and Stone's Honey Cake

Have you got a glut of chocolate and Easter eggs left over from the Easter weekend? If you have, why not use them up with our quick and simple recipe for a delicious chocolate and honey cake? Prepped and ready in about an hour, this makes for a fantastic sweet weekend treat. Go a step further and cover the finished cake with rich chocolate ganache and it's perfect for a birthday!

Ingredients for the cake

Wet ingredients:

115 g Stone's Honey runny Devon or Dartmoor honey

125 g Chocolate - Dark varieties work well, but milk choc will be just as good!

225 g Unsalted butter

4 Large free-range eggs

175 ml Whole milk

Dry ingredients:

200 g Caster sugar

50 g Cocoa powder

180 g Plain flour

1 tbsp Baking powder

1/2 tsp Bicarbonate of soda

Chocolate ganache (optional):

300 g Dark chocolate

235 ml Double cream

Method for the cake:

1. Preheat your oven to 180C, 160C fan. Grease and base line a 23 cm / 9 in loose base or springform cake tin.

2. Melt the chocolate and butter in a microwave. Use short 30s bursts until both have completely melted.

3. Allow the chocolate mixture to cool slightly before rapidly whisking in the eggs. Then, add the milk, Stone's Honey runny Devon or Dartmoor honey, and the caster sugar. Use a hand whisk to make sure that everything is fully combined.

4.  Add the remaining ingredients to the chocolate mixture and stir to combine.

5. Once completely mixed, pour the cake batter into the pre-prepared cake tin.

6. Bake in the oven for 45-50 mins until a skewer inserted into the middle comes out clean.

7. Allow to cool in the tin for 10 mins before removing.

To make the ganache (optional):

8. Add the dark chocolate and double cream to a medium-sized heavy-based saucepan.

9. Gently heat, stirring frequently until the chocolate is completely melted.

10. Stir to combine the melted chocolate and cream and allow to cool to room temeperature before using the ganache to cover the cooled cake.

11. For an extra-decadent twist, decorate with chocolate sprinkles and serve your finished cake with Devon clotted cream.




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