I actually made several items today (Saturday, I know it's already Sunday...), but they will have to wait. With everything going on (2 midterms this week and 2 homeworks due, all on different days, a bake sale for Engineering Ball, rewriting the constitution for not one, but two different clubs), my weekend is just as packed as this week was. As a nostalgic daydream of less hectic days, this was a recipe I made in the summer, with an amazingly artistic friend of mine. Her attention to visual detail is stunning, which amuses me when she just tosses ingredients into the bowl. Or when she eats :)
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| Ahhh-um! Mine! |
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| Yep, mine! |
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| Mmmm, chocolate.... |
Another adventure with friends! This one also turned out remarkably well. As it turns out, my friend's family is quite fond of sweets and will gladly take any dessert I have remaining. We only kept a quarter of this sweet cake, but enjoyed it. My friend was able to bring over some baking chocolate and some good-quality honey for this recipe, which showed in the cake. The crust was crisp with a caramelized sugar taste and the interior was moist, with a pronounced chocolate flavor backed by honey. We skipped the glaze, since we thought the cake would be very sweet to begin with. We also skipped the cute honey bees, since we lacked marzipan.
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| Mmm, simple cake. |
Honey Bee Cake adapted from Nigella Lawson's recipe on the Food Network
Makes 1 relatively tall 9" round cake
Ingredients
4 ounces (about ⅔ cup) bittersweet chocolate, chopped
1⅓ cups light brown sugar, firmly packed
1 cup (2 sticks) butter, softened
½ cup honey
2 eggs
1½ cups all-purpose flour
1 teaspoon baking soda
1 tablespoon cocoa powder
1 cup boiling water
Equipment
1 rubber spatula
1 wooden spoon
1 wooden spoon
1 medium mixing bowl
2-cup liquid measure
1 teaspoon measure
1 tablespoon measure
⅓ cup dry measure
½ cup dry measure
1 9" round springform pan (3" high or so, this cake is surprisingly tall)
Butter for greasing the pan. I just used some before I creamed the rest
1 teaspoon measure
1 tablespoon measure
⅓ cup dry measure
½ cup dry measure
1 9" round springform pan (3" high or so, this cake is surprisingly tall)
Butter for greasing the pan. I just used some before I creamed the rest
Directions
1. Butter the baking pan. Melt the chocolate and set aside. Preheat the oven to 350°F.
2. In the mixing bowl, cream together the butter and sugar until fluffy, then mix in the honey and combine thoroughly.
3. Beat in both eggs, one at a time. Make sure each is fully incorporated before adding the other egg. Fold in the melted chocolate.
4. Sift the cocoa powder to get rid of lumps, then fold into the batter. Fold in the flour and baking soda. Carefully beat in the boiling water. The batter should be smooth and thick. Pour into the prepared pan and bake at 350°F for about 1 hour 15 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan, then remove, cut and serve. Enjoy!
1. Butter the baking pan. Melt the chocolate and set aside. Preheat the oven to 350°F.
2. In the mixing bowl, cream together the butter and sugar until fluffy, then mix in the honey and combine thoroughly.
3. Beat in both eggs, one at a time. Make sure each is fully incorporated before adding the other egg. Fold in the melted chocolate.
4. Sift the cocoa powder to get rid of lumps, then fold into the batter. Fold in the flour and baking soda. Carefully beat in the boiling water. The batter should be smooth and thick. Pour into the prepared pan and bake at 350°F for about 1 hour 15 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan, then remove, cut and serve. Enjoy!
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| Moist on the inside, crisp on the outside, chocolate and honey all over. |
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