Friday, September 13, 2013

Honey Cake

For Rosh Hashanah I decided to make a honey cake.  A chocolate, pink peppercorn, and honey cake. I developed this recipe for a contest--then I read the rules--the recipe could only have 5 ingredients--so I didn't enter the recipe, but I came up with a pretty tasty cake.

Pink Peppercorn Chocolate Cake

1 tsp baking soda
1/2 tsp salt
2 1/2 c flour
1 1/4 tsp ground pink peppercorns
3.5 oz 70% cocoa chocolate
1 c water
3 Tbl cocoa powder
1 c butter
1 c honey (12 oz bear)
3/4 c sugar
2 eggs

1. Heat oven to 325 F.
2. Line 9 inch sprinform pan with parchment paper and butter pan and paper.
3. Sift together baking soda, salt, flour and pepper.
4. Melt chocolate.
5. Bring water, cocoa powder, and butter to a boil, whisking occasionally.
6. Pour water mixture into a large bowl.
7. Add melted chocolate, honey, and sugar to hot liquid.
8. Mix until well combined.
9. Add eggs one at at time.
10. Gradually mix in dry ingredients.
11. Pour into prepared pan.
12. Cook for 50 minutes. If cake isn't done cook for up to 10 more minutes.  Watch closely--top may burn.

This cake goes great with whipped cream, ice cream (especially Amy's), and apparently White Russians.

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