Name: Spiced Honey Chocolate Cake Recipe
Prep time: 40 min
Cook time: 18 min
Total time: 238 min
Ingredients: 3/4 cup (90g) all-purpose flour (spooned and leveled); 1 1/2 tsp all-spice; 1/2 tsp cinnamon; 1/8 tsp salt; 5 large eggs (room temperature); 1/2 cup (100g) granulated sugar; 1/3 cup (112g) Nature Nate’s 100 Pure, Raw & Unfiltered Honey; 1/4 tsp baking soda; 1/4 cup (59mL) vegetable oil; 3 large egg yolks (room temperature); 1/4 cup (50g) granulated sugar (separated); 1/2 cup (113g) unsalted butter (softened); 1 cup (6oz) Endangered Species Oat Milk Dark Chocolate; 1 tsp gelatin dissolved in 1 Tbsp warm water; 1/4 cup (30g) powdered sugar (spooned and leveled); 2 cups (16oz) heavy whipping cream; 1 tsp vanilla extract; 1/2 cup (3oz) Endangered Species Oat Milk Dark Chocolate; 1 Tbsp (30mL) vegetable oil; 1 Tbsp (30mL) heavy whipping cream; Slivered almonds for topping

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Spiced Honey Chocolate Cake is three layers of spiced honey cake frosted with chocolate diplomat cream, and drizzled with chocolate.

Every once in a while I get nostalgic and crave sweets my grandma would bake when I was younger. One of my favorites was this honey cake spiced with all-spice. It has the softest cake layers and a delicious light and fluffy chocolate cream. I knew it was the perfect cake to share with you when I partnered with my friends at Nature Nate’s and Endangered Species Chocolate!

How to make spiced honey chocolate cake

Spiced honey chocolate cake has three main parts. The first part is the spiced honey cake layers. They are so soft, perfectly spiced, and have a delicious honey flavor thanks to Nature Nate’s Honey Co. The second part is the chocolate diplomat cream layers. Endangered Species Oat Milk Dark Chocolate makes it extra creamy and rich. Last I added a chocolate drizzle after I frosted the outside with the chocolate diplomat cream.

whisk baking soda in hot honey — whipped eggs with sugar

Honey Spice Cake

Spiced honey cake is like a cross between my Honey Lemon Cake and Pumpkin Roll . First you will whisk your dry ingredients together. Then beat the eggs, add the sugar, and continue beating until they are thick and fluffy. Then, like my Honey Lemon Cake, cook the honey until it bubbles and add baking soda, whisking while it bubbles for about a minute. Next, pour the honey and oil into the beating egg mixture and add your dry ingredients.

bake cake cooling in pan — batter in prepared pan

Bake it in a 12” x 19” sheet pan for about 18 minutes. After it cools, cut it into three parts, the short way, so you have three 12” x 6 “ layers (might be 6 and something but the cake shrivels a bit either way when it’s cooling). You can do slightly larger too but I don’t recommend a smaller pan unless it’s much smaller and you use two.

spiced honey chocolate cake slice with chocolate bars and honey

Ingredients:

Flour: I used all-purpose flour because everyone I know has some at home. I highly recommend a digital scale to measure your flour to avoid over measuring, a common baking mistake.
Spices: I used all-spice and a touch of cinnamon. The cinnamon isn’t necessary but I think it compliments the all-spice well.
Sugar: The sugar is mainly used to beat air and volume into the eggs which helps your cake rise in the oven.
Eggs: I use large, room temperature eggs. If they aren’t room temperature you can run them under warm water for 5-10 minutes.
Honey: You need a good quality honey, so I used my favorite honey ever – Nature Nate’s 100 Pure, Raw & Unfiltered Honey. It is rich in flavor and gives the cake just the right amount of sweetness.
Baking Soda: The baking soda helps give the cake it’s rise by aerating the heavy honey. It also balances the acidity in the honey to maintain the structure of the cake.
Oil: I used vegetable oil but you can also use sunflower or canola oil.

whisk over low heat, it'll look chunky — butter, sugar and eggs in saucepan

Chocolate Diplomat Cream

The second part of this spiced honey chocolate cake is the chocolate diplomat cream. I used Endangered Species Oat Milk Dark Chocolate for two reasons – the oat milk gives the chocolate an extra creamy texture and a delicious, unique flavor.

I used gelatin to make the diplomat cream because I wanted to make sure it was extra sturdy and would hold up on the sides of the cake too. I have also made it without the gelatin and since the melted chocolate hardens at room temperature, it does stabilize the cream enough but it is slightly more difficult and unpredictable without the gelatin.

If you want a darker chocolate flavor in the cream, you can certainly double the amount of Endangered Species Oat Milk Dark Chocolate and/or you can add ¼-½ (20g-40g) cup of cocoa powder.

add the cooled custard — whip the cream with powdered sugar

Chocolate Drizzle

I made a delicious chocolate drizzle with Endangered Species Oat Milk Dark Chocolate to drizzle over the cake. It is simple to make. Just microwave the chocolate, oil, and cream, a few seconds at a time, until you can mix it all together.

Frequently Asked Questions (FAQs)

What kind of honey should I use?

Because the main ingredient in the cake is honey, it is important to use a quality honey. Nature Nate’s Honey Co. is by far the best tasting honey I’ve ever had. It’s really not a shock that they are the number one branded honey company in the US!

Their honey is raw and unfiltered with no additives which helps give it a deep, rich flavor. So if you want the best tasting spiced honey chocolate cake you’ve ever had, I’d stick with Nature Nate’s.

What kind of chocolate should I use?

I love chocolate that is creamy and flavorful and doesn’t require adding too many extra ingredients which is why I used Endangered Species Chocolate. I used the oatmilk but their raspberry chocolate bar and cherry chocolate bar would also taste great in this recipe.

Plus, they support Give Back Partners who focus on wildlife conservation and use FairTrade certified cocoa beans. Chocolate that tastes amazing and also helps our planet? That’s a win for me!

Can I bake spiced honey chocolate cake in different pans?

Yes you can! You can also make a 3 layered 8 inch cake, round or square. Just separate the batter into 3 equal parts and bake. You’ll want to use visual cues as a sign of doneness. I would start with 12 minutes and just check to see when it no longer looks wet, press on the center gently and if it springs back it’s done.

How to store spiced honey chocolate cake

Spiced honey chocolate cake is best stored in the refrigerator for up to a week since the chocolate diplomat cream is whipped cream based. It’s best to cover the cake with plastic wrap or a cake dome to keep it from drying out.

You can also freeze it for 2-3 months:

If freezing the cake whole, wrap it in plastic wrap twice and freeze.
If freezing individual slices, wrap them in plastic wrap and place them in a freezer bag and squeeze out all the excess air.

Please note, the cream can potentially separate after it thaws. When you are ready to serve, allow the cake to defrost in the fridge overnight and then on the counter for a few hours. Individual slices will make it easier and quicker to defrost.

Thanks so much for reading today’s post! If you have any questions just comment down below, I’m happy to answer! If you make this spiced honey chocolate cake I would love to see it. Make sure to tag me @baranbakery on instagram and order my cookbook, Frosted, for similar recipes from my family too!

As always, have a blessed day and happy baking!

Love, B