Spiced Honey Chocolate Cake Recipe

Begin by making the custard portion for the diplomat cream so it has time to cool.
Place the egg yolks, sugar and butter in a small saucepan over medium-low heat and whisk continuously for about 5 minutes.
3 large egg yolks room temperature, 50 grams granulated sugar separated, 113 grams unsalted butter softened
The mixture will look chunky before it melts. After it melts, continue cooking until it thickens enough to coat the back of a spoon and resembles lemon curd.
Remove it from the heat, pour it into a heat safe container and cover it with a lid. Set it aside to cool completely to room temperature.

Generously grease and line a 12”x19” sheet pan with baking spray and parchment paper and preheat the oven to 350F/177C convection.
In a small bowl, whisk together the flour, all-spice, cinnamon and salt until they’re evenly distributed.
90 grams all-purpose flour spooned and leveled, 1 1/2 tsp all-spice, 1/2 tsp cinnamon, 1/8 tsp salt
Place the eggs in the bowl of a stand mixer, fitted with a whisk attachment and begin beating at medium speed.
5 large eggs room temperature
Once the eggs look frothy, slowly stream in the sugar. Increase to full speed and beat them together until they’re thick and fluffy, about five minutes.
100 grams granulated sugar
Place the honey in a small saucepan, over medium-high heat, and bring it to a simmer while swirling intermittently. Cook for about 3 minutes, until it begins to bubble all around.
112 grams Nature Nate’s 100 Pure, Raw & Unfiltered Honey
Remove it from the heat and then add the baking soda to the hot honey and whisk continuously while it’s bubbling.
1/4 tsp baking soda
Turn the mixer to medium speed and slowly pour in the honey, immediately followed by the oil.
60 mL canola oil or any neutral oil
Add the dry ingredients, one tablespoon at a time and mix just until it’s incorporated, scraping the edge of the bowl as needed.
Pour into prepared pan and bake for 18 minutes, until it’s browned and releases itself from the edge of the pan or springs back when you gently press on the center.

In a medium bowl, microwave the chocolate for 20 seconds, stir it and repeat until the chocolate is smooth. Set it aside to cool to room temperature (don't let it harden though).
170 grams Endangered Species Oat Milk Dark Chocolate
Mix the gelatin with water and allow it to bloom.
1 tsp gelatin , 1 Tbsp cold water
Place the powdered sugar, and just a couple Tbsp of the heavy whipping cream in a large bowl and use an electric mixer to beat them at medium speed until they’re well combined.
30 grams powdered sugar spooned and leveled, 480 mL heavy whipping cream
Then slowly keep pouring the cream in until the mixture thins out a bit. Once all the cream is added, beat at full speed just until soft peaks form.
Microwave the gelatin it for 5 seconds, until it's liquid. Turn the mixer to medium-high speed, pour in the gelatin and beat until stiff peaks form and the whipped cream looks smooth.
Add the cooled custard to the bowl of whipped cream and beat them at medium-high speed just until they're smooth. Then add the cooled, melted chocolate and vanilla extract and beat until it's fully combined.
1 tsp vanilla extract
Assemble immediately, do not refrigerate the cream before assembling or the gelatin will set and the cream will no longer be smooth.

Once your honey cake has cooled, slice it into three’s from long end to long end so you have three short sections. You can refer to the photos or measure each section to be about 12”x6” now.
Place the first layer of cake onto a flat surface and top with 1/4 of the cream. Repeat with the second layer and then top with the third. Use the rest of the diplomat cream to frost the top and sides of the cake.
It can be quite difficult to get a smooth look with this cream and the shape of the cake so embrace the rustic vibes.
Refrigerate the cake while you make the chocolate topping.

Place the Oatmilk chocolate in a small bowl with the oil and the cream. Microwave on 20 second bursts, 2-3 times, stirring between each interval, until it’s completely smooth.
85 grams Endangered Species Oat Milk Dark Chocolate, 30 mL canola oil or any neutral oil, 30 mL heavy whipping cream
Pour the Chocolate into a piping bag fit with a small round tip and drizzle it back and forth diagonally, both ways. Top with slivered almonds, toffee chunks or if you’re feeling adventurous some honeycomb!
Slivered almonds for topping
Cake can be served immediately but it’s best to let it set in the fridge for a couple of hours.