Spiced Honey Chocolate Cake is three layers of spiced honey cake frosted with chocolate diplomat cream, and drizzled with chocolate. This recipe made by Baran Bakery is a family recipe, originally made by her grandmother.

Spiced Honey Chocolate Cake has three main parts. The first part is the spiced honey cake layers. They are soft, perfectly spiced, and have a delicious honey flavor. The second part is the chocolate diplomat cream layers. Endangered Species Oat Milk Dark Chocolate makes it extra creamy and rich. Finally, add a chocolate drizzle after frosting the outside with the chocolate diplomat cream.

Yield: One 12 x 6-inch Cake

Prep Time: 40 Minutes

Total Time: 4 Hours

Directions

Chocolate Diplomat Cream

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. 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.

Spiced Honey Cake

Generously grease and line a 12 x 18-inch sheet pan with baking spray and parchment paper, and preheat the oven to 350°F. In a small bowl, whisk together the flour, all-spice, cinnamon and salt until they’re evenly distributed.

Place the eggs in the bowl of a stand mixer, fitted with a whisk attachment and begin beating at medium speed. 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 5 minutes.

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. Remove it from the heat and then add the baking soda to the hot honey, and whisk continuously while it’s bubbling. Turn the mixer to medium speed and slowly pour in the honey, immediately followed by the oil.

Add the dry ingredients 1 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.

Assemble

Once your honey cake has cooled, slice it into three pieces 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 x 6 inches.

Place the first layer of cake onto a flat surface, and top with ¼ 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.

Chocolate Drizzle

Place the oat milk dark chocolate in a small bowl with the oil and the cream. Microwave in 20-second bursts, 2-3 times, stirring between each interval, until it’s completely smooth. 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!

Cake can be served immediately, but it’s best to let it set in the fridge for a couple of hours.