Baking with honey is an easy and healthful way to reduce the amount of processed sugar in recipes. We recently tried a “
We replaced half of the sugar with honey, so our version had equal amounts of honey and sugar. To prevent
The honey-sweetened cake:
- was definitely
more moist– the original recipe developed a crusty exterior along the top edges, but the honey cake remained moist all across the top.
- rose higher than the original, creating a lighter crumb and airier texture than its denser counterpart. Perhaps the honey was more reactive with the baking powder, but since a taller cake equals more cake, we decided to just enjoy the cake and not overanalyze the chemistry.
- was a little less sweet/a little
more rich. While the difference in flavor is hard to describe, it was noticeable in a side-by-side comparison of the cakes. Both were chocolaty and sweet, but for bakers desiring a richness and a little less blatant sweet flavor, the honey was a great modification. And for bakers who merely want to reduce the amount of processed sugar and/or use more natural sweeteners in a recipe, they won’t sacrifice flavor by using honey.
- tasted even better when drizzled with a Minnesota Honey Company infused honey!
Honey-sweetened Olive Oil Dark Chocolate Cake
Recipe adapted from Diane’s Food Blog
Authored by Diane Fluin for Minnesota Honey Company
½ cup Dutch-processed cocoa powder (1¼ oz)
5-6 tablespoons boiling water
1 teaspoon vanilla extract
½ teaspoon almond extract
1¼ cups all-purpose flour (4½ oz), plus enough for dusting the pan
¼ teaspoon salt
¼ teaspoon baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cups quality olive oil (extra virgin preferred), plus 1-2 T or so for the coating the pan
2/3 cups MN Honey Company wildflower honey
2/3 cups sugar
¼ cup confectioners’ (powdered) sugar for dusting (optional)
One 8” x 2” round cake pan; parchment paper for lining the pan
Preheat oven to 300°F and place oven rack in the middle position. Generously oil/spray the pan with olive oil and line the bottom of the pan with parchment or waxed paper. Oil the paper and dust it lightly with flour.
In a large bowl, using a mixer on medium-high speed, beat the eggs, egg yolk, olive oil, honey
Keeping the mixer on low, gradually mix in the dry ingredients until just combined – do not over mix.
Place a second rack over the cake pan and, holding the racks and pan together carefully, flip the pan over. Carefully lift the pan off the cake and gently peel off and discard the paper liner. Using the first rack, gently sandwich the cake again and flip it over, right-side up, and let cool completely on the rack. Once cooled, slice, serve and enjoy!
Try an optional topping:
Dust lightly with sifted powdered sugar
Drizzle with additional Minnesota Honey Company Meadow Wildflower honey, or try any of their infused