This is the best easy recipe for homemade chocolate honey cake. The simple batter is made entirely from scratch and can be whipped up in just one bowl. The super moist cake is then covered in ganache frosting to turn it into a decadent birthday treat.
Trust me, this cake has a fantastically rich taste and nobody will believe you how quick it is to put together. Those recipes are my favorite – quick and easy to make, but impressive enough to serve to guests!
Step by step photos
This batter comes together easily: You melt the chocolate and butter, whisk in the eggs one by one, then add the remaining wet ingredients. Sift the dry ingredients on top and stir into a smooth batter!
Then, just bake, cool and cover in ganache!
Recipe tips
- Let the chocolate/butter mix cool for a few minutes, then work fast when whisking in the eggs. You don’t want them to scramble!
- You’ll taste the honey in the cake, so use one you enjoy the taste of.
- The cake will rise a lot during baking, then sink back down as it cools. Do not worry! This is completely normal!
- Allow the cake to cool completely before adding the ganache. Otherwise, it will melt on the cake.
But really. This cake is so, SO simple. You’ll need one bowl, ten ingredients and a whisk.
OK, a bit of arm strength and another small pot and cream if making the ganache but PLEASE, do you see this melty-runny-puddle-bliss of chocolate ganache?
More chocolate recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Easiest Ever Chocolate Honey Cake
Recipe details
Ingredients
- 4.4 ounces semi-sweet chocolate roughly chopped
- ½ cup butter plus 1 tablespoon
- 4 large eggs
- ⅓ cup runny honey
- ¾ cup milk
- 1 cup sugar
- ½ cup cocoa powder
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
For the Ganache
- 10.5 ounces semi-sweet chocolate
- 1 cup cream
Instructions
- Preheat the oven to 350°F. Grease a 9 inch springform pan and line the bottom.
- In a large microwave-safe bowl combine the chocolate and butter and microwave until in 30 second bursts (stirring every time in between) until melted. This should take about 90 – 120 seconds.
- Whisk in the eggs, one at a time, until fully combined. Add the honey, milk and sugar and whisk well. Sift in the cocoa powder, flour, baking powder and baking soda and stir until just combined.
- Pour into the prepared baking pan and bake for 45-50 minutes. The cake will rise quite a bit but it should NOT overflow. Once the baking time is up it will still feel very soft and it will also lose some height, especially in the center. But don’t worry – it will be completely fine. Let it cool in the pan for 15 minutes before removing the sides and allowing the cake to cool completely on a wire rack.
- Once the cake has cooled, level the top with a sharp knife. You shouldn’t need to slice off too much and small differences in height can be made up for with ganache as well.
- Make the ganache by combining the chocolate and cream in a small saucepan. Gently heat over medium-low heat while stirring with a spatula or wooden spoon. Once the chocolate has completely melted and the mass is smooth, cool to room temperature before coating the cake. Allow the ganache to settle before slicing.
Barb says
My daughter-in-law made this for my grandson’s 5th birthday! It is decadent, very good! I will try this for husband’s 73rd birthday.
Nora says
I’m so glad, Barb! What an honor for my recipe to be elected as a birthday cake, I appreciate your family’s trust so much.
J. Crock says
My cake did not collapse. Though over-baked, it was, as described, an easy cake to prepare. I cooked it on the Barbecue to avoid turning on the oven in this heat wave. (Leaving off the center grill and keeping the cover down works well. But one must keep an eye on the temperature gauge.) Will try again! Thanks for recipw
Alice says
Thanks for this amazing recipes! I modified the ingredients to using no sugar, spelt flour, 99% chocolate and 1/4 cup milk. The resulting cake was a hit!
Nora says
I’m so glad, Alice! Love your substitutions, I’ll have to try that sometime!
Maria says
So sorry for so many questions. Can chocolate chips be used for the chocolate?
Maria says
I made this cake. And it fell really bad in the middle. And I followed the directions step by step.
Maria says
Hi! Can I use eggs out of the carton? The kind that you pour?
Nora says
Hi Maria, I haven’t tried this particular cake with carton eggs. But I have successfully made many other baking recipes with carton eggs, and I’m pretty sure this one works, too! Let me know what you think if you end up trying this cake 🙂
Barbara Cawe says
The Chocolate and Honey Cake has got to be my favourite. SO easy to make. Have made it several times now.
Nora says
I’m so glad to hear this, Barbara! Thank you for sharing your feedback, I appreciate your time.
Ivy Levinson says
Is this regular cream or whipping cream for the ganache
Nora says
Hi Ivy, it’s whipping cream. Sorry about the confusion!
Karen says
Hi my mom is diabetic so can you make this cake by omitting sugar & NOT use any artifical sweetners such as stevia,splenda etc????
Nora says
Hi Karen, I’m sorry but I really don’t know as I haven’t tried it! Sorry I can’t give you a better answer. I know it’s REALLY hard to find good low carb dessert recipes without artificial sweeteners. Unfortunately I’ve never baked a cake like this, only muffins without using refined sugar. If you search for muffin recipes on my site, maybe you’ll find something you like. Let me know if you’d like me to help you with anything else!
Kim says
Made this for my 8year old son’s birthday tonight- turned out amazing! Used icing instead of ganache (my son finds it too sweet- weird huh?) and subbed in coconut/almond flours.
3 people complimented it- my son said he loved it!
My sister isn’t fond of ‘cakey’ cakes- she loved that it was dense, not as sweet, nice & moist, and had a dark chocolate taste (I did also use Hershey Special Dark cocoa).
My husband only likes moist cake- and he said it was great!
So we will definitely be using this recipe again! Thanks for sharing!
Nora says
That’s so fantastic to read, Kim! I’m happy everyone liked the cake, especially on such a special day. Thanks for leaving such a sweet comment!
mamtha says
would like to know if 1 tablespoon baking powder is not too much?
Nora says
Hi Mamtha, I couldn’t taste it in the cake, and neither did the people I fed the cake to 😉 BUT it greatly depends on your baking powder. Mine might contain a higher amount of starch than yours, so I suggest going by what yours recommends on the package.
Merry.K says
Thank you for sharing your recipe .
So easy. So simple. So delicious.
i have question.
Could u tell me what difference between using soften butter and melted butter for making cake?
Thank u
Nora says
Thanks for asking, Merry. The difference is this: If you’re using softened butter, it’s usually creamed together with the eggs. This incorporates lots of air into the cake batter, making the final cake lighter and more sponge-like. If you’re using melted butter on the other hand, mixing it with all the liquid ingredients and then carefully stirring it into the dry ingredients you are not incorporating any air and only relying on the power of a leavening agent (eggs, baking powder, soda…). This recipe here is a bit different, in that the butter is melted together with the chocolate and then still beaten together with the eggs. The final cake is quite heavy, but it would be soggy and probably not too nice if the eggs wouldn’t be whisked or creamed really well with the chocolate/butter! Hope that helps, don’t hesitate if you have more questions 🙂
Merry.K says
So kind of you! Thank you so much:)
The cake was well balabced! rich chocolate flavor but not too heavy.
soft and delicious! I can’t wait to try your another recipe!!
Nora says
No problem Merry, I’m always happy to help 🙂 I’m so glad you liked the cake, and I really appreciate you trying it and reporting back! Have a lovely weekend!
Karen says
Hi Nora,
I am making this cake for a religious holiday Rosh Hashanah this week. Can I use my hand beaters for whisking for lighter consistency?
It looks delicious!
Karen (Sydney, Australia)
Nora says
Hi Karen, I’m pretty sure you can! 🙂 I hope you’ll like it – and enjoy the festivities!
dana says
when you say that you line the pan, what do you line it with?
Nora says
Hi Dana, I line the pan with baking parchment. Hope that helps, please don’t hesitate to ask if you have further questions!
Liz says
Hi,
Can this cake be frozen after the ganache has been put on.? Cake is already in the oven and looking delicious!
Nora says
Hi Liz
I have not personally tried freezing this particular cake with ganache, so I can’t vouch for the result. BUT there should be no trouble at all. The easiest way is to freeze it uncovered until the ganache is firm, then wrap it up tightly so it doesn’t dry out and lose too much flavor!
Thanks for trying the recipe – hope you’ll like it!
Maria says
Hello,
in the ingredients you say that we need cream to make the ganache .But what kind of cream ,you mean ? Milk cream ?
Nora says
Hi Maria, it’s just normal, full fat heavy cream! Like the one in this picture: http://canyoufreeze.com/heavy-cream/ Let me know if you need more help!
Alice @ Hip Foodie Mom says
Nora, happy belated!!! . . oh my gawd. . this cake is gorgeous . . LOVE the photos! just pinned this baby twice!
Nora says
Yay, thanks Alice!
sophie says
Darlin’, is that the 35% whipping cream or the half and half (18%)?
Happy Birthday 🙂
Nora says
As full of fat as you can get 😉
Ohmydish says
Since it’s so easy to make, I’ll give it a go this week! thank you for sharing 🙂
Nora says
Aaaah, let me know what you think 🙂
Kristine @ Kristine's Kitchen says
Happy Birthday, Nora!!! You had me at easiest ever with this cake! Oh, and the chocolate-honey combo sounds pretty amazing, too. This cake is just gorgeous and looks like the perfect way to celebrate!
Nora says
Thanks Kristine! It really is a nice combination, even if it’s not something you see every day. But the honey makes the ganache so super shiny and delicious – a total win-win 🙂
Andrea says
I’m confused … The honey in the cake makes the ganache shiny? Or is there honey in the ganache also?
Nora says
Hi Andrea, thanks for asking. No, there’s no honey in the ganache! The ganache should be glossy with just the chocolate and cream, unless you get the chocolate too hot. A little bit of butter in the ganache can help with shine, too. Hope that helps!
Andrea says
Thank you!:)
Mariah @ Mariah's Pleasing Plates says
Happy birthday Nora! Such a gorgeous way to celebrate with all this chocolate goodness. Seriously that chocolate ganache is stunning! I want to lick my screen (okay total weirdo over here). Pinning, I am looking for any excuse to make this cake…like HEY its Friday, we need cake! DONE!
Nora says
Thanks Mariah! Haha, I SO often want to write about screen licking thoughts but then I go WAIT, that may sound… Weird? We must be soulmates <3
marcie says
HAPPY BIRTHDAY!!! And there’s no amount of chocolate that’s too much when celebrating. This cake is perfect, and that ganache just looks like a dream! Pinned.
Nora says
Thanks Marcie! So true 🙂
Natalie @ Tastes Lovely says
Happy Birthday Nora! And this chocolate cake is the perfect way to celebrate. It looks absolutely perfect, just like you. And I can’t believe you baked your brothers wedding cake! Applause to that!
Nora says
Awww Natalie, thank you so, SO much <3 Yeah, wedding cakes are scary!!!!! It was for my BIL though (my brother only just turned 18 and he's my baby and I'm kind of forbidding him to get married for another 70 years, haha!) and they had a verrrry small wedding, else I would have been even more freaked out!
Katie says
Happy Birthday Nora!! This cake is just beautiful. Hope you have the best day ever 🙂
Nora says
Thanks so much Katie! 🙂