Desert Botanical Garden Chiles & Chocolate Festival
Chocolate Chili Honey Cake
- 1 cup vegetable oil
- 1 cup sugar
- ⅔ cup brown sugar
- 1 cup Absolutely Delightful Arizona Honey
- 1 teaspoon vanilla
- 4 eggs
- ½ cup unsweetened, dark cocoa powder
- 2¾ cups flour
- ½ teaspoon soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup brewed strong coffee
- ⅓ cup Absolutely Delightful Cayenne Honey for brushing
Preheat the oven to 325°F. Line pan with parchment paper. Combine the dry ingredients and whisk to blend. Set aside. In a mixing bowl, combine the oil with the sugars, Absolutely Delightful Arizona Honey and vanilla. Add the eggs one at a time and blend well after each addition. Add the coffee and carefully mix until smooth. Place the batter into the pan.
Bake the cake (approximately 50 minutes) until the top, when pressed gently, just springs back. If the indentation stays, bake a few more minutes. This is key for baking moist honey cake! Do not over bake. Better under baked. When the cake springs lightly to touch, remove from the oven and let sit about 10 minutes. Use a sharp paring knife and run it around the outer edge of the cake. Apply pressure to the bottom of the cake and pop it from the pan. You may need to gently slide a knife along the bottom of the pan. Cool on a wire rack.
Brush the top with Absolutely Delightful Cayenne Honey before serving.
Recipe adapted from Keeprecipes.com
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