Chocolate Cake

Taylor Pass Honey Chocolate Cake


  • 4.4 ounces semi-sweet chocolate roughly chopped, 125g
  • 1/2 cup butter plus 1 tablespoon, 125g
  • 4 large eggs
  • 1/3 cup Taylor Pass honey (113g)
  • 3/4 cup milk (180ml)
  • 1 cup sugar (200g)
  • 1/2 cup cocoa powder (25g)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda

For the Ganache:

  • 10.5 ounces semi-sweet chocolate (300g)
  • 1 cup cream (250ml)


  1. Preheat the oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom.

  2. 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.

  3. 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.

  4. 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.

  5. Once the cake has cooled, level the top with a sharp knife.

  6. Make the ganache by combining the chocolate and cream in a small saucepan.

  7. Gently heat over medium-low heat while stirring with a spatula or wooden spoon.

  8. Once the chocolate has completely melted and the mass is smooth, cool to room temperature before coating the cake.

  9. Allow the ganache to settle before slicing.
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