Chocolate-Honey Dome Cake with Chocolate-Honey Glaze

Name: Chocolate-Honey Dome Cake with Chocolate-Honey Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 532 milliliters all purpose flour; 1 teaspoon baking soda; 28 grams 1/2 cup finely grated bittersweet chocolate (about; 283 grams bittersweet chocolate, chopped; 355 milliliters buttermilk; 2 larges eggs; 1 teaspoon unflavored gelatin; 237 milliliters heavy whipping cream; 118 milliliters honey; 237 milliliters pecans, toasted, chopped; 1 teaspoons salt; 118 milliliters sour cream; 177 milliliters sugar; 59 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract; 177 milliliters vegetable oil; 1 Tbsp water

You can never have too many dessert recipes, so give Chocolate-Honey Dome Cake with Chocolate-Honey Glaze a try. This recipe makes 12 servings with 624 calories, 8g of protein, and 41g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up buttermilk, cream, bittersweet chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom with parchment round.

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Cake Form

Oven

Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

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Cocoa Powder

Baking Soda

All Purpose Flour

Salt

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Whisk

Bowl

Whisk sugar, honey, eggs, and vanilla in large bowl to blend.

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Vanilla

Honey

Sugar

Egg

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Whisk

Bowl

Whisk in oil, then half of dry ingredients.

Ingredients you will need

Cooking Oil

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Whisk

Whisk in buttermilk, then remaining dry ingredients.

Ingredients you will need

Buttermilk

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Whisk

Pour into prepared pan.

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Frying Pan

Bake cake until tester inserted into center comes out clean, about 55 minutes (cake will dome). Cool 10 minutes. Invert onto rack; remove parchment. Turn over; cool cake completely on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

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Oven

Cut cake in half horizontally.

Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.

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Springform Pan

Tart Form

Place 1 tablespoon water in small bowl.

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Water

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Bowl

Sprinkle gelatin over.

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Gelatin

Let stand 10 minutes to soften gelatin. Bring 1/4 cup cream to boil in small saucepan.

Ingredients you will need

Gelatin

Cream

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Sauce Pan

Remove from heat and stir in gelatin mixture. Cool to room temperature, stirring often, about 5 minutes.

Ingredients you will need

Gelatin

Meanwhile, using electric mixer, beat remaining 1 cup cream, sour cream, and honey in medium bowl until peaks form. Beat gelatin mixture, then grated chocolate into whipped cream mixture. Immediately spread filling over bottom half of cake, leaving 1/2-inch border at edges.

Ingredients you will need

Whipped Cream

Sour Cream

Chocolate

Gelatin

Spread

Cream

Honey

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Hand Mixer

Bowl

Place top half of cake atop filling, pressing gently to spread filling just to edge of cake. Cover and chill cake overnight.

Ingredients you will need

Spread

Place chocolate in large measuring cup. Bring cream and honey to boil in heavy small saucepan, stirring to blend.

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Chocolate

Cream

Honey

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Measuring Cup

Sauce Pan

Pour hot cream mixture over chocolate in cup; stir until smooth.

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Chocolate

Cream

Let cool 5 minutes.

Place rack on rimmed baking sheet.

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Baking Sheet

Transfer cake to rack.

Pour glaze over cake, allowing glaze to drip down sides. Use spatula to spread glaze over sides. Pat nuts onto sides of cake. Chill 1 hour to set glaze. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

Ingredients you will need

Glaze

Nuts