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Honey Devil’s Food Cake with Rich Chocolate Frosting recipe

Honey Devil's Food Cake with Rich Chocolate Frosting.

A scrumptious double-layered, honey-sweetenedchocolate cake filled and frosted with an incredibly rich, creamychocolate frosting.

Recipe: Honey Devil’s FoodCake with Rich Chocolate Frosting

Cake:1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups honey
1/2 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling waterRich Chocolate Frosting:1/2 cup unsweetened cocoa powder1/2 cup honey1 teaspoon vanilla extract
1 cup heavy whipping cream

  • For Cake: Preheat oven to 350°F (175°C).Grease and flour 2 (9-inch) cake pans.
  • In large bowl, combine flour, cocoa powder,baking soda, baking powder and salt. Add honey, milk, oil, eggsand vanilla; beat for 2 minutes. Gradually beat in hot water.
  • Divide batter between pans.
  • Bake for 25 to 30 minutes, or until sidespull away slightly from pan and wooden pick inserted in centercomes out clean. Cool for 10 minutes. Turn onto wire racks andcool completely before frosting.
  • For Rich Chocolate Frosting: In mediumbowl, combine remaining cocoa powder, honey, vanilla and cream.Beat until just thick and fluffy.
  • To assemble, spread frosting evenly oversides and top of one cake layer. Place second cake layer on top.Spread remaining frosting evenly over sides and top.

    Makes 12 servings.

    Recipe and photograph provided courtesyof the National Honey Board.

    Devil's Food Cake Nigella Lawson

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  • Comments

    1 Comment


    Chocolate cake is almost always number one on everyone’s list of favorite desserts, let alone comfort foods. Try one of these irresistible 11 for Valentine’s Day or that most special of birthdays. This is a dense, deeply chocolaty cake that is absolutely over the top when you add the fudge frosting—a real chocoholic recipe. Sour cream and a whole cup of buttermilk in the batter make for a soft, spongy crumb that begs for a glass of milk. Try this recipe with a vanilla, mocha, or coffee frosting to tone down the rich chocolate flavors; but then again, why would you want to do that?

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