Chocolate Honey Cakes

Every once in a while a get a hankering for chocolate cake.  Once I get this idea in my head I can't really accomplish much until I have fulfilled this craving.  However, I have really been making an effort to NOT have dessert every night.  I wasn't always like this, I swear I wasn't.  It all started back in high school when I lived with 2 sweet little old ladies for a year.  Every night after dinner there had to be some kind of dessert.  Usually they would take 2 Klondike bars and cut them into a few pieces so everyone present could have a piece.  After living with them for a year I found myself reprogrammed into thinking that dessert was an essential part of every meal.  Living out in the real world I was shocked to realize that other people don't think like that.  I have slowly been trying to wean myself off of this bad habit, and reserve dessert for only 2 or 3 nights a week.  Some days I really wish I didn't know how to bake, honest I do...what a double edged sword it is!

I am proud to say I made it through 1 week only making dessert twice.

Leftover desserts is a whole different issue.  Darn the system.

This recipe is adapted from the Sprinkle Bakes blog, thank you Sprinkle.

Chocolate-Honey Cakes                                                                                                    [

First adapted from a Nigella Lawson recipe, then from Sprinkle Bakes

Cake:

1/3 cup light brown sugar

2 sticks soft butter

1/2 cup honey

2 eggs

1 1/2 cups plain flour

1 tsp. baking soda

1 tbsp.  unsweetened cocoa powder

4 oz. chocolate, broken into pieces, or chocolate chips

1 cup very hot water

1. Preheat the oven to 350°F.
2. Grease or line a jumbo muffin tin (should make about 8 jumbo cakes)
3. Melt 4oz. of chocolate in the microwave at 30 second intervals until smooth.  Set aside.
4. In mixer beat together sugar, butter, honey, eggs, flour, baking soda and cocoa until just combined. 
5. Add melted chocolate and beat again briefly.
6. With the mixer running, pour in the hot water.  Process until smooth.  Batter will be thin.
7. Fill each cup 2/3 full and place into the oven.  Bake for 20-25 minutes.  When done, the cakes will spring back when pressed in the center and a toothpick tester should come out clean.   Let cool completely.

Glaze:

1/4 cup water

1/4 cup honey

6 oz.  Semisweet chocolate chips ]

3/4 cup confectioners’ sugar

1. In a small saucepan, bring water and honey to a boil. 
2. Remove from heat and add chocolate chips.  Whisk until well combined.
3. Add confectioners’ sugar and whisk again until smooth.
4. Remove the cakes from their pans and/or liners.
5. Flips cakes upside down so they are sitting on their rounded tops.  Using a small sharp knife, cut a hole in the center of each cake making sure not to cut all the way through, remove the small piece.
6. Pour glaze into each hole until it over flows.
7. Let stand for 10 minutes so glaze can set a bit.

This cake was from the fridge that is why the center is so solid looking.  I had a fresh one I was taking pictures of (see photo at top of post), but then I turned around for one second and my puppy somehow got to the cake...I now know that if my dog eats chocolate she will not die.