RFCJ RECIPE ARCHIVE
Posted by : Ruth Cake, Honey, Chocolate Swirl - pareve
This is from Marcy Goldman's website, www.betterbaking.com>. She gives an additional tip for when experimenting with substituting honey for sugar: Lower the oven temperature by 25 F, since honey makes the product brown faster. Chocolate Swirl Honey Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~ Chocolate swirls its way through this moist marbled honey cake. A shower of grated semi-sweet chocolate makes it irresistable. Honey spice batter: 1 3/4 cups all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoons cinnamon 1/4 teaspoon cloves 1/4 teaspoon allspice 1/2 cup vegetable oil 1/2 cup honey 3/4 cup white sugar 1/4 cup brown sugar - packed 2 eggs 1/2 teaspoon pure vanilla 1/2 cup brewed tea 1/4 cup orange juice Chocolate batter: 1 1/2 cups all purpose flour 1/3 cup cocoa - measured and sifted 1/4 teaspoon salt 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 cup white sugar 1/2 cup brown sugar - packed 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla 1 cup cola - flat Garnish: 1/2 cup semi-sweet chocolate - grated (try Scharffen Berger) confectioner's sugar - optional non-stick cooking spray Preheat oven to 350 F. Generously spray a 9 or 10 inch tube pan with cooking spray. For honey spice batter, place flour, baking powder, baking soda, salt, cinnamon, cloves and all spice in a bowl. Blend with a whisk, then make a well in the center. Stir in oil, honey, white and brown sugars, eggs, vanilla, tea and orange juice. Blend well to make a smooth batter. Set aside. For chocolate batter, in a separate bowl, combine flour, cocoa, salt, baking powder and baking soda. Make a well in the center and whisk in white and brown sugars, oil, eggs, vanilla and cola. Blend well to make a smooth batter. Pour honey spice batter into prepared pan. Top with chocolate batter. Place pan on a baking sheet and bake 55-65 minutes or until cake springs back when gently touched. Cool 10 minutes then unmold and place on a serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt. If you prefer, chill cake to set chocolate and then dust with confectioner's sugar. Serves 12-16
