Honey chocolate cake

A famous and much-loved cake, known especially to fans of Nigella Lawson – a rich honey and chocolate cake topped with adorable marzipan bees :). Soft, beautifully risen, moist yet not heavy. The chocolate doesn’t overpower the flavour – the honey shines through, giving it a wonderfully festive character. Loved by both children (that sweet honey glaze!) and adults alike.

Ingredients for honey chocolate cake:

• 100 g dark chocolate, chopped
• 180 g light brown sugar
• 225 g butter
• 125 ml runny honey
• 2 large eggs
• 300 g plain flour
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 1 tablespoon cocoa powder
• 250 ml water

All ingredients should be at room temperature.

In a saucepan, heat the butter, honey and water until melted, stirring occasionally. Remove from the heat, add the chocolate and leave for a few minutes. Stir until smooth, then allow to cool slightly (it may remain lukewarm). Add the eggs and sugar directly to the mixture and whisk to combine. Sift in the flour, baking powder, bicarbonate of soda and cocoa. Mix gently with a whisk until just combined – do not overmix.

Line the base of a 23 cm springform tin with baking paper. Pour in the batter.

Bake at 165°C for about 60 minutes, or until a skewer inserted into the centre comes out clean. Remove and leave to cool.

Ingredients for honey chocolate glaze:

• 60 ml water
• 125 ml runny honey
• 175 g dark chocolate, chopped
• 75 g icing sugar

Bring the water and honey to the boil in a small saucepan. Remove from the heat, add the chocolate and leave for 2 minutes. Stir until smooth, then mix in the icing sugar. Set aside a little glaze for decorating the bees.

Ingredients for marzipan bees:

• 25 g golden marzipan
• 12 flaked almonds

Shape small oval bodies from the marzipan. Using a skewer (or piping bag) dipped in chocolate glaze, draw stripes and eyes. Insert flaked almonds as wings.

Pour the glaze over the cooled cake and decorate with the marzipan bees.

Enjoy!