I was once in Dean & DeLuca in New York and saw a little chocolate cake decorated with sugar bees. Having gone through a Biedermeier period earlier on in my life, I have something of a weakness for bees, and have wondered for years how I could incorporate them in a cake of my own: this is it. It seemed only right, to make it a honey cake: beautiful, perfect, Napoleonic — though perhaps in a slightly Disneyfied way. You judge.
For US cup measures, use the toggle at the top of the ingredients list.
I was once in Dean & DeLuca in New York and saw a little chocolate cake decorated with sugar bees. Having gone through a Biedermeier period earlier on in my life, I have something of a weakness for bees, and have wondered for years how I could incorporate them in a cake of my own: this is it. It seemed only right, to make it a honey cake: beautiful, perfect, Napoleonic — though perhaps in a slightly Disneyfied way. You judge.
For US cup measures, use the toggle at the top of the ingredients list.
4 ounces bittersweet chocolate (broken into pieces)
1⅓ cups light brown sugar
2 sticks soft butter
½ cup honey
2 large eggs
1½ cups all-purpose flour
1 teaspoon baking soda
1 tablespoon unsweetened cocoa
For the Sticky Honey Glaze
½ cup honey
6 ounces bittersweet chocolate
¾ cup confectioners' sugar
For the Bees
1 ounce yellow marzipan
12 sliced almonds
Method
Take whatever you need out of the fridge so that all the ingredients can come to room temperature. While that's happening, melt the chocolate from the cake part of the ingredients list in a good-sized bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.
Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9 inch springform cake tin.
Beat together the sugar and soft butter until airy and creamy, and then add the runny honey. Add one of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and the bicarbonate of soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in 250ml/1 cup of just-boiled water. (I don't suppose there's anything to stop you doing this all-in-one in the processor, blitzing everything except the boiling water, and then scraping down the batter and pouring the water down the funnel with the motor running.) Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to an hour and a half, though check the cake after 45 minutes and if it is catching cover the top lightly with foil and check every 15 minutes.
Let the cake cool completely in the tin on a rack.
To make the glaze, bring 60ml/¼ cup of water and runny honey to a boil in a smallish, though not tiny, saucepan, then turn off the heat and add the finely chopped chocolate (I use my mezzaluna or 70 per cent cocoa solids buttons), swirling it around to melt in the hot liquid. Leave it for a few minutes then whisk together. Sieve in the icing sugar and whisk again until smooth.
Choose your plate or stand and cut out four strips of baking paper and form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the tin and sit the thoroughly cooled cake on the prepared plate. Pour the icing over the cold runny honey chocolate cake and smooth it down the sides. I should warn you that the glaze stays tacky for ages (this is what gives it its lovely melting gooeyness) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it. You can then very gently slide out the strips of baking paper to reveal a clean plate. Keep the pan of icing, and don't wash it up, as you will need it to make the stripes on the bees.
Divide the marzipan into six even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends.
Using a wooden skewer, paint stripes with the sticky runny honey glaze left in the pan. About three stripes look best, in my not enormously considered opinion, and then very carefully attach the flaked almonds at an angle to make the bees' wings, two on each one (unsurprisingly). They might snap as you dig them into the marzipan bodies, so have some spare. I have to admit that, I also like to give them eyes by dipping the point of the skewer in the glaze and thence on the bees: they look more loveable with an expression, but this is where the Disney effect comes in. If a more imperial dignity is required, forgo the dotting of the eyes and present this as your Napoleonic Chocolate Cake.
Take whatever you need out of the fridge so that all the ingredients can come to room temperature. While that's happening, melt the chocolate from the cake part of the ingredients list in a good-sized bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.
Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9 inch springform cake tin.
Beat together the sugar and soft butter until airy and creamy, and then add the honey. Add one of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and the baking soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in 250ml/1 cup of just-boiled water. (I don't suppose there's anything to stop you doing this all-in-one in the processor, blitzing everything except the boiling water, and then scraping down the batter and pouring the water down the funnel with the motor running.) Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to an hour and a half, though check the cake after 45 minutes and if it is catching cover the top lightly with foil and check every 15 minutes.
Let the cake cool completely in the tin on a rack.
To make the glaze, bring 60ml/¼ cup of water and honey to a boil in a smallish, though not tiny, saucepan, then turn off the heat and add the finely chopped chocolate (I use my mezzaluna or 70 per cent cocoa solids buttons), swirling it around to melt in the hot liquid. Leave it for a few minutes then whisk together. Sieve in the confectioners' sugar and whisk again until smooth.
Choose your plate or stand and cut out four strips of baking paper and form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the tin and sit the thoroughly cooled cake on the prepared plate. Pour the icing over the cold honey chocolate cake and smooth it down the sides. I should warn you that the glaze stays tacky for ages (this is what gives it its lovely melting gooeyness) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it. You can then very gently slide out the strips of baking paper to reveal a clean plate. Keep the pan of icing, and don't wash it up, as you will need it to make the stripes on the bees.
Divide the marzipan into six even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends.
Using a wooden skewer, paint stripes with the sticky honey glaze left in the pan. About three stripes look best, in my not enormously considered opinion, and then very carefully attach the sliced almonds at an angle to make the bees' wings, two on each one (unsurprisingly). They might snap as you dig them into the marzipan bodies, so have some spare. I have to admit that, I also like to give them eyes by dipping the point of the skewer in the glaze and thence on the bees: they look more loveable with an expression, but this is where the Disney effect comes in. If a more imperial dignity is required, forgo the dotting of the eyes and present this as your Napoleonic Chocolate Cake.
Additional Information
MAKE AHEAD / STORE:
The cake can be baked a day ahead and stored in an airtight container. The cake can also be frozen, wrapped tightly in a double layer of food wrap and a layer of foil for up to 3 months. Unwrap and thaw at room temperature for about 3 hours. Glaze and decorate on the same day of serving. Leftovers will keep for up to a week in a cool place in an airtight container.
MAKE AHEAD / STORE:
The cake can be baked a day ahead and stored in an airtight container. The cake can also be frozen, wrapped tightly in a double layer of food wrap and a layer of foil for up to 3 months. Unwrap and thaw at room temperature for about 3 hours. Glaze and decorate on the same day of serving. Leftovers will keep for up to a week in a cool place in an airtight container.
This cake is absolutely massive, but sooo delicious. I just love the hint of honey combined with chocolate. Yet, I would opt for another glaze, if I wanted to transport the cake (say for a school sale or to a party), since the sticky honey glaze, although being very luscious, is just too runny to stay in place.
Posted by aingeasil on 21st May 2022
This is a precious cake. I baked it for a friend's birthday about 10 years ago and she and her husband bring it up often as a fond memory.
Posted by Arvona on 10th February 2020
Fabulous cake. And thanks for very clear, concise directions. However, since the instructions include decorating details, I wish we could have seen a clear picture of the top!
Posted by AmyDesigns on 27th January 2019
Nigella is the only person on earth who would use the phrase "imperial dignity" in a recipe for chocolate cake. One of a million reasons I adore her and her recipes.
Posted by FizzyBlonde on 12th September 2018
Today I finally baked the honey chocolate cake and it was awesome. Its a must try and surely you will ask for more. Nigella, thankyou!! :)
Posted by jerrin on 5th August 2015
The honey was a real surprise, really glad I finally took the plunge with this, although minus the cute bee embellishes. This is my 6th Nigella chocolate cake and suffice to say I'll keep baking them until we run out of recipes. Keep them coming Nigella!
Posted by Mrs. Smits on 15th March 2015
Hi Nigella and team, What can I say!!! It's really a great recipe, when I first read about the boiling water, It seemed quite strange, but the result was fantastic!! My family and friends loved it. Very "chocolatosa", sorry but I don't know that word in English!! Very intense and tender at the same time. I put a ganache and praline on the top. One of my favourite chocolate cake recipe!! Thanks Nigella!!! Sandra, Argentina
Posted by Sanmask on 8th October 2014
I made this in September for the MacMillan cancer charity coffee morning and it turned out brilliantly - very moist and chocolatey - I used the crushed crunchie on top of the cake as well as the bees so it looked like the bees were feeding on the honeycomb! The pieces of cake which were left kept well for a few days remaining moist, probably due to the honey - will definitely make again, maybe for a birthday.
Posted by Dianamite on 3rd November 2013
Very impressed with this recipe, exceptionally moist and very chocolatey. I used baking powder as I ran out of bicarb and less liquid as the batter was quite runny already. Turned out great!!
Posted by sosp89 on 7th July 2013
I made this years ago for the first time and it's still one of my favorite cakes! AMAZING!
Posted by sonalilq on 29th January 2013
Tried this recipe today .. Cake turned out to be very very nice .. Moist and soft .. Awesome recipe.
Posted by shravyakilar on 22nd January 2013
This cake was delicious but instead of 250ml of water I used 250ml of milk as I dislike the idea of using water in a cake.
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What 15 Others have said
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Posted by aingeasil on 21st May 2022
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Posted by Arvona on 10th February 2020
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Posted by AmyDesigns on 27th January 2019
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Posted by FizzyBlonde on 12th September 2018
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Posted by jerrin on 5th August 2015
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Posted by Mrs. Smits on 15th March 2015
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Posted by Sanmask on 8th October 2014
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Posted by Dianamite on 3rd November 2013
-
Posted by sosp89 on 7th July 2013
-
Posted by sonalilq on 29th January 2013
-
Posted by shravyakilar on 22nd January 2013
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Posted by Bartalesi on 2nd January 2013
Show more commentsThis cake is absolutely massive, but sooo delicious. I just love the hint of honey combined with chocolate. Yet, I would opt for another glaze, if I wanted to transport the cake (say for a school sale or to a party), since the sticky honey glaze, although being very luscious, is just too runny to stay in place.
This is a precious cake. I baked it for a friend's birthday about 10 years ago and she and her husband bring it up often as a fond memory.
Fabulous cake. And thanks for very clear, concise directions. However, since the instructions include decorating details, I wish we could have seen a clear picture of the top!
Nigella is the only person on earth who would use the phrase "imperial dignity" in a recipe for chocolate cake. One of a million reasons I adore her and her recipes.
Today I finally baked the honey chocolate cake and it was awesome. Its a must try and surely you will ask for more. Nigella, thankyou!! :)
The honey was a real surprise, really glad I finally took the plunge with this, although minus the cute bee embellishes. This is my 6th Nigella chocolate cake and suffice to say I'll keep baking them until we run out of recipes. Keep them coming Nigella!
Hi Nigella and team, What can I say!!! It's really a great recipe, when I first read about the boiling water, It seemed quite strange, but the result was fantastic!! My family and friends loved it. Very "chocolatosa", sorry but I don't know that word in English!! Very intense and tender at the same time. I put a ganache and praline on the top. One of my favourite chocolate cake recipe!! Thanks Nigella!!! Sandra, Argentina
I made this in September for the MacMillan cancer charity coffee morning and it turned out brilliantly - very moist and chocolatey - I used the crushed crunchie on top of the cake as well as the bees so it looked like the bees were feeding on the honeycomb! The pieces of cake which were left kept well for a few days remaining moist, probably due to the honey - will definitely make again, maybe for a birthday.
Very impressed with this recipe, exceptionally moist and very chocolatey. I used baking powder as I ran out of bicarb and less liquid as the batter was quite runny already. Turned out great!!
I made this years ago for the first time and it's still one of my favorite cakes! AMAZING!
Tried this recipe today .. Cake turned out to be very very nice .. Moist and soft .. Awesome recipe.
This cake was delicious but instead of 250ml of water I used 250ml of milk as I dislike the idea of using water in a cake.