Chocolate-Honey Dome Cake with Chocolate-Honey Glaze

Health score
4%
Chocolate-Honey Dome Cake with Chocolate-Honey Glaze
45 min.
12
531kcal

Suggestions


Indulge your senses with our decadent Chocolate-Honey Dome Cake, a delightful masterpiece that perfectly blends rich flavors and luxurious textures. This elegant dessert is not just a treat for your taste buds, but also a feast for the eyes, making it an ideal centerpiece for any special occasion or a sweet ending to a family dinner.

Imagine slicing into a beautifully domed cake, revealing layers of moist chocolatey goodness intertwined with a luscious honey-infused cream filling. The bittersweet chocolate complements the natural sweetness of honey, creating a harmonious balance that will leave you craving more. With each bite, the delightful crunch of toasted pecans adds an irresistible texture, making your dessert experience truly unforgettable.

This sumptuous cake is surprisingly easy to make, taking only 45 minutes of active preparation time, and it serves up to 12 people—a perfect treat for gatherings or celebrations. It's also a make-ahead dessert; you can prepare it a day in advance and let the flavors meld beautifully overnight. And don’t forget about the silky chocolate-honey glaze that drapes elegantly over the cake, providing a gorgeous finish and ensuring every slice is full of luscious chocolate flavor. Ready to impress your friends and family? Let's get baking!

Ingredients

  • 2.3 cups all purpose flour 
  • teaspoon baking soda 
  • ounce bittersweet chocolate finely grated
  • 10 ounces bittersweet chocolate chopped
  • 1.5 cups buttermilk 
  • large eggs 
  • teaspoon gelatin powder unflavored
  • cup heavy whipping cream 
  • 0.5 cup honey 
  • cup pecans toasted chopped
  • 0.5 teaspoon salt 
  • 0.5 cup cup heavy whipping cream sour
  • 0.8 cup sugar 
  • 0.3 cup cocoa powder unsweetened
  • teaspoon vanilla extract 
  • 0.8 cup vegetable oil 
  • tablespoon water 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • hand mixer
  • cake form
  • spatula
  • springform pan
  • measuring cup
  • tart form

Directions

  1. Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom with parchment round.
  2. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
  3. Whisk sugar, honey, eggs, and vanilla in large bowl to blend.
  4. Whisk in oil, then half of dry ingredients.
  5. Whisk in buttermilk, then remaining dry ingredients.
  6. Pour into prepared pan.
  7. Bake cake until tester inserted into center comes out clean, about 55 minutes (cake will dome). Cool 10 minutes. Invert onto rack; remove parchment. Turn over; cool cake completely on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
  8. Cut cake in half horizontally.
  9. Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.
  10. Place 1 tablespoon water in small bowl.
  11. Sprinkle gelatin over.
  12. Let stand 10 minutes to soften gelatin. Bring 1/4 cup cream to boil in small saucepan.
  13. Remove from heat and stir in gelatin mixture. Cool to room temperature, stirring often, about 5 minutes.
  14. Meanwhile, using electric mixer, beat remaining 1 cup cream, sour cream, and honey in medium bowl until peaks form. Beat gelatin mixture, then grated chocolate into whipped cream mixture. Immediately spread filling over bottom half of cake, leaving 1/2-inch border at edges.
  15. Place top half of cake atop filling, pressing gently to spread filling just to edge of cake. Cover and chill cake overnight.
  16. Place chocolate in large measuring cup. Bring cream and honey to boil in heavy small saucepan, stirring to blend.
  17. Pour hot cream mixture over chocolate in cup; stir until smooth.
  18. Let cool 5 minutes.
  19. Place rack on rimmed baking sheet.
  20. Transfer cake to rack.
  21. Pour glaze over cake, allowing glaze to drip down sides. Use spatula to spread glaze over sides. Pat nuts onto sides of cake. Chill 1 hour to set glaze. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

Nutrition Facts

Calories531kcal
Protein6.07%
Fat49.54%
Carbs44.39%

Properties

Glycemic Index
19.86
Glycemic Load
28.22
Inflammation Score
-6
Nutrition Score
13.193043581817%

Flavonoids

Cyanidin
0.89mg
Delphinidin
0.6mg
Catechin
1.76mg
Epigallocatechin
0.46mg
Epicatechin
3.59mg
Epigallocatechin 3-gallate
0.19mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:531.03kcal
26.55%
Fat:29.94g
46.06%
Saturated Fat:13.19g
82.45%
Carbohydrates:60.35g
20.12%
Net Carbohydrates:56.16g
20.42%
Sugar:36.48g
40.53%
Cholesterol:63.93mg
21.31%
Sodium:244.63mg
10.64%
Alcohol:0.11g
100%
Alcohol %:0.09%
100%
Caffeine:26.47mg
8.82%
Protein:8.26g
16.51%
Manganese:0.96mg
48.11%
Copper:0.56mg
27.8%
Selenium:15.64µg
22.34%
Magnesium:76.57mg
19.14%
Iron:3.44mg
19.11%
Phosphorus:190.38mg
19.04%
Vitamin B1:0.27mg
18.11%
Vitamin B2:0.3mg
17.38%
Fiber:4.19g
16.78%
Folate:52.45µg
13.11%
Zinc:1.68mg
11.22%
Vitamin A:463.37IU
9.27%
Potassium:324.47mg
9.27%
Calcium:90.92mg
9.09%
Vitamin B3:1.81mg
9.05%
Vitamin K:8.18µg
7.79%
Vitamin B5:0.59mg
5.91%
Vitamin D:0.87µg
5.83%
Vitamin E:0.83mg
5.57%
Vitamin B12:0.31µg
5.18%
Vitamin B6:0.08mg
3.9%
Source:Epicurious