Honey Cake with Chocolate Drizzle

Ingredients

• Cake: 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1.5 teaspoon cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1 cup vegetable oil
• 1 cup mild honey
• 2/3 cup brewed coffee (at room temperature)
• 3 large eggs
• 1/2 cup sugar
• Baking spray
• Drizzle: 1/4 cup well stirred unsweetened coconut milk (full fat)
• 3.5 ounces good quality bittersweet chocolate, finely chopped
• 1 teaspoon instant espresso powder (optional)
• 1.5 teaspoon light corn syrup

Method

1. Pre-heat oven to 350°F with a rack in the middle position.
2. Whisk together flour, baking powder, spices, salt, and baking soda in a large bowl.
3. In another bowl, whisk together oil, honey, coffee, eggs, and sugar until smooth. Add to the flour mixture and whisk until just combined.
4. Coat pan with baking spray. Pour batter into the pan.
5. Bake until the cake is set and a wooden pick inserted in the center comes out clean, 40 to 50 minutes (shorter range if using a dark pan).
6. Cool pan on a rack for 20 minutes. Invert cake onto rack and cool completely.
7. Once the cake is cooled, heat coconut milk in a small heavy saucepan until hot. Remove from heat and add chocolate. Let stand for 1 minute, then stir until smooth. Whisk in espresso powder (if using) and corn syrup.
8. Drizzle over the cooled cake.