Quadruple Chocolate Honey Cake

Ingredients

• Cake: Propellant free nonstick spray
• 9 ounces chocolate chips, melted (plus more to fold in)
• 1 cup honey
• 1/2 cup canola or avocado oil
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar
• 3 large eggs
• 1 teaspoon ground cinnamon
• 2.5 cups flour (gluten-free 1:1 works)
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup coffee, cooled
• Chocolate glaze: 1/4 cup cocoa powder
• 1/2 cup powdered sugar
• 1 tablespoon corn syrup (optional)
• 3 tablespoons boiling water

Method

1. Preheat oven to 350°F. Spray a tube/angel food cake pan or bundt pan with nonstick spray. If using a tube pan, line with parchment paper.
2. In the large bowl of an electric mixer, blend the honey, oil, sugar, brown sugar and eggs until completely smooth.
3. Add cinnamon, flour, baking soda, baking powder and coffee. Mix until the batter is smooth, scraping down the sides of the bowl.
4. Add the melted chocolate and mix until incorporated. Fold in the chocolate chips.
5. Pour the batter into the prepared pan and bake for 60 minutes until a toothpick comes out clean.
6. Allow the cake to rest for 15 minutes before flipping onto a cake plate.
7. For the glaze: whisk together the cocoa powder, powdered sugar, corn syrup (if using) and boiling water until completely smooth. Immediately drizzle over the cake — if the glaze dries out, add a little hot water to loosen.