Though this might be the dessert course, it is truly the star of the meal— I loved this cake! With no added sugar, Elkon, the author of The Honey Cookbook tapped into the naturally sweet flavor of honey instead. To compliment the flavor of the cake, I frosted the cake with passion fruit curd. Naturally, any topping is optional, but the cake is a necessity!
1 3/4 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter at room temperature
1/2 teaspoon vanilla extract
2/3 cup honey
7 ounces semi-sweet chocolate, melted
2 eggs
2/3 cup water
1/2 cup hazelnuts, chopped
Yields: 1 (8 inch cake)
Prep Time: 20 mintes
Cook Time: 25-30 minutes
Preheat oven 350°f.
Sift the flour with the baking soda and salt. Set aside.
In a stand mixer with a whisk attachment, beat the butter until creamy.
Add the vanilla, then gradually add the honey.
Add the melted chocolate.
Add the eggs, one at a time.
Add in the flour ingredients, alternating with the water.
Once the batter is well incorporated, remove the bowl from the stand, and add the hazelnuts. Mix with a wooden spoon.
Divide the batter equally into 2 8-inch round pans.
Bake for 25-30 minutes.
When done, allow to cool on a rack before icing.
Sugarless Chocolate Icing:
3.5 ounces semi-sweet chocolate
2 egg whites
1/8 teaspoon salt
1/3 cup honey
1/2 teaspoon vanilla extract
1/4 cup passion fruit curd
Melt chocolate and set aside to cool.
Beat egg whites with salt in a stand mixer with whisk attachment, until the whites are stiff but not dry.
Add honey gradually.
Beat in the cooled chocolate and vanilla. Beat until you reach a smooth consistency.
Place some of the chocolate icing between the two cake layers.
With the remaining icing, cover the rest of the cake, and then top with the passion fruit curd.