Choc Chip Honey Cake

Serves 12

September is National Honey Month and  Jewish New Year. At Rosh Hashanah we eat honey cake to express our wishes for a sweet new year. This one has chocolate chips on the inside and chocolate ganache on the outside which means that this year should be the sweetest yet! I know it’s not September and it’s not Jewish New Year, but with no added sugar (except the honey, of course,)  this cake is on the money, honey! 

Ingredients

225g butter

255g runny honey

1 teaspoon vanilla essence

3 eggs

250g plain flour

2 teaspoons bicarbonate of soda

1/4 teaspoon baking powder

165g natural yoghurt

140g milk/dark chocolate chips

FOR THE GANACHE

80g dark chocolate, broken into pieces

80g cream

How to – Traditional method

1. Grease and flour a bundt tin (see tip below.) Preheat oven 10 180C / 160C fan-forced.
2. In a mixing bowl, add the flour, bicarb and baking powder and combine. Set aside.
3. Beat the butter and honey together until light and fluffy. This should take about 3 minutes.
4. Add the vanilla essence and then the eggs one at a time, beating well after each addition.
5. Alternately fold in the half the flour, and then half the yoghurt. Repeat.
6. Stir through the chocolate chips and pour the mixture into the bundt tin.
7. Bake for 40-50 minutes until golden. This cake browns really quickly, so keep an eye and if necessary, cover with foil.
8. Allow the cake to cool for at least half an hour before removing from the tin. Patience is a virtue! Allow to cool completely on a wire rack.
9. To make the ganache, simply heat the cream and chocolate together in a heatproof bowl until smooth and silky.
10. Drizzle the ganache over the cooled cake.

How to – Thermomix

1. Grease and flour a bundt tin (see tip below.) . Preheat oven 10 180C / 160C fan-forced.
2. Add the flour, bicarb and baking powder  to the TM bowl and mix on speed 5 for 5 seconds. Set aside.
3. Add butter to TM bowl and chop for 5 seconds on speed 8. Insert the butterfly, add the honey and mix for 1 minute on speed 4. Scrape down lid and sides and mix again for 1 minute on speed 4.
4. Add the vanilla to TM bowl and with the blades running on speed 3 add the eggs through the hole in the lid, this should take about 45 seconds.
5. Add half the dry ingredients and mix for 10 seconds on speed 4.
6. Add half the yoghurt and mix for for 10 seconds on speed 4.
7. Add the remaining dry ingredients and mix for 20 seconds on speed 4.
8. Add the remaining yoghurt and mix for 20 seconds on speed 4.
9. Stir through the chocolate chips and pour the mixture into the bundt tin.
10. Bake for 40-50 minutes until golden. This cake browns really quickly, so keep an eye and if necessary, cover with foil.
11. Allow the cake to cool for at least half an hour before removing from the tin. Patience is a virtue! Allow to cool completely on a wire rack.
12. To make the ganache, place the chocolate into TM bowl and chop for 30 seconds  on speed 8. Add the cream and cook for 2 minutes  at 50 degrees  on speed 5.
13. Drizzle the ganache over the cooled cake.

Other info