This is another variation on the Devonshire Honey cake recipe, I decided to add some chocolate to the mix. Now, when I made this cake, I didn't add the cocoa powder to the flour, and thus it didn't turn out as chocolatey as I wanted. It still tasted quite good.Chocolate Hazelnut Honey Cake
225 g sweet butter
250 g runny honey
100 g dark muscovado sugar
175 g good dark chocolate
3 large eggs
300 g (2-1/4 cups) self-rising flour
2 Tbsp cocoa powder
175 g (6 oz.) ground hazelnuts
2 Tbsp honey
Preheat oven to 300F. Grease a 9-inch springform pan. Line bottom with parchment paper.
Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).
Add chocolate to hot caramel and stir till melted and mixed through.
Whisk flour and cocoa together till mixed.
Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Whisk ground hazelnuts into batter.
Pour into the greased pan and bake for 55-60 minutes or until cake is golden brown and spring back when pressed.
Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Leave to cool.