Shady’s Chocolate Honey Cake


Okay, this recipe is NOT for the calorie-counting, light-weight cake eating masses! This one is an old Southern family recipe that I have changed around a bit over the years (I just can’t ever seem to make anything without “tweaking” it a bit) and then I went ahead and added Chocolate Chips too, and the Chocolate topping. It is a very heavy cake in weight, and best served warm with coffee or a big glass of milk. It’s great for holidays and special occasions, because it’s ment to be shared.  

Trust me, your waistline will thank you for sharring….your bottom too.  😉  

Now if by some chance you are not a chocolate fan (heaven forbid!!!  – just kidding), you can omit the Chocolate Chips and topping. Our original recipe calls for raisins, and I usually will top this one with powdered sugar.  Use your own judgment and suit yourself on these two points. I, however, am a chocoholic of epic proportions and tend to use it on just about everything I bake.  🙂  

I have the bottom to prove it.  😉 


Shady’s Chocolate Honey Cake 

3 eggs 

1 cup sugar 

1 cup vegetable oil 

1 cup honey 

1 cup black coffee, cold 

3 cups flour 

1 tsp. baking powder 

1 tsp. baking soda 

1  1/4 tsp. cinnamon 

1  1/2 cups chocolate chips (or raisins) 

powdered sugar for dusting , or 1/2 can melted chocolate frosting 

Preheat oven to 350 degrees 

Greased and sugared Bundt Cake Pan 

Beat eggs and sugar until lemon colored and thickened. 


Now add the oil, honey and coffee – mixing well. Batter will darken up and bubble – that’s okay! 


In a separate mixing bowl, combine the flour, baking powder, baking soda and cinnamon. I use a whisk for this step to make sure they are well-mixed. 


Now add the dry ingredients to the wet ingredients, mixing well. 


With a spoon, stir in the chocolate chips (or raisins if you prefer, or a combination thereof). Go ahead, live dangerously!  🙂  


Now pour into your prepared Bundt Pan, and place on center oven rack. 


Bake at 350 degrees for 55 – 60 minutes until knife inserted into cake comes out clean (check after 45 minutes if your oven runs hot). Remove from oven and allow to cool IN PAN for 15 to 20 minutes.   


Invert (turn cake bottoms-up) onto serving plate, cake will fall out of pan onto plate. ( in this case, my top was prettier than my bottom, so I flipped my cake for the photos – no law against it, I promise)  😉  


Sprinkle with confectioners sugar, or drizzle cake with melted chocolate frosting (place frosting container in microwave for 15 seconds and stir).  




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