Sticky Situations

If I am very honest I really love making a mess in the kitchen. I don’t go out of my way to smear stuff on the wall mind you, but I do get a feeling of  rebellion when everything is not so neat anymore because you have bowls and pots covered in chocolate sauce. The type of sticky situation I found myself in yesterday when I set out to make a sticky Honey & Chocolate Cake. This cake is lovingly dubbed  The Sweet Bomb by my friends and for a reason. It’s sticky, sweet and lush, a perfect mate for some light mint tea.


Below the recipe!

Cake Ingredients:

  • 100 gr of dark chocolate ( 70 % cocoa at least)
  • 275 gr caster sugar
  • 225 gr very soft unsalted butter
  • 130 ml honey
  • 2 eggs
  • 200 gr all purpose flour
  • 1 tsp baking powder
  • 1 tsp cocoa powder
  • 200 ml boiling water
  • white chocolate chips for decoration ( optional )

All ingredients must be at room temperature and the butter should be very soft.

Melt the chocolate completely, at a slow pace, and preheat the oven to 180 degrees Celsius.

Mix the sugar and butter until it’s fluffy and airy, add the honey.

Add 1 egg and 1 tablespoon of flour and whisk in gently until it’s completely incorporated, repeat with another egg and another tablespoon of flour.

Slowly whisk in the cooled chocolate ( it should be cool to the touch ) the baking powder and the remaining flour.

Bring the water to a boil and whisk that in slowly.

Bake the cake for 1,5 hour at 180 degrees Celsius, make sure to check after 45 mins with a toothpick how the consistency is in the center. If it’s dry already cover with foil and continue baking.



  • 75 gr very soft unsalted butter
  • 175 gr dark chocolate ( 70 % cocoa at least )
  • 250 gr icing sugar
  • 1 tbsp honey
  • 125 ml sour cream
  • 1 tsp vanilla extract

While the cake bakes prepare the icing.

Melt the chocolate and the butter in a bowl, make sure to do this slowly to avoid burning. Allow the mixture to cool for a while until it’s cool to the touch.

Add the honey to the cooled mixture, fold gently until it’s incorporated, then fold in the sour cream  and vanilla extract.

Sieve the icing sugar into the mixture , a few spoons at a time.  The thickness of the icing depends on preference: if you like the icing to be runnier you may want to add a tablespoon of hot water, if you want it thick you may need to add more icing sugar.

Let the cake cool down completely before icing it. Sometimes I  cut the cake in half down the middle and put some icing between the layers to make it extra gooey.

Have fun with this and let me know how it turned out!


About wickedmir

Writer, painter, creator, dreamer, reader, explorer. Making the world a brighter place, one creation at a time.

Posted on April 1, 2012, in Cakes, Cooking and tagged , , . Bookmark the permalink. Leave a comment.

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