Decadent Cocoa Honey Loaf
Indulge in the delightful flavors of this Decadent Cocoa Honey Loaf, a cherished recipe from The Hadassah Jewish Holiday Cookbook. Perfectly sweetened with honey and enriched with aromatic spices, this moist loaf cake offers a unique twist on traditional desserts. Ideal for festive gatherings or a cozy afternoon tea, this cake is a testament to contemporary kosher kitchens and their ability to blend rich tradition with modern indulgence. Serve it warm or at room temperature, and let each slice transport you on a culinary journey through the world of sweet and spicy bliss.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
1 1/2 cups, less 1 tbsp (sifted)
unsweetened cocoa powder
3 tablespoons (sifted)
baking powder
1 teaspoon
baking soda
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger
1/2 teaspoon
nutmeg
1 pinch (hefty pinch)
sugar
1/2 cup
honey
2/3 cup
large eggs
2 (lightly beaten)
vegetable oil
1/4 cup
apple juice or orange juice or water
1/4 cup
sliced almonds
1 tablespoon
Instructions
1
Preheat your oven to 325°F (163°C). Lightly grease an 8 x 4-inch loaf pan and line the bottom with greased parchment paper to ensure easy release after baking.
2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, ground cinnamon, ground ginger, and nutmeg until well combined.
3
In a separate large bowl, combine the lightly beaten eggs with the sugar and honey. Whisk together until the mixture is smooth and has lightened in color.
4
Gradually drizzle in the vegetable oil, continue beating until fully incorporated. Then, add the flour mixture and apple juice (or your choice of orange juice or water) in alternating parts, starting and ending with the flour mixture. Stir until just combined and avoid overmixing.
5
Pour the batter into the prepared loaf pan and sprinkle the top with sliced almonds for a crunchy finish.
6
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7
Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely. Gently peel away the parchment paper.
8
Once cooled, wrap the cake in plastic wrap followed by aluminum foil to maintain its moisture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Cocoa Honey Loaf?
It is a moist loaf cake enriched with cocoa, honey, and aromatic spices, based on a recipe from The Hadassah Jewish Holiday Cookbook.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 325°F (163°C).
What size pan should be used for baking the honey loaf?
An 8 x 4-inch loaf pan is required for this recipe.
How should the loaf pan be prepared?
Lightly grease the pan and line the bottom with greased parchment paper to ensure easy release.
What dry ingredients are needed for the cocoa honey loaf?
The dry ingredients include sifted all-purpose flour, sifted unsweetened cocoa powder, baking powder, baking soda, ground cinnamon, ground ginger, and nutmeg.
Which spices give this cake its aromatic flavor?
The recipe calls for ground cinnamon, ground ginger, and a hefty pinch of nutmeg.
How much honey is used in this recipe?
The recipe requires 2/3 cup of honey.
What kind of oil should I use?
The recipe specifies 1/4 cup of vegetable oil.
What liquids can be used to mix the batter?
You can use 1/4 cup of apple juice, orange juice, or water.
How should the eggs be prepared?
The recipe uses 2 large eggs that have been lightly beaten.
What is the best way to combine the flour and liquid?
Add the flour mixture and juice in alternating parts, starting and ending with the flour mixture, and stir until just combined.
Should I worry about overmixing the batter?
Yes, you should avoid overmixing to maintain the cake's desired texture.
What topping is recommended for the loaf?
Sprinkle 1 tablespoon of sliced almonds on top of the batter before baking.
How long does the Decadent Cocoa Honey Loaf take to bake?
It takes approximately 50 minutes in the preheated oven.
How can I tell if the loaf is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 15 minutes before turning it out.
What is the cooling process after removing the cake from the pan?
Place it on a wire rack to cool completely and gently peel away the parchment paper.
How should the cake be stored to keep it moist?
Once cooled, wrap the cake in plastic wrap followed by aluminum foil to maintain moisture.
Is this honey loaf recipe kosher?
Yes, the recipe is designed for contemporary kosher kitchens.
Is this recipe suitable for vegetarians?
Yes, this loaf cake is vegetarian-friendly.
What category of food does this recipe fall into?
It is categorized as a dessert, specifically a spiced loaf cake.
How much sugar is required in addition to the honey?
The recipe calls for 1/2 cup of sugar.
Do I need to sift the flour and cocoa?
Yes, both the all-purpose flour and the unsweetened cocoa powder should be sifted.
What is the exact amount of flour needed?
The recipe uses 1 1/2 cups of flour, minus 1 tablespoon.
Can I serve this cake warm?
Yes, it can be served warm or at room temperature.
How many ingredients are in this recipe?
There are 13 ingredients in total.
What are the tags associated with this recipe?
Tags include dessert, cake, chocolate, honey, kosher, holiday, loaf cake, spiced cake, baking, and vegetarian.
What is the first step in mixing the wet ingredients?
Combine the lightly beaten eggs with the sugar and honey and whisk until smooth and lightened in color.
How much baking soda and baking powder are used?
The recipe uses 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
What is the texture of this honey loaf?
The loaf is described as moist with a unique twist on traditional desserts thanks to the cocoa and spices.