Mexican Chocolate Honey Cake
Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!
unsweetened, plus more for dusting
or 1/2 c. butter and 1/2 c. margarine
Preheat oven to 350℉ (180℃).
Spray bundt or tube pan with vegetable spray then coat with cocoa powder, tilting pan and tapping out excess; set aside.
In a medium bowl, sift together the flour, ⅓ cup cocoa powder, baking powder, cinnamon, cayenne pepper and salt. Set aside.
In a medium saucepan over medium-high heat, melt together the honey and butter. Transfer to bowl of electric mixer and beat on medium-high speed until mixture is cooled to room temperature, about 3 minutes. Add eggs, one at a time, beating after each addition.
In three additions, beat in the dry ingredients, scraping down sides of bowl between additions. Spoon mixture into prepared pan and bake for 25 to 30 minutes, until toothpick tests clean. Cool in pan for 15 minutes. Remove and cool completely on wire rack.
For the glaze:
In a small bowl, whisk together the water, instant coffee powder and vanilla extract until the coffee granules are completely dissolved. Gradually whisk in the powdered sugar until smooth. Drizzle over cooled cake.