Chocolate Covered Honey Cake
ready in 55 min.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
Warm the honey and butter in a pan until melted, then cool until lukewarm. Gradually mix in the eggs. Mix the flour with the nuts, spices, a pinch of salt, the baking powder and cocoa, and likewise stir into the honey mixture.
Spread the cake mixture over the baking tray and bake in the oven for around 25 minutes. Test with a skewer.
Meanwhile, melt the two types of chocolate separately in bain maries over hot, but not boiling, water. Cool until lukewarm.
Remove the baked cakes from the oven and leave to cool, then cut into portions 2 cm wide by 8 cm long.
Spread the cakes with the dark chocolate. Spoon the white chocolate into a freezer bag, cut off a small corner and pipe a narrow strip along the centre of the slices of cake. Using a cocktail stick, mix the two types of chocolate in a decorative fashion. Leave to set, then serve.