Baking cakes with honey can be tricky, because it is much heavier and, of course, wetter than sugar, so one has to take extra care that the texture of the finished product be light enough and has "enough crumb." To achieve this, we whip the honey separately at high speed with an electric mixer, until it is opaque. Two minutes is usually enough time. This incorporates air into the honey, increasing its volume, and drying it out some, so it can make a good cake. Please don't skip or skimp on this step.
Nonstick spray for the pan
1/2 cup canola oil or softened butter
1 ounce (1 square) unsweetened chocolate
3/4 cup light-colored honey
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup chocolate chips
- Preheat oven to 350°F (325°F for glass pan). Spray a medium-sized loaf pan with nonstick spray.
- Melt the butter an chocolate toothier over low heat. If using oil, melt the chocolate alone, then remove from heat and stir in the oil.
- Place the honey in a medium-sized bowl, and beat at high speed with an electric mixer for about 2 minutes. Add the eggs one a at time, beating well after each. Stir in the vanilla.
- Sift together the dry ingredients in to a separate medium-small bowl.
- Beat the melted chocolate mixture into the honey-egg mixture. Fold in the dry ingredients and chocolate chips, and stir until well combined. Spread into the prepared pan.
- Bake 25 to 30 minutes or until a knife inserted all the way into the center comes out clean. Cool before slicing.