Ingredients for Chocolate Honey Swirl Cake
- Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cinnamon
- Clove
- Allspice
- Vegetable Oil
- ½ cup honey
- White Sugar
- Brown Sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Brewed Tea
- 2 tablespoons orange juice
- Unsweetened Cocoa Powder
- Cola Drink
- Mini Chocolate Chip
- Chocolate
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How to Make Chocolate Honey Swirl Cake
- Preheat oven to 350°F (175°C).
- Generously grease and flour a 10-inch tube pan.
- **Make the Honey Batter:**
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Add the wet ingredients: ½ cup vegetable oil, ½ cup honey, ½ cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup cooled brewed tea, and 2 tablespoons orange juice.
- Beat with an electric mixer on medium speed until smooth and well combined.
- Set aside.
- **Make the Chocolate Batter:**
- In a separate large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Add the wet ingredients: ½ cup vegetable oil, ½ cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup flat cola (ensure completely flat).
- Beat with an electric mixer on medium speed until smooth and well combined.
- Stir in 1 cup chocolate chips.
- Pour the honey batter into the prepared tube pan. Top with the chocolate batter. Swirl the batters together gently with a knife or toothpick for a marbled effect.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- While the cake is still warm, sprinkle generously with grated chocolate and allow it to melt slightly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
226g
Fat
15g
Carbs
28g
