Pareve
My top criteria for a perfect cake are moist texture and fabulous flavor. Achieving this combination was not easy. After many trials, I took one bite and knew this one was a keeper. This “honey” cake is a great idea to make for Rosh Hashanah.
Ingredients
- ¾ cup crushed Lotus cookie crumbs (14 cookies)
- 1 oz bittersweet chocolate, grated
- 2 cups flour
- ½ cup vanilla instant
- 1 [3.5-oz] package pudding mix
- 1 tsp sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup orange juice
- ¼ cup honey
- ¼ cup bourbon
- 1 Tbsp vanilla extract
- ¾ cup canola oil
- 1¾ cups sugar
- 4 eggs
- 3.5 oz bittersweet chocolate, very finely diced or grated
- ¼ cup almond creamer or nondairy whipping cream, hot
- 2 Tbsp light corn syrup
- ¼ tsp vanilla extract
- pinch sea salt
Instructions
Adjust oven rack to middle-lower rack. Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan; set aside.
Prepare the Lotus filling: In a small bowl, toss together cookie crumbs and grated chocolate. Set aside.
Prepare the cake: In a medium bowl, whisk together flour, pudding mix, salt, baking powder, and baking soda. In a small bowl, whisk together orange juice, honey, bourbon, and vanilla extract. Set bowls aside.
In the large bowl of an electric mixer at medium speed, beat together oil and sugar until combined. Add eggs, one at a time, beating until light and fluffy.
Lower mixer speed; beat in ⅓ flour mixture, followed by ½ liquid mixture. Beat in remaining flour and liquid mixtures until just combined.
Pour half the batter into the prepared pan. Smooth the top. Sprinkle evenly with filling. Pour remaining batter over filling. Gently tap the pan on the counter to settle the batter. Bake for 50-60 minutes, until a toothpick inserted into cake comes out clean with a few moist crumbs.
Allow cake to cool 10 minutes, then turn out onto a cooling rack. Allow cake to cool 2 hours. Transfer to cake plate.
Prepare the chocolate glaze: In a medium bowl, whisk all glaze ingredients together until smooth. Allow to set and thicken for 25 minutes. Pour over completely cooled cake. Allow glaze to set before serving.
Note: This recipe is freezer friendly!
About this recipe
Recipes and photos reprinted with permission from Simply Gourmet by Rivky Kleiman
Photo by Moshe Wulliger, ArtScroll Shaar Press/May 2019
