Recipe details

Denise says:

A honey cake for Yom Tov with a ‘buzz’ to it!  I have used Rowse new Chocbee honey paste which is made with just honey and cocoa.  A delicious way to add sweetness to your Rosh Hashanah celebrations.


  • For the chocolate cake
  • 5 large eggs
  • Pinch of salt
  • 75g caster sugar
  • 1 teaspoon vanilla extract
  • 30ml vegetable oil
  • 175g plain flour
  • 50g cocoa powder
  • 50g Rowse chocobee honey
  • 2 teaspoons baking powder
  • 1 tin 400g coconut milk
  • Chocolate and Honey Ganache
  • 200g dark chocolate – roughly chopped
  • 200g whipping cream
  • 50g Rowse Chocobee honey
For the bees make 10 as they may break!
  • 25g ready made yellow icing  or add yellow food colouring to regular marzipan 10g ready made black icing
  • 20 flaked almonds
  • You will need cocktail sticks or BBQ sticks


For the Chocolate cake
  1. Preheat the oven to 170C/ 350F/ Gas mark 4. Line a 22cm round cake tin with baking parchment paper.
  2. Whisk the eggs, pinch of salt and sugar together until thick.
  3. Add the vanilla and oil and whisk until smooth.
  4. Sift flour and cocoa powder and then add to mixture together with the chocobee honey, baking powder and coconut milk. Whisk again until smooth.
  5. Pour the batter into the prepared cake tin, level the top and bake for 30-40 minutes or until when you insert a skewer in the middle it comes out dry.
  6. Cool the cake completely at room temperature.
  7. For the ganache, chop the chocolate and put in a bowl.
  8. Add the Rowse Chocobee honey, cream and melt together over double-boiler until everything is melted and the mixture is smooth.
  9. Cool the ganache at room temperature for about an hour until it thickens slightly.
  10. Pour the ganache over the top of the cake and let it drizzle slightly down the sides.
  11. Decorate the top of the cake with the coloured icing bees.
  12. For the bees, make two small barrel shaped balls from the yellow icing - one larger than the other. The small one is for the head and the large is for the body. Roll out the black icing into very thin strips so that each bee has three strips. Attach to the body.
  13. Add two almond flakes on either side of the body for its wings. When the cake is nearly set, add them to the top of the cake. Use either cocktail sticks or BBQ sticks to attach to the cake


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