Chocolate Honey Cake with Whisky Sauce

Ingredients

• 4 ounces semi-sweet chocolate (60% cacao)
• 6 tablespoons (3 ounces/ 85 grams) salted butter
• 5 tablespoons (63 grams) extra virgin olive oil
• 1 1/2 cups (180 grams) all-purpose flour
• 1/2 cup (42 grams) unsweetened, natural cocoa powder + 2 tablespoons (10 grams) to sprinkle inside the pan (*Not dutch process cocoa powder)
• 1/2 teaspoons (3 grams) baking soda
• 3/4 teaspoons (4.5 grams) table salt (1 1/2 teaspoons kosher salt)
• 4 large eggs + 1 egg yolk
• 3/4 cup (252 grams) honey
• 1/2 cup (107 grams) brown sugar
• 1/4 cup (57 grams) sour cream
• 2 teaspoons vanilla
• For Serving: Whisky Sauce

Instructions

1. 1

   Heat the oven to 325° F (163° C).

2. 2

   Prepare the honeycomb pan: spray each cavity of...: Prepare the honeycomb pan: spray each cavity of the pan with non-stick spray or use a pastry brush to coat each cavity with melted butter. Use a flour sifter or fine mesh strainer to sprinkle 2 tablespoons of unsweetened cocoa powder over the pan. Shake the pan, and tap on the sides of the pan to distribute the cocoa powder. You want to make sure the bottom and sides of each honeycomb cavity has a light coating of cocoa powder. (see photo above)

3. 3

   Chop the chocolate into very small pieces and...: Chop the chocolate into very small pieces and put in a microwave safe bowl along with the butter and oil. Heat in the microwave in 1 minute increments at 50% power, stirring after each minute, until melted. Alternatively, add the chocolate, butter and oil to a double boiler and heat it gently until melted. (*See note)

4. 4

   Allow the chocolate and butter mixture to cool...: Allow the chocolate and butter mixture to cool to room temperature. It should feel barely warm to the touch.

5. 5

   Add the flour, cocoa powder, baking soda, and...: Add the flour, cocoa powder, baking soda, and salt to a bowl and stir to combine. Set aside.

6. 6

   Using a wire whisk, beat the eggs into...: Using a wire whisk, beat the eggs into the butter and chocolate mixture one at a time, whisking vigorously after each addition until the mixture is smooth.

7. 7

   Add the dry ingredients to the batter and...: Add the dry ingredients to the batter and stir with a wooden spoon or rubber spatula just until the ingredients are blended and the batter is smooth.

8. 8

   Pour the batter in the honeycomb pan, distributing...: Pour the batter in the honeycomb pan, distributing it evenly between all the honeycomb cavities.

9. 9

   Place the pan in the center of the...: Place the pan in the center of the preheated oven and bake for 33-38 minutes, until a toothpick inserted in one of the center honeycomb cavities comes out without any evidence of raw batter.

10. 10

    Allow the cake to cool in the pan...: Allow the cake to cool in the pan for 5 minutes, then place a wire rack over the top of the pan and quickly flip the cake over to release it from the pan to the wire rack. Let the cake cool completely before topping with whisky sauce.

11. 11

    Once cool, spoon whisky sauce over the cake,...: Once cool, spoon whisky sauce over the cake, coating it completely. The texture of this cake is meant to soak up the sauce, so after pouring some sauce over the cake, go back over it a time or two to ensure it's well coated.