Chocolate Chip Honey Cake

So OK, we love chocolate here at National Picnic. 

Emily Meyer, National Picnic's social director contributed this recipe in a mad scramble to get one of our emails out by the deadline. She bakes it for Rosh Hashanah, honey being a symbol of the wish for a sweet new year. Sweetness in the year ahead to all! 

Ingredients

• 1 cup butter, room temperature
• 3/4 cup honey
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups whole wheat pastry flour
• 2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 2/3 cup Greek yogurt
• 1/2 cup bittersweet chocolate chips
• Ganache
• 1/2 cup chocolate chips (semisweet or bittersweet)
• 1/4 cup heavy cream

Instructions

1. Heat the oven to 325F. Grease a 10" bundt pan. Set aside. *note I didn’t have a bundt pan so I used a loaf pan*
2. In a mixing bowl add the butter and honey. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
3. Stir in the vanilla extract followed by the eggs, one at a time, mixing well after each addition.
4. Gently fold in the flour, baking soda and baking powder alternately with the greek yogurt.
5. With a spatula, fold in the bittersweet chocolate chips and spoon the batter into the prepared baking pan.
6. Bake the cake in preheated oven for 45 to 55 minutes until a toothpick inserted in the middle comes out clean.
7. Remove the cake from the oven, leave to cool for about 30-35 minutes before inverting the pan and remove the cake.
8. Cool completely on a wire rack.
9. To make the ganache, heat the heavy cream with the chocolate chips in a heatproof bowl and stir until smooth and silky.
10. Pour over the cooled cake.

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