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!
- 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
- 1/2 cup chocolate chips (semisweet or bittersweet)
- 1/4 cup heavy cream
- 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*
- 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.
- Stir in the vanilla extract followed by the eggs, one at a time, mixing well after each addition.
- Gently fold in the flour, baking soda and baking powder alternately with the greek yogurt.
- With a spatula, fold in the bittersweet chocolate chips and spoon the batter into the prepared baking pan.
- Bake the cake in preheated oven for 45 to 55 minutes until a toothpick inserted in the middle comes out clean.
- Remove the cake from the oven, leave to cool for about 30-35 minutes before inverting the pan and remove the cake.
- Cool completely on a wire rack.
- To make the ganache, heat the heavy cream with the chocolate chips in a heatproof bowl and stir until smooth and silky.
- Pour over the cooled cake.
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