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! 


  • 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


  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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