Servings: 8 people
Calories: 330kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cake pan
- Oven
- Small saucepan
Ingredients
- 2 cups wheat flour
- 1 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground cloves
- a pinch nutmeg
- 1 cup warm milk
- 1/2 cup honey
- 1/2 cup melted butter
- 2 eggs
Instructions
- In a large mixing bowl, combine the wheat flour, brown sugar, baking soda, baking powder, cinnamon, cloves, and nutmeg; whisk until evenly distributed.
- In another bowl, whisk together the warm milk, honey, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ones and stir gently until fully incorporated.
- Pour the batter into a greased cake pan and bake in a preheated oven at 180°C (350°F) for 35-40 minutes.
- While the cake cools slightly, heat the syrup ingredients in a small saucepan until smooth, then brush it over the warm cake.
- Melt the chocolate and spread it evenly over the cooled cake. Allow it to set before slicing.
Notes
For a twist on flavor, you can substitute honey with maple syrup. If you’re vegan, replace the eggs with flax eggs and use plant-based milk and butter. This cake is perfect for meal prep; it tastes even better the next day! Store in an airtight container at room temperature for up to three days or freeze individual slices for up to two months, wrapped well. Serve with whipped cream or ice cream to elevate the dessert experience!
Nutrition
Calories: 330kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 220mg | Fiber: 2g | Sugar: 25g | Vitamin A: 150IU | Calcium: 50mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!