For the cake:
- 2 1/2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 1 large eggs
- 1 c sugar
- 1 1/4 c vegetable oil
- 1 c Bernard Michaud Traditional Liquid Honey
- 3/4 c lukewarm coffee (brewed, or instant dissolved in water)
- 1 1/2 tsp packed grated orange zest
For the chocolate glaze:
- 1/4 c plus 2 T well-stirred canned unsweetened coconut milk (not light)
- 2 tsp light corn syrup
- 1 oz bittersweet (60% cacao) chocolate, finely chopped
- Fleur de Sel
- Heat oven to 350°F with rack in the middle. Generously spray a 10″ Bundt pan, including center tube, with baking spray.
- Whisk together flour, baking powder and soda, salt, and spices, in a large bowl.
- Whisk eggs well in another large bowl and whisk in the sugar, oil, honey, coffe, and zest until well combined.
- Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
- Pour batter into pan, and bake in oven until springy to the touch and a cake tester comes out clean, 45-50 minutes.
- Let cake cool in the pan on a rack for 20 minutes.
- Loosen cake from the pan with a thin rubber spatula, then invert the cake on the rack and cool completely.
- Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until well combined. Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth. Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
- Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until the glaze is set.
- Just before serving, sprinkle glaze lightly with Fleur de Sel.
Recipe adapted from Epicurious