This easy Italian chocolate honey cake is rich, moist, and full of flavor. Made with melted dark chocolate and sweetened with honey, it’s the perfect dessert for any celebration.

Half of the Chocolate honey cake on a white cake stand.

I love quick and easy cake recipes that taste amazing and still feel special enough to serve to guests. This Italian chocolate honey cake checks all the boxes! It’s simple to make, but the honey and melted dark chocolate give it an unforgettable flavor.

It’s just as simple to make as my chocolate water cake, but the added milk and butter give it a richer flavor and a softer, more moist crumb similar to my chocolate fudge cake. Top it with a dusting of powdered sugar or a drizzle of ganache for an extra decadent touch!

Table of Contents

Why I Love This Chocolate Honey Cake Recipe

Flavorful: This modern version of a chocolate and honey cake also called torta al cioccolato e miele uses melted chocolate and honey as a natural sweetener.
Easy to make: Simple ingredients and ready within an hour, this honey chocolate cake is perfect to make for a last minute dessert or special occasion!

A slice of chocolate honey cake on a white plate with the rest of the cake in the back and a glass container with honey in it.

Ingredient Notes

Ingredients to make the honey chocolate cake in separate bowls.

Pastry flour: I prefer pastry flour instead of all-purpose flour as it is lower in protein and absorbs less liquid resulting in a light and tender crumb!
Baking powder: A leavening agent for lift and rise.
Butter: Softened butter adds rich flavor and easily creams together with the honey.
Honey: I like to use honey that is more runny in texture.
Eggs: Two large eggs that have been brought to room temperature.
Salt: Just a pinch of salt helps balance the sweet honey and dark chocolate.
Dark chocolate: For the best flavor, instead of cocoa powder, quality dark chocolate is used in this cake recipe.
Milk: I recommend using milk with at least 2% fat for a rich taste.

How to Make Chocolate Honey Cake

Dry ingredients: Start by sifting the flour, baking powder, and salt together in a medium bowl. This keeps the cake nice and light.

Dry ingredients sifted together in a bowl.

Wet ingredients: In a separate large bowl using an electric mixer, cream softened butter until light and fluffy. Slowly mix in the honey until smooth and well combined.

Combine: Next, mix in about a quarter of the flour mixture, then add the eggs one at a time, beating well after each one. Stir in the melted and cooled chocolate, then alternate adding the remaining flour and milk, starting and ending with the flour. Mix gently just until everything is combined.

Bake: Pour the batter into a greased prepared pan and bake at 350°F for 35 to 40 minutes, or until a toothpick comes out with just a few moist crumbs. Cool in the pan for 10 minutes, then remove and finish with a dusting of powdered sugar on top of the cake before serving.

Recipe Tips to make an Italian Chocolate Honey Cake

Use a honey that you like: Since honey is the main sweetener, choose one that you like! I prefer a mild wildflower or orange blossom honey that has a mild flavor.
Melt the chocolate gently: Use a double boiler or microwave in short intervals to melt the dark chocolate and stir often to prevent scorching. Cool completely.
Let ingredients come to room temperature: This helps everything mix smoothly, especially the melted chocolate, so you don’t end up with clumps or scrambled eggs.
Check for doneness early: Because of the added honey and chocolate, the cake may appear moist even when done. A toothpick inserted in the center of the cake should come out with only a few moist crumbs.

Variations to the Italian Chocolate Honey Cake

Add espresso: Stir a teaspoon of instant espresso powder into the batter to enhance the chocolate flavor in this chocolate honey cake recipe.
Citrus: Add orange or lemon zest for a fresh contrast to the rich chocolate and honey.
Spiced: Add ¼ teaspoon of cinnamon into the batter for a warm flavor.
Add a finishing touch: Cool completely, then dust cake with powdered sugar or drizzle with chocolate ganache, chocolate glaze or a honey glaze.
Type of pan: I used an 8 inch cake pan, but you can use a small 8 or 9 inch springform pan, bundt cake pan or small tube pan.

How to Store the Italian Chocolate Honey Cake

Store: Store in an airtight container at room temp for up to 3 days.
Freeze: Wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature.

A slice of chocolate honey cake with honey in a glass jar in the back.

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