Chocolate Tupelo Honey Cake

Ingredients:

• 4 ounce semi or bittersweet chocolate in pieces
• 1 cup light brown sugar
• 2 sticks butter
• 1/2 cup Tupelo Honey
• 2 eggs, room temperature
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon cocoa powder
• 1 cup boiling water
• For the Glaze
• 1/4 cup water
• 1/4 cup Tupelo Honey
• 6 ounce semi sweet chocolate
• 3/4 cup confectioner's sugar

Directions: To make the cake: Melt the chocolate in the microwave or over boiling water. Set aside to cool slightly. Preheat oven to 350 degrees. Butter a 9-inch springform pan and line the bottom with wax paper. Sift flour, soda and cocoa together. Beat together the sugar and butter, until airy and creamy. Add the Tupelo Honey. Add eggs one at a time, adding a tablespoon of flour with each. Fold in the melted chocolate, followed by the dry ingredients. Then add the boiling water, mixing well to make a smooth batter. Pour into prepared pan and bake for one hour, or until a cake tester comes out clean. If the cake is still loose after 45 minutes, yet the top is appears quite cooked, gently lay a piece of foil atop the cake. Cool cake completely in the pan on a rack. Remove the sides. Invert it onto a cake plate. (If the top stays just perfectly rounded, yes, flip it back over. If it sinks a bit, inverting the cake will mask the problem.) Slide strips wax paper under the edges to keep the plate free of glaze. To make the glaze: Bring Tupelo Honey and water to a boil. Turn off heat and add the chocolate. Let it rest while the chocolate melts, then whisk gently. Sift the sugar into the pan (to avoid lumps) and whisk until smooth. Make the glaze in plenty of time to let it cool. If you put it on a warm cake or if it is still warm, the glaze will run right off. When the cake is cool and the glaze is room temperature, the honey glaze turns your cake into a shiny, irresistible confection. Slide the paper out from around the edges and serve. Recipe compliments of Nigella Lawson.